Sat Sep 06 15:31:31 UTC 2025: Okay, here’s a summary of the text and a rewritten news article based on it:

**Summary:**

The article discusses the increasing popularity of takeaway ‘Onasadyas’ (the traditional Onam feast) among families in Kerala, India. Driven by convenience, cost-effectiveness, and a desire to spend more time with family and less time cooking, many are opting to order their Onasadya from caterers and restaurants. This trend, accelerated by the COVID-19 pandemic, is also seen as having a feminist angle, freeing women from the traditional burden of preparing the elaborate meal. Caterers are seeing a surge in demand, serving thousands during the Onam season. Some even report delivering significant amounts of non-vegetarian dishes to complement the traditional vegetarian feast.

**News Article:**

**Kerala Families Embrace Takeaway Onasadya, Sparking Convenience and Feminist Shifts**

**Kozhikode, India – September 6, 2025** – The aroma of sambar and aviyal filled the air this Onam season, but increasingly, that aroma isn’t emanating from Kerala’s home kitchens. Families across the state are embracing the trend of ordering takeaway ‘Onasadya’, the elaborate vegetarian feast central to the Onam festival.

Driven by a desire for convenience, cost savings, and more quality family time, families are turning to local caterers and restaurants to handle the complex preparation of the traditional meal. Niranjana S. Nair, from Kozhikode, exemplifies this shift. “We could spend time together as a family and engage in activities, including visits to temples and relatives’ houses. This could not have happened if we had spent half the day cooking and cleaning,” she said.

The COVID-19 pandemic, with its restrictions on gatherings and increased reliance on delivery services, acted as a catalyst for this trend. “A takeaway sadya is cheaper than a home-cooked one. It also saves a lot of effort that could be put into more enjoyable activities,” according to Shahul Hameed, a Kozhikode caterer who served over 200 families on Thiruvonam day alone.

Catering units have seen a massive surge in orders. Hameed estimates his unit catered to at least 20,000 people this Onam season, predominantly for school and institutional celebrations.

While the traditional Onasadya is vegetarian, many families are also spicing up their celebrations. Haroon Rasheed, a food vendor in Kuttichira reported delivering 200kg of chicken fry this Onam to complement the vegetarian feast.

Beyond the convenience, some see a deeper, more empowering significance in this trend. “How can a family truly celebrate when women are toiling in the kitchen? Onam is for everyone,” Ms. Nair stated, highlighting the feminist dimension of sharing the meal preparation burden.

The shift towards takeaway Onasadyas signals a changing landscape of tradition, where convenience and shared responsibilities are increasingly valued alongside the rich cultural heritage of the festival.

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