Hospitality of Kannadiga's
| dc.coverage.spatial | Karnataka | |
| dc.creator.depositor | Nagaraju S. | |
| dc.creator.director | Sunil Sunny | |
| dc.creator.producer | Bhasha Mandakini, CIIL | |
| dc.date.accessioned | 2023-11-16T11:53:28Z | |
| dc.date.available | 2023-11-16T11:53:28Z | |
| dc.description.abstract | Guest hospitality has been a symbol of Kannada culture. Ancestors believed that a guest is equivalent to God and if such a guest is not treated with reverence then all the virtues gained by the person would leave him and obtain by the guest. Guests who reach in several ways, one who drops suddenly and unexpectedly, without prior intimation, or the guests who arrive with intimation, the guests who are invited on special occasions and some guests are unfamiliar. Welcoming and greeting any guest with respective of their category and despite the arrival time is part of every Kannadiga's culture. In India, culture has evolved through traditions and so is the culture of treating guests. Usually, when a guest enters a Kannadiga’s home he is welcomed and affectionated by giving him some water to wash his feet and then he is asked to sit in a suitable place. To quench his thirst he is offered cold water along with jaggery. In some regions, the practice of giving lemon juice and buttermilk is also practised. Serving food and making them comfortable is the primary concern of the host. In Indian culture, most aspect has divine regions the rice we consume is abode to lord Shiva and the belief that shiva manifest in food is a widespread belief. In places where there are no lakes and wells, charitable people from nearby places build small sheds and arrange for stream water to keep in those small sheds. It is a practice which is still in vogue in Karnataka and seen across Karnataka. Even today in MaLavaLLi & Maissur regions water-filled pots are kept at the entrance of houses for unfamiliar guests who pass by at odder. It can be said that the water reserves created by our ancestors are an indirect form of guest hospitality and they believe that if people, birds and animals drink water from such reserves then they would reach heaven. The tank reservoirs and lakes which have been constructed across Karnataka are an example of ancestors' charitable contributions. Choultries & shelter sheds were sponsored by the rich people. They would reserve & donate a certain part of their business money for such a cause and even farmers used to set aside a specific part of their yield of nuts, grains and vegetables. Be it for famine, even to date, when fairs are held in villages, people visit for feast or even to donate a certain part of their yield to temples. Sponsoring Education is a form of Charity that would also be considered a great charity. Our social lifestyle has not just been people-centric and the belief is that the entire existence of nine crore kinds of living beings has a right to live on this earth. That is why the idea of giving them first a part of their grown rice is a concept imbibed in people’s consciousness. Be it the morsel spilt near the fields while tilling or giving away the food grains at home to saints, monks, wanderers & others, this principle of food sharing is developed in the folk culture. Similarly, ancestors used to pour some grains near the anthills everyday morning. Whether food served to a guest or food for the hungry it is called “Prasadam”. The guest treatment of KaDava Community is a unique experience, non-vegetarian food is a speciality and cold weather conditions make alcohol a must. In old Mysuru, the outdoor boundary is a person's status and the position is determined by the number of guests he can feed. In Mysore and Mandya region, the most common practice is serving guests with chicken and Raagi balls. Among Harijan, guests are traditionally given chicken along with alcohol. Among the community of Alemaari also there are no reservations for guest hospitality. The people reserve a part of the forest exclusively for treating the guest, such a place is called akke. The Budakattu community of Karnataka are also quite progressive in their guest hospitality. In guest hospitality, the concept of taambuula seeve is a symbol of respect. For the invited guest during special occasions, especially for ladies, giving arisina, Kumkuma, a sari blouse, along with fruits is a fine tradition followed till the date. Also in some parts of Karnataka women’s hands are ornamented with Bangles. | |
| dc.format.extent | 00:27:11 | |
| dc.identifier.other | BM0050 | |
| dc.identifier.uri | https://sanchika.ciil.org/handle/1/12311 | |
| dc.language | English | |
| dc.language.glottocode | nucl1305 | |
| dc.language.iso6393 | kan | |
| dc.subject.language | Kannada | |
| dc.subject.other | Hospitality of Kannadigas | |
| dc.subject.other | Atithi Devobhava | |
| dc.subject.other | Prasadam | |
| dc.subject.other | Abhilaashitartha Chinthaamani | |
| dc.subject.other | Annada | |
| dc.subject.other | Mohana Tarangini | |
| dc.title | Hospitality of Kannadiga's |
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