As Chef Ranveer gushes about the sheer scale of Kerala’s cuisine, the Sadhya, a vegetarian Brahmin feast is in order. Originally inspired by the Thaal culture of Gujarat, Ona Sadhya could have as many as 64 items, all served on a plantain leaf. However, the one he creates for us is smaller. He first cooks the vegetable Thoran with its innovative use of coconut. He then demonstrates the Pachadi, a kind of raita; one from pineapple and another from the underrated beetroot. For something sweet, he chooses Adai Pradhaman - a heavenly combination of coconut, palm jaggery and cardamom. Apart from these dishes, Sambhar, Rasam and Avial are in prep too. Filling and soul-satisfying, the layered recipes of Kerala are true soul food.
