What is Onam to you? To me, it’s the smell of marigolds in the flower market and jasmine stings of women’s hair.
It’s the spread of huge flower carpets and the bustle of a dozen people around it, giving it the final touches.
It’s the notion of diversity despite everyone wearing similar “kasavu” sarees or “mundus” with that thin golden border.
It’s about the sound of the traditional Kerala drums, ringing in unison, accompanied by the “Ilathalam” (heavy brass cymbals) and the “kombu” (traditional curved brass horns)
It’s the smell of hot piping Sambhar and Payasam and the cacophony of laughter emitting from the outdoor kitchen.
It’s about the smell of steam rising from the hot serving of rice in front of you.
It’s running my fingers over the freshly washed green plantain leaf, waiting for the servers to offer another serving of “moru”.
It’s about saving the “pappadam” and the “banana” till the end of the “Sadhya” so that you can crunch and squish them over that hot “parippu payasam” on the plantain leaf.
It’s about asking for another helping of “Paalada payasam”, before washing it all down with a handful of “Moru” (salted buttermilk).
And finally, it’s about the regret of having to wait another year before adding another Onam under your belt.
