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Saturday, Nov 06, 2004

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Taste of a bygone era


GRANDMOTHERS HAD a way of spoiling us rotten with every kind of lip-smacking delicacy. Going home for holidays came with the added advantage of digging into ammamma's cooking. Scorning short cuts, they would whip up meals with their own recipes, powders, pastes and spices.

They were not slaves to the written word and hardly ever kept recipe books. While we follow a recipe with a kind of Germanic precision following the measures, ingredients and method to the T, their cooking was more intuitive, like how does one know when a dish is done?

The downside of this method is that grandma's recipes are lost in the mists of time and it is well neigh impossible to recreate that taste. All is however not lost as Chef Chalapathi Rao has over months painstakingly documented all these many recipes from the kitchens of time.

And till November 21, you can indulge in the tastes that you grew up on, at Dakshin as part of the A La Carte menu. Choose from scrumptious stuff like Velluli Royallu, Netthilli Varuval, Kari Peratal, Khyma Double Beans Koora, Erachi Nadang Curry,Coondapur Koli Thana, Pudina Kai Kari Pulao and Badam Halwa.

Indulge in a bit of time travel and remember an age time when life was in the words of the poet "simple and more confused."

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