Travel Shot: Madurai Malli| The Jasmine Flowers Of Madurai

The minute we entered our hotel in Madurai, we were assailed by the heady scent of jasmine. This was no ordinary scent, mind you, but a haunting, beautiful perfume that I haven’t come across with jasmine flowers anywhere. I looked around and, soon enough, found the source of the scent – a strand of jasmine flowers laid before the idol of Ganesha in the reception area. The famous Madurai malli! That moment, more than anything else, drove home the fact that we had, well and truly, arrived in Madurai.

For the uninitiated, the temple town of Madurai is well known for the special variety of jasmine flowers that it produces – popularly called Madurai malli or Madurai mallige. These flowers, grown abundantly in Madurai and surrounding areas, have thicker petals and longer stems, making it easier for flower vendors to string them. Also, these flowers retain their fragrance and freshness for up to two days, making them a huge hit with tourists and locals alike.

Apparently, it is the topography and climate of Madurai that lends the malli its special qualities and fragrance.

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Madurai malli for sale outside the Meenakshi Amman temple

So feted are these flowers, in fact, that they have received their own Geographical Indication (GI) tag! They have found mention in ancient Tamil scriptures as well.

In Madurai, you will come across these flowers for sale everywhere – on pavements, outside big showrooms, in marketplaces and, of course, outside the famous Meenakshi Amman temple. They are commonly sold by quantity here, though – a string of 100 flowers will cost you a certain amount (I forget exactly how much) – as opposed to sale by length (mozham) that I have seen in case of jasmine everywhere else.

How could we resist buying the mallige while in Madurai? I wore strings of them in my hair every day, and basked in the glorious fragrance of them.

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I hope you have been reading and enjoying my posts about our recent trip to Madurai. If you haven’t, here are the links for you!

On a jigarthanda trail in Madurai

Our street food (and drink) journey in Madurai

Madurai Diaries: Of hogging at Nagapattinam Halwa Shop

Thoughts after visiting MS Subbulakshmi’s house in Madurai

Gopu Iyengar’s, Madurai: Serving delicious for 80+ years

Bun sandwiches, 4 ways

Travel shot: Panneer drakshe aka Indian Gulabi grapes

Azhagar kovil dosai| Black urad dosa

The other Azhagar temple in Madurai: Koodal Azhagar kovil

 

 

Gopu Iyengar’s, Madurai: Serving Delicious For 80+ Years

While I was researching for our recent trip to Madurai, the name Gopu Iyengar’s popped up often. I read about this all-vegetarian little eatery being touted as one of the best places in Madurai for South Indian snacks, particularly the variety of dosas that they serve and their vellai appam. Of course, we had to include a visit to Gopu Iyengar’s while we were in Madurai!

The history

Long, long ago, a certain Gopala Iyengar was working as a waiter in one of the old restaurants in Madurai. He was a good, hard-working and earnest person, much liked by everyone. When the owner decided to sell the restaurant, he found a willing buyer in Gopala.

In the year 1930, Gopala launched his own restaurant by the name of Gopu Iyengar’s, on West Chitirai Street, near the famed Meenakshi Amman temple. On the menu were traditional South Indian tiffin items like dosas, idlis, vadas, thavalai adai, pongal and halwa. The eatery became hugely popular, with dignitaries like Supreme Court Judge AR Lakshmanan and former Chief Minister of Tamil Nadu K Kamaraj making it a regular haunt. Priests from the Meenakshi Amman temple began eating here too. The fame of the hotel spread far and wide, and locals began referring to the place as ‘Moolai Kadai‘ (‘corner shop’ in Tamil, thanks to its location at a corner of the street).

Over time, Gopu Iyengar’s launched a second outlet on the bustling Bypass Road in Madurai, too. They also began selling some of their signature snacks and pickles online. I was also surprised to see this ancient, traditional hotel having an active and well-maintained Facebook page!

The branches, presently owned by Gopala’s son RG Srinivasan, remain open from 6.30 AM to 10.30 AM in the mornings and from 3 PM to about 7.30 PM in the evenings. It is believed that the menu and style of preparation of dishes here still the way Gopala Iyengar planned them out.

Gopu Iyengar’s, West Chitirai Street

While in Madurai, we decided to visit the old, first outlet of Gopu Iyengar’s, rather than the new one on Bypass Road.

The old outlet of the eatery was not difficult to find at all. It is, indeed, a small, hole-in-the-wall place that we might have missed if we weren’t really looking for it, but I am sure the throng of people getting in and out of it would have drawn us to it eventually. A blackboard by the door told us about the day’s specials, all in Tamil.

Both times we visited, the few tables and chairs inside were full of people who seemed to be relishing their tiffin on plantain leaves, slowly sipping on their filter coffee. Both times, we got a table after a short wait, and were soon relishing our own tiffin and coffee too. I don’t know how this works – it felt like we weren’t rushed at all, we were given time to leisurely enjoy our food, with the people waiting outside being managed efficiently as well.

