From 1 to 13 September, Emirates will celebrate Onam, the harvest festival of Kerala, with authentic dishes from the south Indian state served across all cabin classes on all its flights to and from Kochi and Thiruvananthapuram.
Emirates’ chefs and catering teams have curated festive menus incorporating traditional festive foods to celebrate Onam.
The men has traditional appetisers such as kaya varuthathu or crisp banana chips, sharkara upperi - banana roasted in jaggery, and kondatta mulaku —fried sundried chillies steeped in yoghurt. Dips and relishes include kaalan made of coconut, fresh yoghurt and yam, cucumber pachadi, a garnished salad, and puli inji, a sweet and tangy ginger-based chutney. First and business class passengers will also be served Kerala-style pappadam and piquant mango pickle.
While the traditional Onam meal is a vegetarian one, economy class passengers travelling from Dubai to Kerala can choose one of two main courses: Alleppey chicken curry or sambar and kootu, both paired with thoran and rice, with palada payasam – a much-loved milky sweet pudding with roasted nuts. First Class customers have one more main course option: mutton pepper fry.
Those flying from Kerala to Dubai in Economy can choose from two main courses: spiced chicken sukha with roasted coconut or the vegetarian option sambar made of lentils and vegetables, both partnered with thoran and rice, with parippu payasam, a sweet lentil pudding topped with roasted coconut flakes, for dessert. First Class customers can also opt for mutton sukha as the main course.
For a touch of authenticity, all meals will be served on banana leaves placed in trays and dish liners across all cabins to make Keralites feel more at home and the sadhya more authentic.
Emirates flies twice daily to Kochi and 11 times weekly to Thiruvananthapuram.