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New Indian Express
a day ago
- Entertainment
- 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.
Business Upturn
12-07-2025
- Business Upturn
A Day in Madurai: How to Experience the City Like a Local
The aroma of freshly ground spices mingles with morning prayers as dawn breaks over Madurai, the soul of Tamil Nadu. This ancient city, with its labyrinthine streets and towering temple spires, isn't just a tourist destination. It's a living, breathing testament to South India's rich cultural heritage. While many visitors rush through the main attractions, experiencing Madurai like a local reveals a tapestry of authentic experiences that will forever change how you see this magnificent city. Let's embark on a journey through the daily rhythms of Madurai, where every corner tells a story, and every moment offers a chance to connect with its vibrant soul. Morning Rituals: Start Your Day the Madurai Way As the first rays of sunlight touch the golden spires of the Meenakshi Temple, begin your day like the locals do. Head to one of the traditional coffee houses, where the rich aroma of filter coffee fills the air. Watch as skilled servers perform the art of 'meter coffee', pulling the steaming brew between steel tumblers to achieve the perfect froth. Pair your coffee with crispy hot idlis or try the local favourite Jigarthanda, a cooling drink that combines milk, almond gum, and indigenous ice cream. The Heart of the City: Meenakshi Temple and Beyond No experience in Madurai is complete without visiting the magnificent Meenakshi Amman Temple during the morning puja. But here's an insider tip: while tourists flock to the main sanctum, locals know that the temple's thousand-pillar hall is magical during the early hours. The play of light through ancient windows creates an ethereal atmosphere that photographers dream of capturing. Just a short walk away, you'll find the bustling Pudhu Mandapam, a 16th-century shopping arcade where local artisans still craft traditional jewelry and textiles. Engage with the shopkeepers in Tamil (even a simple 'vanakkam' will earn you warm smiles), and watch as they proudly showcase generations-old craftsmanship. Afternoon Adventures: Cultural Immersion As the afternoon sun intensifies, follow the locals to the covered markets of East Masi Street. Here, among narrow lanes filled with the scent of jasmine flowers and cardamom, you'll discover why Madurai is famous for its textiles. Watch as women expertly select saris, their practiced eyes evaluating the quality of silk threads and intricate patterns. For lunch, venture beyond the tourist spots to where the locals eat. Explore authentic mess halls serving mouth-watering meals on banana leaves. Try the Madurai special—kari dosa, a spiced preparation that perfectly represents the city's bold flavours. Don't miss the chance to sample authentic Chettinad cuisine, known for its complex spice blends and traditional cooking methods. Evening Enchantment: Local Life After Sunset As evening approaches, join the locals at Vandiyur Mariamman Teppakulam, a massive temple tank where families gather for evening walks. The reflection of the setting sun on the water creates a peaceful atmosphere, perfect for understanding why Madurai residents treasure their evening routines. Night Markets and Street Food When darkness falls, Madurai truly comes alive. Follow your nose to Muthupandiar Street, where local vendors serve up crispy Parotta with spicy Kuruma. Don't miss the famous Madurai mutton soup, a local delicacy that's been perfected over generations. Elevate Your Madurai Visit with Local Experiences After a day of immersive local experiences, unwind in a luxurious space that combines traditional Tamil hospitality with modern comfort. Whether it's unwinding in contemporary rooms with stunning city views or savouring a traditional Tamil thali, Gateway Madurai ensures your stay is as culturally rich as it is comfortable. The hotel's expert concierge connects you with authentic local experiences, while the property's elegant restaurants serve both international cuisine and local specialties prepared by expert chefs. The hotel's strategic location makes it ideal for exploring the city's heritage while providing a serene retreat when you need to recharge. Frequently Asked Questions What's the best time to visit Madurai? October to March offer the most pleasant weather conditions for exploring the city on foot. During these months, the temperature remains moderate, and the clear skies make it perfect for temple visits and outdoor adventures. How many days should I spend in Madurai? While major attractions can be covered in two days, we recommend 3 to 4 days to truly experience local life. Is it safe to explore Madurai's street food? Yes, especially when you follow local recommendations. Make sure to look for clean, authentic street food vendors. Do I need a guide to explore the city? While not necessary, a local guide can provide valuable cultural context and access to lesser-known spots. They can explain the intricate temple architecture, share fascinating local legends, and help you navigate the bustling markets with ease. Ahmedabad Plane Crash
The Hindu
25-06-2025
- Entertainment
- The Hindu
The Chettinad Kottan basket takes centre stage at this Chennai exhibition
Once reserved for weddings and temple rituals, the Chettinad kottan, a hand-woven palm leaf basket, returns to the spotlight at The Folly. The exhibition, Fibre to Form: The Kottan Story, marks the beginning of the Cultural Foundation's 25th year celebrations, spotlighting a craft that was revived, sustained and reimagined by the foundation over the last two decades. '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.
