Methyl Sathisan, a musician and poet from Dubai, views the flavors of the traditional festive dish Onam Sadhya not merely as a feast, but as a source of memories, moods, and currently, melodies. Ahead of the Onam festival, the native of Pallakkad created a musical series inspired by beloved traditional Kerala dishes such as Avial, Inchipuli, Sambar, Rasam, and Mulakuzhambu.
Sathisan, who has lived in Dubai since 1992 and works as an operations assistant general manager at a building material company, writes, composes, and performs songs independently. His new musical series aims to give familiar culinary traditions a fresh musical sound, evoking feelings of nostalgia and connection to home among Malayalis living in the UAE.
He notes that for every Malayali, the Onam festival is inextricably linked to togetherness, memories, and the grand feast of Sadhya. According to him, every dish served on a banana leaf possesses its own unique individuality, flavor profile, and history. The idea of creating music arose from a desire to revitalize these traditional dishes through the art of sound.
Sathisan's connection to music began in Kerala, where he grew up surrounded by the cultural traditions and sounds of Pallakkad. He explains that his passion for music was shaped in early years under the influence of the songs he listened to and the cultural environment around him. The expression of emotions, thoughts, and stories through poetry gradually transformed into writing melodies and lyrics, leading him to a career as a lyricist and musician.
He admits that the ritual folk art of Kanyarkali from Pallakkad helped shape his creative journey. Sathisan describes Kanyarkali as a deep, rhythmic, and moving folk ritual art form from Pallakkad. The experience of listening to its distinct melodies, folk texts, and powerful percussion in childhood formed the foundation of his musical and poetic path.
The initial idea for the Onam-themed musical series came about at home during a lunch prepared by his wife. Sathisan asked her to prepare Molakottathu Poli—a simple curry usually made with onions and tamarind water, but whose taste, in his opinion, depends on a perfect balance. He recalls that the idea struck him when his wife prepared Molakottathu Poli, one of his favorite dishes, upon his request. Despite the apparent simplicity of this curry, which requires cooking onions and tamarind water, achieving the right taste demands true mastery.
This meal reminded him of his mother's culinary traditions and the emotional response they evoked. He says his mother's food always possessed a special magic due to the unconditional love she put into it; however, the Molakottathu Poli prepared by his wife that day turned out exceptionally delicious. This lunch sparked a sudden urge in him to capture its essence in a poem. When people reacted positively to the poem, it prompted him to explore other traditional curries, ultimately transforming these culinary elements into fully arranged songs.
The Onam series includes dishes associated with the festive Sadhya, such as Inchipuli, Avial, Rasam, Sambar, and Mulakuzhambu. Sathisan explains that the selection of these dishes was determined by their role in the banquet, personal associations, and potential for transformation into sound. He emphasizes that it was a combination of three factors: the indispensability of the dishes in the traditional Onam Sadhya, childhood memories associated with them, and their inherent rhythm and musicality, which allowed him to assign a specific musical key and tempo to each unique dish.
This approach ensures that each composition has its own musical texture. For instance, the richness and diversity of Avial are reflected in multi-layered lyrics and varied melodies, while the tangy sourness of Inchipuli and Rasam was conveyed through energetic, lively folk rhythms. The goal was to recreate the tactile, sensory experience of tasting these dishes through listening to music.
Sambar is valued for its central place in South Indian cuisine and historical connections, while Olan is depicted through its 'soft, delicate, and soothing character.' Mulakuzhambu takes on a more playful direction, using humor based on its reputation as a quick recipe for unexpected guests. Rasam is positioned not only as a favorite Sadhya dish but also as a restorative broth, and Inchipuli is presented as a dish that 'contains an entire universe of complex flavors in one spoonful.'
The musician asserts that his knowledge of Kerala cuisine is based on years of observation and home learning. He recalls closely watching his mother cook even in childhood, driven by a constant desire to understand the unique qualities of the ingredients on their plates. Thanks to this early interest, he has long been familiar with all the ingredients comprising these classic Onam dishes. Even now, when his wife is away, he experiments and cooks these recipes himself in the kitchen.
For Sathisan, the positive reception of the project confirmed that nostalgia related to food can transcend boundaries. He believes that living far from home in the UAE makes memories of Kerala even more precious. Beyond its entertainment function, he hopes this project will serve as a cultural bridge, helping the younger generation and Malayalis in the diaspora engage with their culinary heritage and take pride in their cultural roots.
Although Sathisan wrote, composed, and sang this series, the video album editing was done by his friend, visual editor M. R. S. Nair from Pallakkad, and the song Inchipuli was arranged by Dubai music director Gokul Menon. All three are part of the group Hridayam Tulika, meaning 'Pen of the Heart,' which has created over 100 albums on various themes. Some of their songs have been performed by renowned singers from Kerala.