Each year, this time, the city of Bombay is filled in abundance to welcome Kerala’s harvest festival of Onam. Markets are filled with seasonal vegetables for an elaborate melange of dishes for the indulgent Onasadhya. And while this year you may miss out on that much-awaited invite from your close Malayali friends or neighbours, we are making sure you learn a few dishes at home to cook yourself a traditional Sadhya. Our very own Chef Thomas from The Bombay Canteen will be teaching you 5 delicious and easy dishes that are an important part of this traditional feast and can be made at home to share with family and friends.

What will you learn in this workshop?

- How to prepare Injipuli (sweet and tangy chutney made with ginger, tamarind & jaggery)

- How to prepare Mambazha Pulissery (the last ripe mangoes of the season gives this turmeric and yogurt curry a sweet but  uniquely

delicious flavor)

- How to prepare Kumbalanga Olan (ash gourd cooked in a coconut milk curry with green moong and curry leaves)

- How to prepare Avial (the quintessential mixed-vegetable Onam staple made with drumsticks, carrots, ridgegourd cooked in a thick

coconut & green chilli paste)- How to prepare Parippu Pradhaman (a dal-based payasam cooked with caramelized jaggery and coconut

milk with raisins and cashews)

Please note we wont be sending ingredients for this workshop. This is a demo workshop and not a cook along. We will be sending recipes for each of these dishes. You can take your own notes and also ask Chef Thomas questions during the live workshop, and make the sadhya at your convenience.