Kalkunte Agraharam has an old temple dating back to at least 2 Centuries.

The presiding diety in this temple is Lord Sri Ranganatha with his consorts

Sri Ranga Nayaki (Sri Maha Lakshmi) and Sri Andaal popularly called Thaayaars.

This Agraharam was once densely populated by a large Sri Vaishnava community, also known as Iyengaars (until about 60-70 years ago). And a vast of this community has left the village now and are settled all over the World with a majority f them in Bangalore.

The forefathers of the current generation of the Sri Vaishnava community have hailed from many parts of Tamilnadu. The documented original migrated family is that of the three sons and one daughter of Annadaanam Sri.Venkateshacharya from another Agraharam called DUSI located near Kanchipuram.This place is about 8km away on the Kanchipuram -Tiruvannamalai Road. This migration  must have occurred about 230-270 years ago after the fall of Gingee (Senjy in Tamil) to Hyderali. The then Maharaja of Mysore gave them this village as grant and thus an Agraharam was settled here.

There is a well documented 10 Generations of genealogy-Family Tree of all the three sons of Annadaanam Venkateshacharya.The current Generation is the 10 generation from Annadaanam Venkateshacharya.

Then there were others moving into this village due to relationship by marriage like the Chakravarthis, the Kidaambis now called the Cadaambis in Kalkunte of Kanchipuram. They were joined by the Perumaal Iyengaar family from Sri Rangam – Perumal in the Srivaishnava lingo is Lord Sri Ranganatha of Sri Rangam – the Thogare family from Thogur , there was others like the Gomatam family who were early settlers. Apart from this there is also a group migrated from Torepalli near Hosur with 5-6 generations genealogy since migration.

All of these families have a genealogy of 7-8 generations. Apart from this there were other two families who settled in another village now in Tamil Nadu near Sarjapur called Chicchurakanahalli and Sampangere in Kolar District.These families also had marital relationship with the Kalkunte families and are now settlers of Kalkunte itself.They also have a Genealogy of 8-9 generations.

The early settlers were proficient Vedic Scholars and were dedicated to God.

After settlement in the Agraharam they had established a small Temple for daily worship and the then presiding deity is known to be Lord Srinivasa.Once about 200 years ago the Lord Sri Ranganatha appeared in the dreams of a member of the Perumaal Iyengaar family and instructed to bring him from another nearby village about 15km away called Vokkaleri located in Malur Taluk,Kolar District.It is said that the Lord also appeared in the dream of the Vokkaleri Village head and instructed them to hand over the deity.

The Vokkaleri village was once ruled by Pallava kings and date back to 800A.D with copper plate inscription of that period.The close study of the iconography of the presiding deity Lord Ranganatha indicates this belonging to the Pallava architecture.

This movement of Lord Ranganatha from Vokkaleri to Kalkunte Agrahaaram must have occurred around 200 years back. The Temple was constructed right in the middle of their homes and from a small Sanctum Sanctorum was expanded into the current structure.The Raja Gopuram was built recently during nineteen seventies.

The name of the village Kalkunte is a deformed version of Kalkand ( Kallu Sakkare) According to some and another origin says Kenavil Kanda Perumaal ( The Lord seen in the Dreams).There is also a third origin where there was a Kunte a small water body totally surrounded by Kallu (Stones) located at the entrance of the village.

Today this has been land filled (about 60-70 years ago ) and is behind the Vahana Mantapam. Agraharams in the then Mysore State are the villages granted by the Maharaja for Brahmins to settle down to pursue their Vedic studies and teach spirituality to the entire community. The grant is documented in Venkatagiri Shasanam as per say.

There is a 6 line documentation about Kalkunte Agrahaaram in the Mysore Gazetteer then published by C.Hayavadan Rao in 1923 who had personally visited this village to collect the details.

The other facilities like Paakashala and the Dining Hall was added later as and when these were donated by the families migrating away from the village.

The Poojas in the Temple are conducted as per the PANCHARATRA AAGAMA method and also as per the Vadakalai Sampradayam taught by Sri Vedantha Desikan.

There is a separate sanctum for the Alwar and Aachaaryas consisting of Nammalwaar,

Sri Bhagavad Raamanujacharya and Sri Vedantha Desikan collectively called desikan Sannidhi.

