Tag Archives: South Indian food

The papersweet of Athreyapuram

This was a part of our family’s five state road trip covering Chhattisgarh – Odisha – Andhra – Telangana – Karnataka in Dec’20.

The visit to the place described in this post was impromptu. While I had just woken up at Rajahmundry and was scrolling through the watsapp status updates of some of my contacts, I happened to see a post with green paddy fields that was captioned as ‘Andhra’s best kept secret- Konaseema’. The videos of my friend driving around those green paddy fields and through the roads lined with coconut trees had me hooked instantly. For a moment, I was reminded of the Kuttanad or Karavali regions of the neighboring states. I looked up on Google and realized that I was just around. As per the original plan, we were supposed to leave for Bengaluru by Afternoon. The drive to Konaseema was in the opposite direction. But, noting a few special things to do in this region, I managed to convince my family to allow me to drive for about 30 additional kilometers before returning to Bengaluru.

Firstly, we drove through the Dowleshwaran barrage. It is one of the chief sources for water based agriculture to the several villages in the surrounding. This heritage barrage passes over the group of islands created by river Godavari. The lush greenery and sandy beaches of these islands seemed to me like they were gleaming in joy from the nourishment of mother Godavari. We were told that boat rides to these islands can be availed during early mornings by talking to the local villagers. For now, we couldn’t afford it on our schedule and hence, proceeded by adding it to our to-visit list. The destination that I wished to visit in Konaseema on this trip was a tiny village called Athreyapuram.

The serene roads of Konaseema

After crossing the Dowleshwaran barrage, the roads suddenly transformed from noisy and dusty to a serene and scenic stretch with lagoons, banana plantations, paddy fields and palm fringed canals. With number of tiny shops suddenly lining the road, we did notice that we had entered Athreyapuram. But the drive and the scenery was so serene that we lost track and drove past the village and gone ahead. We came into our senses only when we realized that there was no sight of any more shops on the road. What shops? These are shops that sell a traditional sweet of Andhra Pradesh called Putharekulu. What’s so special about this Andhra sweet one may ask. This is a snack that looks like paper and tastes like sweet.

It was several years ago that I had tasted this peculiar looking paper at one of the events hosted by the department of Khadi & cottage industries. But it was long forgotten and the memories were rekindled by the early morning watsapp post. It had gotten me all drooling until I reached Athreyapuram. This tiny village is where this sweet paper was invented! For an unassuming person, it looks like lot of ghee, nuts and jiggery is rolled into a super thin white tissue paper before eating. But it is not just the ghee and the jaggery that gives it its flavors, making of this paper is in itself a labour intensive job.

We returned back looking out for a shop and we stopped at a small family run establishment. The excited family demonstrated the steps of making a perfect roll of this traditional Andhra sweet. Boxes of authentic Putharekulu were the souvenirs we bought for our friends and family. Here, is a small video on our drive around Athreyapuram and the demonstration of making Putharekulu.

A tour of Athreyapuram

This is my humble attempt to promote local tourism and help small businesses in these trying times. Please try to reach out to them and order your favorite local products from around India.

What is that one favourite souvenir you have bought from your travels? Please do share your thoughts on this post with me. I would love to hear them.

A hidden gem of Wayanad- Aranamala waterfalls

I have discussed with you all why I volunteered to become a ‘Trek leader on weekends’ and how much I enjoy doing it with ‘Plan the Unplanned’ (PTU). With Covid19 lockdowns and safety precautions that followed, break from my weekends with PTU has been longer than I had thought. Although I have been travelling with a closed group of friends and family since few months now, the fear of socializing with a bunch of unknown people had kept me away from PTU. Finally, this January, I decided to get out and lead a group of trekkers. The destination assigned for this weekend was Sultan Bathery in Wayanad district of Kerala. And the task was to find a hidden gem in the Aranamala hills. We were going to hike along a stream to see a waterfall.

Itinerary:

Day 0: Leave Bangalore by night
Day 1: Day hike to Aranamala waterfall, Visit sunset-point and night camping at Ambukutti hills
Day 2: Watch sunrise, visit Edakkal caves and explore Wayanad. Return to Bangalore by night.

The Aranmala waterfall trek

The Details:

It is a very hazy memory from the cold dark January morning of sitting inside our bus at the Wayanad wildlife sanctuary’s Sultan Bathery check post. We had arrived much before 06.00.a.m., when the forest gates would open for public entry. Since we were not allowed to make any noise or get out of the bus in the forest area, we all decided to get some sleep until the gates opened. At first, I was woken up by the cries of peacocks that seemed to be somewhere very near to the bus and some distant elephant trumpet. But then, the darkness around and the exhaustion from the previous workday got me back to fall asleep. I was woken up again in a while, by a sound that was very contrasting and disturbing as compared to what I had heard before falling asleep the last time. This time, the loud deafening sounds were of honking buses and trucks that had congregated at the check post. I opened my eyes to see the dawn of the day with a red sun rising over a mist laden green paddy field from my window. The fresh dung just outside the bus gave me a momentary fright at the thought of having had an elephant walk right past us, in the dark. All said and done, the entry formalities at the inter-state border was sorted and we were at a hotel in a bit. We freshened up, had a nice Kerala breakfast and got ready for the long day ahead.

The start of the hike, Thollayiram kandi in the backdrop

After arriving at Meppadi town, we met our local guide and shifted from our minibus to 4WD Jeeps. The initial stretch deceived me in thinking why a 4WD was needed to drive on a properly laid concrete road. Just then, the roads disappeared, and the real ride started… Although I was sitting in the rear end of the vehicle, I preferred not to sit on the seat and chose to hang on to the roof lest have all my joints and bones displaced. The long drive through the thick canopied forest trail culminated at the start point of our hike. We descended through the path that deviated from the main road towards a river. That’s the ‘Thollayiram Kandi’, our guide pointed out at a peak topped by the rolling clouds. “Kandi is a local unit of measurement”, he elaborated as we continued to walk. We walked through cardamom plantations and jumped over a few fallen tree trunks and creeping roots until we reached a stream.