Inside, the eatery retains its old-world charm – the interior still probably looks very much the same as it did when the place was started in 1930. Peeling paint on the walls, framed pictures of Indian gods, an old-fashioned cashier’s desk by the door, barebones tables and chairs, the lack of fancy cutlery, waiters in T-shirts and veshtis, a little washbasin to clean your hands, a bin where you drop the plantain leaves after you eat, all add to the quaint atmosphere of the place.

The food and drink story

Like I said before, Gopu Iyengar’s is an all-vegetarian outlet that mostly serves traditional South Indian tiffin items, and is particularly famous for its vellai appam and dosas. Every day, there are different specials, announced on the blackboard, while the signature dishes as well as the most-ordered ones are served every single day.

The eatery prides itself on serving fresh, homely food, made without the use of any artificial colours, flavouring agents or preservatives.

Over the course of our two visits to Gopu Iyengar’s, we tried out quite a few items, most of which we absolutely loved. I’m so glad to see that this eatery hasn’t taken its reputation for granted and, even after over 80 years of existence, is serving finger-licking delicious fare to its patrons.

Here is a round-up of all the food we sampled at this eatery.

Vellai Appam: At Gopu Iyengar’s, you are brought a plate of vellai appams first, even before you have decided what you are going to have. That is de rigeur. You could refuse them if you want, but why would you do that? These vellai (white) beauties are things of joy, after all. These appams, a recipe from neighbouring Chettinad, are nothing but deep-fried balls of lentil batter. We found them quite delectable, albeit a tad oily. The two types of chutney we were served alongside these appams made for perfect accompaniments to them.

Filter Coffee: Filter coffee was good, wherever we sampled it in Madurai. Gopu Iyengar’s was no exception.

Plain Dosa: The dosa here was very well done, just the way I like it – neither overly soggy nor overly crispy. It was quite homely and delish,  a far cry from the thick and greasy dosas that you get in most hotels these days.

Podi Dosa: Again, this dosa was made beautifully, just the right texture, sprinkled with a liberal dose of karuveppalai (curry leaves) podi (powder). The dosa tasted lovely, but we didn’t particularly like the taste of the podi within.

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On the left: Vellai appam, On the right: Podi dosa, both at Gopu Iyengar’s

Idlis: The idlis we sampled here were lovely, pillowy soft and delicious. They were quite homely too, as against the grainy idlis that you get in most restaurants now.

Ulundhu Vadai: The ulundhu vadais – deep-fried rounds of urad daal batter – were absolutely delectable. They were perfectly fried, neither overly crispy nor underdone. The coconut chips and curry leaves in the batter took the taste to a whole new level.

Godhumai Dosa: The godhumai (wheat) dosa here was another delicious affair.  It was, again, homely and made just right.

On the left: Bun halwa, On the right: Idlis and vadai, both at Gopu Iyengar’s

Bun Halwa: On one of the days we visited Gopu Iyengar’s, we were lucky to find bun halwa in the list of specialties. The halwa, made with bakery buns, came to our table in a little plastic cup. It was absolutely delish, loaded with ghee and dry fruits. It is a distant cousin of the Hyderabadi shahi tukda, if you may.

Prices and service

We found the service to be quite fast. The waiters were courteous, friendly, and attentive.

The prices are highly reasonable, considering the quality of the food here. We don’t remember the exact amounts of the bills we paid, both times we visited, but we do remember that they were quite, quite reasonable.

Though the place is small and cramped, it is neat and well-managed.

Verdict

Don’t miss this place whenever you are in Madurai. Do gorge on the lovely traditional fare here!

I’m not sure if the quality and taste of the food at the (relatively) new Bypass Road outlet matches up to this one. The West Chitirai Street branch is the one we visited and loved, and the outlet that I can’t recommend highly enough.

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I hope you have been reading and enjoying my earlier posts about our Madurai trip! If you haven’t, here are the links for you.

On a jigarthanda trail in Madurai

Our street food (and drink) journey in Madurai

Bun sandwiches, 4 ways

Madurai diaries: Of hogging at Nagapattinam Halwa Shop

Travel shot: Panneer drakshe aka Indian Gulabi grapes

Thoughts after visiting MS Subbulakshmi’s house in Madurai

Azhagar kovil dosai| Black urad dosa

The other Azhagar temple in Madurai: Koodal Azhagar kovil

Travel Shot: Kumbakonam Vettalai (Betel Leaves)

Degree coffee is certainly not the only thing that Kumbakonam is famous for, we realised while researching for our recent trip to this temple town.

