Culture: -red link to non-article (not a place to visit).
← Older revision
Revision as of 16:19, 8 February 2015
Line 34:
Line 34:
*'''Traditional Tamil Clothing''' - Tamil women traditionally wear the '''Saree or Sari''' while the men wear '''Dhoti''', which could be either a white pancha or a colourful '''lungi''' with typical South Indian patterns. The sari, being an un-stitched wrap, enhances the shape of the wearer while only partially covering the midriff. In Indian philosophy, the navel of the Supreme Being is considered as the source of life and creativity. Therefore by tradition, the stomach and the navel is to be left unconcealed, though the philosophy behind the costume has largely been forgotten. This makes the realization of sharira-mandala (the body), where in Angikam bhuvanam yasya (the body is your world) unites with the shaarira-mandala (the whole universe), as expressed in the Natyashastra. These principles of the sari, also hold for other forms of wraps, like the lungi or worn by men. The lungi can be wrapped over clockwise or anticlockwise and can be tied at the back or fixed just along the waist line. It's sometimes lifted till knee and tied at the waist leisurely or just held in hand to speed up walking. In tradition Brahmin homes men wear kachche panchey where it is tied at back by taking it between legs. Similar pattern is seen in women.
*'''Traditional Tamil Clothing''' - Tamil women traditionally wear the '''Saree or Sari''' while the men wear '''Dhoti''', which could be either a white pancha or a colourful '''lungi''' with typical South Indian patterns. The sari, being an un-stitched wrap, enhances the shape of the wearer while only partially covering the midriff. In Indian philosophy, the navel of the Supreme Being is considered as the source of life and creativity. Therefore by tradition, the stomach and the navel is to be left unconcealed, though the philosophy behind the costume has largely been forgotten. This makes the realization of sharira-mandala (the body), where in Angikam bhuvanam yasya (the body is your world) unites with the shaarira-mandala (the whole universe), as expressed in the Natyashastra. These principles of the sari, also hold for other forms of wraps, like the lungi or worn by men. The lungi can be wrapped over clockwise or anticlockwise and can be tied at the back or fixed just along the waist line. It's sometimes lifted till knee and tied at the waist leisurely or just held in hand to speed up walking. In tradition Brahmin homes men wear kachche panchey where it is tied at back by taking it between legs. Similar pattern is seen in women.
−
*'''Tamil Nadu Cuisine''' - Rice is the staple diet in Chennai, Dosa, Idli and Uttapam are popular in Chennai. The state of Tamil Nadu has a distinct place in culinary map of the country. Chennai has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. Refined
[[
gingelly oil
]]
is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal. The '''Tamil Nadu lunch or meals''' in Chennai consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd (yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam. In Chennai, Chettinad cuisine of Tamil Nadu is particularly famous. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. '''Chettinad Pepper Chicken''' is one of the most famous dishes in Tamil Nadu. The Chennai style of Mughalai food can be tasted in the Biryani and Paya. Paya is a type of spiced trotter’s broth and is eaten with either Parathas or Appam. Breakfast or tiffin in Chennai includes '''idly''' (steamed rice cakes), '''dosai''' (a pancake made from a batter of rice) and lentils crisp fried on a pan, '''vadai''' (deep fried doughnuts made from a batter of lentils), '''pongal''' (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), '''uppuma''' (cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the breakfast dishes in Chennai are eaten with coconut '''chutney, sambar''' (seasoned lentil broth) and '''melagai podi''' (a powdered mix of several dried lentils eaten with oil). Tamil Nadu, especially Chennai, is famous for its '''filter coffee'''. Most Tamils have a subtle disliking for instant coffee; therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers, served best in "Dabarah" set which includes a steel tumbler and saucer with a rim.
+
*'''Tamil Nadu Cuisine''' - Rice is the staple diet in Chennai, Dosa, Idli and Uttapam are popular in Chennai. The state of Tamil Nadu has a distinct place in culinary map of the country. Chennai has a wide range of vegetarian and non-vegetarian delicacies to offer. The food here gets its flavor from a host of spices and condiments used in Tamil Nadu. Coconut, tamarind and asafetida are a must for almost all vegetarian recipes. Garam masala is avoided in Tamil cuisine. Refined gingelly oil is normally used as the medium of cooking. Chutneys and mixed spice are served in the lunch and enhance the taste of the meal. The '''Tamil Nadu lunch or meals''' in Chennai consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd (yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam. In Chennai, Chettinad cuisine of Tamil Nadu is particularly famous. This cuisine is hot and spicy and provides delectable variety in mutton, chicken and fish dishes. '''Chettinad Pepper Chicken''' is one of the most famous dishes in Tamil Nadu. The Chennai style of Mughalai food can be tasted in the Biryani and Paya. Paya is a type of spiced trotter’s broth and is eaten with either Parathas or Appam. Breakfast or tiffin in Chennai includes '''idly''' (steamed rice cakes), '''dosai''' (a pancake made from a batter of rice) and lentils crisp fried on a pan, '''vadai''' (deep fried doughnuts made from a batter of lentils), '''pongal''' (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), '''uppuma''' (cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the breakfast dishes in Chennai are eaten with coconut '''chutney, sambar''' (seasoned lentil broth) and '''melagai podi''' (a powdered mix of several dried lentils eaten with oil). Tamil Nadu, especially Chennai, is famous for its '''filter coffee'''. Most Tamils have a subtle disliking for instant coffee; therefore filter coffee is more popular. The preparation of filter coffee is almost like a daily chore, the coffee beans have to be first roasted and then ground. The coffee powder is then put into a filter set and hot boiled water is added to prepare the boiling and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The drink thus prepared is then poured from one container to another in rapid succession to make the perfect frothy cup of filter coffee. An exotic drink that refreshes you and the taste that lingers, served best in "Dabarah" set which includes a steel tumbler and saucer with a rim.
