Narayan and Sudha Murthy have planned a simple, traditional wedding for daughter Akshata. Around 600 guests will get a taste of a menu that's very Mysore and very brahmin
Narayan and Sudha Murthy have planned a simple, traditional wedding for daughter Akshata. Around 600 guests will get a taste of a menu that's very Mysore and very brahmin
The Murthys will cling to their roots for daughter Akshata's wedding: A simple ceremony, Mysore-style food and no irulli and bellulli (onion and garlic), in keeping with their brahminical origins.
Akshata will tie the knot with Stanford classmate, Rishi Sunak, on August 29-30 at Chamaraju Kalyana Mandir, Jayanagar 3rd Block.
What's cooking
Sudha Murthy, wife of Infosys Technologies chief mentor N R Narayan Murthy, has personally short-listed the menu consisting of over 32 traditional dishes.
The Murthys, known for their rational practices, are not compromising on their Brahminical roots when it comes to their daughter's wedding lunch menu.
Sudha has directed Adigas, a city-based caterer, to stick to 'Mysore brahminical type of food'.
"Sudha madam has asked us to cook dishes without using irulli and bellulli," said G M Suresh Hegde, general manager, Adigas, J P Nagar. "She also said the food should be strictly Mysore brahmin type."
Narayan Murthy is from Mysore. There are other requests: No readymade soft drinks but fresh fruit juices to be made and served there.
"She was particular about the food being served on plantain leaves," added Hegde. "She said that the catering should be traditional and systematic. Over 100 staff from Adigas, traditionally dressed, will be part of the catering service," added Hegde. The Murthys have ordered food for about 600 guests, mostly relatives, which includes welcome drinks, breakfast and lunch.
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"We will be giving our cooking utensils for the marriage. They haven't asked for specific arrangements so far. We will provide it if they ask," said M R Nanjundaiah, manager, Chamaraju Kalyana Mandir.
The Murthys will also throw a party at The Leela Palace the next day.
Murthy's Mysore Menu
>>Aralu sandige, papad, fresh mango pickle, balake
>>Mango chutney, mixed raitha
>>Sprouted moong kosambari with pomegranate
>>Black gram dal kosambari
>>Cabbage and moong dal palya
>>Beans palya
>>Vangibath (with capsicum and brinjal)
>>White rice Tili saaru(rasam), tovve, ghee
>>Majjige paldhya
>>Sandige huli
>>Pineapple gojju
>>Set curds
>>Ambode
>>Khara boondi
>>Shavige payasa
>>Kashi halwa
>>Mandige badam milk
>>Hot jalebi
>>Sugar-free jangrene
>>Mango custard with ice-cream
>>Coconut tamboola
>>Paan
>>Water
The breakfast menu on August 29 includes idli-sambar, vegetable pongal-pachadi and tamarind gojju, and shavige kesari bath.
What's a mysore style lunch?
The typical Mysore Brahmin lunch includes a combination of dishes and is usually prepared during festivals and auspicious occasions.
"Unlike Brahmin food in other parts including North Canara, South Canara and Malnad, ours is unique and has become a tradition," said Nanjaraja Urs, a historian from Mysore.
For instance, Tili saaru or rasam is a speciality and is usually cooked two days before an occasion so that it acquires a rich taste.
"Also, dishes like Ambode, Kosambari, Aralu Sandige, Obbattu, Peni and Kajjaya are ours while others cook spicy dishes," Urs said.
Though the dishes originated in Mysore, they are now famous across the state with even Brahmins from other parts of the state preferring them.
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