The ongoing puttu festival at Abad Chullikal is a testament to the versatility of the dish

Move over regular puttu kadala. And give way to the fantastic versatility that puttu lends itself to. This traditional breakfast fare has morphed and how. This is evident at the ongoing festival, ‘Puttu Kana’ at Café Mattanchery in Abad Chullikal. Here it comes in a delectable variety that is surprising diners no end. The question arises, why did one not think of such innovations earlier? And before answering that safely say – the puttu has finally arrived.

Take a look at the novelty. Away from the common gothambu, ragi, chembavari and chiratta puttu, which we are familiar with, there are the carrot and paneer rolls. A tasty and colourful experiment which can be paired with traditional kadala or cherupayar, green gram curry, or tried with the spicy non-vegetarian curries on the menu. For die-hard lovers of fish there is sardine, mackerel or the fish head curry. Curried duck, a Thalassery variety of chicken curry, peppered mutton liver fry, mutton chops and a Syrian beef roast are other meat gravies as accompaniments, each true to the flavour it proclaims. It seems the duck and the beef roasts are the popular ones as they get over fastest.

The range in non-veg puttu is large and is done interestingly with chemmeen masala winding its way through the steamed rice rolls. The meat flavours rise strongly, ensconced delicately between hot, fluffy rice to satiate the diner with fragrance and taste.

The kozhi peralan, erachi puttu or the kappa erachi puttu are some of the tastiest versions to be savoured.

Coming back to the question of why is the puttu changing its traditional stance now. The answer can only be - high time.

Fusion foods, eating out, global trends, liberal lifestyles and the like are bringing out the best from each field, food or otherwise. The puttu can’t remain a mere breakfast fare. It can be savoured as a mini meal at any time of the day. It can be elaborate or a neat quick roll. “Just one thing has to be kept in mind,” says Rajesh R.V., manager of the hotel, “always have it piping hot. It tastes the best.”

Each order is accompanied by njalipoovan and pappadam. The vegetarian puttu and curry come at Rs.160, while the non-veg ranges from Rs.100 to Rs.180. The fest is on till September 8 and is open from 3 pm. onwards

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