Ananthanarayana and his love for food is something I told you a lot of times. ‘Food Fusion’ as he loves to call his experiments are not just random experiments but well-thought combinations that will leave a pleasant aftertaste. He gives you a reason for every combination.

‘Nutty Professor’ is the name he gave to Palli Podi. He says that if mixed properly it can enhance every other dish's taste. Though his main ‘eating pattern’ is mixing Palli Podi with hot rice and ghee, he does also like to mix it with multiple other things. Sometimes he sprinkles it on Saggubiyyam Vadiyalu and on other times he might be mixing it with Gongura Pachchadi and enjoys it. When it comes to Dosa, he mixes Palli Podi with ghee and smears that paste on Dosa while it is roasted. Try it, it tastes mesmerising.

His Food Fusion has no boundaries. So much so that once he made a salad with Capscium, Sweet Corn, Olives and Jalapeno. He then added a dash of Olive oil and sprinkled Palli Podi on it. The taste was heavenly. “He is right when he says it mixes well with anything”, I said to myself.