Taste of Kanchipuram at Coimbatore

Rakesh Ragunathan demonstrates traditional recipes of Kanchipuram as Kanakavalli brings Taste of Kanchipuram to Coimbatore for the first time
Rakesh Ragunathan
Rakesh Ragunathan

Kanchipuram, as we all know has always been synonymous with silk saris. However, the silk city, as it is called not only has decades old weaving tradition but is also home to an exceptional culinary tradition. After the phenomenal response received in Chennai, Kanakavalli brings Taste of Kanchipuram, an event where the place's stories are told through its traditional recipes and fine silks to Coimbatore for the first time. The two-hour event will be curated by Chennai based food blogger (Puliyogare Travels), traveller and TV show host, Rakesh Ragunathan. Taking you on a journey that explores the culinary tradition of Kanchipuram,  Rakesh will be demonstrating recipes from various communities of Kanchipuram while narrating the history and context behind each dish.

“All of us have heard of Kanchipuram saris but not many of us are aware of the stories associated with its communities, food and culture,” says Rakesh, who is also a Carnatic singer. At the event, he will be demonstrating dishes such as Kanchipuram Idly that is made in the Varadharaja Perumal temple; Vellai Poori, traditionally made by Tamil Jains and Bun Halwa that is popular among the Sourashtra weaving community. “Knowing the culinary tradition of a place helps a lot in understanding its roots. The recipes that they make in temples and mosques date back to several centuries and each of them comes from a specific context which is why it is still being made traditionally,” Rakseh shares.

In the second session of the two-hour event, Chennai-based textile researcher and blogger Sreemathy Mohan will talk about how the colours of  Kanchipuram textiles have drawn inspiration from different food items. Talking about the cultural and culinary references seen in Kanchipuram drapes, Sreemathy says that in her session, she will be introducing people to colours used in saris, its inspirations, different methods of dying and more. “Not just in Kanchipuram saris but if we look at the textile colours around the world, we see colours such as olive green, vanilla cream and such and as for its tamil versions, in Kanchipuram saris, we find colours such as madalapazham red, coffee podi brown, kunkuma arakku , all of which proves the connection between food items and textile colours. Expecting over 50 people to attend the event this time, Rakesh who is currently working on reviving traditional rice varieties, says the event that started in Chennai will be taken to Delhi next.

Free entry. 5pm to 7pm . On July 8 at Kanakavalli. 7 GD Street, Race Course. Details: 9003076665

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