Saroma Holidays

FestivalsEventsCuisine


	Onam is a National festival of Kerala celebrated by all communities irrespective of religion, cast and creed. There are several legends regarding its origin. The most popular legend is that Mahabali returns to see his people once a year. Lord Vishnu in the form of Vamana pushed the legendary King Mahabali, who ruled over Kerala in an age of plenty, down to the infernal regions. It is also treated as harvest festival of Kerala. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam. Onam festival starts from the day of Atham in Malayalam month of Chingam and the celebration is for 10 days with floral decorations and family get together. The main auspicious day is on Thiruvonam day. On this day all members of the family gather together, usually at the ancestral home, for Sadya (traditional feast) served on plantain leaves. Each region has its own variation of art and recreation associated with Onam festival. Onathappan, Pulikali, Karadikali, Kuttiyum Kolum are famous among them. Kaikottikali when performed by ladies in their traditional attire is pleasing to eyes.

	There is a popular saying on Onam Sadhya. � Kanam vittum Onam Unnanam" it means you should have feast on Onam day even if it means having to sell all one's material belongings.


			Vishu is also known as Malayalam New Year day. Similarly the day is celebrated in almost all places in India by the Hindus albeit by different names. In Assam this day is called Bihu, in Punjab Baisakhi and in Tamil Nadu Puthandu. The festival is marked with offerings to the divine called Vishukkani. The offerings consist of a ritual arrangement in the puja room of auspicious articles like raw rice, fresh linen, golden cucumber, betel leaves, areca-nut, metal mirror, the yellow flowers Konna (cluster of yellow flowers seen in Vishu season - Cassia fistula), and a holy text and coins, in a bell metal vessel called uruli. A lighted bell metal lamp called nilavilakku is also placed alongside. Women complete this arrangement the previous night. On the day of Vishu, the custom is to wake up at dawn and go to the puja room with the eyes closed so that the Vishukkani is the first thing one sees. The elders in the family give Vishu Kaineettam (Monetory tokens) to children, youngsters and servants. Fireworks are part of the celebration of Vishu.


	Thrissur Pooram is the most colourful temple festival of Kerala. It attracts large masses of devotees and spectators from all parts of the State and even outside. Celebrated in Medom (April-May) it consists of processions of richly caparisoned elephants from various neighbouring temples to the Vadakumnathan temple, Thrissur. The Pooram function lasts for continuous 36 hours. Two rival groups representing the two divisions of Thrissur Paramekkavu and Thiruvambadi vying with each other in making the display of fireworks grander and more colourful celebrate the Pooram Festival. Each group is allowed to display a maximum of fifteen elephants and all efforts are made by each party to secure the best elephants in South India and the most artistic parasols, several kinds of which are raised on the elephants during the display. Commencing in the early hours of the morning, the celebrations last till the break of dawn, the next day. Pancharimelam, Pandimelam and Panchavadyam the traditional percussion ensembles provide a supremely apt accompaniment to the visual treats. It is heartening to see Muslims and Christians also participating enthusiastically in the festivities.


			Makara Vilakku festival of Sabarimala Ayyappa temple, one of the most remote shrines in Kerala, draws three to four million pilgrims each year. Lord Ayyappa is the presiding deity of Sabarimala temple. Before beginning the multi-day walk through the mountain jungles to get to Sabarimala, the pilgrims prepare themselves with a minimum of 41 days of rigorous fasting, celibacy, meditation and prayer. The yearly festival starts on first day of the Malayalam month Vrischikam (Mostly on 16-17th November) and lasts for two months. The finale of the festival is on 14th January every year. In connection with this festival the Thiruvabharanam (Ornaments for God Ayyappa) that starts from Pandalam (Pandalam is the palace of Lord Ayyappa during his incarnation) on 28th Dhanu (Malayalam month), reaches Saramkuthi on the third day evening (1st Makaram) and is ceremonially escorted to the sanctum sanctorum. Krishnaparunthu (white neck eagle) accompanies the procession from Pandalam to Sabarimala all through which is a surprising scene.

