THIRUVANANTHAPURAM: Small and big hotels in the capital city are vying with each other to canvass Onasadya lovers with ready-to-eat packets.
They offer 28 to 31 varieties of curries and two to four payasams on Thiruvonam day. Rajadhani group of hotels has closed the bookings on Uthradam day itself. Its Maurya Rajadhani on the General Hospital Road is, however, will serve Onasadya there at Rs 500 per head on the first-come-first basis.
Mother’s Plaza at Bakery Junction which provides sadya all throughout the year for Rs 160 has decided to provide a special Onasadya for Rs 250. There will be 31 items with three payasams.
“We have decided not to take any reservations. Instead of two payasams, we would be serving three besides fruit salad, fried chilly as well as special kalan and olan. We have a seating capacity of 70 and as per our four-year record, it’s going to be a packed house,” said K.S. Sanal who runs Mother’s Plaza with his wife and daughter.
When it comes to Kerala tourism development corporation’s Mascot Hotel, they are spreading a sumptuous platter consisting of four payasams with boli at Rs 700, taxes included.
According to Gireesh Govindan, executive chef, the payasam platter alone will have adda, kadala, paal payasam and pazham.
“Apart from pachadi, there will be three varieties of kichadi, crushed chammanthi and kurukku kaalan in Thrissur style. The dhal curry will be made in authentic green gram Kollam style so that people gets to taste Onasadya of different regions,” said Mr Govindan.
Mascot Hotel has also arranged various contests in the true festive style where guests will be welcomed by Maveli. A floral carpet, tug of war and swing, etc. have also been arranged.
But when it comes to five-star menu at Hotel Taj Vivanta at Vazhuthacaud, connoisseurs of food can have a gastronomical delight of buffet sadya along with non-veg dishes, beer, mocktail etc at Rs 1,862 inclusive of taxes.
“These days, people prefer to have non-veg dishes along with sadya. Apart from the buffet non-veg sadya, we would be giving a glass of mocktail as well as soft drinks, Kingfisher beer, red and white wine and Sangria, a cocktail which is made out of wine that would be unlimited,” said Biju Sreedharan, assistant restaurant manager.
