Geeta Padmanabhan finds, what she is convinced, is the oldest Tamil cookbook ever published

In early 2004, S. Muthiah featured a book in his Miscellany column. He wrote: “First published in Madras in January 1891, Maharashtra, Karnataka, Andhra and Dravida Hindu Pakasastra is a ‘treatise on Hindu vegetarian cookery in Tamil’ by T.K. Ramachandra Rau.” He referred to an enlarged version, the ‘third and Coronation edition’, marking the 1912 Coronation of ‘King Emperor George V & Queen-Empress Mary’. The preface of this book said the 2000 copies printed in 1891 were sold out. A second edition came out in 1900.

Celebrity cook Mallika Badrinath has the fifth edition of Hindu Pakasastra. It belonged to a K. Janaki in 1936, but was gifted to Mallika in 2002 by a Mrs. Radha Ramnath Dore. “Ms. Dore believed I would appreciate the book,” said a beaming Mallika, adding, “Please handle it carefully.” Her concern was about the discoloured pages, but the book is well-bound and the paper looks strong. Published by C Kumarasamy Naidu Sons in 1935 at the Caxton Press, this large 348-page recipe book cost Rs. 2 and 4 annas. What is that in today’s rupee value?

The book is priceless, particularly for its data on ingredients, cooking systems and recipes. For Rayar (Rau), cooking is a sacred art and science, and a cookbook, more than a simple collection of recipes. So you have a comprehensive textbook dealing with all aspects of Pakasastram: you learn of body types, appetite, tastes, health, nutrition, names/nutritive values of ingredients, cooking tools, fuels, weights/measures and meal plans before you reach the recipes. Rayar even talks of the kind of water you need to cook with! He meant this to be a beginners’ manual: ‘Training the Cook’ is a separate chapter. You master the book, and can walk into the kitchen with confidence to “feed — on all occasions — persons varying in number from 5 to 1000”.

“You are what you eat,” argues Rayar, linking food to satva, rajas, tamas and their combinations. He enlightens you on dietetic fibre, the six tastes and choosing a diet to suit your metabolism. (Prone to queasiness and heartburn? You run on ‘pitha’ metabolism. Stay away from cigarettes, alcohol, cluster beans, peerkangai, peanuts, green gram, til). He teaches you how to separate butter and make ghee, and tells you which veggies can be grilled on an open fire. He lists cooking methods with examples. Pictures of cooking implements enliven the pages. And ah, the recipes. Who said “Saadam” is rice or daliya? Try corn or one of the millet varieties (bajra, sorghum). Have you heard of, tasted or tried, kamir roti, chameli kushka (jasmine-scented rice), wheat and almond roti, gomati anar rice, vegetable doria, arbi (seppankizhangu) combos, tamarind-jaggery rasam, gooseberry payasam, onion sweet-dish, wheat-channa dal jilebi and red pumpkin/banana poli? These are among varieties of curries, koottus, raitas, chutneys, sweets and savouries that fill pages. It is a tremendous collection — a pot you can keep dipping into. The style is simple, as is the cooking. Recipes call for very few spices; the emphasis is on bringing out the taste of the vegetables. Onions and garlic are sparingly used.

You get a description of tea/coffee/cocoa before reading how to prepare drinks out of them. He uses a picture of a plantain leaf to tutor you on where the dishes are placed. Tables estimate measures and costs of provisions for different clusters of guests.

Pakasastram is more than a record of our rich culinary tradition; it is a peep into our political/social/economic history. Rayar refers to the growing trend of men going abroad to earn, and acknowledges Queen Victoria’s efforts to open schools for girls.

It is, in its attempt to answer the question, “why should you learn cooking?” that this remarkable tome makes me squirm. The book is a lecture addressed to two young girls, so Rayar’s message is for women. “Proficiency in cooking is of foremost importance to carry out your duties of looking after the husband, children and others,” he writes. Ahem.