Apparently, the town also happens to be one of the leading producers of betel leaves and areca nuts. In fact, the betel leaves produced in Kumbakonam are believed to be among the best in the world, as far as quality is concerned.

Armed with this knowledge, we were well prepared to keep an eye out for local paanwallahs in Kumbakonam, so we could taste a couple of these famed betel leaves.

We had, sort of, expected these betel leaves to be all over Kumbakonam, but they were so not! We came across just a few shops selling them, that too only in the local flower-fruit-vegetable market.

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Kumbakonam vettalai aka betel leaf for sale, in a market stall

When we finally got our hands on a couple of these betel leaves, we were surprised at just how fresh and strong in taste they were. They filled our mouths with a spicy juice that just isn’t present in the betel leaves we get in big cities like, say, Madras or Bangalore. The Kumbakonam vettalai is, definitely, different. Neither the husband nor I are betel leaf connoisseurs, and hence, unable to elaborate more on this.

Do try out some of the famed vettalai whenever you are in Kumbakonam!

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I hope you have been reading and enjoying my other posts about Kumbakonam! If you haven’t, here are the links for you.

Acquainted, finally: Degree coffee in Kumbakonam

What dining at a 100-plus-year-old eatery feels like: Sri Mangalambiga Vilas, Kumbakonam

Kumbakonam, in the midst of Masimagam

Kalyana Sundareswar Kovil, Thirumanancheri: The temple of marriages

Travel shot: The man and his friend, the beast

Garbharakshambigai temple, Tanjore: Abode of the mother who protects the womb

Garbharakshambigai Temple, Tanjore: Abode Of The Mother Who Protects The Womb

The Garbharakshambigai temple, about 20 km away from Kumbakonam, was one of our destinations on the recent trip we undertook. Thousands flock to this temple, located on the banks of the river Vettar, in the village of Thirukkarugavur, in the Tanjore district of Tamil Nadu. Most of these devotees seek the blessings of Garbharakshambigai (‘the Mother who protects wombs’ in Tamil) one of the presiding deities here.

Walking around inside the Garbharakshambigai Temple..

It is believed that Garbharakshambigai, one of the incarnations of Goddess Parvati, holds the power to grant pregnancy to those of her devotees who seek it. She is also believed to have the ability to guard the foetuses of her devotees, and protect them from anomalies, ill health, miscarriage, and other woes. There are literally thousands of women who can prove this point – they will tell you of how they begot children because of their prayers to Goddess Garbharakshambigai, reciting the mantra meant for her, and partaking of the ghee distributed for the benefit of pregnant women at this temple. The Goddess is also believed to aid her devotees with a relatively easier delivery.

The other presiding deity at this temple, Mullaivananthar (Lord of the jasmine garden), is an avatar of Lord Shiva, husband of Goddess Parvati. Offering one’s prayers to the Lord is believed to cure one of any chronic disease.

History of the Garbharakshambigai temple

As per legend, the origin of the temple has to do with a couple – the husband was called Nidhruva and the wife, Vedikai. The couple, whose job was to serve two revered sages in a place called Mullai Vanam (jasmine garden), was childless. At the advice of the sages, the couple prayed to Goddess Parvati, and Vedikai was soon blessed with pregnancy. One day, during the course of her pregnancy, Vedikai was extremely tired and was resting, when another revered sage called Urdhvapada visited their abode. Vedikai was alone then and, in her state of tiredness, failed to hear the sage call out to her. Urdhvapada felt terribly insulted by this and, without knowing about Vedikai’s pregnancy, cursed her to suffer with a dreadful disease. The disease soon inflicted Vedikai, and began to eat away at the foetus in her womb, too, devastating her.

Vedikai once again prayed to Goddess Parvati, who appeared before her and promised to protect her foetus. The Goddess then placed the foetus in a pot and safeguarded it till the term of Vedikai’s pregnancy ended, and the couple received a male child, whom they went on to name Naidhuruvan. Goddess Parvati continued to extend her grace towards Vedikai by sending Kamadhenu, the divine cow, to provide milk to Naidhuruvan.

Extremely pleased by these benevolent acts of the Goddess, Vedikai and the other sages prayed to her, requesting her to stay back with them. And so she did. Later, a temple was built to commemorate the Goddess, and the place (that was earlier called Mullai Vanam) came to be known as Thirukarukavur (‘village of the temple deity who saves wombs’, in Tamil). Since then, it is believed, the Goddess, in the form of Garbharakshambigai, has been safeguarding the interests of pregnant women.

When Kamadhenu descended on earth to offer her milk to the child, a spring of water arose where her hooves were planted, right in front of the temple. A tank was later built to enclose the spring, which came to be called Kshreeakundam. This tank exists at the very same spot even today.

The tank in front of the temple, apparently the spot where Kamadhenu’s hooves dug into the earth

No one is sure about exactly how old this temple is, but it does find mention in a 7th Century Tamil work of literature called Tevaram.

