A Vishu to Remember: An Extravagant Sadya at South of Vindhyas, At The Orchid Hotel Mumbai

As a proud Malayalee, Vishu holds a special place in my heart. It’s not just a festival — a celebration of prosperity, togetherness, and nature's bounty, marked with an extravagant feast called Vishu Sadya. This year, after a long yearning for a truly authentic Vishu meal outside of Kerala, I finally found my culinary haven at South of Vindhyas, The Orchid Hotel Mumbai.

Stepping into Tradition
The moment I stepped inside, I was embraced by the warmth of tradition. The restaurant radiated vibrant shades of yellow and orange, beautifully decorated with cascading strings of marigold flowers that perfectly captured the spirit of spring and festivity. The entrance featured a magnificent Nachiyarkovil Vilakku lamp that stood tall, exuding grace and reverence. Above, a delicately woven canopy of coconut leaf mesh adorned with fresh, dangling blooms created an enchanting, festive ambiance. It felt as though I had been instantly transported to the heart of South India.

The Flavors of Home
The menu, meticulously curated by Masterchef Bala and his brilliant team, was a testament to Kerala’s rich culinary heritage. I started with a refreshing welcome drink and moved to the appetizers — crispy Paruppu Vadai paired with coconut chutney and my absolute favorites: Unniyappam, banana chips, achappam, and a variety of chutneys and salads. What blew me away were the different varieties of Pachadi — not just the usual beetroot or dudi, but also innovative twists like Okra Pachadi and Bitter Gourd Pachadi. The burst of flavors — sweet, tangy, and mildly spiced — was a delightful prelude to the grand feast that awaited.

A Sadya Like No Other
The highlight was, of course, the Sadya itself — a traditional vegetarian feast served on a banana leaf, symbolizing abundance and gratitude to Lord Vishnu and Krishna. With 52 different dishes on offer, it was a culinary marathon I happily embarked upon. From creamy Avial and tangy Manga Curry to robust Kootu and comforting Olan, each dish was a celebration of flavor. Stew, Pulissery, Ulli Theeyal—every bite told a story of harvest and home. Jackfruit, raw mango, yam, cucumber, plantains, and small onions came together in dishes that were sweet, sour, and delicately spiced. A refreshing contrast to the bold, fiery heat typical of Indian cuisine.

No Vishu Sadya is complete without Payasam, and here we were, spoiled for choice. From traditional Palada Payasam to varieties made of jackfruit, pineapple, rice, sevai, and lentils, each spoonful was a sweet homage to Kerala’s rich dessert tradition. It was the perfect, indulgent ending to an already unforgettable meal.

A Celebration Beyond Food
More than just a meal, this experience was a nostalgic trip back to my roots. It was about reconnecting with traditions, celebrating the bounty of nature, and enjoying the spirit of Vishu in an ambiance that beautifully mirrored the essence of South India.

Final Thoughts
If you, like me, have been craving an authentic, soul-satisfying Vishu Sadya in Mumbai, South of Vindhyas is where your search ends. Chef Bala and his team have not only created a feast but have captured the very soul of Vishu through food, décor, and hospitality.

As I left, with a heart full of memories and a belly full of joy, I realized this was more than just a festive meal — it was an experience that celebrated culture, tradition, and the simple, unmatched joy of good food.

Happy Vishu!