The stream and the hiking trail at Aranamala

From there onwards, the hike was mainly upstream. While enjoying the absolute music of the gurgling waters of the stream, the croaking frogs and the shrilling cicadas, we slipped down a few large rocks and fell into the shallow waters a couple of times. In spite of trying hard not to get our shoes wet, we ended up soaking them up and picking out occasional leeches from our feet. We realized that given our pace of hiking up, we would not be able to return on time with sufficient daylight. Hence from there onwards, our guide made his own path, through the thick forest. He walked ahead by cutting the thick bushes that came across, all by keeping the stream in sight. We did slip and tumble down the steep a couple of times though. But the hanging vines and lianas came to our rescue. And suddenly, our first view of the waterfall emerged. It was beautiful and the water pool looked crystal clear, tempting to step inside. Apart from our group, there was no one else.

The first waterfall enroute

As we got ready to step into the pool, “This is not the main waterfall. We need to walk further ahead”, said our guide. If this waterfall was so calm and beautiful, we wondered how the main waterfall would be like. We were excited! But our excitement sought energy 😛 We had to climb up the same rock, on one end of which the water plunged down. Quite a tricky climb but worth every inch of it! A short walk further from there waaaaasssss the hidden gem that we had come in search of. Now, don’t ask me the name of the waterfall, it is completely off the map and mobile network. So, there is NO way you will find it on google. To make it simple, you can call it the Aranamala waterfall, the waterfall in the Aranamala hills.

The Aranamala waterfalls

That’s all folks, we’re off into the pool to enjoy our dip! But hey, it was not so easy…. The water was bloody cold, and I had cramps in my feet for the first few minutes. I meanwhile enjoyed my free fish-pedicure too, it sort of eased the cramps for me. And then with a dip, I was all set! A waterfall so secluded, a pool so clear and a feeling so divine, I couldn’t have asked for any better to make up for all the travels missed in nearly a year now. After spending some good time under the waterfall and with our soaking wet clothes on, we decided to return. It was already 03.30.p.m and hence decided to take an easy path instead of walking back through the same terrain of forest and the rocks. So, we were taken through a shorter but a beautiful path through cardamom plantation for our descent.

After a nice filling lunch at a campsite enroute, we boarded the jeeps back towards Meppadi. The original itinerary did include a short sunset ride, but the clouds didn’t seem to part for the entire day. From Meppadi, we reached the base of Ambukutti hills for the night. It took us yet another jeep ride to a homestay where we had our chai and conversations. And a fun time around the bonfire until dinner was served.

Post dinner, we carried our tents and sleeping bags up the hill and managed to pitch them atop. The winds were strong, and the rocky ground was tough. With the thick mist blinding all around and the instructions from our guide to not venture away from the tents, all that we could envisage was a deep valley below. The bonus of holding up in the cold until morning, u ask? ‘The view from the tent, of the sun rising above the clouds at 06.00a.m.’ But come morning, we had a surprise awaiting. There was so many clouds until 09.00.a.m that we got a glimpse of the sun for barely a few seconds. We walked up the hill a little further from our campsite, took in some clean air and good views of the range around. We then returned to pack our tents and freshen up for the day. Our breakfast and our ride back to Meppadi was awaiting us at the homestay.

Ambukutti hills as seen from our campsite

That was my story about offbeat Wayanad with ‘Plan the Unplanned’, of leading a group of weekenders and enjoying my weekend, both at the same time.

Other Travel recommendations:

  • Edakkal caves are located at a walkable distance from the campsite at Ambukutti hills
  • You can visit Tirunelli temple and Irupu waterfalls by driving through Wayanad Wildlife Sanctuary (Tholpetta) and Nagarhole National park.
  • Alternately, you can explore Sultan Bathery, visit the ancient Jain temple and Banasura sagar dam that offers a good view of the surrounding hills.

A gastronomic walk tour of South Bengaluru

You have probably read my earlier post on exploring the offbeat landmarks of Old Bengaluru. Here is another one. This time, it was a culinary trip of Old Bengaluru to a friend who had flown down to this southern metropolis, from the so-called Northern part of India. I had been asked to take him on a gastronomic tour of my city. For someone who has a penchant for everything old school, I thought Old Bengaluru would be perfect to call it a day. ‘From vintage automobiles, architecture, iconic restaurants serving traditional recipes to by lanes and alleys that narrate their own individual story of the city, this section of Bengaluru has everything that would tickle a bone or two of this mad man’, I thought.

Having largely spent my teenage in North Bengaluru and given my familiarity with the area, Malleswaram was my first choice. However, given the convenience of commutation from my current place of stay, I chose to show him around South Bengaluru. But when one says South Bengaluru, it is a world in itself and the geographical area is large to fit all in one day. Hence, I took time to mark a quick map of restaurants to cover, along with giving a peak into the cultural heart of the city. This part of the metro lays in stark contrast to the Bengaluru, that the millennials from Whitefield and Marathahalli know of.

The obvious choice was a walk tour of Basavanagudi and the Pete area. These are the two most important clusters of true Bengaluru that have held onto the roots, despite the rapid and traumatic transition this city has seen in the last decade in the name of urbanization and modernization. Under the canopy of massive native trees, the aroma of the by-two filter kaapis shared at the numerous Shanti Sagar and darshini food joints, the air here feels different from anywhere else. With almost every street dotted with Classical dance and music schools and happy nonagenarian couples whizzing in their Padminis and Ambassadors, it has a different vibe here. One can find some of the traditional old houses and landmark restaurants only in these localities to really experience old Bengaluru. Each of these iconic eateries have a near century old history and their old school ambience is still intact inside the heritage structures that house them. With a small appetite for food and a big quest for exploration, the portions of food were limited only to the signature dishes of each restaurant, to accommodate more places. So, here is my itinerary of a gastronomic tour of Bangalore of yore.

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The Big bull temple, Basavanagudi

Meet-up point: Basavanagudi is the name of a temple (It translates to ‘Bull- Temple’). Basavanagudi is the name of a locality in South Bangalore, named after the temple. It is an extension of the Pete area, which was specifically created to accommodate the upper class, and more-specifically the Brahmin community. No trip to South Bengaluru is complete without a visit to this landmark temple built by Kempegowda, the founder of Bengaluru. Apart from the Big Bull temple, the Dodda Ganapathi and the Bugle rock (a small watch tower from the Kempegowda era) are a must visit on the same premises. If you time it up well, you can part-take in the annual groundnut fair in the locality. (Read here to know more about the history of the Kadlekai Parishe). After meeting my friend here, we started our gastronomic tour to our first food stop.

