Nestled in the heart of Mumbai, Tat is a charming coastal cuisine restaurant that promises an authentic culinary journey through India’s coastal regions. This year, I had the pleasure of experiencing their special Onam Sadya offering, and it was nothing short of delightful.
The moment you step into Tat, the warm, coastal interiors immediately set the tone for a relaxed, homely dining experience. The restaurant was beautifully adorned with traditional decorations, capturing the spirit of Onam, Kerala’s grand harvest festival. But the true star of the evening was the Onam Sadya, a multi-course vegetarian feast served on a banana leaf, which is an essential part of the Onam celebration.
The Feast Begins
As I sat down, the staff at Tat welcomed us with a traditional touch—serving water in brass tumblers. Soon after, the Sadya arrived, laid out in all its glory on a fresh banana leaf. The visual appeal of the vibrant colors—greens, oranges, yellows—made it clear that this was going to be a feast for both the eyes and the taste buds.
The Dishes
The Onam Sadya at Tat included a staggering variety of dishes, each more delicious than the last. The meal began with upperi (banana chips) and sharkara varatti (jaggery-coated banana chips), a sweet and salty combination that was the perfect way to whet the appetite.
Next came the star dishes: avial, a mixed vegetable dish with coconut and yogurt, was subtly flavored, allowing the freshness of the vegetables to shine through. The sambar, a tangy lentil stew with vegetables, was rich and perfectly spiced, complementing the rice it was served with. Olan, made with coconut milk, black-eyed peas, and ash gourd, was mild but wonderfully creamy and comforting.
The erissery, a dish made with pumpkin and lentils, had a delightful balance of sweet and savory, while the kootu curry brought in a spicy kick with black chickpeas and raw bananas. Thoran, a stir-fry of cabbage with grated coconut, added a crunchy texture to the meal, refreshing the palate.
Sweet Endings
No Onam Sadya is complete without dessert, and Tat didn’t disappoint. The meal ended on a sweet note with payasam, a traditional Kerala dessert made from jaggery and coconut milk. The ada pradhaman payasam, a variation made with rice flakes, was rich and decadent, with just the right amount of sweetness to round off the meal.
Service and Atmosphere
The service at Tat was impeccable, with the staff taking time to explain each dish and its significance in the Onam Sadya. The atmosphere was lively yet relaxed, making it an ideal place to enjoy a leisurely, festive meal. The restaurant was buzzing with diners, yet the service remained attentive, ensuring that each course of the Sadya was served fresh and at the right pace.
Final Thoughts
Tat’s Onam Sadya was a true celebration of Kerala’s culinary heritage, presented with care and authenticity. The flavors were clean, fresh, and perfectly balanced, staying true to the traditional Sadya experience. For anyone looking to indulge in a festive feast that captures the essence of Kerala’s coastal cuisine, Tat’s Onam Sadya is a must-try.
In a city as fast-paced as Mumbai, Tat offers a wonderful escape into the warmth and richness of India’s coastal flavors, and the Onam Sadya was a beautiful reflection of that. Whether you’re a fan of coastal cuisine or new to it, this feast is bound to leave you with a heart (and stomach) full of joy.
ALSO READ: How to Prepare and Serve a Traditional Onam Sadhya
