yoga lifestyle

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Celebrating Onam with a Traditional Sadya at Chill at Chillies

Smitha enjoying a traditional 23-dish Onam sadya thali at Chill at Chillies, a Kerala restaurant.

A joyful Onam celebration in early September with a 23-dish sadya thali at Chill at Chillies.

In early September, my heart felt so full — and not just from the food! 💛

I had the joy of celebrating Onam, Kerala’s harvest festival, with a traditional sadya thali at a wonderful local restaurant called Chill at Chillies. It’s on the Hatfield road, in St Albans.

Served on a banana leaf, this thali had 23 different items, each one prepared with so much care and flavor. From comforting curries and crunchy pickles to payasam for sweetness at the end, every bite reminded me of home and tradition.

For me, festivals like Onam are not only about the food but also about connection, gratitude, and abundance. The sadya is such a beautiful symbol of togetherness, sharing, and the joy of community.

It was so special to pause and honor this celebration — and of course, to savor every dish with a big smile! 🌿

✨ Happy Onam to all who celebrated. May this season bring you joy, prosperity, and peace.

With love and gratitude,

Smitha

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Van, Canal, Paratha: Practising Presence Outdoors

My VW camper van parked beside the Berkhamsted canal, with a little table set for lunch and narrowboats moored quietly on the opposite bank.

Last Sunday, we parked up by the canal in Berkhamsted with our VW camper, looking for a gentle day to unwind and reconnect. I had made aloo paratha that morning using potatoes I’d harvested from my allotment — there’s something so special about cooking with food you’ve grown yourself.

We gently reheated them in the van and enjoyed them with yoghurt and pickle, sitting quietly by the water’s edge. A simple, nourishing meal, made even more meaningful by the calm surroundings and the effort that went into growing and preparing it.

After lunch, we took a slow walk along the canal towpath. The water was still, the narrowboats moved silently, and the trees hung over the path like they were reminding us to pause.

It’s in moments like this that I’m reminded yoga isn’t just movement on the mat — it’s how we choose to live. To grow our own food, to cook mindfully, to eat slowly, to walk without rushing. It’s all part of the same practice.

I’ll be sharing the recipe for the allotment aloo paratha in a future post, so keep an eye out if you’d like to bring a little bit of that Sunday peace into your own kitchen.

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From Plot to Pickle: Growing Mooli on the Allotment

Woman holding fresh purple Indian vegetable (mollie) in allotment garden, with jar of homemade pickle on table.

This spring I’ve been growing mooli, a type of radish that’s used often in Asian cooking, it’s been thriving — and I’m so pleased with the results!

Harvesting it felt like such a quiet joy, and as soon as I picked a few, I knew I wanted to turn them into something special. So I made a small batch of spicy homemade pickle — something I grew up eating, and still love deeply.

For me, this whole process feels like an extension of yoga — tending to something with patience, connecting with the seasons, and using my hands with intention. Just like time on the mat, growing and preparing food can be a moving meditation.

I’ll be posting the full recipe for the pickle soon, so check back if you’re curious to try it yourself 🌿

With love, Smitha