Latest news with #Deepthi
The Hindu
30-04-2025
- Entertainment
- The Hindu
Food memoir Shadrachulu is an ode to Deepthi Tanikella's family memories
The third story in Deepthi Tanikella's debut book, Shadruchulu, is titled 'Osmania Biskoot'. A heartwarming tale of her grandfather's tryst with an Irani cafe when he came to Secunderabad. 'The chapter is a tribute to thatha and the relationships he shared with the family,' says the Bengaluru-based storyteller. 'Osmania Biskoot' is one among the book's six stories, each dedicated to the six tastes savoured in the Ugadi pachadi: sweet, sour, salty, bitter, pungent, and spicy. 'These tastes are similar to the emotions we deal with, and each chapter has a story linked to an emotion, followed by a recipe,' shares Deepthi. And giving life to each of these stories are six full-page illustrations by artist Mounica Tata, who used Deepthi's family pictures, old recipe books, and letters as inspiration. 'We both sat down and went through old photographs, diaries, and I figured Deepthi wanted to bring back that era's nostalgia in the book. I knew my trademark comic art style wouldn't work for the illustrations so I went in for warmer tones of terracotta and mustard, and brought in smaller details like a pearl necklace and ribbons that Deepthi is seen wearing in one childhood photograph,' says Mounica, who has also added fun, spot illustrations on the recipe pages. 'This isn't a traditional recipe-heavy cookbook, so I added drawings connected to the story. For instance, the Omo washing powder illustration depicts the time Deepthi's mother was a door-to-door salesperson for the brand.' Deepthi adds that the stories take a fictional turn to bring in her perspective. In 'Osmania Biskoot', for instance, the story highlights thatha leaving behind a letter for Deepthi with three wishes. The last one: to make and serve everyone the biscuits for his final rituals. 'I introduced the character of Reshma aapa who went on to teach me how to make the biscuits. This idea stemmed from my grandmother who was an orthodox woman. My father and his seven brothers had friends from all religions, and would introduce them to her to make her comfortable.' For Deepthi, writing Shadrachulu (published by Notion Press) was no cakewalk. Not because of the work that goes into the process of writing a book and then getting it published, but because it was a way to channel grief. Grief that came from losing her 27-year-old brother in 2004, followed by the demise of her parents. 'It wasn't easy,' she tells me, 'Letting trauma lead me was not something I was willing to do, so writing this book was like catharsis.' The seed for Shadrachulu was sown a few years after Deepthi lost her brother, but triggered after her mother passed away in 2022. 'I thought that if I don't do it now, then when? How will my children know about my family? says Deepthi. 'Growing up, my Nana (father) was always in the kitchen. They both enjoyed their roles: my mother was bold and outgoing and handled tasks such as paying bills and going to the bank. The kitchen was my father's zone.' Soon after her mother's passing, Deepthi recalls trying to make avekai pachadi, and how she came across 'a tiny book in Amma's handwriting with detailed recipes of food and gardening'. 'I made the pachadi and put out a video on Instagram about my story,' shares Deepthi, who also made her profile public in the hope of finding like-minded individuals who connected grief with food. 'The next morning, I had 15,000 followers, with many reaching out with similar stories.' One story that stuck was of a woman who had lost her mother as a child, but remembered the taste of the sivangi pulusu she used to make. 'I helped her recreate the dish, and it was an emotional journey,' says Deepthi, who has bridged this very connection between food and emotions in her book. Be it the chapter that speaks of the love letters her parents exchanged while they were engaged to be married and Nana took over the kitchen to break societal norms, or dedicating the usirikaya murabba chapter to her late brother. 'While these are my life's stories, a few, like the usirikaya pachadi, are fictionalised in the sense that it is my perspective on how my parents felt after he passed.' Deepthi says she had started writing down her memories for many years, but was not ready to put them out in the world. 'I love storytelling; and I learnt it from my father, and my uncle, who writes stories in the Telugu film industry. My mother used to tell me often that I have the gift of writing, but was doing everything but that! Even my father who had many writer friends said he did not want to push me. Shadrachulu is a tribute to them,' says Deepthi, who has coincided the book's launch with her company, Pinch of South. 'There is no exclusive archive for South Indian food and I hope to change that. We are launching a podcast on women in the culinary world in South India, and hope to tell the story of food brands in the coming years.' While Deepthi's long-term plan is to turn these six stories into short films, she believes the banyan tree metaphor fits this phase of her life perfectly. 'Just like the mycelium are always under the shadow of the banyan tree, I was under my parents' wings. It was only after they moved on, did my writing journey begin, and I now realise this is what I'm supposed to do. I'm loving it,' she concludes. Priced at ₹599 for the paperback, and ₹799 for hardcover, Shadrachulu is available on Amazon and Flipkart
The Hindu
29-04-2025
- Entertainment
- The Hindu
Mallemaala Entertainments carves a niche on Telugu television
