This was our fourth time here at Copra. We ate here when they first opened and our last visit was last year for a champagne maker dinner. This time we came for Onam Sadya. My understanding is that sadya is a celebratory lunch, typically vegetarian, from the Kerala region of India and onam is the harvest celebration. In this case, there were 27 ingredients/dishes on the list for the meal, so we were definitely in for quite a treat.
We were served a platter with the traditional banana leaf had most of the ingredients/dishes in addition to an array of seven small bows/tins for more dishes and a cup of Sambaram (spiced buttermilk). They spooned on some ghee on to our rice. They told us chef recommended splitting up the rice into thirds and using it with the first three tins from the right which had dal which my understanding was traditionally the first dish to consume. I’m not even sure how to explain everything that was served. The dishes were unknown to us for the most part, but we enjoyed the flavors which were so varied.
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