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Things to see/do around 📍Karaikudi: The Kandaangi saree or the Chettinad saree is renowned for its extensive use of colors, contrasting tints, stripes and bold check patterns. Its ethnic look and versatility, making it a favorite for any occasion. The saree’s design has modernized over the years. Traditionally, the sarees were all brick-red, black and mustard in color, a combination that flatters any type of skin color. Also, originally the width of the saree was 91 cm – much shorter than the current width of 120 cms. It was intentionally so, with the intention of exposing the wearer’s anklet! In this video, you see Tamil Selvie, a weaver for past 45 years. She makes Rs.200 per saree. Each pattern has 4 matching pieces. These sarees have long proved to be a valued possession of every south Indian woman, but the artistry of weaving is now dying.
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If you get a chance do check out the book: Mansions of Chettinad. Recently UNESCO recognised the social , architectural and aesthetic values of these houses and hopefully this local and as well as international attention will help bring to a halt the destruction of this unique heritage. UNESCO New Delhi Office Unesco Tourism World Heritage Committee
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And that's how you make a perfect Appam :) It is a popular form of batter recipe which is prepared in a custom made pan known as appam chatti. It is referred with different names all over south India, but the taste and preparation remains fairly uniform. It is known as aappam in Tamil, appam in Malayalam, Kerala and gulle eriyappa in kodava or Karnataka. Having stated that, this exotic recipe was the fusion of Jewish cuisine with Indian cuisine when Jewish community first settled in India. Do you like to eat it with vegetable stew or sweetened coconut 🌴 milk?
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The Bangala is happy to announce that we have extended our range of food offerings..........with the arrival of a Tandoori Master Chef, who just retired to his hometown Karaikudi after 25 years working in Dubai. With plenty of fresh sea food available a new horizon has now opened.
We are also pleased that the Bangala could provide a meaningful retirement to him, while providing an opportunity for our guests to indulge......if you want to indulge ....... you need to call in ahead

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The Bangala was happy to host a group of Food writers and journalists from Japan , in February. They spaent three days here and showed a great deal of interest in our food and our cookery. Today there is much interest in Indian and Chettinad cooking and The Bangala with its knowledge accumulated over the years is the perfect place to learn the finer aspects of this grand cuisine............... and is easily accessible to visitors from the Far East thru Chennai or Trichy

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