If guests at a wedding wait eagerly to taste three items particularly — curd rice, curd vada and pal payasam — there is a high likelihood that it is Pattappa’s catering. Pattappa’s son, Balaji, has started Pattappa’s Thaligai, a restaurant on Luz Church Road. For instance, to make paneer butter masala, we grind tomatoes with cashewnuts instead of onions, thereby making sure both the creaminess and the rich taste are retained,” says Balaji, who has now taken over the family’s catering business.