Bengaluru’s August food guide: Onam sadyas, Independence Day brunches, and Burmese tea-time bites

It is that time of the year again when we feast in honour of King Mahabali. We begin the line-up of Onam offerings with Chef Tresa Francis’ curated sadya. She will present a 23-dish sadya that begins with salt and cheru pazham and winds its way through tangy pickles, crisp fried bites, slow-cooked vegetable curries, hot red rice, and ends with sweet, indulgent payasams.