Karnataka (Chikmagalur) Ornate Mansion: Reconstructed at Craft Village, Dakshinachitra, ECR Chennai

Karnataka House Architecture(Chikmagalur) at Craft Village, Dakshinachitra, ECR, Chennai

Dakshinachitra, “a living museum of art, architecture, crafts, and performing arts of South India” is constructed in 10 acres of land and located on the East Coast Road in Muttukadu i.e., 21 km south of Chennai. Created by the Chennai Crafts Foundation, Dakshinachitra is a work in progress Craft Village.

Dakshinachitra houses carefully recreated and showcases heritage structures, traditions and culture from the four southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. It is also a hub for performing arts, a retreat for artists, a learning center for students, an exhibition space, a place to visit for the culturally inclined tourist. 

I have captured this reconstructed heritage house from Karnataka and the heritage structure (Chikmagalur).

Address: East Coast Road, Muttukadu, Chingulpet District – 600 118. Landmark: next to MGM Dizee World;  Phone: 044 27472603 / 044 27472783
Visiting Hours: 10 am to 6pm Weekly Holiday: Tuesday (open on all national holidays except on Diwali Day).

How to Get There?: Dakshinachitra located on the scenic East Coast Road in Chennai. Access from Chennai: 21 kms South of Chennai on ECR or Access from Mahabalipuram: 25km on ECR.

By Road: City Bus Route Nos: 19, PP19, PP49 or Taxi

Authentic Andhra Meal at National Lodge Mess, George Town, Chennai

Authentic Andhra Meal served in Banana leaf.

Govindappa Naicken Street, George Town, Chennai

Govindappa Naicken Street, George Town Chennai

If you are salivating over  hot Avakkai pickle or spicy gongura pachadi (chutney) or as an inveterate lover of authentic Andhra bhojanam (Andhra meal), then make a trip to National Lodge located at No.112, Govindappa Naicken Street, Sowcarpet, Chennai. The oldest three storey building with narrow winding staircase now housing the nondescript lodge (second floor)and the Andhra mess (first floor). At the entrance the cash counter is surrounded by people and the small Que waiting for their turn at the dingy (a.c and non a.c) dining halls.

Since Andhra Pradesh is the state of largest producer of rice and the hub of red chillies in India , Andhra cuisine is mostly based on rice and hot and spicy side dishes. Yes the mouth watering Andhra delicacies use spices and oil liberally.

They serve the Andhra meal in banana leaf; to start with sweet dish, pickle, condiments, thalinpoo (vegetable fry) and the mound of steaming rice. They also serve their unique spicy lentil powder (paruppu podi), avakkai (raw mango) pickle, gongura (sorrel leaves) pachadi and hot  ghee and it will make to feel the taste as divine if taken after with mixing with rice. The rice courses, if combined with authentic red hued sambar, kara pulusu (hot and spicy stew), majjika pulusu (buttermilk stew) and rasam (South Indian tamarind soup), are unique and traditional. To end with they serve a cup of thick curd and a spoon full of sugar and the taste is awesome. You are free to take a cup of buttermilk (poured in curd cup). The big meal will make you to feel sumptuous,  satisfied and sleepy too.