CNA
15-06-2025
- Entertainment
- CNA
Two-Michelin-starred Thevar moves to Mohamed Sultan shophouse with modern South Indian-inspired touches
With Thevar's move to a new home at Mohamed Sultan Road, chef Manogren Thevar, better known as Mano, finally has a space that really feels like his own. When he first opened Thevar at Keong Saik Road in 2018, the modern Indian restaurant took over the space previously occupied by Meta, helmed by close friend and business partner Sun Kim. Minimal changes were made and 90 per cent of the kitchen equipment had been handed down. 'I always felt like it was Meta. I didn't feel like it was my own restaurant,' Mano said. This, on the other hand, 'is a restaurant that I really built for myself'. Occupying two floors of a heritage shophouse, the new Thevar's interiors are modern while incorporating subtle South Indian touches in a nod to the Penang-born 35-year-old's ancestral heritage. Design elements include homages to traditional Chettinad architecture as well as temples and meeting places built by the kings of southern India's ancient Chola empire. Meanwhile, the exterior retains the shophouse's original Peranakan elements and bold Chinese characters. 'I grew up in a multi-racial community with Chinese, Peranakan, Malay and Indian culture, and I moved to Singapore when I was 20 years old,' Mano said. 'Penang and Singapore are quite similar, including the architectural ideas. I want to keep that tradition. But, once you come inside, it goes back to my heritage and where my grandparents are from', namely, Karaikudi in Tamil Nadu. With more than double the space, the new Thevar, which was nearly two years in the making, can seat at least 28 people in the main dining room, and also features a three-person chef's table in the kitchen area. The private dining room upstairs can accommodate 10 and has its own kitchen and restroom that even comes equipped with a shower. Mano plans to use this space as an R&D kitchen as well as to offer special, one-time menus with no rules or boundaries. As for the main cooking space, he had the opportunity to design his dream kitchen from scratch. 'Here, everything is new. Now, we have a proper walk-in chiller. We never had a walk-in chiller. We just had a four-door freezer,' he shared. There's also a custom Acuarinox grill from Barcelona, which he's the first in Singapore to have after spotting it in a restaurant while on holiday in Spain last year. While the reopening menu features a couple of new dishes, Thevar's DNA won't change, and nor will the prices, Mano said. The tasting menu remains at S$298++ per person. However, now, the restaurant will have just one seating a night instead of two, which allows for dining at a more leisurely pace. 'I just want to cook tasty food for sharing,' said Mano, who has earned accolades such as ranking at No 70 on this year's Asia's 50 Best list for his elevated plates incorporating European techniques with Indian flavours. 'There's no show. There's no story in my food. There's no grandmother's recipe or mum's recipe. I just cook whatever I like,' he insisted. Growing up in Malaysia and living in Singapore, 'there's a lot of good food. Those flavours are always in my mind. Travelling, I learn something new. You just wake up and come up with new ideas, new dishes. I think that's what it's all about. But still keeping the flavours, taste and temperature the way they are supposed to be: Hot is hot, cold is cold. At the end of the day, people remember the taste and the whole idea of a dish.' With time, as the restaurant settles in, the menus will 'adapt and grow with the place', he said. 'I still remember that when I started Thevar, to be honest, I didn't have a direction. We grew every day. We learned from our mistakes and never repeated them. I think the same thing is going to happen here.' With the move, he's now just a few doors down from Meta, something he and Sun have been hoping for ever since Meta moved to 9 Mohamed Sultan Road two years ago. And, at the same time, there is space to develop in different directions. 'I always wanted to have a restaurant that I built for myself. It also shows my team that we didn't have to have a brand new, luxury kitchen to achieve all this. Even with everything secondhand, you still can do it, as long as your food is cooked from your heart.'
