The film starts with a monotone narrative about Taramani, farmers, fishermen, cricket, etc and says about unrelated connections.
Then starts the film… a rocky journey that shows many social problems like – vulnerability of Anglo Indian women, theft, corruption, fake love, difficulties in the life of a single mother, flirting boss, the director’s misunderstanding of the integrity of men and women in the IT sector, dangers of party culture, live – in, problems faced by women who wear short dresses, dangers of online dating via facebook and whatsapp, and the personal lives of corrupt policemen. This movie is a mix of all extreme negative things in the society. An IT employee or normal family living in Taramani would never see or experience the happenings mentioned in this movie.
Finally, the viewer is happy to see the film end! Real life seems safer than the film. The 2 hour rocky journey has ended, and it feels good to return to the safety of the real world.
Very difficult to watch the whole film in one sitting. I do not have the heart to plan for a second time viewing.
This is the oldest and most authentic guide to the dishes of Tamil nadu. It is the first published cook book in Tamil. First version of this book was published in 1951 by S Meenakshi Ammal. This book was originally written in Tamil, titled Samaithu paar meaning cook and see. It is also available in English translation.
The author was born in a traditional Tamil family in the early 1900s. She started helping with cooking during child hood, as was the norm for girl children in her time. By the age of 8, she was well versed in all traditional recipes. She wrote down her recipes for relatives who went to the USA and other countries after marriage. Her recipes were famous for their authenticity and simplicity. Later on, her recipes were collected and published as a book.
There are 4 volumes of this book by the same title name. Volume 1 covers the basic everydaydishes like sambar and rasam. The author starts with the basic recipe of sambar, and follows it up with different varieties of sambar. The same style of writing is followed through out.
Volumes 2, 3 and 4 cover festival dishes, sweets, pickles etc. Volume 1 is for beginners, while rest of the volumes are for well experienced cooks.
Meenakshi ammal makes cooking simple. She sticks to the basics. Her measurements are visually indicative like a fistful of coconut, pea sized tamarind, etc.. making it easy for beginners. Her recipes give guaranteed results.
Each recipe takes no more than half a page. She focuses on the basic aspects of every dish, leaving it to the reader to customize recipes according to their taste. A must have for anyone interested in Tamil dishes.
This book is a wonderful reference and glossary covering every possible authentic dish of Tamil nadu.