When we went to Telangana we set out to find someone who alongside toddy (palm wine) made the Kallu chicken - a dish we had only heard of from the travelling word of mouth. We heard it was special to Telangana's Warangal area and that it's preparation began immediately after gathering toddy, mixing the chicken with hot spices and kallu added to cooking. It was because of this Kallu chicken dish that we have found Dr Sai Bhaskar Reddy Nakka and, because of him - the village of Peddamadur and the toddy tapping community of the Gouds. But instead of the Kallu chicken, we got to see the whole process of making Natu Kodi Pulusu - a unique dish, made using a special cooking technique.