A grand feast for King Mahabali @ Kamat’s Legacy, The day of the Sadya is an event in itself

Courtesy : In Conversation with Pankaj Deokar, Vice President – Operations, Kamat’s Legacy, Mumbai, India.

The Kamat’s Legacy restaurant brand, which belongs to the Vikram Kamats Hospitality Ltd, is a part of the larger Kamat family business.

At Kamats Legacy restaurants, Onam Sadya celebration, a key event for the brand.

A grand feast for King Mahabali

The aroma of fried curry leaves, roasted coconuts, and ripe bananas filled the air at Kamat’s Legacy. On the tenth day of the annual harvest festival, Onam, the restaurant was preparing for a feast fit for a king.

The Onam Sadya, a grand vegetarian meal, was not just a meal but a celebration of Kerala’s heritage, a culinary tribute to the legendary King Mahabali, whose spirit is said to visit his people during Onam.

The story of Kamat’s Legacy Onam Sadya began with a trip back in time, a nod to the restaurant’s very origin.

The Kamat family, pioneers in the Indian hospitality industry for over eight decades, have always prioritized the authenticity and richness of Indian cuisine.

Dr. Vikram Kamat, the founder of the Vitskamat Group, branched out on his own to bring an elevated South Indian dining experience to Mumbai.

He established Kamat’s Legacy to serve “amma-style” dishes, a collection of age-old South Indian home recipes passed down through generations.

The idea to offer a full-scale, authentic Onam Sadya was a natural extension of this philosophy.

In a bustling city like Mumbai, many Mumbaikars of Malayali origin long for a taste of home during Onam.

Kamat’s Legacy saw this as an opportunity to bridge that gap, offering a comforting and traditional feast that brings a slice of Kerala to the metropolis.

The preparation for the Sadya would begin well in advance, a community effort that involved sourcing the finest seasonal vegetables, the freshest coconuts, and an array of spices.

A team of master chefs, many with roots in the heart of South India, would work for days to perfect each dish.

Pankaj Deokar, Vice President – Operations pressed on facts that  as we are celebrating onam in traditional way list of celebraties have experienced and appreciated.

Few to name are Celebrities  Sonali kulkarni, Parul Choudhary, Namit Das, Shruti Vyas, Rajlakshmi, Tina Dutta and many more request is to book a special seperate slot wherein looking at guest we offer them or deliver them to ensure they too enjoy the onam experience

The day of the Sadya was an event in itself. The restaurants were transformed with traditional Kerala décor.

Freshly made Athapookalam (intricate flower carpets) adorned the entrance, and soothing Carnatic music played in the background.

The restaurant’s staff, dressed in traditional Kerala attire, would greet guests with a warm smile, guiding them to their tables where a fresh banana leaf lay awaiting its culinary masterpiece.

The Sadya offered a seemingly endless array of dishes, typically numbering 26 or more.

The meal would begin with a sprinkle of salt, followed by crispy banana and jackfruit chips, and various pickles. The main courses would follow in a specific order:

Curries: A variety of coconut milk-based curries, such as the tangy pulissery, the mixed vegetable avial, and the sweet-and-sour pachadi, were served.

Sambar and Rasam: The classic sambar, a lentil-based vegetable stew, and the spicy, peppery rasam, an aromatic soup, were staples of the feast.

Rice: The meal would be accompanied by a generous serving of red rice, which is traditionally served with the Sadya.

Desserts: The feast was never complete without a taste of the divine payasam, a sweet milk-and-rice dessert.

The communal dining experience was at the heart of the celebration.

The servers would move with practiced ease, refilling the banana leaves with more rice, curries, and payasams, ensuring no one left hungry.

For many, the Kamat’s Legacy Onam Sadya was more than just a meal. It was a journey back to their roots, a nostalgic trip to the tastes and aromas of their childhood.

The Sadya, with its perfect balance of flavors and traditional experience, became a way for Mumbai’s Malayali community to keep their traditions alive in a new city.

The sight of families and friends sitting together, enjoying the lavish spread with their hands, and sharing laughter was a sight to behold.

With each passing year, the Onam Sadya at Kamat’s Legacy became an increasingly popular event.

The restaurant started taking advance bookings, with limited one-hour slots to accommodate the growing demand.

The Sadya became a testament to the Kamat family’s enduring commitment to authentic Indian cuisine and a beloved tradition for Mumbaikars looking to celebrate the grand feast of Onam.

The Kamat Legacy is not a single restaurant group but rather a collection of hospitality ventures run by different branches undet VKHL.

Kamats Legacy : A chain of restaurants specializing in South Indian cuisine.

VITS Hotels: A chain of business hotels.

Kamats Restaurants: The classic highway vegetarian restaurants.

Vikram Kamats Hospitality Limited (VKHL), established in 2007 by hospitality visionary Dr. Vikram Kamat, is the driving force behind the Vitskamats Group.

The company is focused upon Kamats and VITS Hotels chain, an expanding network of mid-market hotels and resorts across India.

VKHL also holds a majority stake in Vitizen Hotels Ltd., which operates its hotel properties under lease, franchise, and management models.

Known for offering a perfect blend of comfort, quality service, and outstanding dining, VITS Hotels caters to both business and leisure travelers.

Dr. Kamat’s leadership continues to push the boundaries of innovation, always prioritising guest satisfaction and operational excellence.

Focused on sustainable growth, the company aims to set new benchmarks in the Indian hospitality industry, ensuring every guest’s experience is memorable and enriching.