I am a Malayali and I take great pride in it. I love the fact that we can drink and also hold our liquor, I love the fact that when I am home I can still eat the meat that must not be named, and pretty much everything else. I also love south Indian food immensely and I think some dishes from that region were made to be chaknas. Don’t believe me? Read on.
Murukku: I shall start with the most obvious one. Murukku is the south Indian cousin of chakli and it comes in a hundred varieties. From ragi to the fine powder made from jackfruit, this crispy goodness can be made in any flavour, colour and shape. Nothing tastes better with rum or brandy – just ask the ones who have tried it.
Kappa chips: I have no idea why tapioca is not widely available across the country, because it’s so delicious and deserves to be eaten by all. When thinly sliced and deep fried with a slight topping of gunpowder and salt, this shit becomes the best thing ever to go with your beer.
Chicken 65: Again, I don’t know why I can’t get this meaty goodness across the nation. Why don’t you guys want such deliciousness for everyone? It’s spicy, it’s deep-fried and the extra curry leaves make your taste buds tingle each time you take a bite. Perfect with scotch, or any dark liquor.
Punugulu or Paniyaram: Super famous across Tamil Nadu and Andhra Pradesh, these are simple and tasty. Made from idli batter and stuffed onion, yoghurt and coriander leaves, these are tiny drops of heaven to go with any spirit.
Kuzhalappam: Looks like you don’t have to go look for Idukki gold to have the best rolls. Kuzhalappam is a yummy rice flour skillfully rolled into rolls and deep fried till golden. It’s flaky and crispy and it perfectly goes with a glass of chilled beer or brandy.