The story of our visit

Conception and pregnancy was a tough game for the husband and me, for a variety of reasons. Every moment of my trying for conception and then, during my pregnancy with Bubboo, had tension and worry underlying it. My mother, having heard of the many miracles of Garbharakshambigai, would pray every day for the baby in my womb. I was too scared then to not religiously consume the ghee that my mother managed to get for me from the temple, via some relatives. Coincidence or not, our darling Bubboo came into this world hale and hearty. So, on our recent trip to Kumbakonam, we absolutely had to visit this temple with Bubboo, and pay our respects to the Mother.

We hired a cab to take us from Kumbakonam (where we were staying) to the temple, and back. This turned out to be a good decision, because there are no great places to stay or eat around the temple. Roads en route were good, and we had a comfortable and safe ride.

The temple is not too big, but not too small either. It is beautiful and serene, filling you up with a sense of peace the moment you enter. We had a nice and relaxed darshanam, albeit a tad emotional one, recalling the huge turmoil we went through before Bubboo was born. It was good to find the temple retaining a rustic, old-world charm and a total lack of commercialisation, in spite of it being so popular.

Tips for travellers

  1. The nearest railway station to Thirukkarugavur is Papanasam, while Trichy is the nearest airport.
  2. Before you visit, do check on the pooja timings and proceedure.
  3. Kumbakonam and Thanjavur are relatively big towns, from which travel to this temple by road is easier. Accomodation and good food is easily available at both places, as are cabs for hire.
  4. ATM facilities might not be available at Thirukkarugavur, near the temple, so make sure you are carrying enough cash with you when you travel.
  5. If you do pray at the temple for a child, it is advisable to return here with child, to thank the Goddess.

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I hope you have been reading my other posts about our visit to Kumbakonam, and enjoying them too. In case you haven’t, here you go!

Acquainted, finally: Degree coffee in Kumbakonam

What dining at a 100-plus-year-old eatery feels like: Sri Mangalambiga Vilas, Kumbakonam

Kumbakonam, in the midst of Masimagam

Travel Shot: The man and his friend, the beast

Kalyana Sundareswarar temple, Thirumanancheri: The temple of marriages

Kalyana Sundareswarar Kovil, Thirumancheri: The Temple Of Marriages

Just a short drive away from Kumbakonam, 25 km to be precise, lies the quiet little village of Thirumanancheri in the Nagapattinam district of Tamilnadu. The village has thousands of people flocking to it every day, all thanks to the Kalyana Sundareswarar temple that it houses.

It wouldn’t be wrong to call the Kalyana Sundareswarar (‘the beautiful god who facilitates weddings’, in Tamil) temple ‘the temple of marriages’. This temple, where Lord Shiva (along with his wife Goddess Parvati), is the presiding deity, is famed for expediting weddings. A special pooja is performed at the temple for all the visiting male and female devotees who are desirous of marriage – irrespective of whether they are single, divorced or widowed. There are thousands who have entered into matrimony after a visit to this temple, and these couples then visit the temple together to thank God and to light earthen lamps so as to seek His blessings for a happy and long wedded life.

The facade of the Kalyana Sundareswarar temple, Thirumancheri

Legend has it that, thousands of years ago, it was in the village of Thirumanancheri that Lord Shiva got married to Goddess Parvati, thus granting the place sacred status. This legendary wedding is what, in fact, gives the village its name – ‘Thirumanam‘ means ‘marriage’, and ‘Cheri‘ means ‘village’, in Tamil. Over the years, the Kalyana Sundareswarar temple in the village has become famous for conducting poojas that help weddings happen.

Years ago, my husband’s family had prayed at this temple, asking for a suitable wife for him. Coincidentally or not, a year or so later, ‘we’ happened. On our recent visit to Kumbakonam, we drove down to Thirumanancheri, as a married couple, to offer our respects to the deity. Quite late – seven years into our marriage, yes – but we did get to it, finally, with the bub in tow, too. It surely felt good, cute almost, to light lamps together with the husband, at the temple. The bub had a good time of it all, pretty amused to see her Amma and Appa sporting garlands around their necks, as part of the ‘couple pooja‘ at the temple!

Considering how famous this temple is, particularly in the south of India, it was pleasing to see that it wasn’t commercial at all, the way a whole lot of temples in India are going these days. Performing the pooja here was a breeze. This is a small and simple, but beautiful, temple, and I hope it stays that way.

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I hope you have read my other posts about Kumbakonam, and enjoyed them too! If you haven’t, here are the links for you.