Food stop 1 (Breakfast): As synonymous as Dosa is with South India, Vidyarthi Bhavan is with South Bengaluru. Ask anyone for the best Dosa in the city and this place scores on top unanimously. It is a restaurant started initially to cater to the student community of the area which started a new culture of a hangout place for friends in those days. On most days, the queue can extend well up to a kilometer. My friend and I wiped off our plates of their signature Masala dosa for breakfast. (Click here to read further about the history of Vidyarthi Bhavan)

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Vidyarthi bhavan, Basavanagudi

Food stop 2 (Light eats): No foodie who visits Bangalore is satisfied without taking an evening walk on the Eat street at VV-Puram. However, I decided to go here in the morning, in order to avoid the maddening rush. Honey cake and Congress bun at the iconic VB Bakery was what we needed. This is the first Iyengar bakery to be established in Karnataka which has paved a new culture in baking (Read here for more about V.B.Bakery). Avarebele (Val bean) is a favorite ingredient of the Bengalureans, who have a dedicated annual fair to celebrate this pulse (Click here to read further about Avarekai mela). Hence, picking up a packet of avarebele mixture for home from one of the stores there was an obvious choice.

Food stop 3 (11 o clock, coffee): It is an important break time for the employed section of the society. Brahmin’s Coffee bar is a household name for their filter coffee and the delectable chutney served with idly on their very limited menu. This tiny eatery is in a corner of Shankarapuram, which is also famed for the Shankaramatha, a learning center of the advaitha philosophy. We had a quick stopover for a hot cuppa this little place is known for, before heading to Pete. (Read further about Brahmin’s coffee bar here)

Food stop 4 (Lunch): To satiate the hunger pangs, I planned to treat my friend with an authentic Bangalorean affair. With multiple theories surrounding the origin of the military hotel culture, the history of these restaurants dotting across the southern part of Karnataka is unclear. Bangalore is home to some of the best in the state. I don’t think there would be any better meal than ‘Ragi Mudde oota’ savored at a military hotel to get a peek into the local flavor, including the ambience. Hence, we were lunching that afternoon at S.G. Rao’s military hotel, located in the cotton Pete area. A typical military hotel meal includes Kaal soup, Ragi Mudde and Mutton biriyani. (Click here to read further about S.G. Rao’s military hotel)

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S.G.Rao’s military hotel, cottonpete

Food stop 5 (dessert): A meal is complete only with a nice dessert. If there is one sweet meat that is synonymous with Karnataka (Mysore state), it is Mysore pak. Since I couldn’t take my guest to Mysore for that, the closest I could get is at Sri Venkateshwara sweet meat stall located at Bale Pete, a short walk away from cotton Pete. Their Mysore pak and dumroot are the sweets my friend packed for his roommates back in his hometown. (Click here to read about Sri Venkateshwara sweet meat stall).

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Sri Venkateshwara sweet meat stall, Balepete

The Pete walk: An old Bengaluru exploration is nothing without a walk along the narrow snaking lanes of the Pete area, the true business epicenter of both New and Old Bengaluru. This area is segmented into various sections and named according to the commodity sold and the communities that resided there in the yester years. From green groceries, handloom, steel, plastic to precious metal, everything is available in this locality. An early morning walk in the famed flower market is an experience in itself. We limited ourselves to just the mainstream sections while exploring some of the ancient temples, mosques and heritage houses of the Kempegowda era. In the meanwhile, we kept munching on numerous snacks from several popular stalls on our way. Although these eateries are old, the flavors are largely north Indian, owing to the Marwari and Baniya community that reside here in majority.

The heritage structures of the Victoria hospital, Bangalore fort and Tippu Sultan’s summer palace all lay on the side of the road for the history and architecture buffs who have a little more time in hand. But this is all we could fit in our day. Thus, ended a gastronomic tour of South Bengaluru.

I hope you enjoyed this virtual tour with me too… did you? Or did you not? Share your thoughts with me…

There are many other iconic restaurants in Basavanagudi if you have a larger appetite. These are a few other places that you must check out when you are here: The new modern hotel, Mahalakshmi Tiffin room, Janata Tiffin rooms  are a few among many others.

Souvenirs to buy:

  • Coffee filter and freshly roasted coffee powder: The best filter coffee is available only in South Bengaluru, and hence my friend thought this was a more significant thing to buy from here.
  • Channapatna wooden toys: These are GI tagged handicrafts made with organic colors and largely popular in the western market, it comprises a large collection of traditional toys.

How travel can help your country’s economy?

Indian economy is in a downturn. Everyone is complaining..

The automobile sector is seeing its worst crisis in 2 decades. If automobiles don’t sell, it not only puts my job at a car manufacturing OEM at risk, but has a cascading effect to hundreds of related industries. The steel, the large chain of vendors and sub-suppliers, sales, marketing, advertising agents, dealers to local garages, accessories, insurances, the indirectly dependant canteen, cleaners, gardeners, drivers, IT, so much so that even fuel station workers will lose their jobs. Why am I telling you this? I am no economist, I am no business man, I am no social activist…. I am a Travel blogger and influencer. So why this rant???, one may ask! It is because I want all of you to travel! Explore! Contribute your tiny bit to help our country’s economy.. by TRAVELLING!

It was a casual conversation with a colleague when we discussed about a meeting of his, with one of the top management members of a vendor company, a septuagenerian with over 40 years of experience in the automobile industry.. 4 decades..!! From the day of tariff commissioning to, date where it is more about survival than competition in the industry, he’s probably seen the entire cycle of the “Auto revolution” in India.. His experience and insights were commendable! Most of his qualms with the strategies to boost the sector was to do with the Indian mindset in general. Here is a brief of his insights into what can be done and further elaboration with my own thoughts based on my experience of Thai culture during my maiden trip outside of India!

We Indians have been raised with a mindset to save money. Stash up either in cash or in gold. By doing so, we are pausing the currency from circulation. A country needs monetary circulation for the economy to sustain. There should be buying and selling, both. One way to do that is, to travel.

Ofcourse, there is an endless list of intangible benefits of travelling. From strengthening existing relationships to creating newer contacts, from exposing newer cultures and landscapes to trying new food and meeting new people, travel teaches newer lessons everytime you step out. But the tangible benefit it reflects is that by helping the economy.

Let us start from planning your trip. You browse! So many people out there make up the content on the internet, develop softwares, manage them.. Agents for all your booking needs.. There is a whole lot of people working behind the scenes.

