Onam 2026 Collect in Liverpool & St Helens
A full Kerala sadhya. Zero cooking.
Seventeen dishes, cooked in Kerala and frozen at their best. Warm the pouches, cook the rice, lay the leaf — and serve a feast that normally takes two days, in about twenty minutes.
- No cooking — every dish arrives fully cooked
- Feeds 3 or 5 properly, not politely
- Under £6 a head for a full sadhya
- Keeps frozen until the morning you serve it
The honest version
Nobody has two days spare in August
A sadhya is twenty-odd separate dishes. Done properly that is two days of shopping, chopping and standing over pans — and whoever cooks it spends Onam too tired to enjoy it.
Same dishes. Same table. You keep the afternoon, and nobody can tell the difference once it is on the leaf.
What you actually get
Watch a sadhya being laid, one dish at a time
Pickles and crisps along the far edge, curries next, rice in the middle, payasam last. Keep scrolling and the leaf fills — all 17 of them, in the order they're served.
Rice isn't in the box — on purpose. Rice doesn't freeze and reheat well, so both brands leave it out. Cook Matta rice fresh on the day; we sell it a few shelves away.
The boxes
Pick your table
Both are fully cooked, frozen and vegetarian. Pick by how many you are feeding — the per-head price does the rest.
Side by side
Which one is right for you
How it works
Three steps, and none of them is cooking
Order
Order yours before they go
Before you ask
The questions we get every year
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