30/08/2026
Some harvests know no borders. Where Kerala’s paddy fields and Sweden’s late-summer gardens can share the same table.
This September, Mysig Ember celebrates Onam, Kerala’s grandest harvest festival on a Kållered evening, gathered around Ember Harvest: a table set for gathering, not just eating. Over five courses, we trace the season’s abundance through two kitchens: the coconut, raw banana, and jaggery of a Kerala sadya, met with the strawberries, elderflower, and apples of a Swedish harvest.
A welcome of late summer strawberries and tender coconut, brightened with mint and elderflower. A grazing table to gather around spiced raw banana tucked into pie shells, knäckebröd carrying cowpeas and banana chips, jaggery-coated crisps for something sweet and something crunchy. A lingering course of elephant yam and cowpeas, slow-cooked in roasted coconut and cumin, crowned with crispy taro. Then the sadya itself— Kerala red rice, parippu curry, thoran, apple pachadi, aviyal and more. The full harvest laid out at once, the way Onam demands. And to unwind, ada payasam: rice flakes simmered slow in coconut milk, jaggery, and cardamom with a twist of Swedish Berries.
This is Onam as we know it, with the Mysig Ember twist — Kerala’s harvest table, gathered on a Swedish evening.
🕔 17:00 – 20:00
🎟 570 kr
💬 Check out Mysig Ember for more information and registration.
