This alarming statistic highlights the pressing need for increased road safety awareness
uae15 hours ago
The spirit of oneness is in the air as Malayalees in the UAE gather to celebrate Onam, their most awaited festival of the year. Considered the harbinger of spring or the season of harvest, it is unique among festivals as it is celebrated by a complete state - there are no religious differences here, no disparity in caste or creed . no have-nots. There is prosperity all around, as it is also a festival of prosperity.
The Malayalee carries this spirit with him wherever he goes, the world over. His enthusiasm is infectious and he welcomes his friends and colleagues who wish to celebrate his state's festival with him.
Mythology has it that Kerala's most benevolent king, Mahabali, got a promise from the deities to allow him to visit his subjects on earth once every year. The 10-day festival is when the king comes to the earth to see his people. And accordingly, his subjects give their favoutite ruler the warmest of welcomes.
They start by laying a colourful carpet of fresh flowers, the 'pookalam', in the courtyard for each of the 10 days. The enchanting dance by women 'kaikottikali' and the elaborate vegetarian lunch or the sadhya, are all part of the welcome.
The off white and gold (kasavu) mundu and veshti worn by the women, and the mundu of the same colour worn by the men only accentuate the elegance of the festival.
Every Malayalee carries the memories and traditions of Onam wherever he goes along with at least one set of this special outfit synonymous with Kerala.
Celebration on a leaf
The most awaited part of the Onam festival is the traditional sadhya - or the lavish vegetarian feast served on a fresh plantain leaf. The sumptuous meal centres around rice and over 21 vegetarian dishes.
Parippu curry
Moong dal/lentils cooked with grated coconut and spices with drizzled ghee
Sambar
Dal-based curry with vegetables, spices, tamarind and asafetida
Pulissery
Spiced, aromatic cooked buttermilk with turmeric, vegetables and sometimes, fruits
Rasam
Spiced, seasoned, tamarind, pepper and chilli-based broth
Olan
Curry with white gourds, yellow pumpkin, coconut milk and coconut oil
Kaalan
Plantain, tuber or yam-based spicy-sour curry with yoghurt and coconut
Pachadi
Mildly spiced, yoghurt-based dish made with vegetables or fruits for a cooling effort
Kichadi
Curd and cucumber dish served raw or cooked
Avial
Mixed vegetables in thick, seasoned coconut paste
Thoran
Sauteed vegetables with grated coconut
Paapad
Thin, fried crisps made of dough
Erissery or Koottukari
Vegetables, black chenna and coconut
Sarkara varati
Banana chips coated with jaggery, ginger and cardamom powder
Injipuli
Tradition pickle paste with hot, sour and sweet elements to aid digestion
Achaar
Spicy pickles of mango or lime
Paal Paayasam
Kheer made of rice and milk
Semiaya Paayasam
Kheer made of vermicelli and flavoured with cardamom, raisins, cashwenuts
Parippu payasam
Thick kheer made of fried dal and jaggery and flavoured with cardamom, raisins, cashwenuts, and fried pieces of coconut
Source: www.warriers.org
Sadhya ... dos and don'ts
> Narrow part of the plantain leaf has to be placed pointing to the eater's left side
> The dishes are served starting from the top-left corner of the leaf.
> Order of the items served: Small yellow banana, sharkara upperi, upperi, pappadam, mango pickle, injipuli, lime pickle, thoran, olan, avial, pachadi, kichadi, erissery/koottu curry and salt are placed in order on the upper half of the leaf.
> Rice: bottom centre of the leaf
> Main items: parippu, sambar, kaalan, rasam, paayasams. in that order.
> The items are served in that order to primarily aid easy digestion of the heavy meal.
Where to get sadhya in Dubai?
So you're craving for a delicious sadhya spread, but where can you get one? Here are the restaurants you can head to in Dubai on Onam day to have your fill:
1. Nalukettu, Dubai Grand Hotel, Al Qusais, Ph: 042615688 (no reservation).
23 items, including three paayasams
Timing: 12noon to 4pm
Cost: Dh55 for dining; Dh59 for takaway
2. Calicut Paragon, Al Nahda/Karama, Dubai, Ph: 042988858 (no reservation, first-come, first-serve)
25 items, including two types of paayasam
Timing: 11:30am to 3pm
Cost: Dh38 for dining; Dh40 for takeaway
3. Tharavad restaurant, 8 B Street - Fortune Plaza Hotel, Al Qusais, Ph: 042630764 (for reservations)
32 dishes, including three paayasams
Timing: Noon to 4pm
Cost: Dh38 for dine-in, Dh38 for parcel
Onasadhya will be served from September 14 to 16
4. Kairali restaurant, Ramee Royal Hotel, Karama, Dubai, Ph: 043344088
27 items, including two paayasams
Timing: Noon to 4pm
Cost: Dh45
5. Elements restaurant, Ivory Grand Hotel, Al Barsha (behind Mall of the Emirates), Ph: 043476500 (reservations required)
25 dishes, including two paayasams
Timing: 12:30 to 3.30pm
Cost: Dh65
Onasadhya will be served from September 13 to 16
6. Calicut Notebook, Hor Al Anz, Deira, Ph: 042653336
26 dishes, including two paayasams
Timing: 11:30am to 4pm
Price: Dh35
7. Wide Range Restaurant, Latifa Bint Hamdan Road, Al Quoz, Ph: 043284664
24 dishes, including two paayasams
Timing: 11am to 4pm
Price: Dh32
8. Malabar Paris Restaurant, Crystal Music Building, Al Karama, ?Ph: 04357 8788
30 dishes, including two paayasams
Timing: Noon to 3:30pm
Price: Dh35 for dining; Dh38 for takeaway
9. Palm Grove Restaurant, Marco Polo Hotel, Deira, Ph: 042720743 (reservation required)
25 dishes, including two paayasams
Timing: 12:30pm to 4pm
Price: Dh49
Onasadhya will be served from September 14 to 16
10. Nadumuttam Restaurant, Behind Park Regis Hotel, Al Karama, Ph: 055 1939000, 052 1905552 (reservation required)
30 dishes, including three paayasams
Timing: Noon to 4pm
Price: Dh40 for dining; Dh45 for takeaway
Onasadhya will be served from September 14 to 17
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