Kannadasan's lyrics held a mirror to life

Kannadasan's lyrics held a mirror to life: Even the best of poets will confirm that it isn’t easy to capture the elusive Muse. Therefore, one would assume that poetry written on demand cannot be of quality. . But lyricist Kannadasan shot to f

Flavours of Onam...KERALA FESTIVAL...FOOD..!

Flavours of Onam: Around August and September every year, the business of banana chips in Kerala sees a spike. The round and (usually) salty savoury is in demand all year round in the State and pretty much any place wh

FILMMAKER: HANSAL MEHTA: ‘Cooking is what enduring love stories are made of’!

‘Cooking is what enduring love stories are made of’: Filmmaker Hansal Mehta’s kitchen would be the object of any neighbour’s envy. It’s well-lit, extremely airy, spotlessly tidy and neatly stacked. The owner, however, is not entirely satisfied with it.

Bollywood is stereotyped, says Adoor

Bollywood is stereotyped, says Adoor: National Award-winning filmmaker Adoor Gopalakrishnan feels Bollywood is different from Hindi cinema as the former follows a stereotypical pattern of stories. The director says there are people makin

Actor Revathi about voice-acting for her first-ever animation film, Punyakoti

Actor Revathi about voice-acting for her first-ever animation film, Punyakoti: All of Revathi’s recent films—Amma Kanakku, Inji Iduppazhagi, Margarita with a Straw—are based on social themes. But she doesn’t want to be typecast as an actress who only does such films. “Directors

Tamil Films have barely a week in which to make a profit for all the stakeholders

Tamil Films have barely a week in which to make a profit for all the stakeholders: Back when the film business was ruled by single screens, a film, no matter how bad, would get at least one week of uninterrupted shows before getting taken off. The film prints would then be transport

Pattappa’s kitchen diaries: How the catering service evolved from wedding feasts into the restaurant business

Pattappa’s kitchen diaries: How the catering service evolved from wedding feasts into the restaurant business: It’s just a little past 11, and a couple is already waiting outside Pattappavin Thaligai, opposite Nageswara Rao Park. Minutes later, a family disembarks from an auto-rickshaw and rushes in, only to