As Onam celebrations peak across Kerala, local catering units are experiencing a massive surge in business. From the day of Atham right up to Thiruvonam, these kitchens are working tirelessly to deliver the iconic, multi-course vegetarian feast (sadhya) to households, corporate offices, and community gatherings. With demand skyrocketing, many hotels have also jumped on the bandwagon, offering specially curated Onam takeaway packages.

Pricing and choices
The cost of an Onam sadhya this year starts from an affordable ₹200 per person. For this price, customers get a traditional spread served on a banana leaf featuring around 15 side dishes and a single variety of payasam. However, for those looking for a richer experience, premium packages are priced up to ₹400. These include more side dishes, curries, and two distinct varieties of payasam. Corporate offices, government institutions, and private establishments have emerged as the biggest spenders, consistently opting for the premium menus with multiple payasams to treat their staff during office celebrations.

Rising costs of ingredients
While business is booming, caterers note that inflation has squeezed their profit margins. Price hikes in essential commodities have directly affected the cost of preparing the grand feast. In particular, rising sugar prices have made preparing traditional sweet broths like pradhaman significantly more expensive this season. Despite these rising costs, caterers have managed to keep pricing competitive to attract volume orders.

Sleepless nights in the kitchen
Behind every perfectly timed sadhya is a team of workers enduring sleepless nights. Preparing a massive feast requires flawless logistics. The prep work begins the evening before, with workers spending hours chopping fresh vegetables. Cooking begins in the early hours of the morning to ensure everything is fresh. Once cooked, packing the numerous curries into separate containers is another monumental task that takes hours. Delivering these hot meals strictly on time, and then returning later to collect the catering vessels while immediately prepping for the next day’s orders, makes the festive season a relentless marathon for the catering industry.