Open the box and a ‘banana leaf’ (made of paper) comes out first. Then begins the task of taking out diligently-packed containers and foil packets. The labels read banana chips, sharkkaravaratti, pappadam, parippu, avial, thoran, koottu curry, olan, sambar, rasam, ada pradhaman, parippu payasam.… one loses count after a point. Once thawed, they make a detour to the microwave before the dining table.
This is how several Malayali expats have been relishing Onasadya, the grand vegetarian feast, for the past few years, courtesy a few business groups in Kerala who sell frozen, ready-to-eat Onasadya. The sadya is sold in mini and family packs at supermarkets in several countries, making the festival special for expatriate Malayali families, students and professionals.
London-based Lintu Rony and son Levi Rony Eappen with the ready-to-eat Onasadya spread at their home
| Photo Credit:
SPECIAL ARRANGEMENT
For these companies, it is an extension of their business of exporting frozen ready-to-eat products, such as curries, snacks, breakfast combos, cut vegetables etc. “The request from our suppliers abroad pushed us to launch ready-to-eat sadya four years ago,” says Tom C Kavalackal, managing director, Jacme. Their Onasadya kits are stocked by stores in the UK, the US, Ireland, New Zealand, Canada, and Australia.
Since these packs are transported by ship and it takes two to three months for the shipment to reach some of these countries, the preparation starts three or four months before Onam. “Mostly it starts by May or June, depending on the country to which we are exporting it. This year we have exported 75,000 packs from our production centre at Nilambur (Malappuram district) while last year it was 50,000. Canada is a new addition to the list,” he adds.
Toronto-based Malayali food blogger Nishin MG with the ready-to-eat sadya spread
| Photo Credit:
SPECIAL ARRANGEMENT
Daily Delight, a pioneer in this sector, has been exporting sadya packs since 2020. Last year around 50,000 packs were sent to the US, the UK, Canada, Germany, Ireland, Australia and New Zealand.
Ready-to-eat Onasadya from Ajmi
| Photo Credit:
SPECIAL ARRANGEMENT
The companies follow a standard procedure to put together the sadya pack. Once the dishes are cooked, they are blast frozen at – 40 degree Celsius and then stored at -18 degree Celsius. “This temperature (-18 degree Celsius) should be maintained while it is being transported and stocked at the super markets. Otherwise the food will get spoilt,” says Rashid KA, director, Ajmi Flours India Pvt Ltd, which has its factory at Perumbavur, Ernakulam district. The brand is a latest entrant into the sadya segment and aims to expand its reach in the European market.
All brands assure a shelf life of two years for the packs, provided they are stored at -18 degree Celsius. The rates vary from country to country. For example, a pack of five will cost nearly 50 pounds in the UK and between 50 and 65 dollars in Canada.
Akhil Bleeko (left) at his factory
| Photo Credit:
SPECIAL ARRANGEMENT
Then there are companies such as Kochi-based Bleeko Imports and Exports Private Ltd who put together sadya packs for different companies who sell them under their brand names. “We provide sadya packs to around five such firms. We have been doing this for three years now and our products have already reached Canada, the UK, New Zealand and Australia. This year, we sent around 3,000 boxes and each box has servings for two or four people,” says Akhil Bleeko, who runs the company with his friend, Behnan K Reji. Akhil says they have also been exporting banana leaf and ingredients to prepare sadya to a few restaurants in Canada. “We sent them by air. Utensils were also sent earlier,” Akhil says.
Usually all brands sell kits for two people or family packs meant for four or five people. Most packs contain around 20 cooked dishes, in addition to paper leaves and (non-fried) pappadam. Other than the regular dishes of a traditional Kerala sadya, some kits pack halwa varieties, such as black, pineapple, jackfruit and the Kozhikode special. Not all kits have cooked rice.
(From left) Tom C Kavalackal, wife Kunjumol Tom and son Rony Tom with their ready-to-eat Onasadya pack
| Photo Credit:
SPECIAL ARRANGEMENT
Tasty Nibbles is another player in the sector. Their food comes in retort pouches, except for chips and pickles, and not in the frozen form. “The demand has gone up this year,” says Sunil P Krishnan, vice president (sales), Tasty Nibbles. “The sadya kits are sold through distributors to stores in Ireland, the UK, New Zealand, Australia and some nations in the European union. This year we must have sent around 2,000 kits. We don’t do this in large numbers because each dish in Kerala sadya is available separately.”
Ready-to-eat Onasadya from Tasty Nibbles
| Photo Credit:
SPECIAL ARRANGEMENT
The sadya comes in jumbo (for four people, 17 dishes) and medium (for two people, 12 dishes) packs. There is also a mini pack that has five curries, one pickle and one payasam. Both medium and jumbo packs have cooked rice.
He adds the target has been Malayalis across India who cannot cook the Onasadya at home or who do not have access to hotels selling sadya. “This include parts of North-East, Uttar Pradesh, Jammu-Kashmir, Haryana, Rajasthan and Gujarat. We cater to students, professionals, military or paramilitary personnel and Malayalis who are on the move such as hikers, trekkers etc. You just have to immerse the unopened pouch in boiling water for a few minutes and then serve. Or empty the contents into a container and then heat in a pan or put in the microwave,” he adds.
Published – August 30, 2025 08:31 am IST