Okay, now you have a plan sorted and are stepping outside your house. You either drive your own car or use public transport. You are in the process, using your automobile.
1. This automobile would need to run. So, you go to a fuel station.
2. Either before, during or after the travel, this mode of transport would need a checkup- you visit a service station.
3. You get some funky accessories for your car/bike if you are using your own mode of transport, or the owner/driver does this incase of a public transport.

Now, you decide to take a pitstop on your journey. You have a cup of chai and some biscuits or let us say hot pakoras by the roadside. You just helped a small business flourish! Oh wait, not one business. He in turn buys the biscuits, milk and the ingredients for the pakoras from several other vendors!

Then, assume you have reached destination ‘X’. You dine at a local restaurant. You stay in a hotel or a homestay. You buy souvenirs. You pay entry fees to so many places of visits. Voila! You helped so businesses  survive during your trip. Do you see how many others depend on him for indirect employment?

Now, you tell me, you are not in a mood to travel to a different place. It’s okay! Take your family out for a dinner. Or even better, go shopping. Go to a spa. Go for a walk and eat Pani-puri. Sign up for a course, buy a book, watch a movie. Don’t stash up the money by staying indoors. Go out and do something! Your contribution to the economy is pretty much explained already.

The Thai people are probably the only ones in the world, who spend so much time with family or friends outside their houses. For most of the household don’t even have a functional kitchen. They mostly have food outside,  because not only does that allow them to explore newer restaurants, it also saves them the time spent on cooking and money on setting up and managing a kitchen. Their personal life is healthier than we Indians. Even a country as small as Bhutan, measures not the GDP(Gross Domestic Product) but the GNH (Gross National Happiness) index for the country’s progress.

When there is consumption, there is demand and supply! With that, the currency flows, in and out. Businesses start, grow, flourish and sustain. This empowers them with money. Money allows them to buy an automobile of their own. They start travelling. And one fine day, the poor vehicle grows old. What do you do? You buy a new one. The cycle continues… In the process helping the sustenance of hundreds of jobs and stabilizing the country’s economy at large.

By stepping outside your four walls, you only grow, you learn, you evolve. I make it a point to spend atleast 30% of my earnings on my travel needs. I feel rejuvenated, more confident and mentally sound every time I get NEW air away from home.

What is your take on this view point?

 

Love Biriyani? Here’s one from every Indian State

Biriyani is one dish that needs no introduction. Although the earliest roots of Biriyani can be traced back to middle-east, Biriyani was brought to the Northern India by the Muslim rulers who largely settled there and the Arab merchants who came to the southern India for trade. Today, Biriyani is more of an emotion for every foodie. Hence, an essential part of Indian food culture. Anybody visiting India has one thing to strike off in their list of ‘To do in India- Eat Biriyani’. But, India is a country of diversity and in no way can the humble Biriyani be left behind without being different.

While Biriyani is a very generic moniker for this spicy, aromatic and delicious preparation of rice, it comes in various forms. These forms are born out of the local influences of available ingredients, regional cuisine, rice variety and flavor preferred. There are mainly 2 types of making it: Kucchi (Raw marinated meat is cooked together between layers of raw rice) and Pakki (Meat and rice are separately cooked with all the spices and served together). While Biriyani is predominantly a non-vegetarian dish, it has been over time tuned for the vegetarian masses. Some versions are named after the place it originated from and some are synonymous with certain families or shops that created the variants.

So, while you enjoy exploring India, here is something for you to try out at each of the 29 states of this huge country- Biriyani.

PLEASE NOTE: There are a few states in India where I have not yet visited and hence do not have sufficient information about the local Biriyani flavours. It will be greatly appreciated if you can help me fill up these empty spaces by dropping your suggestions in the comments below.

