The 76th Republic Day ‘At Home’ reception at Rashtrapati Bhavan showcased the rich and diverse cultural heritage of Southern India.
According to a statement from Rashtrapati Bhavan, the reception began with couples from the five southern states—Telangana, Andhra Pradesh, Karnataka, Tamil Nadu, and Kerala—welcoming guests in their respective regional languages. Dressed in traditional attire, they greeted attendees with warmth and cultural pride.
The event’s special invitees included “drone didis” (rural women trained to use agricultural drones), women achievers, natural farming agriculturists, and divyangjan (persons with disabilities) who have excelled in various fields. The inclusivity of the event was further emphasized with measures to assist divyangjan throughout the gathering.
The reception featured captivating performances by Southern Indian musical artists and an exhibition highlighting the region’s exquisite textiles. The high tea menu was a celebration of South Indian cuisine, offering a variety of delicacies.
Renowned Carnatic musicians graced the occasion, including Aishwarya Manikarnike, a skilled Veena artist, and violinist Sumanth Manjunath. Percussionist BC Manjunath showcased his mastery of the Mridangam, while eminent flutist Rajkamal N and R. Teja, known for his expertise in Nadaswaram and Thavil, added to the musical splendor. G Guru Prasanna, a Khanjira virtuoso acclaimed for his global contributions to percussion, also performed.
The release also highlighted the craftsmanship of Nachiarkoil in Tamil Nadu, a historic town in the Thanjavur district famous for its traditional brass lamps, the Nachiarkoil Kuthuvilakku. These ornamental lamps, crafted exclusively by the Kammalar community, feature a central pillar called the “Prabhai,” often shaped like a swan (hamsa). Similarly, Kerala’s iconic brass lamp, the ‘Nilavilakku,’ is a staple in many households, with door frames referred to as “Nila” in Malayalam and “Nilai” in Tamil.
The high tea menu included a variety of South Indian delights such as Gongura Pickle Stuffed Kuzhi Paniyaram, Andhra Mini Onion Samosas, and Udupi Uddina Vada. Desserts featured traditional treats like Rawa Kesari, Parippu Pradaman, and Mysore Pak, offering guests an authentic culinary experience.
