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Beyond expectations

Madhavi Mudgal enjoys her food as much as she enjoys working it off

PHOTO: ANU PUSHKARNA

GOING ITALIAN Madhavi Mudgal at Eggspectation, the restro-cafe at New Delhi's Jaypee Vasant Continental

To see Madhavi Mudgal is to observe Indian fashion at its indigenous best and most dignified. As she appears on the balcony of her Delhi residence, her crisp cotton sari draws attention. There is much to be high and mighty about as far as this classical dancer is concerned. Part of one of the foremost musical families of North India, she has seen the Gandharva Mahavidyalaya, founded by her father, grow into a great institution for the teaching of Hindustani music. Well versed in Bharatanatyam, Kathak and Odissi, she decided to concentrate on Odissi and has reached pinnacle of glory in her career as a performer and choreographer, lately awarded the Padma Shri and before that, the French Government's highest honour for artistes, the Legion d'Honneur.

There is lots of high culture, high learning. But not much height. Seeing her petite frame makes one aware of how hard a person like her works to keep trim. But Madhavi is a dancer who admits she eats everything. Then what is the secret of her trim frame? The answer is obvious. Even on a hot muggy non-working day, she is not one to compromise on a rigorous round of riyaaz and rehearsals before coming out for lunch at Eggspectation, the restro-café at New Delhi's Jaypee Vasant Continental. `Eggs' were not really expected, since she is a pure vegetarian, but if the name of the restaurant gives her a jolt, the graceful Madhavi, namesake of the legendary dancer of the Sangam Age Tamil epic Silapadikaram, does not let it show. Eggspectation, on its part, lives up to its promise of a wide array of choices from world cuisine. Madhavi decides to go for Italian. But first a glass of sweet limejuice. Soon enough insalata Caprese, a refreshing tossed salad, appears. Dancers may be dreamers but they value their time and are observant too, and this one notices with approval how quick the service is at Eggspectation.

Currently busy with the expansion of the building of Gandharva, which luckily had space on its own premises, she explains with pleasure that she is looking forward to preparing the dance studios with proper sprung floors. "Hamare knees ko toh jo hona tha woh ho chuka. (Whatever damage our (generation's) knees suffered can't be helped), she says referring to the marble chip floors Indian dancers have always practiced on once the traditional mud floor huts gave way to `modern' housing. The expansion has kept this `almost' architect (she veered off that career highway just short of her final year) busy in ways other than planning the studios. She has been performing in fundraising programmes for the institution. One of these that had `all Delhi' out in its Sunday best at Kamani auditorium was her collaboration with Chennai-based Bharatanatyam dancer Alarmel Valli. Recently, the two took this performance to Bangladesh too.

The afternoon is ticking by, but not because Eggspectation has fallen slack with the service. The main course, whole-wheat pasta has made an appearance. There are also Oriental crepes with onions, mushrooms, bean sprouts, peppers and Teriyaki sauce.

Continental taste

Being a vegetarian can be something of an adventure when one has to travel abroad as frequently as Madhavi. Today it's not so bad, she concedes. Of course, her continental tastes must help her to find the right stuff, even if it's not Indian. In fact, she is no stickler for dal-chawal. "When I am outside, I stay away from Indian food," she laughs. What is often difficult to procure when on tour is water, she points out. Whether in the U.S. or Europe, plain water is difficult to persuade the restaurant staff to bring to the table.

Popular as a teacher, Madhavi has prepared some of the most talented Odissi dancers of the younger generation. What about a dancer's diet for the fast food guzzling youngsters of today? Madhavi does not impose one. "I suppose on tour, they pick up by example," she muses. "I eat everything, though. But I work out," she adds.

It is time for dessert. Madhavi chooses Tiramisu. With its cream and chocolate, it is a little bit of heaven and the best way to end an afternoon out with a lady who journeys from mangalacharan to moksha every day.

ANJANA RAJAN

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