  1. Andhra Pradesh– Doodh ki Biriyani is something that stands out from the rest of the list in flavor and colour. Here, the meat and the rice are cooked together in milk instead of water. Vegetarians can drool over Avakaya Biriyani. This is made by mixing a raw mango and mustard oil pickle with steamed basmati rice.
  2. Arunachal Pradesh(**Need help)
  3. Assam– Kampuri biriyani is a delightful recipe that has originated in a place called Kampur in this north-eastern state.
  4. Bihar– Champaran is a culturally important region in the country that also gives its name to the popular non-vegetarian dish of the state. The flavours of Champaran mutton or Ahuna mutton goes well great in our list. What makes its preparation stand out is the usage of black pepper corns, desicated coconut and whole bulbs of garlic cooked along with the meat. The garlic pulp is then squeezed into the preparation.
  5. Chattisgarh(**Need help)
  6. Goa– With a large number of influences from the erstwhile Muslims, Portuguese and the Saraswata Bramins of Konkan, Goan traditional food is an amalgamation of many cuisines. The Goan fish biriyani is a must try (the fish used may differ) which derives its flavour from coconut and red kokum. It is light on spices.
  7. Gujarat– In a state where vegetarianism is largely preferred, Memoni biriyani comes as a surprise for mutton lovers. It has its origin from Sindh, the region in Pakistan with whom the state shares its border.
  8. Haryana– Although, this state doesn’t have a biriyani it reckons itself with, its long association with the capital city, Delhi can be spoken about. Delhi Biriyani itself has so many versions depending on the part of the city it originated in and the purpose it was created for. Nizammuddin biriyani, Shahajanabad biriyani are a few to name. There is yet another twist to it in the form of the Achaari biriyani. Here, rice is mixed with pickles (Achaar in Hindi). Karim’s biriyani is served from a kitchen that dates back to the mughals (contributed by trippin_on_life).
  9. Himachal(**Need help)
  10. Jammu & Kashmir– Its large association with the Muslim rulers has lead into the creation of the Kashmiri Biriyani (non-veg) or the Kashmiri Pulav (vegetarian dish). Mutanjan biriyani is a dish that stands out in the entire list as it is a sweet form of the otherwise spicy biryani.
  11. Jharkand(**Need help)
  12. Karnataka– Susprisingly, my homestate has all the influences. The Northern part of the state is known for the Kalyani biriyani that was created by the Nawabs of Kalyani who ruled the areas around Bidar district. This is a delicacy cooked with buffalo meat. The coastal part of the state has its influence from the middle-eastern traders who eventually invented the local forms. Beary biriyani is named after the coastal trading community and Bhatkali biriyani with its taste influenced by the Navayath cuisine.
  13. Kerala– The Northern Kerala (Malabar region) is known for its Thalassery biriyani and Kozhikodan biriyani, the middle part of the state has its lesser known dish called Rawther biriyani, created by the Rawther family who lived around the Palakkad area. The Kuzhimanthi biriyani, a form of Yemeni rice is slowly catching up with the locals in and around Cochin. All variants have been largely influenced by the immigrants and traders from the middle-east. Vegetarians, don’t worry. You can dig into delicious plates of Kappa biriyani (tapioca) and puttu biriyani.
  14. Madhya Pradesh– Although this state does not have its own biriyani form, Tehari biriyani is prepared all over northern India. It is the vegetarian version of the Mughlai biriyani which goes by different stories of its origin.
  15. Maharastra– While the Mughals have influenced the spicy Aurangabad biriyani, the Bombay Biriyani is a world apart with its tangy and sweet taste derived from the kewra, potatoes and plums used in its preparation. The Bohri patra biriyani, a name derived in combination of two words- Bohra (the sect who created this recipe) and patra (leaves of colocassia) is a hidden secret of Mumbai.
  16. Manipur(**Need help)
  17. Meghalaya– Although this state doesn’t have a dish called ‘biriyani’ on its menu of khasi cuisine, Jadoh is a dish that’s very close. It is a spicy preparation of rice cooked either with pork or chicken. What sets it apart is that all its ingredients are cooked with the respective animal blood (pork or chicken) instead of water.
  18. Mizoram(**Need help)
  19. Nagaland(**Need help)
  20. Odisha– while there is nothing specifically called the Odiya biriyani, what comes close is the Cuttacki Biriyani, created by a restaurant in cuttack. With the flavours largely derived out of Bengali influence, the ingredients are cooked in Rose water.
  21. Punjab– Punjab doesn’t have its own biriyani recipe. Its proximity to the Pakistan borders gets it the Sindhi biriyani and the Bohri biriyani.
  22. Rajasthan-Jodhpuri Kabuli is a vegetarian recipe deriving its name from the city of Jodhpur in Rajastan and Kabul in Afghanistan. Mewa biriyani is another local taste that’s slightly sweet and garnished with nuts and dehydrated fruits.
  23. Sikkim(**Need help)
  24. Tamil Nadu– While the Nawabs of Arkot influenced the famous Ambur / Vaniyambadi biriyani; the thalapakkatti family created the Dindigul biriyani and the business community of Chettiars brought in their knowledge of spices giving form to the Chettinad biriyani.
  25. Telangana– Hyderabadi Biriyani needs no description. Available in both the kacchi and pakki forms, it was patronized largely during the nawabs of Hyderabad.
  26. Tripura– Although not a native dish, it can still be recognized with chevon biryani due to its proximity to Bangladesh. The chevon biriyani or Dhaka biriyani is the Bangladeshi twist to this incredible rice preparation.
  27. Uttar Pradesh– Influenced by the Awadhi cuisine, the Lucknowi biriyani is flavourful and a burst of cinnamon to your tastebuds. Its lesser known relative is the Moradabadi biriyani.
  28. Uttarakhand(**Need help)
  29. West Bengal– Last on the list, but one of the most popular forms in the country is the Kolkata biriyani. With potato as it’s key ingredient, this preparation of subtle flavours is influenced by the Awadhi cuisine.

Exploring Vidarbha on a Long Weekend

Vidarbha- the region consisting of Nagpur and Amravati derives its name from the epic city of Mahabharata. With several references made in Ramayana and Mahabharatha, it is not just historically important, but is also economically important as it is a mineral rich region in Central India. Vidarbha is a cultural melting pot with its strong influence in culture, history and geography of the country.

When opportunity knocks at your door, grab it! That’s what I did.. A friend was getting hitched at Amravati and the nearest airport for me to fly down was at Nagpur. So this time, it was an opportunity to explore the Vidarbha region. But that came with its set of challenges. It is one of the hottest places in India and the ceremonies were scheduled during the peak of the summer season. So, my colleagues and I decided to hire a self-drive car to ease the travel hassles of local transport. We wanted to visit the prominent landmarks around the region. There are a plenty of them. Hence, the itinerary was planned such that all major landmarks around Nagpur were covered on a single stretch before hitting the highway for the night’s stay at Amravati. Along with that, the region offers its own delectable cuisine. We wanted to include some of the popular dishes/snacks on our list as well.

So, I present my visit to Vidarbha in two parts. One, listing the landmarks visited and second, with a list of food to try in the region.

Part 1: Places to see in Nagpur and Amravati

  1. The geographical centre of India before partition: The ‘zero’ milestone is from where all distances were measured and highways originated in India, before Pakistan was formed. For all the hype around this place on social media, I was surmised to see that it was poorly maintained and is located in a corner of a busy main road. I had imagined it to be centrally located at some kind of a junction on a busy road.
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The zero milestone of undivided India

2. The DeekshaBhoomi meditation centre: This is where Dr.B.R.Ambedkar, the father of the Indian constitution is said to have given his first sermon after he converted to Buddhism.

3. The Swaminarayan temple was a beautiful place located within Nagpur city. The Dragon palace temple and Ramdham Park are some other places located within the city if you have more time in leisure. The lakes in the city can easily be given a miss. However, some heritage structures like churches, schools and the railway station lend an old-world charm to the city.

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Swaminarayan Mandir

4. Adasa Ganesh temple: This visit can be done by taking a small deviation before hitting back the same highway.

5. Mansar: This is an archaeologically important site, believed to be of Pravarapura, an erstwhile capital of the Vakataka kingdom that ruled the Vidarbha region.

6. Ramtek: Located at about 5kms from Mansar, this is considered to be a holy hill to people of all faiths. ‘Gad Mandir’, an old beautiful temple dedicated to Lord Ram is situated atop a hillock. Solitude is available in abundance here with a great view of the entire area. The Ramtek hills is also believed to be a place where the mythological King, Kalidas wrote his epic poem- ‘Meghdoot’. There are several places that are significant among the Jains and Buddhists too that are located in the vicinity.

7. The Ambala Lake: The ghats of the lake located at the base of the Ramtek hills are lined with beautiful ancient structures and was my favourite place of the trip.

