IHCL SeleQtions, Haridwar’s distinguished heritage hotel, celebrates the spirit of Onam with an authentic Onam Sadhya, being hosted on 23rd August 2026, from 12:30 PM to 3:30 PM. Marking a celebration of South Indian culinary traditions at the heritage riverside retreat, the experience brings the rich flavours and festive traditions of Kerala to the sacred banks of the Ganges, inviting guests to savour an elaborate traditional feast in the tranquil setting of Pilibhit House.
Onam Sadhya at Pilibhit House Celebrates Kerala’s Culinary Heritage
Rooted in the festive traditions of Kerala, the Sadhya is an elaborate feast that brings together an array of preparations, offering a balance of sweet, savoury, tangy and spiced flavours. The menu at Pilibhit House, Haridwar draws from the region’s traditional culinary repertoire, with coconut, curry leaves, yoghurt, tamarind and spices coming together across a thoughtfully curated selection of classic preparations.
Traditional Onam Sadhya Menu at Pilibhit House
The feast begins with traditional accompaniments including Uppery, crisp fried plantain chips, Sarkara Varatty, jaggery-coated Kerala plantains, and Pazham. These are complemented by Injipuli, a tangy ginger pickle flavoured with roasted coconut and tamarind, alongside Manga Pickle and Naranga Pickle. The Sadhya continues with Beetroot Kichadi, Pineapple Pachadi, and Olan, featuring cucumber and black-eyed beans cooked with ginger, curry leaves and coconut milk. Banana Kaalan, a yoghurt-based preparation with garden-fresh banana, and Errussery, made with pumpkin, roasted coconut and black-eyed beans, complete the spread.
Adding to the feast are Cabbage Thoran, dry-sautéed with mustard seeds, curry leaves and coconut; Theeyal, with roasted coconut gravy and tamarind; and Avial, country vegetables tossed with coconut, cumin and chilli, finished with yoghurt. These are served with Parippu Curry, a yellow lentil preparation with coconut milk and ghee, and Sambhar, a lentil and vegetable curry flavoured with asafoetida, tamarind and fenugreek. Choru, Kerala unpolished red rice, is paired with Rasam, a light tomato and tamarind broth flavoured with pepper and cumin. The feast concludes with Sambharam, Kerala-style buttermilk with curry leaves and chillies, alongside Parippu Pradhaman, roasted moong dal cooked with coconut milk and jaggery, and Paal Ada Paayasam, rice flakes cooked in cardamom-flavoured milk.
Onam Sadhya at Pilibhit House 2026 – Date, Time and Price
Priced at INR 2,500 plus taxes per person, the Onam Sadhya at Pilibhit House brings Kerala’s festive culinary traditions to the tranquil banks of the Ganges, offering guests an indulgent celebration of Onam in a heritage riverside setting.