NDTV
10-06-2025
- NDTV
Chettinad Cuisine: Bold Flavours, Rich History, And The Spice Rack That Built A Legacy
South India is a region that constantly balances extremes. Think lush coconut groves and dry inland plains, sacred temple towns alongside sprawling IT parks, mellow stews and curries that pack unapologetic heat. The diversity shows up just as vividly on a plate. South Indian food is not only about idlis and dosas, though no one's denying how great they are. There is a whole other side, spicier, deeper and unapologetically bold. Enter: Chettinad cuisine. While the world has comfortably welcomed soft idlis dunked in sambhar and dosas with chutney, a completely different South Indian food tradition has quietly held its own. Hidden in plain sight, Chettinad cuisine comes from Tamil Nadu's Sivaganga district, where every dish is both a statement and a story. It is the legacy of the Nattukottai Chettiars, a business-minded community whose taste in spices, ingredients, and technique remains unmatched. Also Read: Kalpasi: An Edible Lichen That's A Quintessential Ingredient In Chettinad Cuisine The Origins Of Chettinad Cuisine: Trade, Taste And Tamil Identity To understand Chettinad cuisine, you need to start with the Chettiars. This was not just a wealthy community - it travelled, traded and brought back flavours from across Asia. Between the 18th and early 20th centuries, the Nattukottai Chettiars built a trading network that spanned Sri Lanka, Myanmar, Malaysia and Indonesia. What they brought back was not just profit, but taste. Food writer Ashwin Rajagopalan observes that this was a community that helped shape some of Tamil Nadu's most recognisable business houses. Their most influential period stretched from the 1880s to the 1940s, when they were at the peak of both economic power and cultural confidence. Their homes still stand - mansions built with Burmese teak, Italian marble and Belgian glass. They were lavish but not showy. Just like their food. The Chettiars were also early adopters of flavour. They brought back spices, sauces and cooking techniques from every stop along their trade route. Instead of simply importing these ideas, they adapted them, fusing them with traditional Tamil flavours to create something fresh and lasting. Chettinad cuisine became a reflection of who they were: global in reach, local in soul. Photo Credit: iStock What Sets Chettinad Food Apart? If you have ever had 'Chettinad-style' food in a restaurant in Chennai or Bengaluru and found it painfully spicy, you are not alone. But you are also not getting the real thing. As Ashwin Rajagopalan rightly says, "that's a misrepresentation." Chettinad food is not about setting your tastebuds on fire. It is about giving them a workout with balance, not just heat. The cuisine is complex, layered and built around thoughtful spice blends. The heat is there, but it is one part of a bigger flavour equation. The brilliance of Chettinad food lies in how it blends earthy, tangy and umami notes using everyday ingredients in clever ways. Also Read: 3 Delicious Chettinad Recipes With Star Anise The official Tamil Nadu Tourism site lays out the core building blocks of Chettinad cuisine. Here is what makes it so distinct: Black Pepper: The unchallenged hero of Chettinad kitchens. It often takes the place of red chilli and gives dishes a grounded, lingering warmth. Star Anise, Fennel, Cinnamon, Cloves, Bay Leaf: These are not just spices-they are the background score that sets the tone for most dishes. Used liberally, they create a base that is aromatic and full-bodied. Freshly Stone-Ground Masalas: There is no pre-made masala here. Spices are ground fresh for every dish, often by hand. It is time-consuming, yes, but the payoff is unmatched intensity. Tamarind and Tomatoes: These ingredients do the important job of cutting through the richness of the spices. The tang adds lightness and contrast. Shallots