8. Khindsi Lake: Get yourself cooled with some water sports (recommended if you have leisure time at your disposal.)

9. Nagerdhan fort: Soak in history at the erstwhile capital town of the Vakataka dynasty. (Recommended only if you have some more time for leisure.) It is a further 10kms drive from Ramtek.

10. Pench National park: Don’t miss an opportunity to stay over and do some tiger sighting in the land of ‘The Jungle Book’. It is the same forest where the story of Mowgli and Bhageera is based at, that we have all grown up watching and listening to.

There are a lot of scenic places around Pench that I can help you with if you are planning to stay over at one of the jungle lodges. We did not have the luxury of time as we had to drive back all the way as our stay was booked at Amravati. The Amravati region is home to several wildlife sanctuaries and temples that can be accommodated if you’re traveling on a luxury of time and an own vehicle, which we had to give a miss.

11. Chikaldhara: The highest point of Vidarbha region and the only hill station is located in Amravati. For a person like me hailing from the coffee hills, it was quite exciting to know that Amravati is the only coffee growing region in Maharashtra state.

Part 2: Food and Sweets to try in Nagpur

Talking about the highlight of this trip, it was definitely the FOOD!! The Varadi and Saoji are the two popular cuisines of the Vidarbha region. So, it was a culinary treat for our taste buds to experiment on something fiercely spicy and so rustic in taste. While our day started with delicious plates of ‘Poha with Tarri’ and ‘Samosa Tarri’ for breakfast at one of the several roadside tapris, lunch was a simple delectable Varadi thali at the ‘Gad Mandir Bhojanalay’. We managed to find space in our tummies for street food with several pit stops along the way that tasted heavenly and ended our day with a grand non-veg varadi menu for supper at a star hotel where we were put up for the night.

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The Varadi food that kept us going!

Nagpur is synonymous with oranges and the brand ‘Haldirams’. So, the visit would have been incomplete without trying the ‘Orange Burfi’ at one of the Haldirams outlets spread across the city. Do pick up a box of ‘Mango soan rolls’ from Heera sweets to please your sweet tooth along your return trip!

With the short time of a weekend that we had, this was the best we could accommodate in our schedule. Tell me what other things would you recommend to do, see and experience in Nagpur and Amravathi?

Exploring the backwaters of Karnataka- Thonse

Although the places that I choose to write about may not stand a chance to be compared with the Sundarbans or the Pichavaram forests… None the less- The Arabian seacoast has its own share of beautiful places in terms of its mangrove creeks. And while Kerala is synonymous with its enchanting backwaters, Karnataka too has its fair share of backwater system which is still untouched and yet to be explored… Through my innumerous journeys in this coastal stretch, I don’t remember a time when I did not put my neck out to be tantalized by the view of the backwaters as I passed on those bridges that fall in between Mangalore and Udupi. So, this time I had set aside one weekend exclusively to explore these lesser known places of the west coast and mark myself in those remote places on the map-of-India.

My itinerary:
Friday: Start from Bangalore – Overnight bus journey to Udupi
Saturday: Kemmannu (Explore the backwaters in a traditional boat ride), Kodi bengre (explore the village and an estuary), Malpe beach (water sports), Krishna temple and the seven Mathas,
Sunday: Chill at Sasihitlu beach and estuary, Kapu beach & lighthouse, return to Bangalore by bus (You can alternate this with a day visit to St. Mary’s island)

The details:

First things first- Having good connectivity, taking the public transport to reach these places has its own experience, the way I enjoyed my trip. But I strongly recommend having your own vehicle to these places. Given the hassle of waiting for a ride, the remoteness of the place and the joy of riding through such a beautiful stretch of road be best enjoyed on a two-wheeler only. That said, my mother and I had reached Udupi by an overnight bus and stayed at a hotel close to the Krishna temple. We freshened up and headed to the service bus stand located at a walkable distance to the hotel.

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street leading to Kemmannu

The entire district of Udupi is dotted by innumerous temples and churches and hence, I prefer not to make a mention of them in this post. There is no dearth of local buses to any place within the coastal belt of Karnataka and hence, I relied totally on public transportation for my commutation. All set to explore Thonse, we boarded a bus that passed through Kallianpur village (This was once, a part of the Vijayanagara empire). The ruins of an old laterite fort stand testimony to that era.

My first stop was at Kemmannu. A short walk on a meandering road through coconut plantations took me to a serene system of backwater canals connected to river Swarna. A suspension bridge has been laid across the river and set in an idyllic location of mangrove creeks. There was a boatman and his family living in a small house on the riverbank. When we enquired with the, they agreed to take us on a ride into the river for a fee. As our country boat set sail in the river, the oarsman suggested us to take a boat ride in the high tides either for sunrise or sunset. According to him, the delta beach would look brilliant at that time. He took us around several islets in the backwaters of river Swarna that gave us good sighting of rare birds. It was a very pleasant experience of sailing in the lap of nature, after having landed from the madness of the metropolis.

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The suspension bridge at Kemmannu

From there, we walked back to the main road to get a vehicle to our next destination. While we walked beside a broken bridge, something caught my attention near the harbored boats. There was something amusing happening down there at the canals. I felt as if I was witnessing a bioluminescent spectacle in daylight. The sight was something I had never seen before. On a closer look, I realized that the canal was filled endlessly with jelly fishes of various colors and sizes. After spending some time there video graphing the sight, we boarded the bus to our next destination- Kodi bengre.

This small fishing hamlet is located on a narrow strip of land mass, placed geographically between river Swarna and the Arabian sea. While your heart will surely skip a beat at the first sight of the vastness of the sea at Hoodi beach, a deviation to the right is what we took. This road narrows into the village and gave us an experiential ride, right until the estuary at Bengre beach. The ‘tip of land’ is a great place for sunset viewing and enjoying the silence with the waves. The several shacks in the hamlet serves freshly caught sea food served spicy hot which is something not to be missed while you’re there!

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The Kodi Bengre beach

From there, we took a bus to the coast, on the other side of the junction (Hoodi beach) where we had taken a right deviation from. With a quick ride through country roads flanked with traditional sea facing mansions, we reached Malpe beach. This being a popular tourist place, it was bustling with activities including various water sports. We walked down to the fish market / port area, away from the crowd- and got a good sight of the setting sun.
There is a dedicated ferry service from the jetty to the Saint Mary’s Island for those seeking for a day trip which I personally recommend for anyone who is visiting this coastal town. It’s a great place and there is enough information available all over the net to get there… If you are driving your own vehicle, then I recommend you take the Pithrody route to reach back the Udupi town. This will complete your coastal stretch of Udupi giving you an experience of driving through yet another estuary and delta- that’s formed by river Udyavara and the Arabian sea.

