The Chettinad Kottan basket takes centre stage at this Chennai exhibition
'This is our first project and most successful one,' says Visalakshi Ramaswamy, founder of the foundation. 'We have got all that we wanted to do with this — revive, document, and sustain it for 25 years.'
When the foundation began working with the kottan, there were no plans to turn it into a commercial product, but sustaining the craft meant adapting it to the present. 'It was an object used in rituals and wasn't in demand in today's day and age,' she explains. 'So, I turned the basket into a packaging product to be relevant.'
The kottans on display span years of design from older ritual-style baskets to recent festive collections and new revival efforts in crochet and bead work. 'This revival happened unexpectedly when we found someone in Gujarat who wanted to teach bead work. They trained our women, and then some local people who themselves do crochet. We felt like we had come full circle. The kottan was complete, so it felt right to celebrate it,' she says, adding that these baskets will also be on display.
Today, the foundation also uses plastic and wire to make baskets, an unconventional choice in craft revival circles. 'Some people can't make the kottan — it's not as simple as it looks. It's quite complicated,' says Visalakshi. 'But those people also need a livelihood. It was difficult for me to come to terms with that, but today I have accepted it… your stomach is bigger than anything else.'
To weave a kottan, tender palm leaves are harvested, sliced into thin strips, dyed over the course of two days, and woven into baskets while they are still wet and pliable. It is a time-consuming process, and the foundation works with over 100 women in and around the town of Karaikudi. 'They have been with me for 25 years, and all of them went through a year-long training to be able to make kottans,' she says. Still, she admits the future of the craft is uncertain. 'Younger generations from these craft communities are not interested in this kind of work,' she says.
Challenges, she says, have been constant — from sourcing raw materials and convincing women to continue the work, to marketing and making sure the products reach the right audience. Despite uncertainties, her goal remains unchanged. 'The motto of my foundation is to document and revive,' she says.
The exhibition also marks the beginning of a series of showcases by the foundation, each highlighting a different revival effort. Upcoming chapters will focus on Athangudi tiles, traditional lime plaster, handwoven saris, wall stencilling, painting, and more.
Fibre to Form: The Kottan Story is on display at The Folly, Amethyst on June 27 and 28.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Hindustan Times
5 days ago
- Hindustan Times
Chef Sanjeev Kapoor shares top 6 delicious coconut curries for both vegetarians and non-vegetarians: Fish to green moong
In a March 1 blog on his website, chef Sanjeev Kapoor spoke about the versatility of coconut in creating rich, creamy curries that balance bold spices with velvety textures. He shared recipes of coconut-infused curries suitable for vegetarians, seafood lovers, and meat enthusiasts, emphasising coconut's ability to enhance flavours and soften spice heat. Also read | Chef Sanjeev Kapoor shares 5 delicious ways to sneak protein into your daily diet: Moong dal to vegan omelette with tofu Chef Sajeev Kapoor said coconut-infused curries are an exciting way to explore new flavours and textures in your cooking. (YouTube/ Sanjeev Kapoor Khazana) Chef Kapoor said, 'Coconut-infused curries are an exciting way to explore new flavours and textures in your cooking. Whether you're preparing a light, tangy seafood dish, a hearty vegetarian delight, or a rich, indulgent curry, the versatility of coconut makes it an essential ingredient. The natural sweetness and creaminess of coconut elevate these dishes, providing the perfect balance to the spices and heat that make curries so irresistible. So, the next time you're planning your meal, reach for some coconut and discover the wonderful world of coconut-infused curries. You won't be disappointed.' He shared his recipe for coconut fish curry, which combines fresh fish with coconut, tamarind, and spices for a vibrant, velvety dish. Chef Kapoor's green moong in coconut gravy is a vegetarian curry with green moong beans, coconut, and spices like cumin and turmeric. He also posted his recipe for kadla curry, a Kerala dish with Bengal gram, coconut, and spices like black pepper