	When the Sreekovil (sanctum sanctorum) opens for 'Deeparadhana' (offering with lights), the Lord is seen in his entire divine splendor, adorned with the jeweled gold ornaments. At the distant eastern hilly horizon, the light of 'jyothi' appears to the immense satisfaction of the thousands of devotees who have thronged to the temple to pay obeisance to the Lord. The occasion is also marked by the divine appearance of the 'star' in the eastern sky and the hovering 'Krishnapparunthu' far above the temple. This marks the grand finale of the two-month period to the Sabarimala pilgrimage.


	Attukal Pongala is the most important festival of Attukal Bhagavathy temple situated in Attukal near Thiruvananthapuram, the capital city of Kerala. The festival is celebrated for 10 days during February- March every year. On the ninth day of the festival, essentially the women's festival, Attukal Pongala takes place. A large number of women from Kerala and neighbouring states make offering to Goddess (considered as the incarnation of Kannaki) by cooking Pongala in the temple area. Pongala is sweet porridge of rice with jaggery, coconut gratings and other raisins. Thousands of women participate in this offering and believe it is very auspicious.


			Mahasivarathri is celebrated by the Hindus in Kumbham (February-March). It is supposed to commemorate the day on which Lord Siva (God of Destruction in Supreme triad- three superior Gods) consumed the deadly poison (Kalakutavisham) to save the world from destruction. Siva was in pain and agony. The whole night, water, milk and other cooling material are poured on the Siva lingam to relieve Siva of the heat. The annual Sivarathri festival held on the banks of Periyar at Alwaye is one of the most colourful local festivals of Kerala. The pilgrims keep awake the whole night and return home next morning after performing rituals.