Acquainted, finally: Degree coffee in Kumbakonam

Travel shot: The man and his friend, the beast

What dining at a 100-plus-year-old eatery feels like: Sri Mangalambiga Vilas, Kumbakonam

Kumbakonam, in the midst of Masimagam

Kumbakonam, In The Midst Of Masimagam

The husband and I mostly travel during festivals, when he manages to get considerable time off work. Lately, we seem to be walking into places only to find ourselves in the midst of big celebrations, surrounded by throngs of people wherever we go. While we are planning our trip, we never know that our destination is a hot-spot for such a major event, and are always taken by surprise. Not good in some ways, but great in some other ways.

For instance, we landed in Calcutta in the thick of Kali Pujo, without ever expecting it. Now, recently, we ended up in Kumbakonam in the midst of Masimagam, quite by chance. We planned the Kumbakonam trip around the Hindu festival of Shivratri, and happened to be there right on the auspicious day of Masimagam, when thousands of devotees from across India visit the place, too.

Wondering what on earth is Masimagam? Here you go!

Masimagam is considered to be a highly auspicious day, particularly in South India. This day is when the planets align a certain way, an incidence that occurs only once annually, generally during February-March, when the Magam star is prevalent during the Tamil month of Masi. On this day, it is believed that all the rivers of India meet at the Mahamagam tank in Kumbakonam, and a dip in the waters of the tank is supposed to cleanse one of all sins. Grand poojas are conducted in all the major temples of Kumbakonam on Masimagam, with processions being carried out on the streets throughout the day. Devotees and holy men from everywhere, as well as tourists, visit Kumbakonam on this day, either to be a part of the bathing ritual or witness and record all of it.

Once every 12 years, this day becomes even more special, because of certain planetary alignments. This day is then called Mahamagam, or ‘the great Magam‘ in Tamil, when there are literally millions of people thronging Kumbakonam and clamouring for a dip in the waters of the tank. A few incidences of stampede have been recorded, in Kumbakonam during Mahamagam. The last Mahamagam was in the year 2016.

(Check out this Wikipedia link for more details)

Soaking in the spirit of Masimagam in Kumbakonam

The husband and I had booked a hotel in Kumbakonam very near the Mahamagam tank, quite by chance again. We were in for a big, big, big surprise the minute our auto guy turned towards the tank. There were hundreds of people on the street, many dripping wet from their bath in the tank, with pooja paraphernalia in their hands.

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Processions from temples across Kumbakonam, making the rounds of the streets on Masimagam day

Our auto neared the tank, and we were in for an even bigger surprise – the atmosphere there was not unlike a fair!

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The Kasi Viswanath temple, adjacent to the Mahamagam tank in Kumbakonam. A visit to this temple, especially on the day of Masimagam or Mahamagam, is believed to open the gates of heaven to one.

Fruit and vegetable vendors, loudspeakers, police patrolling, flower sellers, people distributing free water and buttermilk, beggars asking for alms, balloon and toy sellers, processions from various temples around town, tourists wanting to photograph every bit of it, devotees vying to get a dip in the tank.. it was BUSY, for sure. And, it was super-duper hot!

A rangoli on the street, near the Mahamaham Tank

DSC03542 Devotees taking a dip in the holy waters of the Mahamagam tank. Can you see how dense the crowd is?
We walked around with the bub, slowly, soaking in the atmosphere around us, taking pictures, committing things to memory.

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Selfie with the Gods?

We didn’t dip ourselves in the holy water, but enjoyed every bit of the looking around we did, getting to know more about this important cultural event in South India.

PicMonkey Collage
On the left: Prasadam being distributed from one of the many chariots making the rounds of the Mahamagam tank; On the right: A close-up of one such chariot

What saddened us a whole lot, though, was the piles and piles and piles of garbage left around the Mahamagam tank, by evening, when the rituals had slowed down and the streets had started emptying. I heartily wish this could be changed, for the better, about ceremonies like this.

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Have you read my other posts about our visit to Kumbakonam? I hope you have! If you haven’t, though, here you go!

Acquainted finally: Degree coffee in Kumbakonam

What dining at a 100-plus-year-old eatery feels like: Sri Mangalambiga Vilas, Kumbakonam

Travel shot: The man and his friend, the beast

The Other Azhagar Temple In Madurai: Koodal Azhagar Kovil 

On our trip to Madurai, we aren’t able to fit in a visit to the Azhagar Kovil, about 20 km away from the main city. We do, however, visit the other Azhagar Kovil – the Koodal Azhagar Kovil – which is just a short distance away from the famed Meenakshi Amman temple.

Legend has it that all the Gods and Goddesses got together at the Koodal Azhagar temple, for Meenakshi Amman’s wedding to Lord Sundareswarar. That is how the temple got its name, I understand – ‘koodal‘ refers to ‘gathering’ in Tamil. The ‘Azhagar‘ (‘beautiful lord’ in Tamil) here refers to Lord Vishnu, the presiding deity in the temple. For the locals, though, the Koodal Azhagar temple is ‘Perumal Kovil’ or ‘the lord’s temple’.