and garam masala, paired with rice or flatbread. Chef Kapoor also shared recipes for creamy coconut prawn curry (Prawns in a rich coconut milk gravy with ginger, garlic, and curry leaves, served with steamed rice), chicken Chettinad (A fiery south Indian curry with coconut balancing intense spices like cinnamon and cloves) and chingri malai curry (A Bengali prawn curry with coconut milk, cardamom, and mustard seeds for a luxurious, silky dish). Coconut prawn curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 12 surmai darnes 1 cup scraped coconut 1 medium onion 1 inch piece ginger 3 garlic cloves 4 tbsps oil 8-10 black peppercorns 6 dried red chillies Salt to taste ¼ tsp turmeric powder ½ tsp red chilli powder 1 tbsp tamarind pulp ½ tsp mustard seeds 10-12 curry leaves ⦿ Method 1. Chop onion, ginger and garlic. Heat 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté lightly. 2. Add black peppercorns, 4 dried red chillies and coconut. Sauté lightly. Set aside to cool. 3. Heat 2 cups water in another non-stick pan. Add salt, turmeric powder, red chilli powder, tamarind pulp and mix. Let it simmer. 4. Grind the sautéed ingredients with a little water to a fine paste. 5. Put the fish pieces in the spiced water and let it cook. Add ground paste and cook till fish is done. 6. Remove the fish pieces and place in a bowl. Strain the gravy, pressing the masala to extract maximum flavour. Pour gravy over the fish pieces. 7. Heat remaining oil in a non-stick pan. Add mustard seeds, remaining red chillies and curry leaves. When the seeds splutter pour this tempering over the fish and serve hot with steamed rice. Green moong in coconut gravy recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups sprouted green gram, peeled 1 cup fresh coconut slices 2 tablespoons chopped fresh coriander leaves 8-10 cashewnuts 1 green chilli, chopped ½ teaspoon turmeric powder Salt to taste 2 tablespoons coconut oil 1 tablespoon coriander seeds ½ teaspoon fenugreek seeds (methi dana) 3 dried red chillies ½ teaspoon rice 1 teaspoon tamarind paste 1 teaspoon mustard seeds 6-7 curry leaves ½ teaspoon asafoetida ⦿ Method Bring 2 cups water to a boil. Add sprouts, 1 tablespoon chopped coriander, cashewnuts, and green chilli. Mix well, cover, and cook on low heat for 3-4 minutes. Add turmeric powder and salt, stir, cover, and cook for another 2-3 minutes. Heat 1 tablespoon coconut oil in a non-stick pan. Add coriander seeds and fenugreek seeds, letting them splutter. Add broken dried red chillies and rice, sauté well. In a grinder jar, combine coconut slices, tamarind paste, sautéed ingredients, and ½ cup water. Grind into a fine paste. Add the ground paste to the sprouts with a little water. Stir and cook on low heat for a minute. Heat remaining coconut oil in a small tempering pan. Add mustard seeds, let them splutter, then add curry leaves and asafoetida. Pour this tempering over the sprouts, cover immediately, and cook for a minute. Uncover, mix well, cover again, and simmer for a minute. Serve hot, garnished with the remaining chopped coriander. Kadla curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 1 cup brown Bengal gram (kadla), soaked overnight 2 tablespoons oil 1 tablespoon coriander seeds 4 dried red chillies 20-24 curry leaves 1 large onion, sliced 4-5 garlic cloves ½ cup scraped fresh coconut 1 large onion, chopped ½ teaspoon red chilli powder Salt to taste Fresh coriander sprig for garnish ⦿ Method 1. Put the brown Bengal gram in a pressure cooker, add 3 cups water, mix, cover and cook under pressure till 5-6 whistles are released. Switch the heat off and allow the pressure to reduce completely. 2. Heat 1 tablespoon oil in a shallow pan. Add coriander seeds, red chillies, 10-12 curry leaves, and sliced onion and sauté for 2 minutes. Add garlic, and coconut and sauté till lightly coloured and fragrant. Switch the heat off and allow to cool slightly. 3. Transfer the mixture into a mixer jar and add 1 cup water and grind to a smooth paste. 4. Heat remaining oil in a deep non-stick pan. Add the chopped onions and remaining curry leaves and sauté till lightly coloured. 5. Add cooked gram mixture along with the water in which it was cooked. 6. Add the ground paste, red chilli powder, and salt and mix well. Cook for 4-5 minutes or till the curry thickens slightly. 