Onam Sadya in Arizona: How 800 People Were Served with Precision and Tradition

Having lived in multiple countries, I’ve experienced a variety of festivals and events, but this year in Arizona, I decided to do something different. For the first time, I volunteered at an Onam celebration organized by the Kerala Hindu Association (KHA), a community organization dedicated to preserving and promoting the rich cultural heritage of Kerala. The event was a lively mix of cultural performances, traditional songs and dances, and, of course, the highlight — an Onam sadya, a grand feast served on banana leaves. Little did I know that volunteering at this event would become a lesson in project management, especially when it came to serving 800 people.

If you’ve never experienced an Onam sadya, prepare yourself for a feast that tantalizes all your senses. Picture a vibrant, fresh banana leaf spread out in front of you, gleaming with droplets of water. Slowly, over 25 distinct dishes are carefully placed on it, each brimming with color and aroma. The tangy bite of mango pickle rests in one corner, its sharp scent making your mouth water, while golden, crispy banana chips sit nearby, tempting you with their crunch. Next to them, a heap of steaming rice awaits, ready to be drenched in ladles of fragrant sambar, rich with the earthy flavors of lentils and spices.