Google maps or Waze can never bring you to this place because this place is a hidden gem as there are not a single signboard sighted. Once we reach the area we park our car at the compound and navigate our way to the backyard which is hidden as there are no indicators for us to proceed to the backyard. Once we arrived at the backyard it seems like we were in a different world. A sight to behold!
Mrs C. Nava – basically when we arrived at this place we had to go straight to this small humble counter to make our orders for food and toddy through this lady and pay her before the items are brought to your table either by yourselves or a waiter will take them to you.
The one thing that strike us is the environment. It’s very clean, and you don’t find undesired people around. Most of the customers we saw had lunch with toddy and left. As we sat waiting, we noticed that there was a constant stream of customers coming to either have a meal there or to take away the toddy.
In no time, the first to arrive at the table was the ice chilled toddy (coconut palm wine) in a 1.5 litre bottle with drinking glasses. By the way, toddy is made from naturally fermenting fresh coconut flower sap. You have a choice of two varieties – either sweet or tart. The sweet sap comes from the shorter tree (MATA) while the tart variety comes from the taller tree (MAWA). Of course, the next question is whether to have the drink at room temperature or ice chilled. The preferred choice will always be cold against the hot humid tropical climate. It’s very refreshing especially on a hot day. How does it smell and taste? On the nose it has a light fragrant coconut bouquet, but it gets progressively stronger by the hour. Served chilled, it has a more sweet than sour combination with light fizz.
For lunch we had rice on banana leaf and fried meehoon with a few types of curries – nutton, farm chicken, wild chicken and turkey. Vegetables, deep fried chicken pieces and pumpkin. A few servings of Poppadum. The meal was delicious, and to wash it all down with cold toddy, is in one word …….. Fantastic! Where else can you find a more encompassing meal together with drinks that spells authentic Southern Indian cuisine?
Totally an awesome experience with Toddy, Indian food and nature.
We bought a few bottles of Toddy to take away.
TODDY TAPPER’S TOOL KIT WITH CONTAINER
CLIMBING UP THE COCONUT TREE FOR THE BOUNTY ….
TODDY TAPPER TYING TOGETHER THE COCONUT FLOWER STUMP
Three skilled workers from India who help harvest the sweet nectar every morning. Each of them carries two types of tools (a sickle, and a mallet) in a pouch fashioned from the spathe of the coconut tree and fastened to their waist with nylon rope. They climb up designated trees with steps cut into the trunks and work from the tree top itself. They beat the flowers with the mallet to soften it and using coconut leaflets to tie in several places to hold its shape. With a sickle, a small tip of the coconut flowers are cut off, and a plastic or clay vessel is attached over the stump to collect the sap for the next 24 hours. The sap is strained before serving in the late morning when the shop opens. Almost immediately, the collected sap starts to ferment in the earthen jar and the alcohol will continue to increase throughout the day. Apparently, this gives the drink a fizzy kick. If this doesn’t give you the kind of buzz you’re looking for, you may want to go with a 50/50 mix of toddy with beer or Guinness stout. That should set you right.
CHELLIAH TOPPU (TODDY INN / BANTING TODDY JOINT)
No.12 Jalan Sultan Abdul Samad
Opening hours – daily from 10am to 6pm