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Feast On A Leaf: The Onam Sadhya Cookbook
Publisher:
Bloomsbury India
| Author:
Arun Kumar T.R.
| Language:
English
| Format:
Paperback
Publisher:
Bloomsbury India
Author:
Arun Kumar T.R.
Language:
English
Format:
Paperback
Original price was: ₹799.₹599Current price is: ₹599.
In stock
Ships within:
7-10 Days
In stock
ISBN:
Page Extent:
208
The Onam sadhya is one of the most elaborate vegetarian meals you can find. It is also a great example of seasonal, farm-to-table produce.
In Feast on a Leaf, veteran chef Arun Kumar T.R. shares the history, rituals and folklore of Onam with a focus on the sadhya as celebrated by generations of his family. Get a peek into a traditional Nair tharavad kitchen and learn how to recreate over thirty classic sadhya dishes. You can also choose from a curated selection of menus-a full sadhya, a mini sadhya, a sadhya for two and even a vegan version.
With sumptuous images by the celebrated photographer Dinesh Khanna, Feast on a Leaf is the perfect guide to hosting a traditional Kerala feast or even a special party.
Description
The Onam sadhya is one of the most elaborate vegetarian meals you can find. It is also a great example of seasonal, farm-to-table produce.
In Feast on a Leaf, veteran chef Arun Kumar T.R. shares the history, rituals and folklore of Onam with a focus on the sadhya as celebrated by generations of his family. Get a peek into a traditional Nair tharavad kitchen and learn how to recreate over thirty classic sadhya dishes. You can also choose from a curated selection of menus-a full sadhya, a mini sadhya, a sadhya for two and even a vegan version.
With sumptuous images by the celebrated photographer Dinesh Khanna, Feast on a Leaf is the perfect guide to hosting a traditional Kerala feast or even a special party.
About Author
Arun Kumar T.R. is a chef, having headed a reputed brand and running a catering company for the past ten years. He launched the first pop-up in Delhi and was brand chef for the coastal restaurant Zambar. A graduate of English literature from St Stephen's College, Delhi University, he was previously a journalist, film critic and filmmaker. From a Nair family he has watched Onam sadhyas being cooked and later cooked them and coordinated and supervised Onam sadhya festivals at restaurants and caterings.
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