Ah well, with a caressing seasoning of Sahana! The masterchef has doled out delectable creations in Hamsadhwani ( Vellai Pookal), Charukesi ( Udaya Udaya), Panthuvarali ( Hai Rama) and just about anything from Bilahari ( Omana Penne) to Bhatiyar ( Naina Neer), but if I must pick one absolute favourite, it has got to be Kannamoochi Yenada in NaataaKurinji. The flavours overwhelm you at times, but you realise that the heart of the dish truly lies in that one ingredient. That was (and largely continues to be) the gold standard but Rahman entered the scene and put a snazzy spin on folk music - a classical touch in Varaaga Nadikkara Oram and Mettupodu, an unrestrained spirit in Elay Keechan and Uppu Karuvaadu, and the typically rustic tones in Athangara Marame and Usilampatti Penkutti.įiguring out the raga of an ARR song is like trying to place your finger on the main ingredient of a flavour-packed dish. If idli-sambar is an average Tamilian's comfort food, then its musical equivalent would be folk more specifically the rich legacy of folk music created by Ilayarajaa and his predecessors in the industry. What could delight a fangirl more than taking a walk down this glorious memory lane to reflect upon the highly eclectic nature of his music? Yet with each passing album, he has managed to outdo himself and now 25 years later, the sheer variety of genres spanned, the level of experimentation and evolution in is his music simply boggles the mind. That's how long this magician has been at work, creating countless "aaha" moments! It all started with Roja in 1992, and the album blew us away with its novelty.
The Times of India.And I realise, though I have always known, that if I were to doodle the memories of the last 25 years in my head, the background would invariably be coloured in the hues of AR Rahman's music.
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She has a degree of BA Economics from Ethiraj College for Women, Chennai. Francis Xavier Anglo-Indian Higher Secondary School, Chennai. Krishnan was born in Ernakulam, Kerala, and completed her schooling at St.
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