Literary Gastronomy: Bookish Buffalo Bridges Chennai’s Culinary and Publishing Worlds
Publishing veteran Rashmi Ruth Devadasan and restaurateur Shalini Philip have launched a specialized event series at The Farm. Their collaboration merges niche literature with thematic dining to preserve cultural narratives.
A Bovine-Inspired Literary Initiative
In a departure from traditional brick-and-mortar retail models, Rashmi Ruth Devadasan of Blaft Publications and Shalini Philip of The Farm have conceptualized Bookish Buffalo. The initiative replaces the formal atmosphere of lecture halls with outdoor, intimate gatherings at an urban dairy farm in Chennai. The name serves as a dual tribute to the site's resident bovines and the founders' decade-long friendship rooted in bibliophilia.
While the pair initially explored opening a physical bookstore, financial realities shifted their focus toward curated events. By leveraging Blaft's catalog of niche writers and The Farm's agricultural setting, the duo aims to facilitate direct dialogue between creators and audiences.
Preserving disappearing heritage through recipes
The upcoming session on August 1, titled The Making of a Cookbook, centers on the work of Archana Pidathala. The author of Five Morsels of Love and Why Cook will lead a discussion on the technicalities of recipe preservation and the complexities of self-publishing. Philip emphasizes the urgency of this work, noting that the loss of oral culinary traditions is a significant cultural risk.
The event structure includes:
- In-depth analysis of recipe anatomy and authentic preservation.
- Author readings selected from Pidathala’s published works.
- A curated tasting menu that translates narrative elements into physical dishes.
- Dialogue on the logistics and hurdles of independent publishing.
Thematic intersections of text and taste
The Bookish Buffalo model relies on thematic synergy. Their debut event, Sanikizhamai is for Sleuthing, featured Tamil detective novelists D Suresh and AN Balakrishnan, known collectively as Subha. To complement Blaft’s popular Tamil pulp fiction genre, the kitchen served regional tea-stall staples including bajjis, bun butter jam, sundal, chicken 65, and rose milk.
For the August session, the menu shifts to reflect Pidathala’s specific culinary geography. Featured items include:
- Alasanda vada (black-eyed pea fritters) and kaima vada (spiced mincemeat cutlets).
- Cucumber and chutney sandwiches alongside borugula talimpu (spiced puffed rice).
- Desserts such as kobbari mitai (coconut burfi) and coffee custard pudding.
The event is scheduled for 4 p.m. to 6 p.m. at The Farm, Chennai. Attendance requires a mandatory booking at a rate of ₹850 per person.
Source: The Hindu - Lifestyle
