The Yercaud express from Chennai, gently came to a screeching halt at this tiny, picturesque hamlet called Sankaridurg, at 6.00 am sharp. Sankaridurg is located between Salem and Erode. I disembarked with my paraphernalia, a collection of some instruments to be demonstrated at the nearby India Cement plant. The moment I set foot on the platform this earthen fragrance of Sankaridurg, overwhelmed me! Rarely I have felt so fresh, so early in the morning!
It was a gentle, warm morning, the sun was already up, and jubiliant, first playing hide n seek with the well spread out fluffy white clouds, and then continuing its game with the palm leaves, as the caring rays descended on mother earth, to bring us the heavenly radiance! From the railway station, we headed straight for the Company Guest House! They had sent us a princely and majestic our very own desi Ambassador.
Very soon, we were cantering along the rickety 6 km path, towards the cement factory, passing thatched houses, swaying palms, and a few locals busy with their early morning chores, some of them just lazing around, something that they seemed to have been doing since ages. Sankaridurg is derived from the Sankari Mountain, which mutely stands guard towards one end of the village, and also houses an old fort, hence the name “Durg”!
What fascinated me was a story, that from the fort there was a secret tunnel all the way up to Mysore. How about exploring the tunnel, and maybe having a tube railway from Erode to Mysore? My mind continued to play around with such thoughts, and we soon reached the guest house.
We were welcomed by an attendant, and also some golden silence, and to add to it, some pleasant sounding chirping from a few birds. Nature was so refreshing! After a relaxed hot water bath, we finally descended on the canteen, where a heavenly treat awaited us.
Within seconds of us taking our seats, a hefty guy dressed in the traditional knee length tucked-up lungi, and flashing a smile, came with a huge plate containing a couple of snow white ultra fluffy Idlis, a bowl of steaming Upma, laced lavishly with lightly cashew pieces, 3 varieties of colorful chutneys, and a bowl of piping hot Sambar! Also served was some Muligapudi, or Gun Powder Chutney, with Oil of course. The Idlis were awesome, at their softest best, and the steamy fermented aroma tickling the nose no ends, one of the best Idlis I have ever had. I know my wife Aarti will make her usual faces the moment I mention soft Idlis, more on that some other day. The upma was absolutely well done, delicious to taste, full of chopped Onions & Tomatoes, Cashews, cubes of Carrot, and and was tempered with Curry Leaves, and Urad Dal, fried to a perfect brown!
While we were about to finish the first helping, the same rotund gentleman served us a fairly King sized Medu Wada, fresh out of the frying pan, I could even feel the oil sizzle on the outer surface making it crispy! The Wada was at its crunchiest best, with a right proportion of coarsely grated fresh Coconut, half ground Pepper, chopped green Chillies, and curry leaves. And next came the gastronomic delight. A plain Dosa, soft in the centre, and brown and crisp on the periphery. Sambar was heavenly, full of Drumsticks and Raddish slices, which I relish a lot.
When I tell people about South Indian food, especially such quality meals and elaborate breakfasts at certain locations, a general reaction often is “ whats the big deal! its just Idli and Dosa na….” what we had this morning was far far better, it was a Heavenly serving of one of the finest cuisines in the World!
This was not “just” Idli n Dosa, this was food, as served to the Gods! This breakfast was something which will stay with me for years! Do you know something? I am eager to get back to this Canteen for lunch today, I expect another sublime experience!
