The Bangala

How a Hotel in India Became the Ultimate Destination for Crab Rasam | Eater

"Guests are invited to a homestyle Chettinad dining experience prepared by longtime chefs Pandian and Kasi, who have been cooking regional Tamil dishes in Karaikudi for over 30 years under the ownership and family operation of 89-year-old matriarch Meenakshi Meyyappan. The kitchen highlights family recipes rooted in the Chettiar merchant tradition, with culinary influences from Burma, Malaysia, Singapore and Sri Lanka, and serves richly spiced, traditional fare. A standout is the crab rasam: whole crab legs mashed and combined with ground aromatics (black pepper, cumin, coriander, garlic, shallots, red and green chiles), turmeric, tomato purée and curry leaves; chefs say a tumbler of this soup has potent, restorative effects for body aches and colds by the next morning." - Terri Ciccone