Sadhya and konna back in UAE as Keralites celebrate Vishu
Celebrations return after pause last year, but remain a low-key affair amid pandemic
Keralites celebrating the harvest festival of Vishu yesterday were happy to enjoy sadhya (traditional vegetarian feast) at restaurants and buy konna flowers (Cassia fistula, commonly known as golden shower) for Vishukkani after missing them last year due to Covid-19 restrictions.
Gopikrishna Pillai, a project manager in Dubai, was among those who enjoyed sadhya at home with his wife and son. “We are very particular about keeping the traditions alive. We always keep Kani and make sadhya at home,” he said.
Rejil Janardhanan, who works in a construction company in Abu Dhabi, said the cook at his ‘bachelors’ accommodation’ prepared sadhya for him and his friends. “I used to bring my wife and children over here to celebrate Vishu every year as it is school vacation time for my kids. I haven’t been able to do that since last year,” he said.
He said having sadhya delivered from restaurants was a custom in his office. “We used to eat together in office. But this time, we didn’t do it because there are many who are fasting during Ramadan. At our accommodation, friends who are fasting will be having the sadhya only at night,” he said.
Elaborate feast
Sunil Deth of Aaraamam Restaurant in Karama said several Malayalees, who could not make the elaborate vegetarian feast at home, were happy that restaurants were serving sadhya again after a pause last year.
“We encouraged customers to opt for takeaways or home deliveries, though dine-in is now allowed with all safety precautions in place,” he said.
“We are also giving back to the community through the UAE Food Bank. Today, we delivered 600 sadhya kits to workers at a company in Jebel Ali through the Food Bank.”
Yesterday, one of his customers, Lakshmi Pillai, an administrative assistant in Dubai, said she had to settle for a mini-sadhya prepared at her accommodation last year.
“We were working from home during Vishu last year. So, we prepared a small sadhya.
Since dine-in is allowed this time, we colleagues came out early to have sadhya before the lunch rush began. It was really sumptuous and yummy,” said Lakshmi who also kept a
Vishukkani at home.