VANAKKAM!
Diverge into the heartland of southern India! - Tamil Nadu.
The Land of the Tamils!
If thoughts of temples and tigers appeal, then Tamil Nadu – land of the Tamils and heartland of southern India – is the place to be. Long coastlines and forested mountains form stunning backdrops to this, the cradle of Dravidian civilisation. Manifestations of its ancient culture are everywhere, from vast temple compounds with steeply stepped, riotously coloured gopurams(gateway towers) to beautifully detailed rock carvings, and classical music and dance that are both complex and compelling.
HARMONIUM.
The harmonium is one of the most commonly used instruments in Indian music today. This instrument is seen in use across many different genres - and is more than likely to be found in almost any household that has an interest in Indian music! It is used to accompany classical vocal music, semi-classical forms, bhajans.
URUMEE.
The urumee is a double-headed hourglass-shaped drum from the state of Tamil Nadu. Two skin heads are attached to a single hollow, often intricately carved wooden shell. The preferred wood is jackwood, although other wood may be used. The urumi is slung with a cloth strap across the shoulder and played by the drummer horizontally.
NADASWARAM
The nadaswaram is one of the most popular classical musical instruments in Tamil Nadu and the world's loudest non-brass acoustic instrument. In South Indian Hindu Culture, the nadaswaram is considered to be very auspicious, and it is a key musical instrument played in almost all Hindu weddings and temples of the South Indian tradition.
Thakil melam, thakil, traditional, percussion, instrument, orchestra, music, drum, Tamil Nadu, India
ISAI - Our Symphony To Music.
Music of Tamil Nadu has a long tradition and history going back thousands of years. Music is a very important aspect of the culture of the Tamil people. The Music is a heady cocktail of purity, emotions and divinity. Carnatic music, which is the classical music form of Southern India, has a long history in Tamil Nadu. Tamil Nadu has produced a number of famous performers. The melodious Music varieties speaks of the rich cultural past of the place. Folk singing remains popular, especially in rural areas; elements of the traditional styles are sometimes used in film music.
NADAGAM - Our Footsteps of Celebration!
The traditional dances of Tamilnadu such as Bharatanatyam, Karagattam, Mayilattam etc. has earned loads of name and fame throughout the world. This southern state has crafted the most celebrated folk dances of the world. Such folk dances are performed mostly during the local carnival celebration by the neighborhood people. Among the several folk dances of Tamil Nadu, the well-liked dances are Karagattam, Kummi and Mayilattam.
BHARATHANATYAM
The famous Bharata Natyam, originates from the state of Tamil Nadu in South India and is one of the oldest and most popular dance styles in India. The word "Bharata Natyam" is a combination of many various attributes, that complete the dance form. This form of dance has been carried by 'nattuvanars' and ritualistic dancers called devadasis, in the temples of south India.
KARAGATTAM.
Karagam is a dance performed in praise of the rain goddess Mari Amman and river goddess Gangai Amman. This elderly folk dance of Tamilnadu is performed by balancing a pot on the head. The pot is usually decorated with flowers and a plastic parrot mounts on the floral arrangement. This dance is popular all over Tamilnadu although the origin is Thanjavur.
THE DANCE OF BEAUTY - OYLATTAM
Oyil means beauty. This dance is hence the dance of beauty. This dance is prevalent in the south districts and Kongu Nadu in particular. The dancers wear ankle-bells. Normally, the dance is performed with the accomplishment of musical instruments and songs. It is performed near the temples or public places in the morning & evening hours, at times even till midnight.
The Land Of Festivals - Tamil Nadu.
Tamil Nadu is a land of Festivals and Culture. Tamilnadu celebrates probably the maximum number of festivals each year. Temple festivals are held in September-October and in the post-harvest months of March-June which last for to three days. These festivals are not only religious occasions but cultural landmarks as well. They have become part of life of the people with families, friends and relatives getting together on such occasions. Some of the major festivals are Pongal, a festival of thanks giving to the Sun, the Earth and the cow, Natyanjali Dance Festival, Kavadi Festival, Karthigai Deepam and Deepavali festival.
THAI PONGAL
Tamil Nadu is a land of many festivals. January marks the beginning of the festival season in the state. Pongal is the first festival and it is celebrated with much enthusiasm. It is the harvest festival of Tamil Nadu. "Pongal" is actually the name of a rice and lentil dish cooked in Tamil Nadu, and on this festive day Pongal is cooked. It is celebrated on January 14, each year.
NATAYANJALI DANCE FESTIVAL
The Natyanjali dance festival at Chidambaram brings together all the prominent dancers of India. They offer their abhinaya and their dance to the Lord Nataraja. To many of them it is like a dream come true, to be able to perform in the sanctum sanctorum of Lord Nataraja's temple.
DEEPAVALI.
This is the most important festival that brings joy to both the rich and the poor. This is also called "Naraka Chathurdasi", on which day the fearsome giant Narakasura was killed by Lord Krishna. According to his last wishes his death day is celebrated with festivity.
Our Blend of Cuisine.
Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non vegetarian and vegetarian dishes. It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavor is achieved by the blending of flavorings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, coconut and rosewater.
SAMBAR
Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas and is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
UPMA.
Upma is a common South Indian breakfast dish, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Upma is usually made with Semolina. There are many ways Upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making Upma.
DOSA.
Dosa, is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern indian states Karnataka, Andhra Pradesh, Tamil Nadu and Kerala. Dosa, a common breakfast dish and street food. As its ingredients are rice and lentils, it is gluten-free and contains protein.
VADA.
Vada is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a high calorie morning food, typically about 300 Kcal each, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day.
IDLI.
Idli is a traditional breakfast in south Indian households. Idli is savory cake of South India that is very popular throughout India. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments.Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
RASAM.
Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato and chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. It is eaten with rice or separately as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice.