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Food Festival

Sangam period food festival

It is said Indians are connoisseurs of food with spices and condiments dominating the delicacies. During festival time, a huge spread is prepared in households as the women dish out delicacies that is appropriate to the festival.

Come Pongal and it is harvest festival which is stretched over three days - Bhogi, Pongal and Kanu Pongal also called Mattu Pongal.

To kindle our appetite, the Rassa Restaurant of Sri Krishna Sweets offers Sangakala (Sangam era) unavu (food) this Pongal, called ‘Sangakala Unavu Thiruvizha’.

The welcome consists of maya paal, soma panam and panagam. The healthy welcome drink is followed by starters - pudalangai variyal, senai sukka, kezhvaragu thandu vadai, paruppu thugayal and puli thugayal. Many times starters are wholesome lunch.

Sukku malli sadham and kai soru podithal kindle our appetite. It is non-stop eating as the staple food of Sanga kalam is served one by one - kambu dosai, itarikka, paruppu paniyaram and mandaga. Different curies like thenga kilangu kai and pala kai nei thuvattal can be eaten along with vellai sadham and pachai puli rasam.

Since sweets are an integral part of a meal, thaen halwa, paal kozhukattai, adi madhuram (probably for digestion) is served.


Rassa Resturant

Sri Krishna Sweets

1.      Venkatanarayana Road, T Nagar;

2.      Sabari’s Nest, Dr Radhakrishna Road, Mylapore;

      3. Purasawalkam


11.30 a.m. - 3.30 p.m.


January 14-23

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