Singapore-based artist Kumari Nahappan, of Indian origin, is renowned for her striking sculptures that adorn various locations in Singapore. Her creations, found in Terminal 3, ION Orchard Road, the National Museum, and other spots, are familiar sights to any visitor. She specializes in large-scale installations of Chillies, Spices, Seeds, and Fruits.
While planning a collection in Hyderabad, my curator friend Nalina Rajagopal (former Curator, India Heritage Center, Singapore) suggested Kumari’s name. I was very excited, as Kumari’s work, largely inspired by chillies, resonated with my Guntur heritage. Guntur, as you may know, is the chilli capital of India. The mirchi yard here is the largest in Asia. What better way to celebrate my roots than with art reflecting my hometown? Adding to this connection, Kumari’s grandmother also hailed from Andhra Pradesh.
Before visiting Kumari’s studio, Nalina and I dined at Sankranti, well-known for its Andhra cuisine. We ordered thaalis, and I also asked for Mirchi Bhajjis. Due to a delay in service, I took the Bhajjis as a takeaway instead of having them there.
At the studio, I explored her works, eventually selecting a piece resembling the one at the National Museum. Kumari agreed to oversee its larger replication in India. As we were leaving, she presented us with porcelain plates featuring her signature chilli design, originally crafted for Hillary Clinton’s visit to Singapore.
Seeing the beautiful porcelain plate, an idea struck me. I immediately went to my car, picked up the Mirchi Bhajjis, went to her pantry, and arranged three of them on the plate, painting a stroke of chutney on the side, and served them with flair. She hesitantly tried one, admitting she had never eaten a Mirchi Bhajji before in her life.
She gave me a chilli, and I gave her a chilli back!
I then went on to explain the dish to her and how iconic it is back home in our state. We all soaked in the moment and laughed at the beauty of the moment we were all involved in – I was commemorating my native Guntur by purchasing a chilli-inspired sculpture from Kumari and, in turn, introducing her to a staple Guntur chilli dish that she had never tasted.
It was a poetic convergence of art and cuisine.
Hari’s Curries
A Buffet of Reflections