TDB Introduces New Food Menu for Upcoming Mandala-Makaravilakku Season; Concerns Over Food Wastage, Devotees Share Their Views
Sabarimala: pilgrims will receive a revamped Annadana (free meal) service from the upcoming Mandala-Makaravilakku pilgrimage season, with the Travancore Devaswom Board (TDB) introducing a daily traditional Kerala feast and a new catering system aimed at improving food quality and the overall Food experience for devotees.(sabarimalauptodate.in)
For the first time, devotees visiting the Sabarimala Sree Ayyappa Swamy Temple will be served a traditional Kerala Sadya with Payasam every day, instead of restricting the feast to selected occasions.
Under the revised menu, breakfast will include South Indian dishes such as Idli or Upma, while lunch will feature a full Kerala Sadya with Payasam and Pappadam. Kanji (rice porridge) has been planned as the dinner menu, considering it a light and easily digestible meal after a long day of pilgrimage.(sabarimalauptodate.in)
The Devaswom Board has also introduced a per-head tender system for the Annadana programme. Unlike the earlier system, where the Board purchased food ingredients separately, the selected contractor will now be responsible for the entire catering operation, including manpower and food preparation. The Travancore Devaswom Board will provide water and electricity, while the cost of cooking gas will be collected by the Board.
Responding to concerns over whether pilgrims from other states would prefer traditional Kerala cuisine, Travancore Devaswom Board President K. Jayakumar said serving local food is an important part of Kerala's hospitality. He compared the initiative to a Malayali visiting a Gurudwara in Punjab, where devotees are welcomed with the traditional Langar, saying pilgrims visiting Sabarimala should similarly experience Kerala's traditional cuisine.(sabarimalauptodate.in)
The revised food plan has been welcomed by many Ayyappa devotees, particularly the decision to serve a daily Kerala Sadya at lunch. Many pilgrims reportedly said the move addresses long-standing complaints about the quality of food served under the previous arrangement.
Several devotees had earlier criticised the breakfast menu, particularly the Upma served at Sannidhanam. According to devotees, the Upma was sometimes undercooked, leading to complaints of indigestion, acidity, heartburn and gastric discomfort. As pilgrims undertake a physically demanding trek to Sabarimala, many said they need nutritious, properly cooked food to replenish their energy after the climb. Elderly devotees, in particular, reportedly found the food difficult to eat. Some pilgrims also claimed they discarded their meals in dustbins without eating them, saying the food was of poor quality and not cooked properly.
Devotees have urged the Travancore Devaswom Board to ensure that the revised menu is prepared to a high standard. Many said they would welcome Upma for breakfast if it is properly cooked, while others suggested Idli may be a more suitable regular breakfast option. Some devotees also expressed Concerns about serving Kanji every night, saying many pilgrims may prefer a more substantial evening meal after the day's pilgrimage.
Despite the positive response to the revamped Annadana programme, some members of the Devaswom Board have expressed concern over the increased expenditure. Discussions are continuing on whether the existing Annadana fund will be sufficient to sustain the expanded daily meal programme during the pilgrimage season. The Board is expected to address these financial challenges before the new system comes into effect.