A bench or two with 10 chairs is placed at the entrance and behind the shop for customers.
We serve my mother-in-law’s Chettinad recipes and what our ancestors consumed back then.
Cold-pressed oil, palm sugar, and palm jaggery are commonly used.
They source herbs and greens from markets and serve the food in bamboo leaves.
Meanwhile, foxtail kozhukattai, green gram idli, jaggery suyyam, and millet vada find a spot in our plate in ample portions.
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