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Culinary Delights

Par Excellence!

mmachy’s culinary skills the way she cut it very fine like
Adeserve special men- threads. Evening refreshments
tion. When I became a part of like kozhikkatta and chakka ada
the Pooppallil family after my were considered exquisite. I don’t
marriage in 1980, I realised that think anyone can make such a
I should learn the Kerala cuisine perfect ball with the stuffing in-
not in the Kerala style, but in the side. Even a surgeon’s eye might
special Mallappally style, as it is fail to find where she made the
popularly known in the family. joint. So perfect it was.
Being born and brought up in Never was there excess or less
Pune and the northern parts of salt in the dishes she prepared.
India, I felt more comfortable Her lemon pickle could beat the
with that style of cooking rather best in the market. Whatever dish
than the Kerala menu. she made, had an ammachy touch
I realised that there is a spe- in it. That has been a tall order to
cial taste in whichever dish Am- follow for most of us.
machy made and she had a special Sofy
way of cooking. Even the banal W/o Georgekutty, Ranni,
cabbage thoran was special in Meprath Famiy

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