Vysial Street, one of the oldest localities in the northern side of Periya Kulam, connects Perur to the rest of Coimbatore. This road is home not only to a large number of jewellers but also to a large number of small food joints run by them that cater delicacies all through the year.

Name it and you get it here – anything and everything. Milk halwa, popularly known as thirattu pal, garam pori, melon seed mysorepa, perugu vada (curd vada) are fast moving items from the Vasavi Kannikaparameswari Sweet Stall.

Gokula Vajravelu supplies sweets and savories and wide range of pickles from her house at Bhajanai Koil Street. Her Khas Khas halwa, Oota with Bilvakai and Chadhura Chikidikai fly swiftly from the large vessels where they are made.

Her baked murukkus taste divine along with her onion pickle.

Pratap of Chetty Veedhi prepares pappu rotta, pulsupindi, sarasthalu with other delicacies. He prepares all these item for just two hours a day. Kumari in Ramakrishnapuram and Meenu Caterers near Raja Street make similar stuff.

Pulsupindi, a tamarind based upma type that is consumed with small onions, is a much sought after delicacy.Pappu rotta is also a type of upma made with thin diced dosas that is taken with chutney, sambar or even rasam.

The jewellery community sources their vegetables for pickles from the farmers near the Periya Kulam. One such pickle made out of kalvikai, where the vegetable is cut and stuffed with masala powder before being hung in a hook near the dining hall of the house. Members just take out one piece and consume it as a snack bite.

The area is a treasure trove to food writers like Divya Chandran and Shanthini Rajkumar, who come to the city during the Coimbatore Vizha and Coimbatore Day.