O by Tamara Trivandrum

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A celebration of love, made even more memorable at O by Tamara, Trivandrum. From beautiful moments to thoughtfully curat...
31/08/2026

A celebration of love, made even more memorable at O by Tamara, Trivandrum. From beautiful moments to thoughtfully curated details, here’s a glimpse into a wedding celebration filled with joy, togetherness and memories to treasure for a lifetime.

A special thank you to Wedbia photography for capturing these beautiful moments and sharing the photographs with us. ✨

Everything you need for a memorable stay is right here.Whether you're visiting for business, a family getaway, a celebra...
28/08/2026

Everything you need for a memorable stay is right here.

Whether you're visiting for business, a family getaway, a celebration, or simply a relaxing break, O by Tamara, Trivandrum brings together comfortable stays, exceptional dining, wellness experiences, and warm hospitality, all in one destination. From the moment you arrive to the moment you leave, every experience is thoughtfully curated to make your stay truly memorable.

📍 O by Tamara, Trivandrum

26/08/2026

Onam is best celebrated around a table filled with good food, laughter, and the people who matter most. 🌼

This Onam, bring your loved ones together for a traditional Sadya at Tamara Leisure Experiences, featuring an array of authentic Onam favourites across our properties.

Here’s to delicious food, shared moments, and memories that stay with us long after the Sadya is over.

Wishing you a very Happy Onam!

25/08/2026

And just like that, we arrive at the final Payasam of the Sadya, and the final recipe in our Sadya of Memories series.

Unlike the other Payasams, P**l Payasam is made with sugar instead of jaggery, and cow's milk instead of coconut milk. A simple difference that gives it a character all its own.

For Chef Suresh, P**l Payasam is also a familiar part of Onam in Thiruvananthapuram, where it is traditionally enjoyed with Boli.

As we come to the end of this journey through the flavours and memories of an Onam Sadya, Chef Suresh leaves us with one more timeless combination: P**l Payasam and Boli.

25/08/2026

The Sadya may end with the last curry, but the Payasam memories can last well into the evening.

A favourite in South Kerala, Kadala Payasam is made with roasted crushed dal, melted jaggery, coconut milk and ghee, and finished with fried cashews, raisins and coconut slices.

But for Chef Suresh, the sweetest part is what happened after the Sadya. While the meal may have ended, the children would keep coming back for Payasam—taking it in glasses and cups until there was none left.

In this episode of Sadya of Memories, Chef Suresh takes us back to those little moments that made Onam celebrations last a little longer.

24/08/2026

There’s always a little room left for Payasam.

No matter how full the Sadya leaves us, the moment Payasam arrives, somehow, everyone finds the space for one more helping. And for Chef Suresh, that indulgence begins with Ada Pradhaman.

Made with Ada from Matta rice, layered with three extracts of coconut milk, ghee, and finished with fried coconut slices, cashews and raisins, it is the perfect sweet ending to a traditional Sadya.

In this episode of Sadya of Memories, Chef Suresh shares the story behind a Payasam that proves there’s always room for something sweet.

24/08/2026

After the side dishes are served, the Sadya truly begins with the first curry to meet the rice: Parippu and ghee.

For Chef Suresh, though, Parippu brings back a very different memory. Back in the day, skipping it was never an option, grandmother made sure you finished your Parippu and ghee before the Sambar made its way onto the leaf.

In this episode of Sadya of Memories, Chef Suresh takes us back to those familiar Sadya rituals, where even the order in which you ate your food became part of the memories you carried forward.

23/08/2026

If the Sambar isn't right, can a Sadya really be complete?

For Chef Suresh, Sambar is that important. A hearty medley of vegetables, brought together with freshly prepared homemade Sambar powder, and just the right amount of asafoetida, the ingredient that gives it its unmistakable aroma and flavour.

But beyond the recipe are the memories. Back in the day, serving Sambar meant a little competition at the table: who would get the most vegetable pieces?

In this episode of Sadya of Memories, Chef Suresh shares the story behind a dish that holds a very special place on every Sadya banana leaf.

21/08/2026

Some dishes are inseparable from the memories of Onam.

For Chef, Kaalan is one of them. Made in many ways across Kerala, this traditional Sadya favourite can take on different flavours and forms. Here, it comes together with yam and raw banana, while other variations use ripe plantain.

But the real memories of Onam aren't just made on the day itself. They begin the day before with shopping for new clothes, gathering everything for the Sadya, and the excitement that fills the home.

In this episode of Sadya of Memories, Chef Suresh takes us back to those little moments that made Onam feel truly special.

21/08/2026

One Sadya, different regions, different memories.

Koottu Curry takes on different forms across Kerala. In South Kerala, you'll find Vada Koottu Curry, made with potato, vada, small onion and masala. In Central and North Kerala, the preparation brings together vegetables, potato and black channa.

In this episode of Sadya of Memories, Chef takes us through these regional variations and the flavours that make each version special.

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NH By Pass, Venpalavattom, Anayara
Thiruvananthapuram
695029

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+914717100111

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