Mylai Karpagambal Mess: Ok, if u guys think the name's a tonguetwister, wait till you check out the menu:-). This is a place with a definite ambience. But hey, ambience dont hafta mean 5 star foofah right? This place is older than my grandad, and has more wrinkles than his grandad. Its tucked away in the orthodox underbelly of Mylapore, by itself one of those quaint busy places that preceded the city of Madras. They make the some of the finest 'podi' dosas with oodles of ghee. For the uninitiated, that's a dosa where crunchy gunpowder is added halfway thru the cooking, and served hot on ur thali. Their oothappams rock too, as does their pongal/vada combo. Evenings, they also serve keera vadai and ela vadai, which essentially are vadais made with greens. The second is a vadai made by pressing batter onto a certain leaf and is supposed to be chlorophyll rich. Ideal for those who want to proclaim their eco friendly conscience by going green:-).
The piece de resistance, however, is their badam halwa, a recipe handed down over generations, without much loss. Pity it stays only a few seconds in the mouth before melting. Pity you can spend only a few minutes here, before impatient patrons conspire with 'business minded' waiters to ensure u eat fast and leave fast, so the next set of acolytes can sit and pay obeisance to Mylapore's presiding culinary deity.
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