Sankethi style is completely different and incorporates a blend of taste from Kerala, Karnataka and Tamilnadu. Signature dishes are chomal (steamed rice vermicelli) made from starch, gojjavalakki (peppered broken rice) and koakattes (steamed rice dumplings) in Sankethi. Adukale means traditional Sankethi cuisine, and most of the original recipes have been passed across generations more by choice than by design, as the love for food is more in the genes. Adukale is an attempt at reviving and reliving the original Sankethi epitome of good food.
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