The moong dal halwa at the Narada Gana
Sabha canteen melts hearts like the music that flows from the halls.
The
Chennai Cultural Academy’s canteen run by Sri Jayaraghavendra Caterers at the
Karnataka Sangha School, T Nagar, boasts of its Udupi special dish huggi.
Similar to the kara pongal of Tamil Nadu, but different in terms of flavor and
consistency, it is served with gojju.
RAKESH RAGHUNATHAN’S PICKS
1. Thiruppulani Payasam made of slow-cooked rice and milk,
much thicker in consistency than the regular paal payasam
2. vazhaithandu dosa at parthasarathy swami sabha
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