Kozhikode is a mesmerizing city which celebrates soulful gazals, art, culture and obviously mouth watering delicacies. The busy city streets are lined with restaurants and make shift shops which sell delicious food to the masses.
The banks of the Canoli canal built by Englishman Conolly and the Eranhipalam Bridge across it are one of the main centres in Kozhikode where people throng in large numbers, especially in the evenings, to relish the tasty dishes served at the make shift 'thattukada' (local eateries) here.
The bright light from the kerosene lanterns and a huge black board on which the menu is written are the most prominent features of a 'thattukada', near the Thayattu temple, that attracts foodies. The black board is filled with dosa names that would leave the customers confused, as they would be overcome by an urge to try out the different dosas on the menu.
Egg roll dosa, beef roll dosa, cheese dosa, traditional thattu dosa and podi dosa are some of the specialities here.
The owner, T S Leninraj, is also the head 'chef' at the eatery. He had always wanted to open an eatery which specializes in dosa varieties. Having learnt the basics in cooking from a friend, Lenin experimented with spices, ingredients, and flavours. Many of the dosa varieties on the menu have been developed by Lenin at his kitchen. The beef roll dosa, which is one of the most popular items on the menu, is prepared by pouring a small bowl of dosa batter onto the hot stone tava. Cheese is grated on top of it, and chopped onions too are scattered to add a bit of crunchiness. Chunks of perfectly cooked spicy beef are the real star of this dish. Tasty sambar and coconut chutney are served along with the beef roll dosa.