The beautiful facade of the Koodal Azhagar temple

The Koodal Azhagar temple is a lovely, ancient place, engulfing us with its aura of peace and reverence the minute we enter. How can we not feel awed, charmed, knowing that we are walking on sacred ground that has existed since the 7th century BCE? I have no pictures of the inside of the temple, though, as photography is not permitted within. I don’t want to snap away inside a place of worship, anyway.

Inside the temple, we find dosais being sold as prasadam, and I get one immediately. ‘So what if I cannot get my hands on the Azhagar Kovil dosai on this visit? I can try out the Koodal Azhagar dosai,’ I tell myself.

The ‘dosai’ prasadam we had at the Koodal Azhagar temple

The ‘dosai’ we are handed, in a square of newspaper, doesn’t look like a dosai at all. It is hard and chewy, beautiful in taste, redolent of black pepper. We munch on it, bit by little bit, sitting in the huge temple courtyard. It’s a tad tough to eat, but tasty nonetheless.

I’m not sure if this dosai is the same as the famous Azhagar Kovil dosai, since I have never seen or tasted the latter. Maybe this is a version of the original? I have no clue. For now, I’ll call this the ‘Koodal Azhagar dosai‘.

Ugadi Special| Ellu Bella Ice Cream| Tilgul Ice Cream| Lonavali Ice Cream| Creamy Home-Made, No-Eggs, No-Churn Sesame-Jaggery Ice Cream, Without Ice Cream Maker

Not a single summer goes by without me thinking of the gorgeous Lonavali ice cream that is available in small family-run ice cream parlours in Ahmedabad. These parlours specialise in sort-of home-made ice creams, both common flavours like Kesar Pista and Chocolate and some highly uncommon ones, like Lonavali.

Lonavali ice cream, as the name suggests, is a tribute to the famous chikkis of Lonavala. With a faint hint of rose, a gorgeous green colour, a generous dosing of pistachios, and bits and pieces of crunchy sesame brittle or chikki in it, Lonavali would make for a fabulous treat any time of the year. My friends and I would down cupfuls of this green beauty, especially in the hot summer months. Sadly, though, it has been ages since I had a cup of Lonavali – it isn’t available anywhere in Bangalore.

I had been wanting to try out my own version of this ice cream, at home, since ages, but it kept being pushed to the back burner again and again and again. Finally, the experiment happened yesterday, and was a happy one at that. I managed to create an ice cream with sesame-and-jaggery brittle that was very, very close in taste to the Lonavali, and everyone at home loved it to bits. Coincidentally, yesterday was Ugadi, the Kannada new year day, when it is customary to consume ellu (sesame) and bella (jaggery). So, yay to that!

Left: Lonavali aka Tilgul ice cream, Right: The rose-flavoured sesame-and-jaggery revdi I used to make the ice cream

I’ll be improvising on this recipe with time, but, for now, let me share with you the one that I used yesterday. So, here’s presenting to you Lonavali aka Ellu Bella aka Tilgul ice cream!
Ingredients (Makes about 4 servings):

  1. 200 ml fresh cream (I used Amul)
  2. 200 grams sweetened condensed milk (I used Amul Mithai Mate)
  3. A pinch of salt
  4. 1 teaspoon rose essence
  5. 1/4 cup sesame-jaggery revdi (use the large ones that have a rose fragrance to them)
  6. 1/4 cup jaggery powder or to taste
  7. About 2 tablespoons roasted, unsalted, shelled pistachios

Method:

  1. Lightly crush the revdi using a mortar and pestle. Do not make a fine powder, and let large-ish chunks of the revdi remain. You should get chunks of the revdi in your mouth as you eat this dish – that is the whole point of this ice cream! Keep aside.
  2. In a large mixing bowl, take the condensed milk, cream, salt, pistachios, rose essence, crushed revdi, and jaggery powder. Whisk well, until everything is well combined together.
  3. Transfer the mixture to an air-tight, clean, dry box.
  4. Put the box, closed, in the freezer compartment of your refrigerator. Freeze at maximum temperature for 3-4 hours or until the ice cream is set well. That’s it!

