It’s a national shame that as important a day as ‘Deendayal UpadhyayUbale Utpadan Divas’ (DUUUD) passed off without attracting too much notice even from fully paid-up ‘bhakts’, trolls and bots on Sunday, November 26.
Thankfully, the Kannada newspaper Vijaya Karnataka didn’t forget that it was ‘World Cake Day’. It marked the event with a feature on the origin of the “Iyengar Bakery”, a “world-famous” sub-nationalistic phenomenon in Karnataka.
Iyengars are Brahmins.
Indeed, as the joke goes, there are three forms of the human ego: I, Iyer, Iyengar. So, how did the Vaishnavites become synonymous with making bread, buns, biscuits, toasts, cutlets, puffs, patties, dilkhush and dil pasand, some of which require eggs?
ViKa has the answer.
Apparently in 1890, a man called H.S. Thirumalachar (‘H’ presumably standing for Hassan) came to Bangalore in search of a job.
Eight years later, with his siblings in tow, he set up a “sweet-meat stall” in Chickpet. It came to be known to some as “Bangalore Brothers Bakery” and to some others as “Bangalore Brahmins Bakery”.
The twist in the tale comes with the entry of a Britisher who worked at the West End hotel. Apparently, he taught Thirumalachar the art of making ‘Pashchaatya Ubale Utpadan‘, like bread and buns.
Thus, Thirumalachar added a new arrow to his quiver and the “Iyengar Bakery” phenomenon was born. Rare is a locality in southern Karnataka today without its own “world-famous’ outlet, with queues snaking around to the next Iyengar’s Bakery.
How one became a tonne is not much of a surprise.
When word reached home of Thirumalachar’s success, many other families from the eight villages comprising ‘Ashtagram’ headed towards Bangalore to find their fortune. There is, of course, an Iyengar’s Bakery in Austin Town.
A star was born in the Yeast.