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Lord Ranganathar of Srirangam, however, does not have any such preferences and He takes whatever is offered to Him. Aandal, out of Her love for Lord Ranganathar, prayed to Lord Kallazhagar and made a vow that She would offer Him 100 pots of Atkaaravadisal (jaggery with rice) if she was married to Lord Ranganathar. Atkaravadisal is offered to Ranganathar even today to symbolise Aandal's love. If Atakravadisal symbolises Aandal's love, Roti and butter are offered too, as a mark of Lord's acceptance of love displayed by Thulukka Nachchiyar, a Mughal princess, who came to Srirangam all the way from Delhi and settled down in his shrine. The Lord even sports a striped dhothi similar to a lungi on the day when Namperumal visits Thulukka Nachchiar shrine.
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As the waiter ladles hot biryani onto my banana leaf with his Mickey Mouse spoon, we read through the menu which offers all the usual pop-Chettinad dishes: Chicken 65, fish fry, mutton sukka fry and a plethora of 'Chinese' from mutton fried rice to prawn noodles. However, the reason this place is chef-approved is because the food is very different from what you get in your average spice-and-curry Chettinad joint. Influenced by Madurai, it's less spicy, with fewer chillies and far less pepper. This kitchen also prides itself on home-style cooking, so spices are subtle, flavours are balanced and oil is restrained. The biryani, made with basmati rice, has generous chunks of well browned meat. It comes with a full bodied mutton gravy, creamy with coconut milk. We try the sukka fry, which is also in a thick gravy generously flavoured with small onions, garlic and coriander. And a liver fry, dark and meaty. However, the star performer is undoubtedly their mutton kola urundai, with finely minced meat, grainy chana dal and a crisp exterior laced with well browned onions.
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