Onam, the biggest festival celebrated across Kerala, is around the corner. The 10-day festival is celebrated to commemorate the return of the mythical King Mahabali.
The story goes that he was banished to the land of the dead by Lord Vishnu but was granted the privilege of returning to his beloved state once a year during Onam.
On the last day of the festival, families get together for a grand vegetarian feast called the Onam sadhya.
Served on a banana leaf, the feast comprises dozens of dishes from rice, curries like avial (mildly-spiced vegetable dish), and desserts like the creamy payasam pudding.
Far away from their homes, Margaret Pak and Vinod Kalathil are making Chicago fall in love with sadhya.
It was after their marriage in 2005 that Margaret’s fondness for this food led her to set up a restaurant called ‘Thattu’ to introduce this Kerala delight to Chicago where the couple lived.
They offer this delicacy with 15 items including matta rice which has a nutty flavour; sambar, avial; kaalan (elephant yam cooked in yogurt), and much more.
They also serve ginger and tamarind condiments, pappadam (lentil wafers) to be crushed on rice and curries. The lip-smacking food is finished off with a generous dash of ghee on it.
The couple also offers an illustration card that lists the dishes, the manner in which it is eaten, and how the dishes are to be mixed to marry all the flavours effectively.
“Most of our customers enjoy exploring and relishing the new food using their hands. Our authentic Kerala cuisine is very well received by the locals in Chicago,” says Margaret.
Meanwhile, for Vinod, it is an equally proud moment as his wife is promoting the food of his home state in a foreign land.