Preface
For as long as I can remember, Rama Iyer’s Hotel in Sathyamangalam has been the favourite refreshment stopover for our family
As the present junket was coming up after a gap of over six years, the thought of delectable breakfast was all the more exciting.
To my utter disappointment a “Sunday Holiday” Board on the steps of the hotel greeted us. Regretting the missed opportunity we drove on.
After the errands at Coimbatore, Plans for the return journey on 13th began. I must confess that I resorted to some chicanery & guilefulness to force a time of departure that would ensure our arrival at Sathyamangalam coincided with Lunch time at Rama Iyer’s Hotel.
We barged into the already Crowded Hotel @ 1.50 pm.Rama Iyer’s Youngest Son greeted and guided us to a suitable Table & laid out the Banana leaves. As it was crowded peak hour he even served food.
During all my visits over decades the greetings are always limited to only a smile, Namaste & “நமஸ்காரம் … வாங்கோ, என்ன சாப்படறீங்க?. They knew all of us quite well.
For a change, I initiated a conversation with the brothers.
Enquired about Rama Iyer, Only to be informed that their Father’s name Was Venkatraman & the Name of the Hotel “ New Sri Ramavilas Hotel” The prefix
‘New' was added on soon after their father’s death .Initially reserved, they
warmed up to the conversation and that has encouraged me to write this story.
Heavenly flavours
Almost every traveller driving down the winding Dhimbum ghat road has heard of the small, unpretentious eatery on the busy town main road in Sathyamangalam. Stories of pillow-soft idlis, mouth-watering dosas, fragrant Pongal and piping hot filter coffee served in the traditional ever silver ( as Stainless steel is known in Tamil Nadu) Tumbler in Dabara have spread far and wide. Just thinking of their Ghee Roast , evokes a mouth-watering warmth as the aroma of crispiness wafts through the air into the nose and settles in, filling the soul with comforting bliss.
South Indian meal in this hotel is unobtrusive, homely (with Ghee & Appalam too) and …………… simply delicious!
Sri Ramavilas Hotel has captivated customers so much that savouring a meal here is pretty much an essential ritual for travellers and locals.Missing out on the perfunctory stop-over is considered sacrilege by discerning Gastronomes ( like meee… )
The success of this small
town no frills Hotel in Sathyamangalam (Sathy for short), steeped in tradition is solely due to the perseverance of its owner,
Late MR. Venkatraman and in later years of his 3 sons Ramaswamy Iyer,Anantha Narayanan & Gopala Krishnan.
Settling down in the little town of Sathy he decided to open an eatery on bazaar Road in 1940. Soon “Sri Rama Vilas” (the name chosen by Sri Venkatraman's wife) earned a reputation and became successful.
Rice scarcity hit the country during World War II.
Venkataraman decided to experiment with dishes prepared with semolina (Rava) in an attempt to adequately tide over rice shortage. This experimental replacement resulted in “upma” that was not only fluffy & tasty but was received with a lot of enthusiasm for the way it was served :- pressed into a shallow bowl mould, extracted and served on banana leaf to closely resemble the idli. Even after the Rice shortage ended and idli was back , Upma remained a much sought after item on the breakfast menu and matched the idlis in popularity.
In 1994, Venkatraman passed away, his three sons took over the management. Sri Rama Vilas had already made a name for itself as one of the most popular restaurants not only in sathyamangalam but this entire region of Tamilnadu. Many travelers form Mysore mention that Sri Rama Vilas is a regular stop during their journey to TN.
Anantha Narayanan(seated)with youngest Brother Gopala Krishnan Not in the Picture : Eldest Brother Ramaswamy Iyer
When asked about Sri Rama Vilas’ success, Mr Anantha Narayanan said that they
personally ensure hygiene, food quality. The ambience remains the same as the
original. “Procurement of raw materials is strictly monitored, the level of
cleanliness maintained, and at least one
senior experienced chef (சரக்கு மாஸ்டர்) supervises
the cooking” added youngest brother Gopala Krishnan.The
process is painstaking, but Anantha Narayanan stated that these steps are taken so that “we don’t fall short after so many years”. “The
efforts have provided desired results and it is a matter of great satisfaction to
receive good reviews from customers” concluded Gopala Krishnan
Though, “New Sri Rama Vilas” is trapped in the heart of a bustling, vibrant town, enveloped in the chaos of modern-day traffic today, It still manages to maintain a beautiful balance between the commotion of present day and a slice of the languid past.
I will forever cherish the warm reception, friendliness of the staff & Owners, exemplary service, the supreme quality of food and Heavenly flavours churned out at “ Rama Iyer’s” little tiffin room.
