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Meenakshi Shedde: How movies start

I’ve just returned from the Bengaluru International Film Festival (BIFFES), where I was on the jury for Indian films

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I’ve just returned from the Bengaluru International Film Festival (BIFFES), where I was on the jury for Indian films. The festival now runs in Bengaluru and Mysuru, both cities I love. Bengaluru is a land of crisp morning air, the gorgeous Lalbagh Gardens, and elegant villas framed by frangipani trees in hi-fi enclaves like Palm Meadows. Their society revels in caste and hierarchy as anyone else: dinner invites came from the ‘Worshipful Mayor’; post-fest lunch was at a restaurant called “Brahmin Café” — eeks! — where you could nonetheless eat a satisfying “rice plate”, even in a swank mall. Full marks for whoever invented bisi bele huli anna, maddur vade, masala vada, “degree coffee”, badami haalu and Mysorepak dripping in ghee. Menu cards suggest culinary hamams — kesari bath, khara bath, chow chow bath — but of course, it’s just how they spell rice (bhat) locally. But, nothing can beat the priceless Horlicks barfi. Take that, you Dominoes-Shominoes!

A still from Narai Ezhudhum SuyasaridhamA still from Narai Ezhudhum Suyasaridham

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