You can complement your beach trip with a visit to the Krishna temple and the seven Mathas that are associated with the temple administration. Top it up with delectable Udupi chaats and the famous Gadbad ice-cream that saw its origin in this coastal town.

The monsoon delicacies of Coorg

So stuck up with my professional life.. I am finding little / No time to visit my native, where my basics belong to.. Politics, emotions, manners, education- on the whole the basics of every aspect of the human that I am today 🙂

Nostalgia fills my heart as I hear of heavy rains in the recent weeks- little villages have turned into islands, water levels are atleast 2 feet above bridges, waterlogged paddy fields now look like a never ending stretch of the river itself.. WOWwww…. An amazing picture of a rain fed rather filled-green COORG flashes infront of me.. And what my heart is craving for at the moment is some AWESOME Coorgie food.. And what my taste buds are asking for are the lesser known typical monsoon delicacies native to Coorg and cannot match their original taste if tried to re-create in any part of this wide world even by the greatest chef ever born..!! So here goes the list..

VEGETARIAN:

1. Therme thoppu palya (Fern salad)

2. Kembu suli curry ( Colocasia shoots)

3. Baimbale curry (Bamboo shoot curry)

These are varieties found only on river banks.

4. Kaad maange curry (Wild mango curry)

5. Kummu curry (Mushroom curry) especially the wild varieties- Aalandi kummu, Nucchi kummu, kaatola kummu.

The above stuffs taste deadly when combined with hot Akki Otti(Rice rotis) prepared on mud ovens lit with firewood 😉

6. Chutta chekke kuru (Roasted seeds of ripe jackfruit smeared with red soil and dried in the sun and preserved especially for the monsoon)

NON-VEGETARIAN:

7. Njend curry / Chutta njend (Fresh water crab curry /Roasted crabs)

8. Chutta yarchi (Barbecued meat)

9. Onak yarchi fry (Since Coorgs hunted regularly, venison, wild boar, barking deer and several other kinds of wild game formed part of their diet. These meats were also sliced, rubbed with salt and turmeric, strung or skewered and sun-dried or hung from the rafters in smoky, wood fired kitchens)

10. Koile meen curry (Used to be in abundance where bamboo traps were laid in cold, swift flowing streams and the flooded paddy fields were full of these tiny freshwater eels)

SWEET DISHES:

11. Kuvale putt (Prepared with ripe Kuvale chekke (a variety of jackfruit, locally called Kuvale) wrapped in Kuvale ele (Leaf from a local plant found on riverbanks) and steam cooked.

12. Baale nurk / nurk putt ( Bananas fritters)

13. Maddh paaysa/ Maddh putt (Porridge /cake made of an aromatic herb, which is expected to have 18 types of medicine available only during the month of kakkada or aadi)

And last but definitely not the least – A peg of Nell-kall (vodka made of paddy) and some homemade wine…. Or a cup of steaming hot ‘Bellatha Kaapi’ for the teetotalers .. 🙂

People often complain about my eating habits and how choosy I get about what I eat and the little quantity that I peck onto.. Treat me with a platter filled with the above stuffs and see how I can binge on… This city food is CRAP.. and not what I savour…Not even the 6-course expensive meal cooked by the executive chef de cuisine of the costliest restaurant in the world…!!

Kuvaleputt , Nurkputt & Kummu
Kuvaleputt , Nurkputt & Kummu

The best of Trivandrum in a day

I had the opportunity of visiting this city in the southernmost part of India as a part of a Business trip. Our work was mostly sufficient to do for one full day. However, the transportation options connecting Bengaluru to Trivandrum weren’t convenient. Trains took nearly 48 hours one way and the distance is too far to cover by road. The connecting flights are scheduled around noon. Hence, by choosing to fly to complete my work assignment (as a car doctor), I had some time to explore the city as well. Since my visit spanned over a period of three days, I used my spare time (early mornings and evenings) to cover major landmarks in and around Trivandrum (officially called as Thiruvananthapuram). If you are someone visiting this city for exclusively tourism purpose, then these places can be covered in one day and combine it with an additional day trip to Kanyakumari- the southern-most tip of mainland India.

My Itinerary:

Day 1: Bengaluru to Thiruvananthapuram (morning flight), drive past Shangamughan beach, Sri Padmanabhaswamy temple visit, Puthenmalika / Kuthiramalika Palace & wooden museum,
Day 2: Shopping at SMSM institute crafts emporium, Maha Chips store, Covalam beach & Vizhinjam lighthouse.
Day 3: Return from Thiruvananthapuram to Bengaluru (Flight)

The details:

Was it the coastal line being abundantly lined by the coconut trees along with the rhythmic beats of the famous drums resonating in the air? Or could it be the SUVs & MUVs that underwent the brutal checkup by me during my so called ‘Business trip’? Well, I’m not sure. But, all these definitely made my visit to this little silent capital city, an AWESOME one. A city of Trees & Vans & Drums put together, Trivandrum it was!

Day 1:

A morning flight from Bangalore landed my colleague and myself at the Trivandrum airport by 09.30 a.m. A car was waiting for us outside, which drove us past a fishing hamlet enroute to our workplace. We began our work without wasting much time. My job (as a car doctor) more often involves driving around the places we go to as part of the checking routine of the automobiles. It was no different here either.

We got to see scenic and offbeat roads around this capital city of Kerala. Fishing dories anchored, fishermen carrying their day’s catch, the blue sea water reaching to the horizon and a lovely lady’s figurine sculptured by the Shangamughan beach side were some of the views I caught from the cabin. Further, as we crossed the toll road and drove across a bridge through the by-pass road, we were greeted by the backwaters dotted by the houseboats. It was indeed a warm welcome to the city..

After finishing the day’s work in the evening, we freshened up at the hotel and headed out for the much anticipated part of our visit to Thiruvananthapuram. A visit to the richest temple in the country: Sri Padmanabhaswamy. For all the hype and media space grabbed by this temple, I had expected a BIG crowd of tourists(Not Pilgrims) here. I had imagined the sight to be like all other famous temples in India with fussy godmen, lot of petty shops dotting the walkway selling pooja items etc. among other things. But in total contrast to what I had imagined, this has been one of the BEST temples I have visited till date (among the well-known and famous landmarks).