And Garlic: Used in generous amounts, these ingredients offer sweetness, pungency, and that deep base flavour that defines Chettinad gravies. This is not the kind of food that comes together in a hurry. It takes patience, layering, and a sense of rhythm. Also Read: Indian Cooking Tips: How To Make Chettinad Masala At Home Traditional Techniques: How Chettinad Kitchens Still Do It Old School? Cooking in a Chettiar kitchen is not about instant gratification. It is a slow, deliberate process that values precision, preservation, and sustainability. These are some of the traditional techniques that give Chettinad food its unmistakable identity. 1. Slow Cooking On Wood Fires: Known locally as aduppu, these wood-fired stoves help maintain an even temperature and slow-cook the ingredients. This allows the spices to seep in thoroughly and build depth in every dish. 2. Stone Grinding With Ammi Kallu: Forget electric blenders. Chettinad kitchens still use traditional stone grinders. This method preserves the natural oils in the spices and gives the masala a coarse, earthy finish that is impossible to replicate with machines. 3. Cooking In Clay Pots: Man chatti pots are favoured not just for nostalgia, but for how they handle heat. The porous clay distributes warmth evenly and allows slow evaporation, concentrating the flavours without burning anything. 4. Sun-Drying For Preservation: This is an essential part of the prep process. Ingredients like tomatoes, chillies, brinjal, and even meat are sun-dried to preserve them for later use-and to bring out a richer, more intense flavour. Also Read: Calling All Biryani Lovers! Try This Yummy Chettinad Chicken Biryani For A Weekend Treat Photo Credit: Pexels Signature Chettinad Dishes: What You Should Absolutely Try The Tamil Nadu Tourism website lists several iconic dishes that best represent Chettinad cuisine's spirit. Each one is bold, distinctive, and deeply rooted in tradition. 1. Chettinad Chicken Curry: This is a dish that needs no introduction. With chicken simmered in a spicy coconut-based gravy, it is a showcase of pepper, garlic, and precision. Click here for the recipe of Chettinad chicken curry. 2. Kuzhi Paniyaram: These crispy-on-the-outside, soft-inside dumplings are made with fermented rice and urad dal batter. Best served with spicy chutney, they are a perfect example of balance in flavour and texture. 3. Urlai Roast: Baby potatoes are tossed in a spice-heavy masala and slow-roasted until they are crisp and golden. Every bite is equal parts crunch and spice. 4. Vendakkai Mandi: Okra gets a tangy makeover with rice water, tamarind, and shallots. It is a dish that feels both humble and carefully put together. 5. Seedai: A crunchy snack made from rice flour, often seasoned with sesame seeds and cumin. Popular during festive seasons, but honestly great any day of the week. 6. Paal Kozhukattai: These sweet rice flour dumplings in coconut milk are the palate cleanser you did not know you needed. Delicate, mild, and the perfect end to a spice-heavy meal. 7. Athirasam: Chewy, deep-fried sweets made with jaggery and rice flour, flavoured with cardamom. These are often made during Deepavali and other Tamil festivals. Also Read: Potato Chettinad Recipe: Give Your Potatoes A South-Indian Twist With This Recipe Photo Credit: Pexels Chettinad Cuisine Is More Than Just Food Chettinad cuisine is not a trend or a novelty, it is a reflection of a community that mastered trade and taste in equal measure. It is where heritage meets innovation and where every dish feels like it belongs to both the past and the present. So the next time someone says South Indian food is all about dosas, remind them that Chettinad is sitting in the corner, rolling its eyes - and slow-roasting some potatoes while at it. Advertisement For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Chettinad Cuisine Tamil Food Chettinad Chicken Show full article Comments
