He was renowned for his exquisite legato singing as well as for his crisp diction, limpid tone, precise intonation, and virtuosic mastery of ornaments and fioriture.
Ooh-so-soft paniyarams hot from pan, idlis smeared with gingelly oil, eaten with hot kari kolambu on a plantain leaf, crisp valapoo vadais and coffee in tall tumblers.