Salabat and Sadhya: Traditional Drinks & Feasts Making a Revival

 Food has always been more than just nourishment—it is culture, tradition, and memory served on a plate. In 2025, we are seeing a growing revival of traditional food and drink experiences, with two gems taking the spotlight: Salabat, a soothing herbal drink with deep roots in South India, and Sadhya, the grand vegetarian feast served on banana leaves during festive occasions in Kerala. These culinary treasures are finding their way back into homes, restaurants, and global food conversations, proving that heritage recipes are not just nostalgic but also timeless.

Salabat and Sadhya Traditional Drinks & Feasts Making a Revival

Why Traditional Foods Like Salabat and Sadhya Are Trending Again

As modern diets lean heavily toward fast food and convenience meals, there has been a noticeable pushback from people seeking authenticity, wellness, and cultural depth in what they eat. Traditional foods like Salabat and Sadhya are making a strong comeback because they:

• Carry cultural significance and stories that connect generations.

• Provide nutritional benefits often overlooked in modern processed diets.

• Deliver a unique dining experience, from preparation to presentation.

• Fit into the global movement of slow food and mindful eating.

This revival mirrors trends in many countries where culinary traditions are being preserved and adapted for a new era. For example, even in Pakistan, heritage recipes are being celebrated, as seen in the rise of top Pakistani food brands in 2025, which are blending authenticity with modern food culture.

What Is Salabat? A Drink with Healing Roots

The Origin of Salabat

Salabat, sometimes spelled “Sulemani” or “Herbal Brew”, is a traditional South Indian drink commonly made with dry ginger, black pepper, cardamom, and jaggery. Served hot, it has been enjoyed for centuries, especially during monsoons or cooler evenings.

Health Benefits of Salabat

• Boosts digestion with its ginger and pepper content.

• Provides relief from colds and coughs due to its warming spices.

• Acts as a natural detoxifier, cleansing the system gently.

• Offers a comforting ritual that aligns with holistic wellness practices.

In today’s world, where immunity and health are top concerns, drinks like Salabat offer a natural, flavorful alternative to heavily processed beverages.

The Grandeur of Sadhya: A Feast on a Banana Leaf

What Is a Sadhya?

A Sadhya is a traditional vegetarian feast from Kerala, typically served on a banana leaf during festivals such as Onam and Vishu. The word “Sadhya” itself means “banquet,” and true to its name, it includes a wide variety of dishes—sometimes up to 24 different items—carefully arranged on the leaf.

Key Elements of a Sadhya

• Rice as the centerpiece.

• Side dishes like sambar, avial, thoran, olan, pachadi, and kaalan.

• Crispy add-ons like pappadam.

• Sweet endings with payasam (traditional dessert).

What makes a Sadhya remarkable is not just the variety but also the philosophy: it represents abundance, community, and gratitude. Every dish has a role, from balancing flavors to promoting digestive harmony.

Why Sadhya Appeals to Modern Food Lovers

• It is plant-based, aligning with growing vegetarian and vegan trends.

• The banana leaf presentation adds sustainability and visual appeal.

• It provides a multi-sensory dining experience, making it perfect for social media sharing.

Global Revival of Traditional Feasts and Drinks

The resurgence of Salabat and Sadhya reflects a broader global shift toward embracing heritage foods. From Japanese tea ceremonies to Middle Eastern mezze spreads, cultures worldwide are rediscovering their culinary traditions and showcasing them to a new audience.

Social media has amplified this revival—short videos of Sadhya preparation or steaming cups of Salabat are going viral, inspiring food enthusiasts everywhere to explore beyond fast food chains. As highlighted in World Updates, cultural revival movements are reshaping not just art and lifestyle, but also the way people eat and connect with their roots.

Real-Life Examples of the Revival

• Restaurants in Kerala and beyond are now offering Sadhya year-round, not just during festivals, catering to tourists and locals alike.

• Pop-up events and food festivals in cities like Dubai, London, and New York are celebrating Salabat as part of South Indian food stalls.

• Wellness influencers are promoting Salabat recipes as a caffeine-free evening alternative to coffee or tea.

• Cooking shows and YouTube creators are documenting Sadhya step by step, making it accessible to global audiences.

How You Can Experience Salabat and Sadhya

At Home

Making Salabat is simple—you just need ginger, pepper, cardamom, and jaggery boiled in water. For Sadhya, while a full spread may be challenging, you can start by cooking a few core dishes like sambar, thoran, and payasam to enjoy the experience.

At Restaurants and Food Festivals

Many South Indian restaurants now serve mini-Sadhya platters, and Salabat is often featured in traditional tea shops or fusion cafés. Keep an eye out for food festivals that celebrate regional cuisines, as these often highlight both.

As a Cultural Learning

Beyond taste, experiencing Salabat and Sadhya is a way of connecting with cultural heritage. Understanding the rituals, recipes, and values tied to these traditions makes the meal more meaningful.

Wrapping It Up

The revival of Salabat and Sadhya is not just about food—it’s about culture, wellness, and community. As people worldwide crave authenticity in their dining experiences, these traditional treasures are proving to be more relevant than ever. Whether it’s sipping a warm cup of Salabat on a rainy evening or savoring the diversity of a Sadhya on a banana leaf, these culinary practices remind us that food is not just about taste—it is about history, health, and togetherness.