Chandrahaara: The tale of a hearty sweet dish from Karnataka

What better way to pay tribute to this young team than write about a dish that draws them to their mothers’ homes on special occasions. The visits to their family homes are a respite from working days and nights, operating, treating, counselling and rescuing people with literally damaged hearts.

The first time I met Dr Satyaki, I was pleasantly surprised to see a handsome, hawk-nosed gentleman, with piercing eyes and a clear dialect. His whole team was impressive, but my favourite was Dr Harsha, a 33-year-old cardiologist whose looks matched his skills and compassion. The doctors ate at erratic times — all depending on the surgeries scheduled. A tough, but rewarding life, and even more so when lives are saved. I persuaded Dr Harsha to share one of his happiest memories and as I had expected, it revolved around food and his family. He recalled the festivals during his childhood when all his family members and relatives would gather in a beautiful old house that his grandfather had built. The huge kitchen’s fireplace would be lit on these special occasions. Food would be cooked in cauldrons over firewood, since gas stoves were not used in those days.

The doctor’s favourite memory from childhood was watching his ajjima (grandma) and amma sit down to fry Karnataka’s iconic sweet, Chandrahaara. The history of this dish, which is his all-time favourite, goes way back in history. The dessert also has a mention in Rig Veda, as a sweet meant for the gods. The name, Chandrahaara, however, was given to the dish only in 1950, when a popular chef Yagnappa was dabbling with the idea of giving a new name to the heritage dish to attract everyone. Then it struck him to name the dish after a 1948 blockbuster film, Chandrahara, that was playing at a nearby theatre. And, voila! The dish was an instant hit and remains so till date, popularly made during festivals, weddings and other celebrations. I dedicate this dish to all the doctorsand their mothers.