What does 4 pm imply for you? For most faculty youngsters, it’s the fast pleasure of a veg puff or an egg puff after faculty, or a bajji on the way in which again from tuition lessons. For office-goers, it’s a break from routine—a brief stroll with colleagues to the closest tea store, the place a masala chai with butter biscuit, samosa or vadai works its magic.
Shabnam addressing the gathering and speaking concerning the tiffin tradition of Chennai
| Photo Credit:
VELANKANNI RAJ B
Murukku sandwhich
| Photo Credit:
VELANKANNI RAJ B
On August 23, as part of The Hindu’s Made of Chennai, Madras Munches, was hosted at Sree Akshayam, Velachery. Curated by Shabnam Kamil, meals advisor, the night was stuffed with nostalgia for the contributors, who have been chosen from among the many readers of The Hindu.
“When we travel across the country, we realise that each city or town will showcase their local cuisine when it comes to street food. But Chennai is unique. As it is a multicultural city, we have local food as well as Andhra and Kerala specialities, Burmese food, Tibetan food, and sandwiches, doughnuts and puffs influenced by the Anglo-Indians, making the street food culture very vibrant,” says Rajesh Kannan, Partner, Sree Akshayam.
Shabnam says that when night tiffin in Chennai is predominantly vegetarian, and every locality has its personal avenue meals hub. What Madras munches on, isn’t restricted to simply bajji, bonda and vada; in latest occasions, the vary of avenue meals has widened. Soups, sandwiches, samosas, puffs, atho-bejo, momos, minimize fruits and puttu varieties are actually offered from pushcarts.
“Snacks at Marina is something all of us would have experienced. The iconic thenga-manga-pattani sundal, chilli bhajjis, cotton candy and popcorn are sold even today, alongside other fancy food items,” says Shabnam, including, “We socialise, connect and carry on conversations over food. Especially at snack time, whether in office, school or at home, we come together for this evening ritual.”
Participants savouring the basic Chennai snacks
| Photo Credit:
VELANKANNI RAJ B
At this occasion, there was additionally an unique showcase of basic Chennai tiffin snacks. One of the highlights was the Delhi applam, an enormous round snack deep fried in oil at a reside counter. Normally offered at exhibition grounds, it evoked fond childhood reminiscences for nearly each participant. This was carefully adopted by the murukku sandwich, which originates from Sowcarpet, the place bread slices are changed with murukku and stuffed with mint chutney, slices of onion and cucumber.
Also on the menu have been veg puffs, onion samosas, pattinam pakodas, butter biscuits, rose milk, marina sundal, mango ice cream from Kunhiraman, bun-butter-jam from Gopaul Bun Butter Jam, and filter espresso.
Simran, of Deli Dally, introduced her rasam focaccia, which was a fusion of Italian focaccia with Tamil Nadu rasam podi, and she topped the dish with curry leaves.
“Celebrate Chennai, its multicultural nature as reflected in these snacks we have curated. Take a moment to savour every snack, celebrate culture, history, and enjoy that nostalgic moment,” stated Rajesh.
The Hindu Made of Chennai is introduced by Casagrand and powered by SRM. Associate Partners: Tata Tea Chakra Gold, Tata Coffee. Walk companions: Chennai Port Authority and Kamarajar Port Limited. Curation associate: Annam by Shabnam. The occasion can be finished in partnership with Tamil Nadu Tourism Development Corporation, Greater Chennai Corporation, Greater Chennai Police, Greater Chennai Traffic Police and Namma Marina, Namma Pride. Radio Partners: Big FM, Fever FM and Radio One.
