Margazhi canteens offer healthy organic food options

A family comprising a grandmother and granddaughter attend a music kutcheri at one of the sabhas during the music festival. While the younger rasika chooses spring rolls as a snack during their afternoon trysts, her grandmother opts for kambu dosai. This is the assortment of menu available at some of the popular sabhas — as they cater to all kinds of tastes with a special emphasis on health. 

N Padmanabhan, whose menu is famous among the sabha-goers at The Music Academy says, “Thinai arisi (foxtail millet rice) and kuthiraivali arisi (barnyard millet) are being included in the menu just to ensure that eating is both delicious and healthy. Kaezh varagu dosai (dosai made of finger millet) is especially for those who have diabetes.” 

He adds that though these may not be favourites among the younger crowd that opt for aloo paratha and chappatis along with spicy side dish, a larger section of audiences being middle aged or in their 60s enjoy these dishes. He adds, “From sugar-less coffee to phulkas, we are ready to meet all kinds of preferences.” 

Similarly, at the Vidyabharathi Kalyana Mandapam, where Mountbatten Mani Iyer’s menu attracts rasikas , methi poori and thinai koozhipaniyaram go hand in hand. K Bhaskaran of Meenambika Caterers, who serves at the Mylapore Fine Arts, says that though millets may be the healthy options, the usual ingredients like rice and maida can be made healthy with limited oil. 

“The problem is when it becomes too oily or spicy. For example, when we make ulundhu vadai, we ensure that the batter is not diluted, or else it sucks lot of oil. Even bajjis can be made without excess oil. We go with the regular ingredients because many in the crowd don’t seem to take to millets,” he adds. 

Rakesh Raghunathan, Concept Director and Show Host at Sutralaam Suvaikalam and food traveller, and blogger, who puts up the menus at various sabha canteen daily on his blog, says there is an audience for it. He says, “People want to know what’s in the canteens before planning their schedules. And, thinai and kambu were staples in our diet and have now made a comeback. They are not just for the aged.”