Often dubbed
as the 'national dish of Kerala', parotta has a unique place in the state's
modern culinary culture. I have heard from my mother about a four-year-old boy
who used to buy parotta from a nearby hotel most evenings and eat it with milk
and sugar. His relationship with parotta, which began in childhood, endures to
this day, whether in Kerala or outside.
Let’s begin
with the parotta-sambar combination that I enjoyed in the morning at Saji
Chettan's hotel in Nellippally during my time at Govt. Polytechnic College in
Punalur. My first experience with Malabar parotta occurred when I attended the
State Inter-Polytechnic Arts Festival at Thunchan Parambu in Tirur. The parotta
and egg masala that I savoured from Malabar Hotel in Delhi and the parotta
served with Kottayam-style chicken roast at Annie’s Kerala Kitchen remain
memorable. During my job search in Dubai, I encountered a Korean national who
visited Kerala Cafeteria near Union Metro Station every morning to enjoy
parotta rolls, which made me realise that parotta has gained international
fame.
The entry of
different varieties – kuthu parotta, coin parotta, nool parotta and bun
parotta, further cemented parotta’s status as a hot seller. Numerous eateries
in Kollam, my hometown, offer these versions, and Qahwa Restaurant in
Pallimukku comes first on the list. The kizhi parotta available at the
Ezhuthani Hotel in Keralapuram has garnered its own dedicated following. The
banana leaf-wrapped parotta paired with vegetable stew served at a tea shop
near my in-laws' house in Mananakku is considered the finest in terms of local
flavour. However, the parotta-egg curry combo that I enjoyed at Jabbar Ekka's
thattukada in Karbala Junction during my studies at Fatima Mata National
College in Kollam stands out.
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