Here's to 'pandam,' a dish named after the vernacular for gold. Kozhikode is a veritable rainbow of food, flavors, culture and the jingle of women's jewels as they work their savouries in their ever-busy kitchens.
The food here is as colourful and as rich as the anklets, chains, bangles, and various other adornments of the women. Hence, it's no small wonder that they love their 'pandam' as much as they love their food.
'Irachipandam' is a classic chicken dish with an unmistakable Thalassery touch. The pandam is actually an evening snack to go with a cup of steaming hot tea. It's also an easy-to-make snack during Ramzan, which one can pop into mouth a minute after the muezzin call.
Here's how to make pandam: