Kochi: Malayalis rushed to book Onasadya (traditional Onam feast) in the market. There was no shortage of bookings in catering sector and hotels. From pappadam, banana, dal, sambar, pachadi, kichadi, aviyal, kootu curry, to two types of payasam, the sector is bracing itself to prepare the best feast.

Booking started well in advance. Many places stopped taking new orders as the demand was overwhelming. Some accepted orders only if there were at least 20 people. There were also those who stopped taking bookings by mid-August. Compared to last year, Onasadya bookings have gone up by more than 70%, according to the industry.

Majority of orders came from Thrissur, Thiruvananthapuram, Pathanamthitta, and Ernakulam districts. Of these, Ernakulam saw the highest number of corporate sadya bookings. Even in the week following Onam, orders for sadya are still coming in.

The highest bookings were for Uthradam and Thiruvonam days, which accounted for about 70% of the total orders. Sadya is also available through online food delivery platforms. Industry insiders said this year, sadyas over ₹350 crore will be served in Kerala.

Prices are higher

The cost of essential items like coconut oil and vegetables have gone up. A sadya for five people—including all dishes and two types of payasam—is priced at ₹2,500. Prices are higher than last year. Rates vary depending on the number of dishes. In major hotels, the price per head ranges from ₹1,400 to ₹1,700 (excluding tax). A takeaway parcel can cost around ₹2,000.

In Kerala, those ordering sadya are provided with eco-friendly packaging. The All Kerala Caterers Association stated that packaging alone costs around ₹350. That’s why many insist on a minimum order of five people.

Sweetening the feast with payasam

This Onam, payasam sales also soared. From roadside stalls to shops, various payasam festivals were organised. Prices started at ₹40 a cup. Half-liter and one-liter packs sold the most.

Palada and dal-based payasams were in high demand, with prices ranging from ₹300 per liter at different outlets. Some offered it at slightly lower rates. Semiya, banana, wheat, and tender coconut (ilaneer) payasams were also available from Atham day onwards.