I’m not a pious or a temple person, but this place has truly stood apart. I am someone who believes that ‘a temple is a place where one has to FEEL god and that’s possible only when the place is PEACEful’. I prefer holy places to be silent and less-crowded. And this place stood out for just that..!! A strict dress code and prohibited entry for non-hindus, a stringent adherence to the temple rules, limited crowd, silent ambience, an eyeful of the darshan of the massive idol lit by mere oil fed lamps: The place hadn’t given up its sanctity in the form of commercialisation, to all the attention grabbed by it’s hidden chambers of gold.

Main gate - Padmanabhaswamy temple
Main gate – Padmanabhaswamy temple

After offering our prayers, we visited the old wooden museum inside the Puthenmalika / Kuthiramalika Palace just outside the temple premises. The structure built by the erstwhile Travancore kings is a damn nice place for the art lovers. Like most regions in Kerala that sleeps with the setting sun, we headed back to the hotel to call it a day.

Day 2:

After finishing our work around evening, we set-out to do a little bit of city trotting. No visit is complete without taking back souvenirs. The rule in my work team is (on a lighter side), ‘Whether you finish your assigned job or not, whether you return safely or not, we don’t care. Bring us souvenirs and the local snacks to eat.’ So, we shopped for some local crafts at SMSM institute crafts emporium.

SMSM institute crafts emporium
A wooden piece of art at SMSM institute crafts emporium

From there, we walked through the narrow lanes to one of the biggest shops I have ever known that sells just ‘CHIPS’: ‘The Mahachips store’. Chips of different varieties, made to order and packed just then. I picked up about 10kilos of banana chips & jackfruit chips as giveaways, something that will be much awaited for back home in Bangalore, even more than my safe return. (The even funnier part was that this bag of chips was the single largest (Fragile) cabin baggage I was carrying with me. The cabin-crew was amused to know what was in it when she offered help to place it in the upper cabinet).

What’s a visit to Thiruvananthapuram, without soaking your feet in Covalam beach? That’s where we were headed next. After strolling along the beaches, we walked upto the Vizhinjam lighthouse for a good view of the sea. The view was simply delightful. A stroll along the crowded beach, beautiful view of the sunset, some yummy local chaats to munch on, it was indeed an awesome end to an eventful business trip.
And we head back to Bangalore in the earliest flight on the following day.

View from the Vizinjam lighthouse
The view from the Vizinjam lighthouse

Don’t miss to try these three things while you are in Trivandrum (or anywhere else in Kerala):

  • Fresh banana & jackfruit chips and Kerala halwa
  • Hot palam puri with a cup of burning hot Kerala tea
  • Frog thigh fry (available only in select places).

Breakfast on my plate: Bath- o- Baat..!!

<01-Dec-12>

Its 1st of December.. At 10a.m.; an e-mail was delivered to my inbox from the canteen department. “Monthly menu”- the subject head read. My immediate action was to click on the trash button which straight away dumped the unread mail in the trash bin. This action was not unique to me alone.. At least ten others in my office would have done the same.. And another ten would have just opened the mail to simply trash it without really reading it.. Nobody usually expects anything unusual in the menu. But just incase, some fresher bumps into you with a humble intension to strike a conversation and brings up the topic of breakfast menu:

“Hey ! You know what’s for breakfast for this month?”

The poor fellow is bound to get an equivalent reaction: “Aiyya…!! Looks like you have not had enough of a bath in the canteen..!!”

The oldies all know the menu by-heart. So what’s in a bath?? Read on…

  • Tuesday: Green- bath (Methi bath)
  • Wednesday: Red- bath (Vaangi bath)
  • Thursday: Deadly-oil bath (Darshini Pulav)
  • Friday: Mixed colour- bath (Chow-Chow bath)
  • Saturday: Brown- bath (bisi-bele bath)
  • Sunday: Yellow- bath (rice bath)

If I missed out on Monday in the list: that’s the 1st working day of the week; So the company tries to give us some motivation to enter the company gates.. That’s the “Have no Bath”-day. It is the only day when Idly-Vada-Sambar-Chutney is served.

Now: How do the employees identify what is for breakfast without actually entering the canteen or reading the menu? It comes with experience. Just a month’s time is enough..!!

Well, a Monday’s menu barely changes; so you know what is there. You go or don’t go depends on how bored or excited you are to get away with the Monday morning blues..!!

And the other days.. Usually standing at a distance and a small peep into someone’s plate from the canteen door is enough. By the colour on the plate, you know what it is.. and then, do an about turn and walk towards office.!!

But, a special mention needs to be made about Wednesdays.. The day being the mid-week and one would already have lost the motivation to work; the day greets you by serving a deadly bath on your platter. This is the original “Darshini Pulav”. I prefer to call it the deadly bath. It is because you don’t need to walk till the canteen door on that day. The strong smell of fried bread cubes doused in dalda oil and mixed with a weird coloured masala hits your nostrils instantly at the time you alight at the bus bay. So, you directly walk away to your office without wanting to even get closer to the source of smell.

Friday’s are special because not one, but two baths are given on a single platter. Chow-Chow-bath: as the name suggests, it is a combo of Rava bath and Kesari bath…!!

Oh.. Are you wondering why we even go near the canteen door every morning, huh? It is just out of curiosity and nothing else.. The curiosity to know how a bath can be had in different forms and in different colours- and every time, smell similar and taste the same even with different names..!!

Occasionally, Pongal, lemon rice, puliyogare, khara bath, tomato bath, curry leaves bath, vegetable bath, green peas bath are served too.. But considering these are still different colour forms of the same rice dish: it is an array of Bath-o-baat..!!

I agree that we are South Indians who are mainly rice eaters and fond of our daily showers. But nowhere in the peninsular India, would you find a Southie eat so much rice a day.. We have other better forms: dosa, poori, chapathi, akki-rotti, ragi-rotti, jola rotti, puttu, appam etc. etc… Why the hell on earth are we forced to have this bath every morning..!!

This is a serious allegation coming from a deeply disturbed rice hater who has stopped taking a bath just because of the traumatising “bath-o-phobia”..! Time the management does something about this one..!