It is business as usual on the second floor of the Mallemaala Entertainments (ME) office in Hyderabad. A team of over 40 assistant directors and directors are immersed in their work, while creative head Mallemaala Deepthi Reddy reflects on the production house's journey. It has been 18 years since Mallemaala Entertainments, originally a film production company, forayed into the Telugu television landscape. The company's founder, Shyam Prasad Reddy, began his career as a producer with Thalambralu in 1987, and went on to launch the Mallemaala banner in 1992, producing notable films such as Ammoru and Anji. Even as the company was busy with the production of the Anushka Shetty-starrer Arundhati, it was already preparing to make its mark on the small screen. Nothing but the best Shyam Prasad Reddy, the founder of Mallemaala Entertainments, is known to be a taskmaster. At work, personal and professional relationships are kept aside to allow for objective feedback, says Mallemaala Deepthi Reddy. 'It isn't easy to convince Shyam gaaru; we hold him as our benchmark. If we can convince him, convincing the channel or audience becomes far easier.' Every storyline is first presented to Shyam Prasad for approval before it is taken to the channel. 'If he finds something mediocre, he simply says, 'Why don't you go back, brainstorm, and come up with something more interesting?'' says Deepthi. Smiling and nodding in agreement, Shyam Prasad explains his approach: 'I believe you work for yourself, so do it to your own satisfaction. People are giving us their valuable time — it's our responsibility to entertain them. Whether it's my children or my team, everyone must deliver. Nothing short of the best works for me.' Looking ahead, he hopes the production house continues to build compelling concepts and stories. 'There's no pause. You have to enjoy the work you do, that's what delivers great results. That's exactly what SS Rajamouli or Sukumar do. Telugu cinema has made its mark, and now the world is watching us.' At Mallemaala, the focus remains firmly on creating the next big idea — no resting on laurels, no fixation on milestones, just steady movement forward. The shift from films to television was a conscious decision, says Deepthi, referring to the banner's first serial Sravana Meghaalu in 2007. An engineering graduate, Deepthi was drawn to the medium not only to pursue her creative ambitions but also because of her belief in the unique power of television. 'Unlike films, which release once every two or three years, television has an incredible impact and reach. As a content creator, you hold the power to entertain viewers every single day — that's a responsibility and a privilege.' Adapting to small screen Having been accustomed to larger-than-life structures and narratives in cinema, the team initially faced a few challenges in adapting to the small screen format. However, the launch of Dhee, a dance reality show in 2008, now in its 19th edition, marked a turning point. Dhee, with Jabardasth, a comedy skit show launched in 2013, not only gained immense popularity but also served as a launchpad for many artistes. 'Jabardasth became a platform for budding comedians to discover and showcase their talent,' Deepthi says. 'It's heartening to see audiences now cheering for our artistes as they appear in films. It makes us proud to have played a part in creating opportunities and nurturing talent.' Television anchor and household name Suma Kanakala, known for her enduring presence across Mallemaala-produced shows such as Star Mahila and Cash, made her primetime debut with their show Genes. Notably, Star Mahila was recognised in the Limca Book of Records for being the longest-running women's game show on Indian television. Strength in non-fiction As Mallemaala moved ahead with different projects, one constant has defined their television journey: the ability to connect with people. That, Deepthi says, has been their USP. She acknowledges that non-fiction has been their core strength, and credits Eenadu Television for its early and unwavering support. 'They were like a guiding force, backing all our ideas.' While ideation remains the most exciting part of their brainstorming sessions, the execution — often complex and demanding— comes with its rewards. 'The journey from concept to completion is filled with both pleasure and pressure,' Deepthi reflects. A question that continues to guide their creative process is: What is the audience watching, and what can we offer that is different? This mantra has sustained the team through 18 years and still holds true today, even amidst growing competition from social media and OTT platforms. 'Television demands a great deal of discipline,' Deepthi says. 'Unlike film or OTT, it doesn't offer the luxury of big budgets or long timelines. You have to be punctual and deliver a set number of minutes every single day.' Changing medium Speaking about changing television habits, especially among younger viewers, Deepthi says, 'the medium has changed, but not the entertainment.' She explains, 'Appointment-based viewership is gone, but viewership on demand is here to stay. The Telugu audience still loves entertainment, and the content hasn't faded, only the medium has evolved. What was once accessible only on television is now watched on mobiles, anytime, anywhere. This flexibility has only enhanced the viewing experience.' At the helm of Mallemaala Entertainments, Deepthi feels grateful for the opportunities and her career path. 'There are many women more talented than me, but I've been given this chance, so I don't want to waste it.' That thought, she says, continues to motivate her. Mallemaala values open dialogue — directors and editors are encouraged to approach decision-makers with ideas. The team also welcomes fresh voices, actively inviting budding writers, directors, and editors with new storylines to reach out via email or social media. 'I don't believe ideas only come with experience. What you really need is passion to entertain.' Deepthi celebrates the spirit of collaboration above all. 'Entertainment is a group effort. Remove even one part of the team, and the magic disappears,' she says, crediting the entire collective for Mallemaala's success.