Notes:

  1. I used fresh cream to create this dish, but you could use whipping cream, too. Whipping cream will give you creamier, richer ice cream.
  2. Adjust the quantity of jaggery that you use, as per your taste preferences.
  3. The jaggery will add a slightly salty undertone to the ice cream. If you are not okay with that, use sugar to taste instead. Alternatively, you could use a mix of jaggery and sugar. It is the jaggery and the revdi together that give this ice cream its lovely caramel colour.
  4. I used revdi to make this ice cream because of the hint of roses that they possess. I would strongly recommend using revdi, but if you don’t have them, you could use sesame chikki instead, too.
  5. The Lonavali ice cream in Ahmedabad makes use of sesame chikki, as far as I remember, so I used revdi with sesame too. You could make this recipe using peanut chikki or peanut brittle as well.
  6. This ice cream melts dreadfully fast, in a matter of seconds. It melted before I could bring a cupful of it from our kitchen to the living room, to take a picture! So, remove the box from the freezer only when you are ready to serve the ice cream.
  7. Add green food colour if you want, if you wish for the ice cream to look exactly like Lonavali from Ahmedabad. I skipped that, though.

You like? I would love it if you could try out this recipe at home, and I hope you’ll love it too!

What Dining At A 100-Plus-Year-Old Eatery Feels Like: Sri Mangalambiga Vilas, Kumbakonam

Walking inside the famed Adi Kumbeswara temple in Kumbakonam, the stone floor feeling cool against our bare feet, we are filled with a mix of awe and reverence. This Shiva temple has been in existence since the 7th century, the times of the Cholas, and is believed to be the inspiration behind the city’s name (Kumbakonam). Being armed with this bit of information from the Internet, how could we not feel like we were walking through a very, very sacred and special place?

We pay our respects to the main deity, admire the temple elephant, and head to Sri Mangalambiga Vilas, the little eatery that we have read a whole lot about and cannot wait to try out. It is, after all, an eatery that is over a century old, still going strong.

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The dilapidated exterior of Sri Mangalambiga Vilas

Sri Mangalambiga Vilas looks ancient, non-descript, from the outside. It looks like an integral part of the temple, as if it has existed for as long as the temple has. A signboard outside the eatery proclaims ‘Since 1914’, but patrons believe it is even older than that. 1914 is only the ‘recorded’ date of existence.

We walk in and are instantly charmed by the old-world interior. The inside of the eatery today looks pretty much the same as it did when it started, I suppose. A few ancient tables and chairs, peeling paint on the walls, a painted-on menu, a billing clerk’s little table near the entrance, a little cashier’s desk, elderly service staff clad in shirts and veshtis – all of these elements combine to give us the feeling of a place suspended in time.

The eatery – popularly called ‘Sannadhi Kadai‘ or ‘Koil Kadai‘ aka ‘the shop in the temple’ – is well known for the delicious all-vegetarian fare that it serves. I hear there is a plantain-leaf ‘full meals’ in the afternoon, and traditional South Indian tiffin items in the mornings and evenings. There is also, of course, the famous South Indian filter coffee.

It is close to 7.30 PM when we visit, and only tiffin items are up for grabs. So, we decide to make an early dinner of these snacks. I ask for a plain dosa to be served with vada curry, while the husband orders adai avial, that not-so-famous-outside-of-Tamilnadu combination. We are asked if we want medu vadais to go with that, and we nod our heads in the affirmative.

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Top: Plain dosa with vada curry, Bottom: Medu vadai, both at Sri Mangalambiga Vilas

The food arrives at our table almost immediately, with a lot of politeness and respect.

The plain dosa is neither too crisp nor too soggy, just perfect. It tastes homely, exactly like the dosas we make at home. The chutney and sambar served with are very simple, tasting like home, too. The medu vadai isn’t dripping with oil, as is common in hotels, but nice and homely.

The vada curry, however, is another story entirely. It tastes delish, but it is literally swimming in oil. It is way too spicy for the both of us, too. I cannot eat more than a couple of bites of it, and leave it as is.

The adai and avial, again, are quite homely. They don’t have that ‘hotel taste’ to them; they feel like the adai and avial we would prepare at home.

Everything – except the vada curry, that is – we taste that night at Sri Mangalambiga Vilas is homely, quite fresh, good but not exceptionally tasty.

Top: Rava dosai, Bottom: Adai-avial, both at Sri Mangalambiga Vilas

We head to Sri Mangalambiga Vilas again the next morning, for breakfast. We want to taste more of the tiffin offerings here.

The husband opts for some pooris with saagu, while I choose a rava dosai. Again, service is very prompt and courteous.

The poori-saagu has a homely feel to it, just like all the other food we had the last night. The saagu is not exceptional, but not bad either. The same is the case with my rava dosai, served with coconut chutney and sambar. Everything tastes very fresh.

Poori and saagu at Sri Mangalambiga Vilas

We get a couple of idlis for the bub, which have the same homely, non-hotel taste to them. We head back to our hotel room, sated, without the bloated stomachs and heaviness that often accompany meals outside of home. We would have paid a princely sum of INR 150 or so, in total, for both the meals we had here.