Month & Date	Event	Description
January
03	Thiruvathira	It is the commemoration of the death of Kamadevan, a cupid of Indian mythology. It is mainly celebrated by the women of Nair families.
14	Makaravilakku	This is the main day of the festival of the great temple Sabarimala (presiding deity Lord Ayyappa) and celebrated while the Sun crosses Dhakshinayana to Utharayana. Millions of devotees flock the shrine for worship during this season.
26	Republic Day	Republic day of India is a great National festival. India became republic on January 26, 1950. To mark the importance of this occasion, every year a grand parade is held in the capital. The different regiments of the Army, the Navy and the Air force march past in all their finery and official decorations. Even the horses of the cavalry are attractively caparisoned to suit the occasion. The parade is followed by a pageant of spectacular displays from the different States of the Country.
February
16	Sivarathri	This festival is supposed to commemorate the day on which Lord Siva consumed the deadly poison (Kalakutavisham) to save the world from destruction. The name means �The Night of Shiva" the God of destroyer. People observe a strict fast on this day. Some devotees do not even take a drop of water. They keep vigil all night. The Shiva Lingam is worshipped throughout the night by washing it every three hours with milk, curd, honey, rose water, etc., whilst the chanting of the Mantra Om Namah Shivaya continues. Offerings of bael leaves are made to the Lingam. Bael leaves are very sacred as, it is said, Lakshmi resides in them
March
03	Chottanikkara Makam	Chottanikkara Makam falls on the Makam star in the Malayalam month of Kumbhom (mid February - mid March). On the day the temple at Chottanikkara near Ernakulam, closes at mid-day and re-opens by 2 pm for 'Makam Darsanam'. Devi gives darshan to her devotees in full-fledged splendor and glory adored in her sacred gold ornaments, precious jewellery and innumerable garlands. Devotees wait to have a glimpse of the Devi. The Darshan goes on till 9 pm.
03	Attukal Pongala	Attukal is an ancient Bhagavthy temple near Thiruvananthapuram. During festival time Pongala is the important day of the festival with several thousands of women devotees assembling for offering Pongala to Devi. The devotees come with new clay pots, rice and other ingredients required for preparing the Pongala in the temple premises. The number has been increasing so much that the line of devotees extends to few kilometers and it keep on growing year after year. Devotees offer Pongala thanking Devi for fulfilling their prayers.
09	Guruvayoor Aarattu	Guruvayoor is one of the most important Krishna temples in South India. Aarattu festival is very important here. On this day the temple looks spectacular with array of lamps, display of caparisoned elephant etc.
April
15	Vishu	Falls on the first day of Malayalam month Medam (April), which is the astronomical New Year Day when the sun crosses the equator. 'Vishukkani' is very important for the day of Vishu and people first see the �Vishukkani" which has over the years become a ritual arrangement of auspicious articles like raw rice, fresh linen, golden cucumber, betel leaves, areca-nut, metal mirror, the yellow flowers 'konna' (cassia fistula), and a holy text and coins, in a bell metal vessel called 'uruli'. A lighted bell metal lamp called nilavilakku is also placed alongside. It is believed that by seeing these auspicious items first thing in the morning, on the day of vishu, one would be blessed with prosperity throughout the coming year. As Vishu ushers in a New Year dawn, people wake up to behold the ritualistic arrangement. Giving off handsel (kaineettam) to the younger members of the family is part of the celebrations.
27	Thrissur Pooram	Thrissur Pooram is considered as mother of all festivals. The two century old festival of spectacular procession of caparisoned elephants and enthralling percussion performances in a never ending succession is an 36 hours marathon event of incredible beauty, a feast for the eye and the ear, unfolding between 6 am to 12 noon the next day.
June
30	Champakulam Boat race	The Champakulam boat race is a tradition dating back to centuries. It is the oldest and most popular snake boat race in Kerala, and is closely connected to the Sree Krishna Temple at Ambalappuzha. The race is held on the Champakulam Lake on the moolam day of the Malayalam month Midhunam, the day of the installation of the deity at the Temple.
August
11	Nehru Trophy Boat race	This boat race is held the second Saturday of August every year on the Punnamada Lake, Alappuzha. This is a race competition of snake boats (chundan vallams) measuring over 100 feet in length. It is the world's largest team event and greatest water sport. It is most spectacular event and lots of tourists from abroad also come specially to witness this.
15	Independence day	'Independence Day' (Swatantrata Divas) is celebrated on August 15th to commemorate India's independence from British rule and its birth as a sovereign Nation on that day in 1947. The day is a national holiday in India. It is celebrated all over the country through flag-hoisting ceremony and distribution of sweets. The main celebration takes place in New Delhi, where the Prime Minister raises the National flag at the Red Fort and delivers a nationally televised speech from its ramparts.
26-29	Onam	Onam is national festival of Kerala. Onam Festival falls during the Malayalam month of Chingam (Aug - Sep) and marks the homecoming of legendary King Mahabali. Celebration of Onam festival lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookolam (floral decoration), ambrosial Onasadya (traditional feast), breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam - the harvest festival in Kerala.
30	Aranmula Boat race	In connection with the Onam festival the famous snake boat carnival on the Pampa River held annually at Aranmula to commemorate the crossing of the river by Lord Krishna on that day. The deity is supposed to be in all the boats that take part in the carnival and all of them are expected to arrive at their destination simultaneously. There is thus no element of competition in the Aranmula Boat Race as in other regattas held in this district and elsewhere. The crew regards the occasion as one for rejoicing and merry-making and cheerfully row up and down the river to the tune of songs. Even though the festival is of Hindu origin and is associated with the Parthasarathy Temple, it is an all-community affair and participants include members of all classes and communities living in and around Aranmula. During the races, the banks of the river on either side, for a distance of about three kilometers, would throng with millions. The festival attracts spectators from all parts of the country and even from abroad.
October
21	Navarathri	Navarathri and Vijayadasami are the festivals celebrated over a period of ten days. The first nine days constitute the Navarathri festival. Navarathri itself means nine nights (Nava means nine and rathri means night). The "Dassera" or "Vijayadasami" is the last and tenth day festival. The term "Dassera" is derived from the word for number ten i.e. Dasha (in Sanskrit). Navarathri dedicated to the Devi, the divine Mother, is a colourful celebration.
November
08	Deepawali	Deepawali or Diwali, the most pan-Indian of all Hindu festivals, is a festival of lights symbolising the victory of righteousness and the lifting of spiritual darkness. The word `Deepawali' literally means rows of diyas (clay lamps). A family festival, it is celebrated 20 days after Dussehra.
December
25	Christmas	The festival of universal love is here again. Christmas, which is more than a festival is the solemn occasion to remember Jesus, his life, his ultimate sacrifice and his message of compassion and brotherhood. The birth of Jesus Christ on December 25 each year sees a variety of customs and ceremonies and celebrated very well in Kerala.

