Amachi’s Palagaram has launched its first full-fledged cafe in Subang Jaya, after a six-month pause in serving savoury and sweet appam from a home kitchen.
This third-generation endeavour, helmed by husband-and-wife team Aaron and Narmatha, honours Narmatha’s late grandmother’s longtime work with retail shelves of murukku, chippi and other South Indian snacks.
The family’s ladled-to-order appam recipe is what lures us here: From its crackly-thin, fragile fringe to its pillowy-custardy centre, it’s a masterclass of tradition and technique in fermenting flour for batter and harnessing heat in cooking.
Hopper highlights include double-yolked egg appam, pure perfection in runny richness, complete with fluffy grated coconut sambol, and milky paal appam, soothingly nectarous with lashes of jaggery on a canvas of culinary comfort.
In future, ragi puttu, idli with sambar, chicken curry and mutton peratal will also be available.
While Amachi’s Palagaram no longer runs in a house, it retains the heart of a home – Aaron and Narmatha radiate genuine warmth, care and soul, striving to make every guest feel seen.
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