The rich and irresistible desserts form an essential part of the meals in hotel Thrissur. These are served midway through the meals.
Payasam is a thick fluid dish of brown molasses, coconut milk and spices, garnished with cashewnuts and raisins. There could be a succession of payasams, such as the lentil payasam and the jackfruit payasam, Bengal gram payasam and so on, though ‘Adapradhaman’, a rich payasam with thin rice wafers, is arguably the ultimate delicacy.
‘Palppayasam’, made with sugar, ghee and spices, brewed in creamy white milk is regarded as the last word in sweet dishes. This is served with a golden yellow sweet pancake known as ‘boli’.
The Tangy Rasam: The hot Rasam, served after a delectable array of sweets, is a tangy deviation from the symphony of tastes and is poured on another serving of rice. The famous British ‘Mulligatawny Soup’ is said to have derived its flavour from Rasam.
Rasam is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice. The ‘Pulissery’ is seasoned buttermilk with turmeric powder and green chillies. ‘Moru’ or plain sour buttermilk comes salted and with chopped green chillies and ginger.
Appam is the soft pancake made from toddy fermented rice batter, with a soft spongy middle, which is laced with crispy edges. It is generally consumed with either vegetable or chicken or mutton stew thoroughly mellowed with thick coconut milk and garnished with curry leaves.
Puttu: A type of steam cake, ‘Puttu’ is made from rice flour and steamed in long hollow bamboo or metal cylinders. Depending on the taste preference, Puttu can be had with steamed bananas and sugar or with a spicy curry made from gram or chickpeas.
Tapioca And Fish Curry: A sumptuous, mouthwatering delicacy, it’s a not- to- be-missed combination of ‘Kappa’ and ‘Meen’ curry’. With natural flavours erupting out of it liberally, the fish curry is made with garlic paste, onions and red chillies and seasoned with mustard seeds and curry leaves.