Dubai’s Michelin Star Restaurant Stirs Controversy with “New-Age” Onam Sadhya
Dubai's Michelin Star Restaurant Stirs Controversy with "New-Age" Onam Sadhya
Dubbed a “performance of food and art” by food enthusiasts and critics alike, Tresind Studio’s rendition of the beloved Onam Sadhya caught the attention of social media users worldwide.
10th May 2024
In the heart of Dubai, where culinary innovation meets tradition, the prestigious Tresind Studio, renowned for its Two Michelin stars, recently embarked on a daring culinary experiment. In a bid to reimagine the iconic Onam Sadhya, a quintessential vegetarian feast steeped in tradition and simplicity, the restaurant unveiled its avant-garde interpretation, igniting a storm of controversy both online and offline with this rendition.
The Onam Sadhya Rendition
Dubbed a “performance of food and art” by food enthusiasts and critics alike, Tresind Studio’s rendition of the beloved Onam Sadhya caught the attention of social media users worldwide. The visually stunning presentation, captured in a mesmerising video shared by the popular Instagram account Food Porn, showcased the meticulous preparation of each element by the restaurant’s skilled kitchen staff.
The dish, a bite-sized masterpiece, features a tantalising array of flavours and textures. It begins with a grilled pineapple, infused with Indian spices, serving as the foundation for a symphony of ingredients. Layers of cream of rice, payasam, banana pickle, cuddapah almonds, coconut ice cream, mela blossom flower and a delicate piece of papadam are meticulously arranged, culminating in a sensory delight. Complemented by a side of tomato broth tempered in southern spices, the dish is as visually striking as it is gastronomically adventurous.
Reactions and Criticisms
However, despite its culinary artistry, Tresind Studio’s interpretation of the Onam Sadhya sparked a wave of backlash from purists and food aficionados alike. Critics argued that the restaurant’s avant-garde approach strayed too far from tradition, diluting the essence of the cherished festival meal.
Social media platforms erupted with criticism, with many expressing disbelief and outrage at the perceived departure from authenticity. Commenters decried the dish as an “absolute atrocity and insult” to the rich culinary heritage of the Onam Sadhya, highlighting the inclusion of unconventional ingredients such as “cuddapah almonds” as a glaring murder of tradition, as nothing like those are the ingredients in the composition of Onam Sadhya.
Moreover, concerns were raised regarding the portion size and perceived costliness of the dish, with some jesting about its exorbitant price tag. Others lamented the miniature proportions, likening it to “Onam Sadhya for ants,” and questioned its alignment with the ethos of abundance and harmony traditionally associated with the festival meal. The meal is originally served with an array of dishes and an extensive variety of food items, ranging from all vegetables and rice, and sweet and savoury flavours.
Netizens have been erupting with rage over the concoction threatening the originality of a dish known for its simplicity and togetherness during the festival. Users have commented, directing people to google the festival preparation and compare it with this atrocity, so to speak. The comments under the post are a treat and a lesson alike.
Navigating Tradition and Innovation
As the debate rages on, Tresind Studio’s bold culinary experiment serves as a poignant reminder of the delicate balance between tradition and innovation in the realm of gastronomy and food. While some applaud the restaurant’s audacity in pushing the boundaries of culinary creativity, others advocate for a more reverent approach to preserving age-old traditions.
In an era marked by rapid globalisation and culinary fusion, the Onam Sadhya saga serves as a microcosm of broader debates. Consumers navigate an increasingly interconnected culinary landscape, and the quest for authenticity amidst innovation remains ever-present.
Ultimately, whether Tresind Studio’s avant-garde Onam Sadhya will stand the test of time remains to be seen. However, one thing is certain: in the ever-evolving tapestry of global cuisine, the interplay between tradition and innovation will continue to shape the culinary realm for generations to come, whether we like it or not.
