Kalpasi is essentially dried lichen that grows in the lower levels of Kodaikanal. It is used in several dishes in the Chettinad cuisine.
Apart from the basic ingredients and meticulously mastered techniques, a play of spices and herbs can really lift up a preparation.
From melt-in-your-mouth mutton kola urundai to the delicate vellai paniyaram, discover five signature dishes that define this South Indian gem.