As we walk back, the husband and I ponder over what exactly makes this small joint tick with the locals. Is it the fact that the establishment is over a 100 years old – is that in itself an attraction? Is it the very affordable prices at which food is available here? Is it the homely quality of the food here? Is it because generations after generations of Kumbakonam natives are used to eating here, so used to it that it has become an automatic habit? Is it the simplicity, the old-world charm of the place? Is it a combination of all of these factors? We are unable to decide. The flavour of the food certainly doesn’t seem to be the driving force, at least not to us. Whatever be the case, we can vouch for the fact that eating at Sri Mangalambiga Vilas is an experience in itself. Eating here makes you feel like you are back in the 1920s or so, stocking up on tiffin after paying your respects at the temple, before heading home. It is, certainly, an experience that we would like to savour again. Next time, maybe.. We haven’t had their menthiya dosai (fenugreek dosa) and full meals yet, after all.

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Have you read my other posts about Kumbakonam? Do check them out!

Acquainted, finally: Degree coffee in Kumbakonam

The Crowning Of Miss South India 2017, Crowne Plaza, Bangalore

Last weekend, I was honoured to be invited to the crowning of the Femina Miss South India 2017, at Crowne Plaza, Bangalore. I thoroughly enjoyed my time at the star-studded event, and watched agog as one beautiful nymph after another walked the ramp, wearing one marvellous creation after another.

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The official sponsors for the event! Picture: My own

The event was judged by celebrities like Grammy award winner Ricky Kej, notable Kannada actor Suraj Gowda, World Billiards and Snooker Champion Pankaj Advani, Kannada actor Prajwal Devaraj, and Former Miss World Runner Up Parvathy Omanakuttan.

Ms Omanakuttan made a dramatic entrance on stage, resplendent in her white-and-black gown.

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Ms Omanakuttan makes a grand entry on stage. Picture: My own

She looked stunning, that is for sure!

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Ms Omanakuttan walking the ramp. Picture: My own

Prajwal Devaraj was absolutely charming, too – elegant and handsome in the sherwani he was wearing for the event.

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Two of the judges – Kannada actor Prajwal Devaraj (left) and billiards player Pankaj Advani (right). Picture: My own
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Ms Omanakuttan takes her seat, along with Kannada actors Suraj Gowda (left) and Prajwal Devaraj (right). Picture: My own

The pageant began, to a packed audience, with a presentation on the long journey that Miss Femina India has been on, ever since 1964. Every Miss India since then made a brief appearance on screen, talking about the moment the crown was placed on her head. Wow moments, indeed!

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Former Miss India Sangeeta Bijlani talks about her ‘Miss India moment’. Picture: My own

Then, we were introduced to the 15 contestants who were competing for the title of Miss South India 2017 – meticulously chosen from across the five Southern states of Karnataka, Tamilnadu, Kerala, Andhra Pradesh and Telangana. With each girl looking gorgeous and confident, we were left with nail-biting excitement to wonder over which of these would, finally, win the title.

In the first round of the pageant – the Modern India round – each of the 15 contestants donned beautiful, beautiful white dresses from acclaimed designer Shravan Kummar’s collection called Resplendent Whites.

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The 15 contestants on stage in Shravan Kummar outfits, for the Modern India round. Picture credit: Femina

In the next round of the pageant, the contestants donned glamorous, modern outfits from fbb. This was followed by a super enthusiastic performance by Indian playback singer Jubin Nautiyal.

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Jubin Nautiyal’s performance at the event. Picture Credit: Femina

The final round of the pageant saw the 15 contestants wearing lovely evening gowns by designer Bhawna Rao. Each one of the girls looked stunning, filling the ramp with colour as they walked around.

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The contestants dressed in Bhawna Rao evening gowns, for the last round of the pageant. Picture Credit: Femina

And, then, finally, the moment all of us had been waiting for arrived – the moment of the crowning. Before this pageant happened, each of the contestants had already been judged on various factors (ramp walk, talent, skin, congeniality, et al). The final winners were chosen on the basis of the points they had earned in total, this pageant as well as the earlier contests included.

Srishti Vyakaranam (Andhra Pradesh), Sherin Seth (Tamilnadu), Mannat Singh (Kerala), Ruhika Dass (Karnataka), and Simran Choudhary (Telangana) were the chosen winners.

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The winners of Miss South India 2017, who will be competing for the fbb Colors Femina Miss India 2017 grand finale. From left to right: Srishti Vyakaranam (Andhra Pradesh), Sherin Seth (Tamilnadu), Simran Choudhary (Telangana), Mannat Singh (Kerala), and Ruhika Dass (Karnataka). Picture Credit: Femina

These five lovely ladies will represent South India in the grand finale of fbb Colors Femina Miss India 2017, which is scheduled to be held in Mumbai. Phew! Choosing the winners must have been a very tough call, indeed!

Now, I’m eagerly looking forward to this year’s Miss India pageant. I’ll be watching out for more updates about the pageant from other states as well. How about you?