7. Serve hot garnished with coriander. Creamy coconut prawn curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 2 cups coconut milk 15-20 large prawns, cleaned, deveined and washed Salt to taste ½ tsp turmeric powder A pinch + ½ tsp red chilli powder 2½ tbsps oil 1 tsp mustard seeds 2-3 dried red chillies 1 large onion, finely chopped 2 medium tomatoes, finely chopped 10-15 curry leaves 2-3 green chillies, slit Crushed black peppercorns to taste 1 tbsp tamarind pulp Fried curry leaves for garnish Steamed rice to serve ⦿ Method 1. Take prawns in a bowl. Add salt, ¼ tsp turmeric powder and ¼ tsp red chilli powder and mix well. Set aside to marinate for 10-15 mins. 2. Heat oil in a kadai. Add mustard seeds and let them splutter. Add dried red chillies and sauté for a few seconds. 3. Add onion and mix well. Cook till it turns translucent. Add tomatoes and mix. 4. Add salt, mix, cover and cook till the tomatoes turn soft and pulpy. Add remaining red chilli powder and remaining turmeric powder and mix well. Add prawns and sauté on high heat for 2-3 minutes. Cover and cook on medium heat for 1-2 minutes. 5. Add coconut milk, curry leaves, slit green chillies, crushed black peppercorns and tamarind pulp and mix well. Cook for 1-2 minutes. 6. Switch the heat off, transfer the mixture into a serving bowl, garnish with fried curry leaves. Serve hot with steamed rice. Chicken Chettinad recipe by chef Sanjeev Kapoor ⦿ Ingredients 750 chicken, skinned and cut into 12 pieces on the bone 5 tablespoons oil 5-6 dried red chillies ½ cup scraped fresh coconut 1½ teaspoons poppy seeds (khas khas) ¾ teaspoon coriander seeds ½ teaspoon cumin seeds 3 green cardamoms 2 cloves 1 inch cinnamon 1 star anise ¾ teaspoon fennel seeds (saunf) ¾ inch ginger, chopped 8 garlic cloves, chopped 1 medium onion, chopped 8-9 curry leaves 2 medium tomatoes, chopped 1 teaspoon red chilli powder ¼ teaspoon turmeric powder Salt to taste 1½ tablespoons chopped fresh coriander leaves 1 tablespoon lemon juice Fresh coriander sprigs for garnish ⦿ Method 1. Heat 1 tablespoon oil in a non-stick pan, add dried red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds and sauté till fragrant. Take the pan off the heat and allow to cool slightly. Transfer this in a mixer jar, add 1 cup water, ginger, garlic and grind to a fine paste. 2. Heat remaining oil in a thick bottom pan, add onion and sauté till golden. Add curry leaves and ground paste and sauté for 3-4 minutes. 3. Add tomatoes, red chilli powder, turmeric powder, salt and sauté for further 2-3 minutes. 4. Add chicken, mix well and sauté for 5 minutes on high heat. Add 2 cups of water, mix, cook till the mixture comes to a boil. Cover and cook for 12-15 minutes. 5. Add coriander leaves and mix well. Switch the heat off and add lemon juice and mix. Transfer in a serving bowl, serve hot with coriander sprigs. Chingri malai curry recipe by chef Sanjeev Kapoor ⦿ Ingredients 8-10 large prawns, peeled with head intact, deveined, and cleaned ¾ tsp turmeric powder Salt to taste 4-5 tbsps mustard oil 1-2 tbsps ghee 2 bay leaves 3-4 cloves 1 inch cinnamon stick 3-4 green cardamoms 1 tsp cumin seeds 1 cup ground paste (1 large onion, 1 large tomato, 1 inch ginger) ½ tsp red chilli powder 2 green chillies + for garnish ½ tsp cumin powder 1 cup coconut milk + for garnish Salt to taste ½ tsp sugar Melted ghee for drizzling Bengali garam masala for sprinkling + for garnish Fried cashew nuts for sprinkling + for garnish Fried raisins for sprinkling + for garnish Steamed rice to serve Lemon wedges to serve ⦿ Method 1. Take prawns in a large bowl, add ½ turmeric powder, salt and mix well. Set aside for 5 minutes. 2. Heat 2 tbsps mustard oil in a non-stick shallow pan, let it smoke. Add the prawns and sauté on high heat for 1-2 minutes. 3. Heat remaining mustard oil and ghee in a kadai. 4. Add bay leaf, cloves, cinnamon stick, green cardamoms, cumin seeds, and sauté for a few seconds. Add ground paste, mix and cook till the oil separates. Add remaining turmeric powder, red chilli powder, break the ends of the green chillies, and add into the mixture, add cumin powder, and mix well. 5. Add coconut milk, mix and cook till the fat separates. Add salt and sugar and mix well. Add ½ cup water, mix and bring it to a boil. 6. Stir in the prawns, cook till the mixture comes to a boil. Switch the heat off, drizzle melted ghee, sprinkle Bengali garam masala, fried cashew nuts, fried raisins and drizzle some coconut milk. Cover and let it rest for 5 minutes. 7. Transfer the gravy into a serving bowl, garnish with fried cashew nuts, fried raisins, sprinkle Bengali garam masala, drizzle coconut milk, and garnish with green chilli. Serve hot with steamed rice and lemon wedges. Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.