Hindu Pakasastra may well be the first published cookery book in Tamil. I am willing to bet on it till new information is unearthed.

source: http://www.thehindu.com / The Hindu / Home> Features> MetroPlus> Food / by Geeta Padmanabhan / Chennai – September 11th, 2015

Chennai :

Alumni, teachers and students of Kalakshetra Foundation marked the 100th birth anniversary of renowned scholar S Sarada at a programme on Tuesday. In a musical evening, artists recreated dance moves associated with S Sarada’s body of work. Friends too also shared their memories on stage.

Recalling Sarada as an ‘erudite scholar of Sanskrit’, Kalakshetra chairman N Gopalaswami, in his welcome address, said the scholar “was a true guru and force behind the choreography of Rukmini Devi Arundale’s dance productions.”

Calling her the ‘teacher of teachers’, G Sundari, who was Sarada’s friend, said: “She had no reservations while sharing her knowledge.” The audience was treated to the performances of veteran dancers Dr C V Chandrasekhar, V P Dhananjayan, C J Janardhanan and Balagopalan.

A song written by Sarada, expressing her admiration for Rukmini Devi, was also performed. Snippets of a documentary, once aired by Doordarshan showing Sarada explain aspects of dance theory, was also screened.

source: http://www.timesofindia.indiatimes.com / The Times of India / News Home> City> Chennai / TNN / September 02nd, 2015

Chennai  :

In popular film lore, it is said that the legend of Veerapandiya Kattabomman, the Palayakarrar chieftain who was hanged by the British in 1799, has lived on due to late Tamil thespian Sivaji Ganesan’s powerful portrayal of the warrior in the 1959 biopic.

Such has been Sivaji’s screen magic that the film Veerapandiya Kattabomman continues to draw fans in droves 56 years after it first hit the screens. On Friday, when the movie was re-released, his fans distributed sweets, burst crackers and performed aarthi to a cut out of the actor at a theatre here.

At Shanthi Theatre, owned by the actor’s family, people from all walks of life turned up to watch their beloved hero in one of his eternal roles one more time. Every time Sivaji appeared on screen, loud cheers rent the air with most fans giving him a standing ovation and screaming, ‘Tamil Naatin Singame, Thalaivaa…’ Among them was Pappaiyaa, who had lost vision 12 years ago after acid spilled on his eyes. “I’ve been a fan of Sivaji since 1975. I have watched this film scores of times but I love it so much that I will keep coming to the theatres. All I have to do is listen to the dialogues as I remember the scenes vividly,” he said. In 1959, when the film was first released, it was on 35mm and had mono-sound. It has been converted to cinemascope with 5.1 surround system.

However, the film is not only restricted to the love and respect of the viewers in India. It was won hearts across the globe.

“Vijayalakshmi Pandit, the sister of then Prime Minister Jawaharlal Nehru, inaugurated its screening at the Tamil Sangam in London. This is the only Indian film to have won Afro-Asian awards in three categories—best acting, best music and best film in 1960,” said V Srinivasan, the vice president of Nadigar Thilagam Sivaji Samooga Nala Peravai. The film was a silver jubilee hit in 1959 when it first released, running for over 175 days. “Interestingly, this film impressed audiences in Egypt too which had been a British colony and needless to say, it was a hit there too,” said Srinivasan.

Legendary Leader of Tamil Nadu

Veerapandiya Kattabomman, the 18th century Palayakarrar chieftain of Tamil Nadu, was one of the earliest warriors to oppose the British rule in south India. Even before the historic War of Independence could pick up its pace in the northern part of the country, Kattabomman had already sounded his war bugle against the Britishers. Although he fought valiantly, he was betrayed by a supporter and was eventually captured by the enemy. Kayatharu, the place where he was executed in 1799, has become a place of political pilgrimage. Centuries after his death, many folklores and folk songs that praise the valour of the brave man continue to be a part of Tamil Nadu’s culture.

source: http://www.newindianexpress.com / The New Indian Express / Home> The Sunday Standard / by Manigandan K R / August 23rd, 2015