*'''Music''' - There are many composers in Carnatic music. Purandara Dasa (1480-1564) is known as the father (Pitamaha) of Carnatic music due to his pioneering contributions to Carnatic music. Purandara Dasa is renowned for formulating the basic lessons of Carnatic music. The contemporaries '''Tyagaraja''' (1759-1847), '''Muthuswami Dikshitar,''' (1776-1827) and '''Syama Sastri''' (1762-1827), are regarded as the Trinity of Carnatic music due to the quality of Syama Sastri's compositions, the varieties of compositions of Muthuswami Dikshitar and Tyagaraja's prolific output in composing kritis. The compositions of these composers are rendered frequently by artists of today during the music festival season. '''Chennai Music Festival or December Season''' is a celebration of classical music and dance of South India held during mid December to mid January in the capital city of Chennai, Tamil Nadu. The festival is held at a number of venues around the city by various ''''sabhas'''' or organizations. Besides the auditoriums, well-known temple premises and heritage bungalows are being used as venues. The month long dance and music extravaganza will have performances of eminent artistes from various parts of India. '''The 'Margazhi festival of Dance and Music'''' started early back in 1927, to commemorate the anniversary of Madras Music Academy every December, was later adopted by various organizations which held art festivals in different parts of the city. The Tamil month of ''''Margazhi' (December)''' is a sacred month of the Hindus. South Indian classical music (Carnatic Music) which has its roots in devotion to the gods, has been a traditional form of worship from time immemorial. The city comes alive with the festival which has now developed into a cultural extravaganza with more than 2,000 artists participating in over 300 concerts. The festival also known as 'December Season' attracts expatriate Indians and scholars from around the world as well. Performances include Vocal and Instrumental music, Dance - solo and group, both by junior and senior artistes. Even upcoming artists get a chance to perform along with well-established artists. The music include classical vocal renditions in various South Indian languages like Tamil, Telugu and Kannada and instruments like Flute, Veena (a large string instrument), Goottuvadyam (similar to Veena but without frets), 'Nagaswaram' (pipe), 'Thavil' (percussion instrument), 'Mridangam' (drum), and even 'Ghatam' (a mud pot). The season goes on till mid January when the scene shifts to Tiruvaiyaru, near Tanjore, where 'Thyagaraja Aradhana' a week long music festival is held to celebrate the birth of one of the greatest Carnatic composers and one among the trinity of music - Thyagaraja. Information about the tickets and the venues can be had from the tourist office, Chennai. The weather is cool and pleasant at this time of the year. November- December is the best season to visit the city. Now the music in the motion picture industry has emerged as an important entertainment platform in Chennai, over the years portraying the cultural changes, trends, aspirations and developments experienced by its people.
*'''Music''' - There are many composers in Carnatic music. Purandara Dasa (1480-1564) is known as the father (Pitamaha) of Carnatic music due to his pioneering contributions to Carnatic music. Purandara Dasa is renowned for formulating the basic lessons of Carnatic music. The contemporaries '''Tyagaraja''' (1759-1847), '''Muthuswami Dikshitar,''' (1776-1827) and '''Syama Sastri''' (1762-1827), are regarded as the Trinity of Carnatic music due to the quality of Syama Sastri's compositions, the varieties of compositions of Muthuswami Dikshitar and Tyagaraja's prolific output in composing kritis. The compositions of these composers are rendered frequently by artists of today during the music festival season. '''Chennai Music Festival or December Season''' is a celebration of classical music and dance of South India held during mid December to mid January in the capital city of Chennai, Tamil Nadu. The festival is held at a number of venues around the city by various ''''sabhas'''' or organizations. Besides the auditoriums, well-known temple premises and heritage bungalows are being used as venues. The month long dance and music extravaganza will have performances of eminent artistes from various parts of India. '''The 'Margazhi festival of Dance and Music'''' started early back in 1927, to commemorate the anniversary of Madras Music Academy every December, was later adopted by various organizations which held art festivals in different parts of the city. The Tamil month of ''''Margazhi' (December)''' is a sacred month of the Hindus. South Indian classical music (Carnatic Music) which has its roots in devotion to the gods, has been a traditional form of worship from time immemorial. The city comes alive with the festival which has now developed into a cultural extravaganza with more than 2,000 artists participating in over 300 concerts. The festival also known as 'December Season' attracts expatriate Indians and scholars from around the world as well. Performances include Vocal and Instrumental music, Dance - solo and group, both by junior and senior artistes. Even upcoming artists get a chance to perform along with well-established artists. The music include classical vocal renditions in various South Indian languages like Tamil, Telugu and Kannada and instruments like Flute, Veena (a large string instrument), Goottuvadyam (similar to Veena but without frets), 'Nagaswaram' (pipe), 'Thavil' (percussion instrument), 'Mridangam' (drum), and even 'Ghatam' (a mud pot). The season goes on till mid January when the scene shifts to Tiruvaiyaru, near Tanjore, where 'Thyagaraja Aradhana' a week long music festival is held to celebrate the birth of one of the greatest Carnatic composers and one among the trinity of music - Thyagaraja. Information about the tickets and the venues can be had from the tourist office, Chennai. The weather is cool and pleasant at this time of the year. November- December is the best season to visit the city. Now the music in the motion picture industry has emerged as an important entertainment platform in Chennai, over the years portraying the cultural changes, trends, aspirations and developments experienced by its people.