The traditional cuisine of Kerala is very healthy and colourful. The food is mildly flavoured, gently cooked and has a certain genteel delicacy. The fish preparations of Kerala are world famous. Who would not enjoy a leisurely stay in a houseboat, in the backwaters, where one can indulge in fishing and get to eat the freshly made fish, one has caught. The vegetarian cuisine of Kerala is equally popular.

Appams	Appams are one of the most popular Kerala breakfast item, which is eaten with stew. Appam is made with rice (a batter made of soaked rice, coconut paste and yeast) and roasted in hot pan. This pancake will have a white spongy centre and thin crispy sides.
Putu	Putu is also a rice preparation having some Srilankan influence. Traditionally it is steam cooked in hollow bamboo cylinder with grated coconut as a partition to each piece. It is eaten with different accompaniment in different parts of Kerala. Mainly it is eaten with spicy chic peas curry. Some like to eat it with fried papads, some prefer to eat it with sugar and some with bananas.
Dosa	It is once again a breakfast item (like a pancake) prepared with rice and black gram dal. The dosa is popular all over South India. It is to be savoured hot and crisp with spicy chutney made out of coconut and onion, accompanied with sambar.
Idli	Idli and dosa are made out of the same rice and black lentils paste. Idli is steamed in a specialised cooker. Eaten with sambar and chutney. Unlike dosa it is soft and fluffy and fat free too !!!.
Biriyani	Biriyani or Pulao is a delicacy brought into Malabar by the Arab traders. It is considered to be a royal dish served to royal guests. It is mainly made of meat cooked with masalas (onions and spices) on slow fire and layered with cooked rice. There are many versions of biryani in India. The Malabar biryani is unique in itself, as it is a softer variety and lighter on the stomach. It is eaten with vinegar pickle, fried papads (thin pancakes made out of flour and deep fried) and salads.
Thorans	Thoran is part of the traditional feast. Thorans are finely chopped vegetables or possibly meat and seafoods. For flavour mustard seeds, curry leaves and fried red chilly are added with grated coconut.
Avial	Avial again is an item in the feast, which is a mixed vegetable gravy dish thickened with coconut paste and yoghurt. Drumsticks, jackfruit seeds, raw banana, yam, ash-gourd and slices of mango are the vegetables commonly used in its preparation.
Olen	Olen is also a gravy dish, white in colour made of ash gourd and drum beans where the predominant flavour is that of coconut milk (fairly thick liquid squeezed out from the white flesh of a fresh coconut). It is mainly a north Kerala item.
Pachadi	It is a fairly thick sauce made of yoghurt, grated coconut, mustard seed cooked with green chilly and curry leaves.
Sambar	It is a gravy item and it contains smashed lentils, cooked vegetables and spices including the exotic and edible asafoetida. The style of cooking sambar varies from north, central and south part of Kerala. Hence one can taste different kind of Sambar in Kerala. In north a paste of fried coconut with dry coriander seeds is used. Some also use garlic in Sambar.
Fish/Meat Curry	Fish in fiery red chilly sauce is also another favourite item. Besides the chicken and fish there is also red meat. Beef or lamb is boiled with roasted coriander seeds, red chillies, cloves, onions, cumins, garlic, ginger, fried coconut chips and a little vinegar. Then with the water reduced, the meat is almost fried dry in a little oil that has been flavoured with sliced shallots and highly aromatic curry leaves.
Deserts	Main deserts are Payasams. Pradhaman or Payasam is porridge like sweets with vermicelli of rice base, cooked in milk and sugar or jaggery.