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From tasty pearl spot roasted with bird eye chillies and special masala and squid tawa fry to baked prawns, the stalls here open up a unique world of gastronomic indulgence.
Kaveri Venkatesh, a Pune-based school teacher, has been throwing light on some sumptuous Iyer cuisines through her blog 'Palakkad Chamayal' for the past five years.
Memories of the unmatched 'sambar vada', 'ghee roast' and 'masala dosa' were posted, shared and retweeted - like an aftertaste that one refuses to wash down.
Pulikuthi made with raw plantains is a delicious dish that is commonly cooked in Palakkad. Those who have tried this wholesome dish say that one could finish plates full of rice with just some pulikuthi on the side. Here is how you can prepare the pulikuthi.
This butter murukku is usually made during special occasions like weddings or poojas or during festivals like Diwali and Onam.
It is said that the unique recipe of the idli was brought to the small hamlet of Ramassery in Palakkad by a family which migrated from Kanjeepuram in Tamil Nadu
Ramassery idlis are typical of Palakkad region in Kerala and can be easily confused with dosa because of their unusually flattened shape.
A team of ten transgender persons, registered at the social welfare department, is responsible for managing the canteen.
The ingredients used are rice, black gram, fenugreek, salt and the same recipe which the family's ancestors had used is still being followed.
On World Idli Day, we take a trip to Ramasseri, the land of yummy idlis that will melt in your mouth
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