Celebrate Onam the Authentic Way at ‘Backyard All Day Diner

This Saturday, 30th August | 12:00 PM – 4:00 PM, join us for a traditional Onam Sadhya – a grand vegetarian feast served the classic way on a banana leaf, with over a dozen soulful dishes that bring the true flavors of Kerala to your plate.

ALL ABOUT Backyard All Day Diner

An upbeat place with good music and exquisitely delicious food, a vibe in itself.

The wait is almost over… Onam is here, and so is the feast of the year!

Imagine sitting with your loved ones, a banana leaf in front of you, and over 20+ traditional delicacies being served one by one – flavors that celebrate culture, tradition, and togetherness.

This 30th August, Saturday | 12 PM – 4 PM, join us at Backyard All Day Diner for an unforgettable Onam Sadhya – festive décor, authentic flavors, and memories you’ll cherish.

IN THE PAST : In the lush, green landscape of Kerala, the festival of Onam is celebrated with unparalleled joy.

Its heart beats in the legend of the benevolent King Mahabali, who was banished to the netherworld but was granted permission to visit his people once a year.

To welcome their beloved king, the people of Kerala lay out a magnificent feast: the Onam Sadhya. More than just a meal, the sadhya is a grand, vegetarian banquet that symbolizes the abundance and prosperity of Mahabali’s golden era.

Onam Sadhya at the BACKYARD – ALL DAY DINER

The preparation for the sadhya is a communal affair that begins well in advance. In the days leading up to Thiruvonam, the most auspicious day of the 10-day festival, families come together.

The kitchen becomes a lively hub of activity, with ingredients like fresh coconut, jaggery, yams, and a variety of lentils being meticulously prepared.

For the children, the anticipation builds with each passing day, as the aromas of ginger, tamarind, and coconut oil fill the air.

The grand feast is served on a fresh banana leaf, which is placed on the floor, tapering end to the left of the guest.

On Thiruvonam day, everyone gathers, dressed in traditional attire, and sits on mats or the floor, ready to partake in the culinary extravaganza.

This act of eating together on the floor reflects the humility and equality that characterized King Mahabali’s reign.

The placement of each dish on the leaf is a precise art, passed down through generations.

The magnificent spread of the Onam Sadhya

A traditional sadhya features between 26 and 28 dishes, a testament to Kerala’s rich culinary diversity.

Each dish offers a unique flavor profile, and together they create a perfectly balanced symphony of tastes—from sweet and salty to sour and spicy.

Accompaniments and pickles

The meal begins with an array of crunchy and tangy delights placed along the top of the banana leaf.

Kaaya Varuthathu: Classic, thin banana chips, fried until crispy in coconut oil.

Sharkara Varatti: A sweeter, thicker version of banana chips, coated in a dark, flavorful jaggery syrup.

Inji Curry: A pungent and spicy ginger pickle made with a blend of ginger, tamarind, and jaggery.

Achaar: The spread typically includes both a mango pickle (Manga Curry) and a sour lime pickle (Naranga Curry).

Pappadam: Crispy, round lentil crackers that are a staple of the sadhya.

Salt: A small pinch of salt is placed on the leaf to start, a symbolic beginning.

Curries and main dishes

The main course is a collection of gravies, stir-fries, and stews, each with its own distinctive taste and texture.

Parippu Curry: A simple yet comforting dish made from yellow moong lentils, seasoned and topped with a generous spoonful of ghee.

Sambar: A tangy and aromatic vegetable stew made with lentils, tamarind, and a variety of vegetables like drumsticks and pumpkin.

Avial: A dense mixture of assorted vegetables (including yam, carrot, and raw banana), cooked with coconut, green chilies, and curd, and drizzled with coconut oil.

Olan: A mild, light curry of white gourd and black-eyed peas, simmered gently in coconut milk.

Kalan: A thick, sour curry made with yogurt and a single vegetable like yam or raw plantain.

Pulissery: A thinner, tangy curry, often made with buttermilk and a sour fruit or vegetable, like mango or cucumber.

Erissery: A thick, flavorful curry made with pumpkin, black-eyed peas, and a generous amount of grated coconut.

Kootu Curry: A thick, dry curry made from black chickpeas, yam, and raw banana, finished with roasted coconut.

Thoran: A dry stir-fry of finely chopped vegetables such as cabbage, carrots, or beans, sautéed with grated coconut and spices.

Mezhukkupuratti: A simple preparation of stir-fried vegetables, like beans or raw banana, with spices.

Choru: Steamed Kerala red rice, the centerpiece of the meal, around which all the other dishes are arranged.

Digestives and desserts

After the main course, the feast continues with a final, refreshing round of items to aid digestion.

Typically, more than one type is served. Some popular varieties include:

Rasam: A spicy, watery soup made with tamarind, tomatoes, and spices, served at the end of the meal to help with digestion.Moru: A spiced buttermilk served to cool the palate.Payasam: The grand finale. Palada Pradhaman: A creamy, sweet dessert made with rice flakes and milk.Ada Pradhaman: Rice flakes cooked in jaggery and coconut milk.Pazham Pradhaman: A dessert made with ripe bananas, jaggery, and coconut milk.Poovan Pazham: A small, ripe banana is served to be eaten with the payasam, or mashed with it for an extra burst of flavor.

The ritual of serving and eating

The intricate order of serving and the precise placement of each dish add to the sadhya’s ritualistic charm.

The crisps and pickles are served first, followed by the main curries, and finally the rice.

When the diners are seated, the servers make their rounds with large containers, adding spoonfuls of each delicacy to the leaves.

The communal and ceremonial nature of the meal enhances the experience, turning it into a truly unforgettable celebration of togetherness.

After the meal, the banana leaf is folded inward, a gesture that signifies satisfaction and appreciation for the feast.The Onam Sadhya is a time-honored tradition that captures the essence of Kerala’s culture and the spirit of King Mahabali’s bountiful and harmonious rule.

The Legacy of Sai Sannidhi to Backyard All Day Diner

In 1969, Mr. Krishna Puthran and Smt. Sita Puthran laid the foundation of Sai Sannidhi, a humble lunch home at Dahisar Check Naka. Back then, Dahisar was a bustling check post for octroi collection and an emerging industrial hub.

Sai Sannidhi became a comforting stop for truck drivers, daily wage workers, and locals, serving hearty, home-style Mangalorean meals at affordable prices.

In 1992, their son Santosh Puthran took charge and transformed the simple eatery into a restaurant and bar, keeping the soul of traditional food alive while adapting to the changing times.

The story took a fresh turn in 2020, when Suchitra Puthran joined in and reinvented a portion of the space. She envisioned a warm, stylish, and family-friendly dining section—thus was born Backyard All Day Diner.

Today, the diner has become a vibrant hangout spot for Gen Z and millennials, offering crafted beer, Mangalorean & Goan delicacies, Continental, and Oriental cuisine.

What began as a modest lunch home for laborers and truckers has now blossomed into a modern food destination—carrying forward the Puthran family’s legacy of hospitality across generations.

Courtesy : In Conversation with the ‘Restaurateur duo ‘Suchitra & Santosh Puthran at the ‘Backyard All Day Diner at Dahisar, Mumbai, India.