One in every of South India’s hottest wedding ceremony caterers, Mountbatten Mani Iyer, handed away on the age of 92 on September 22. Mount Iyer as he was fondly known as, took South Indian weddings by storm by creating tasty variations of acquainted dishes. He specialised in cooking for enormous gatherings and had a celebrated profession spanning six many years.
Mani Iyer serving his visitors at a sabha canteen in 2003
| Picture Credit score:
The Hindu
Born in Harikesanallur in Tirunelveli on October 24, 1932, H. Kulathumani Iyer, higher referred to as Mani Iyer, arrived in Chennai, then Madras as a 20-year-old, the place he apprenticed below DS Appaswami Iyer, who was a longtime prepare dinner and wedding ceremony caterer. After just a few years, he established his personal catering service, and labored relentlessly for over six many years till his son M Srinivasan took over. Mani Iyer had been hospitalised for every week earlier than he died resulting from a number of organ failure. He’s survived by two sons, Ok Hari and Ok Srinivasan. .
Mani Iyer on the Sabha Canteen in 2003
| Picture Credit score:
The Hindu
How did he earn the moniker, Mountbatten? In 2003, he instructed The Hindu how, as a younger prepare dinner, he had served Lord Mountbatten, the final Viceroy of India: “In 1948, Lord Mountbatten got here to the Governer’s home and we made lunch. There was badam halwa, curd vadai and sambar saadam… he ate it and stated ‘very good meals. South Indian meals could be very good.’ I’ve been known as Mountbatten Mani ever since.” In an earlier interview revealed in The Hindu in 2016, he was quoted saying: “I noticed Mountbatten and was enamored by his character, his appears to be like and elegance.” His visiting card was proudly emblazoned with the title HK Mani Iyer (Mount Mani).
In the identical article, Iyer recalled his journey to Odisha in 1963, the place he cooked a meal for 10,000 individuals at a feast thrown by a minister. “I can’t recall his title, however I bear in mind Jawaharlal Nehru, Indira Gandhi and Kamaraj being there. 2 hundred and forty of us,together with cooks, servers and helpers, went from right here by practice. We occupied three bogies. The menu comprised dosa, sambar, rasam and poriyal,” he added.
At this workshop in Chennai on December 24, 2016, Mani Iyer demonstrated a few of his fashionable dishes
| Picture Credit score:
RAVINDRAN R
Mani Iyer used to flaunt a gold ring with the alphabet G etched on it, and when requested about it he would say: “Gemini Ganesan (Tamil actor) bought it made for me as a result of he was thrilled with the meals I made at his daughter’s wedding ceremony.”
Mani Iyer’s reputation rose additional when he arrange his canteen at sabhas through the Music Season in Chennai within the early 2000s. He reached the youthful generations by means of his chocolate dosa, paniyaram, neeravi dosa, vazhaipoo vada and appam.
In 2016, when he performed a cookery workshop together with meals historian Rakesh Raghunathan, the place he shared some cookery. Says Rakesh, “I’ve fond recollections of him and I learnt the intricacies and nuances of cooking through the workshop. He was somebody who dared to experiment and his watermelon rasam is an instance. He paid consideration to element and whereas making the rasam podi, stated that even the final remenant of the podi within the mixer jar was essential. For such a easy dish, he was meticulous in making ready it to perfection.”
His son Srinivasan, says that his father was identified for his badam halwa, akkaravadisal, kathrikka pitla and paal payasam. He claims that his father developed two fashionable dishes: cauliflower roast and water melon rasam.
N Sridhar, son of legendary wedding ceremony caterer late Arusuvai Natarajan Iyer, of Arusuvai Arasu Catering Providers, says that in his heyday, Mani Iyer catered on the weddings of most celebrities and industrialists within the State as he was a grasp when it got here to bulk cooking.
Mount Mani Iyer
| Picture Credit score:
Particular Association
Sridhar says that “Mani Iyer was well-known for his preparation of conventional South Indian dishes in an impeccable, uncompromising method. His sambar was immensely fashionable and so had been his kootu, curry, rasam and payasam varieties. He didn’t innovate, however focussed on retaining the authenticity of conventional dishes.”
He provides, “He may deal with any quantity. My father and Mani Iyer had been contemporaries who rose to reputation across the similar time… He was a sort hearted particular person.”
Revealed – September 23, 2024 04:49 pm IST
