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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
28/08/2025
Just like Indian cricket has the famous six sixes by Yuvraj Singh, Indian festivals have the famous six-taste feast of Onam Sadya. But it’s even better than six sixes because while that feat happened once, the grand Onam Sadya happens every year, bringing together dishes rooted in Indian history and Ayurvedic principles. Dive in to know more about how this feast lights up your plate and palate.
A good feast is the trademark of any Indian festival. However, while traditional desserts take the spotlight in most festivals–from gujiya during Holi to modak in Ganesh Chaturthi–the annual harvest festival of Onam pays a tribute to all six major tastes, from sweet to bitter. Guided by the Ayurvedic principle of Shada-Rasa, the Onam Sadya brings together six different flavors on the plate, or rather, the banana leaf. The result? A feast that entertains all senses, from sight to taste. Dive in to discover how Ayurvedic wisdom balances the flavors of Onam Sadya.
Long before the English coined the phrase “variety is the spice of life”, Ayurvedic practitioners put the theory to the test with Shada-Rasa. An Ayurvedic principle, the Shada-Rasa guides the different items that appear on the plate. The goal is a harmony of dishes that combine six major tastes (sweet, sour, salty, bitter, pungent, and astringent) and help balance the doshas (energies or types) present in our body.
According to Ayurveda, each human body comprises three doshas, which determine a person’s mental, emotional, and physical state of mind. If imbalanced, the doshas can impact the temperament and well-being of any individual. These doshas are Vata (wind or air elements), Pitta (fire and water elements), and Kapha (water and earth elements).
A traditional Onam Sadya comprises different dishes that combine the different tastes of Shada-Rasa. These dishes have different properties to balance the three doshas- warming properties to balance the vata, cooling properties to balance the pitta, and pungent or bitter properties to balance the kapha. Knowing how the different dishes in a traditional Onam Sadya correspond to the six major tastes can help us better understand and savor this festive feast.
Don’t scrunch up your face after reading bitter because dishes with this flavor help aid in digestion. Kakarakai Thoran (bitter gourd curry) or Pavakka Kichadi (bitter gourd with yogurt and coconut gravy) are dishes commonly found in Sadya.
From the famous Payasam (rice pudding) to the lesser-known but equally delicious dairy-free dessert, Sarkara Varatti (banana chips coated with jaggery and ginger), sweet dishes are often the most popular item on the plate during Sadya… and even after it.
If you’re looking for a sour dish on the Sadya plate, you can choose from the sour and spicy Rasam, the sweet-and-sour Pulissery (buttermilk curry), or the Kaalan (a thick curry of sour curd, coconut, and yam) served on the side. Better still, enjoy all of them for a conflicting yet balanced burst of flavors.
Different Indian spices, like chilli peppers, curry leaves, black pepper, ginger, and more, are used to prepare the Sadya dishes because they aid in digestion. One of the most famous pungent dishes in a Sadya meal, though, is Inji Puli. Made from ginger, tamarind, and chili peppers, the condiment is distinctively recognizable by its rich reddish-black color.
Astringent dishes carry a slightly acidic taste that can lean towards bitter as well. Their primary role is to aid digestion. Moringa (drumstick curry) or Parippu curry (made of legumes) are the more common dishes to exhibit this quality. You can even find Inji Thayir on some of the more traditional plates. It’s a curd-based dish prepared with ginger.
The verdict is here: whoever said healthy can’t be tasty has clearly not enjoyed a traditional Onam Sadya. From the sweet desserts to the sour drinks, Onam Sadya offers a rich blend of flavors that make this a feast worth devouring. What’s truly interesting is how our cuisine, from daily meals to festive feasts, was not just designed to delight, but also to improve our overall health. No wonder most of us find ourselves going for a second, or even a third helping.