NDTV
6 days ago
- NDTV
Top 7 Restaurants To Tear Into The Perfect Kerala Parotta In Delhi
In a rush? Can't cook? There is a reason Kerala parotta commands fanfare in the Indian food scene. That first tear into its flaky layers, the buttery sheen, and the way it scoops up spicy gravies it makes for a meal that satisfies heart and stomach alike. Over the years, Delhi has welcomed this South Indian staple with open arms, and today, it thrives across cafes, home kitchens, heritage canteens and trending delivery menus. From crisp-edged parottas served with smoky mutton fry to soft, chewy folds dipped into coconut-rich stews, the capital city offers a version for every mood. Whether it is a mid-week craving, weekend comfort, or a discovery walk through regional cuisines, this guide to the city's best Kerala parotta spots has plenty to savour. And for days when leaving the sofa feels ambitious, several of these joints deliver flaky goodness straight to your doorstep. Yes, online orders are on the table! Here Are 7 Of The Best Restaurants In Delhi Serving Kerala Parotta: 1. Mahabelly, Saket: Mahabelly is where Kerala cuisine meets Delhi's urban palate. Their Malabar parotta is a showstopper, usually served with gravies like varattiyathu or mappas. The vibe is warm, the portions generous, and the parotta always fresh off the griddle. Bonus Tip: Pair your parotta with their prawn mango curry for a sweet-spicy twist. Their online order menu is a lifesaver when you want a full Kerala meal without leaving your couch. 2. Annie's Kerala Kitchen, Sarai Jullena: Annie's feels like a home kitchen. Their parotta is soft, slightly chewy, and served with chicken Chettinad. The portions are generous, and the flavours bold. 3. Juggernaut, Kailash Colony: Juggernaut is a vegetarian South Indian haven with a flair for presentation. Their Kerala parotta is served with Chettinad-style gravies and vegetable stews that are rich and comforting. The ambience is temple-inspired, and the food is plated with care. Expert Tip: Go for their thali that includes parotta. It is a full-on South Indian feast with a side of nostalgia. 4. Padmanabham, Rajendra Place: Padmanabham brings finesse to its parotta offerings. Served with kadala curry or velvety kurma, the parottas here feel almost meditative in texture. Dishes are plated on banana leaves, adding an extra layer of authenticity. Photo Credit: iStock 5. Amma's Haus, East Of Kailash: Amma's Haus is a delivery-first brand that nails coastal flavours. Their parotta is thick, flaky, and served with everything from chicken sukha to mutton ghee roast. The kizhi parotta here is a standout, which are steamed in banana leaf with spicy meat and rice. 6. Dakshin Canteen, Amar Colony: Dakshin Canteen is a design-forward tribute to South Indian military hotels. Their parotta is served with salna, house salad, and chutneys. The menu leans into heritage recipes and bold flavours, with a focus on millets and indigenous ingredients. Expert Tip: Try the Set Karri Dosee or Kothu Parotta combos. And yes, don't leave without tasting their Filter Kaapi Softie. 7. Kerala House, Janpath: This is the classic spot for Kerala food in Delhi. Run by the Kerala government, Samrudhi Canteen is all about authenticity and affordability. Their parotta is served with beef fry, fish curry, or avial, depending on the day. Bonus Tip: Go early to avoid the lunch rush. Whether you are chasing nostalgia or discovering new flavours, Delhi's Kerala parotta trail is worth every bite. And if you are reading this with a rumbling stomach, maybe it's time to place that online order.


New Indian Express
28-07-2025
- New Indian Express
A nostalgic ride back to the '90s
You can dance, you can jive…' played softly in the background as ABBA's Dancing Queen faded out and guests settled in. Some nights feel less like events and more like memories in the making, and the 90's era at The Bench – Craft Bar & Kitchen, Brookefield on Saturday delivered just that. With retro music, comforting drinks and throwback prices, the evening brought back the carefree charm of the '90s in the most nostalgic way. The event was a collaboration with Sula Vineyards and Red Rhino Craft Brewery, two names that have become favourites among Bengaluru's beverage lovers. Guests raised glasses of brut, signature red, and the easy-drinking hefeweizen and signature lager, while house favourites like red wine sangria, zombie mojito and full moon witch added a spirited twist to the offerings. Giving a closer look at the inspiration behind the event and its nostalgic theme, Ajay Hegde, the founder of the outlet, says, 'The '90s represent everything we stand for – that sweet spot between quality and accessibility. Back then, things were simpler but still aspirational. Now, people are constantly worried about inflation and it's eating into their entertainment budget. When I think about our mission of ensuring customers never have to sacrifice lifestyle due to fluctuating income levels, the '90s era perfectly captures that sentiment.' The menu paid homage to old-school favourites with dishes like salt & pepper corn, hara bara kebabs, egg chilly chang, and kimchi gai as starters. The main course brought together crowd-pleasers like paneer tikka masala, chicken Chettinad, and more, with accompaniments of steamed rice, roti, and naan. Asked what song best represents the event, Hegde smiles. 'Walk of Life by Dire Straits. The song captures our vibe perfectly – joyful, energetic, and all about bringing people together. It's about celebrating life's moments, big or small, much like what we strive to do here: create memorable experiences without the worry of high prices,' he concludes.