Festive tables across India this season are bringing communities together through food, memory, and celebration. From traditional Onam sadhyas in Delhi and Hyderabad to Ganesh Chaturthi feasts in Uttarakhand and Mumbai, and even Bengaluru’s playful new rooftop dining experience, each gathering reflects how festivals continue to shape the country’s culinary landscape. These meals are more than indulgence—they carry the spirit of tradition, warmth, and belonging, served with flavors that resonate far beyond the plate.

Dakshin at Sheraton New Delhi: Dakshin at Sheraton New Delhi is marking Onam with a traditional Sadhya, the elaborate vegetarian feast from Kerala. The spread will feature classics like Avial, Erusser, Kootu Curry, and Kalan, reflecting the harvest festival’s culinary traditions. Celebrations run from August 28 to September 5, 2024, with the atmosphere evoking Kerala’s festive spirit.


Nav Chaitanya,Mumbai: This Ganesh Chaturthi, Nav Chaitanya revives Pangat—its annual sit-down festive meal that recreates the warmth of traditional Malvani gatherings. Served on banana leaves with dishes like aloo wadi, kala vatana usal, vade, waran bhaat, and seasonal chibud, the thali is a sensory journey through Maharashtrian flavors. Blending devotion with nostalgia, Pangat offers the city’s diners a taste of home and the joy of eating together in community.


The Jamming Goat, Bengaluru: The restaurant unfolds as a rooftop brew garden where surrealist art, shifting lights, and open sky set a playful yet striking backdrop. Seafood anchors the menu, with dishes like Stuffed Bhangda Fry, Lemon Herb Prawns on focaccia, and Tandoori Coconut Lobster, balanced by inventive small plates such as Chicken Cafreal Arancini and Crispy Broccoli Poppers. Together, the food and ambience create an atmosphere where dining feels both familiar and imaginative, carried by the energy of music and conversation.


Ganesh Chaturthi at Taj Corbett Resort & Spa, Uttarakhand: At Taj Corbett, the culinary team welcomed Ganesh Chaturthi with a handcrafted Mawa Ganesh idol, symbolizing auspicious beginnings. Guests can also enjoy a special breakfast spread featuring favorites like modaks, puran polis, banana sheera, and coconut laddoos. The celebration brings together devotion, tradition, and flavor in the serene Himalayan setting.


Sheraton Grand Pune Bund Garden Hotel: Feast is marking Ganesh Chaturthi with a specially curated menu inspired by traditional Maharashtrian cuisine and Lord Ganesha’s favorite offerings. The spread features festive sweets such as Ukadiche Modak, Puran Poli, Mawa Modak, and Chocolate Modak, along with savory classics like Varan-Bhat, Batata Bhaji, and Alu chi Patal Bhaji. Accompanied by koshimbir, papad, pickles, and tak, the meal captures the warmth and essence of a traditional Maharashtrian household celebration.


Varq, Taj Mahal New Delhi: Step into the vibrant spirit of Kerala’s most cherished festival as Varq at Taj Mahal, New Delhi with a specially curated Onam Sadhya Thali. Known for its contemporary take on Indian cuisine, Varq is embracing the authentic traditions of Onam, bringing together a colourful spread of flavours, culture, and celebration. Crafted by their chefs, the elaborate thali features classics such as rasam, upperi, vendakkai khichdi, and red pumpkin erussery, each prepared with authentic recipes and served in a traditional festive presentation from Wednesday, 3rd September to Friday, 5th September 2025.


Tuya, Hyderabad: Tuya in Hyderabad marks Onam with a traditional vegetarian sadhya, served on September 5 and 6 at ₹999 plus taxes. Guided by Chef Suresh DC, the banana-leaf feast features Kerala classics like aviyal, olan, erissery, parippu with nei, and ends with ada pradhaman and semiya payasam. The menu balances nostalgia and simplicity, offering familiar flavours in an atmosphere that feels warm and homely.


Comorin: Comorin is celebrating Onam with its specially curated Onam Sadhya experience, from 3rd to 5th September 2025. The specially curated menu will feature classics like Nendran Chips, Kerala’s iconic golden banana crisps, Inji Puli, a sweet-sour-spicy ginger-tamarind relish, Aviyal – a traditional medley of vegetables in coconut and yogurt, and Olan, a delicate ash gourd and cowpeas curry simmered in coconut milk. The experience concludes with Sambaram, Kerala’s spiced buttermilk, ensuring a refreshing finish to the indulgent feast. The Onam Sadhya will be available during lunch and dinner, with only 30 guests per meal period per day and reservations are mandatory.