A peek into Tamil tradition and Kongunadu delicacies at Siruvani

The picturesque Western Ghats bathed in pastel pink hues at twilight, and an absolute calm type our first impression of Dvara Siruvani. Before we get to the property, which is an hour’s drive from the town, we cease by for a satisfying lunch at Rasanai with Kongu kozhi thanni rasam, a fiery rooster soup, adopted by a line-up of rooster biryani, and the spectacular Sivaji Nagar army resort mutton chops, rounded off with mango pudding for dessert.

Once at Dvara, I sip my welcome drink and watch the mighty hills and the forests tackle a many colors. There are 16 cottages that embody mountain view, non-public infinity swimming pools and backyard view. Each cottage is called after native flowers likekonrai, vaagai, parijatham to call just a few. I bow right down to enter my cottage named Kurunji by means of an artistically carved door that when graced a Chettiar residence in Karaikudi. Short in stature, such doorways inspired the custom of bowing whereas coming into a house to indicate its inhabitants respect and humility. A personal backyard opens into beautiful views of the Western Ghats and copious waters of the Noyyal flowing into the Mundanthurai examine dam. Heirloom furnishings together with a picket poster mattress, Tanjore glass work and aesthetic artefacts praise the interiors. An infinity plunge pool provides to the luxurious. 

 “The property was a little bit of an accident,” remembers Vikram Mohan, chairman of Pricol group that runs Dvara. “The property advanced from a desiliting mission to an outbound coaching centre with tents. Later, my spouse Lakshmi and I developed Dvara as a labour of affection. We each are collectors of South Indian antiquities for a few years, from outdated Kanjivaram saris and Ravi Varma prints to outdated vengalapitalapathram, kadarams, thengaithuruvis and kavadis. Our mattress runners characteristic paaavadai davani designs in a number of colors. Lakshmi’s assortment of her grandmother’s saris grew to become the beds’ backdrop. We have a good time all issues South Indian, Tamil heritage and conceptualised the property as a throwback to visiting properties in villages full with Kongunadu samayal.”

Every nook on the property unravels cultural memorabilia. Old utensils, South Indian vintage artefacts, Tanjore work and enamelware peek by means of the widespread areas which have an outdated world allure. An vintage chest on the reception is beautiful.

 “Some of the urulis displayed bear the cross on them indicating that they’ve been utilized in Christian households to make payasam. We added particulars like ergonomically designed thinnai, oonjal, and vilakkumaadam to copy village life. While the doorways inform tales of humility and a way of self-defence, the AshtaMangalam mural is indicative of qualities one must have to guide high quality life. There is ample greenery and the whole landscaping credit score goes to my spouse. We added Pollachi rekla vandi, and terracotta horses (crafted by a potter from Tirunelveli) to the backyard decor. It’s extra like a virunthombal expertise.”

At meal time, Chef Arul and his workforce lay out fluffy idiyappamidlis and creamy rooster stew. After a spherical of sulaimani, we name it a day. At the first light, together with M Rajesh, an in-house naturalist, we stroll previous bougainvillea and jasmine blooms, yellow trumpet bushes and Rangoon creepers with crimson flower clusters for a trek to the foothills of the Western Ghats. Along the best way, we spot a purple sunbird, an Oriental darter sunbathing with its wings unfold out on a tree prime, whereas the colorful Indian Pita whistles away and the widespread hawk-cuckoo sings repetitively.

Lunch at Aarogyam, the in-house restaurant, showcases scrumptious Kongu delicacies. We attempt the fragrant Keeranur rooster biryani, bun parotta with Kongunadu mutton kuzhambu and vethalai poondu saadam, quick grain rice flavoured with betel leaves and fried garlic. As a culinary anthropologist, Vikram has been finding out the historical past of meals of Peninsular India and that’s how he launched Kongu delicacies.

“It’s all in regards to the nuances of flavours. For instance, betel leaf has a powerful style and the way that imparts a dish or garlic when it’s barely roasted with out curry. In Pollachi mutton kuzhambu, the flavouring comes from drumstick used within the curry. In villages round Karur, there may be sorakkai thattaipayir saadam eaten with vaalaithanduthayir pachadi,” explains Vikram including that he additionally picked recipes like asari kozhi varuval, endemic to the area. “There is one thing referred to as porial podi made with six components like coriander seeds, fenugreek, dry chillies, channa dal, urad dal, and a touch of black pepper, coarsely floor. A pinch of asafoetida offers the umami flavour.”

After a calming foot therapeutic massage on the spa, I sit by the thinnai and gaze on the mountains, content material and glad

To know extra, go to dvara.in or name 7339111222