The specialty of this deity is like that of SriRama and Krishna who went in search of their devotees. Sri Rama went to seek devotees like Shabari,Hanumantha,and Vibheeshana etc to the places where they stayed. Similarly Sri Krishna went to seek his devotees like Kubja, Vidhura,Pandavaas etc.Lord SriRanganatha in Kalkunte is also special for his Chaturbhuja Avataaram with Brahma in the Nabhi Kamalam.

The presence of Garuda has a Great significance.Those who are having Sarpa Dosham / Kuja Dosham / Ashlesha Dosham  (Also called Maangalik Dosh in Hindi)  etc can be ridden of all these Dosham completely by performing an Abhishekam to Moolavar  with Garudotsava Sevas.

There is Nithya Pooja conducted in this temple managed by the Sri Ranganatha Swamy Sabha,Regd,Kaklunte – a Trust founded to manage this temple about 100 years ago.

Pizza : History & Legend

Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation.

Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck."

The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.

In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.

6th Century B.C.

At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates.

3rd Century B.C.

Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones."

1st Century B.C.

In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:

"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."

1st Century A.D.

Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"

79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo.

16th Century

1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza.

17th Century

By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli."

18th Century

Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.

19th Century

1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum.

20th Century

NOTE: For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies - first the cheese, then the toppings, and then the sauce.

1905 - Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City at 53 1/2 Spring Street. Lombardo is now known as America's "Patriaca della Pizza." It wasn't until the early 1930s that he added tables and chairs and sold spaghetti as well.

1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno.

1945 - With the stationing of American soldiers in Italy during World War II (1941-1945) came a growing appreciation of pizza. When the soldiers returned from war, they brought with them a taste for pizza.

1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced in Worcester, Massachusetts by Frank A. Fiorello.

1950s - It wasn't until the 1950s that Americans really started noticing pizza. Celebrities of Italian origin, such as Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore" set America singing and eating pizzas.

1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food.

The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates."

Tomatoes were not discovered at that time or, very likely, they would have used them as we do today.

Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.

In about 1889, Queen Margherita, accompanied by her husband, Umberto I, took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. The Queen loved the bread and would eat it every time she was out amongst the people, which caused some consternation in Court circles. It was not seemly for a Queen to dine on peasant's food.

Never the less, the queen loved the bread and decided to take matters into her own hands. Summoning Chef Rafaelle Esposito from his pizzeria to the royal palace, the queen ordered him to bake a selection of pizzas for her pleasure.

To honor the queen who was so beloved by her subjects, Rafaelle decided to make a very special pizza just for her. He baked a Pizza topped with tomatoes, Mozarella Cheese, and fresh Basil (to represent the colors of the Italian flag: Red, white, and green).

This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people. She also started a culinary tradition, the Pizza Margherita, which lasts to this very day in Naples and has now spread throughout the world.

History has not made it clear whether Rafaelle began to sell this creation from his own pizzeria but it is known that the Pizza, in much the same form as we now know it, was thereafter enjoyed by all the Italian people. Variations began to be made in different parts of the country. In Bologna, for example, meat began to be added into the topping mix. Neapolitan Pizza became quite popular and it brought garlic and crumbly Neapolitan cheeses into the mixture as well as herbs, fresh vegetables, and other spices and flavorings.

About this time the idea of baking in special brick ovens came into existence and the bread, as it is today, was a rather simple combination of flour, oil, salt and yeast.

Pizza spread to America, France, England and Spain, where it was little known until after World War II. While occupying Italian territories, many American and European soldiers tasted Pizza for the first time. It was love at first taste! Italian immigrants had been selling Pizzas in their American stores for some time, but it was the returning soldiers with a lust for the saucy delight that drew the Pizzas out of the quiet Italian neighborhoods into the main stream of city life all over the continent. In fact, the square "Sicilian Pizza" which is so popular and was the forerunner of the now well-promoted "Party Pizza" is an American invention. Real Sicilian Pizza has no cheese or anchovies.

Today we celebrate Pizza. February 9 is International Pizza Day and the Guinness Book of Records states that the largest Pizza ever made and eaten was created in Havana, Florida and was 100 feet and 1 inch across!

American and Canadian citizens will eat an average 23 pounds of Pizza, per person, per year. Pepperoni and Cheese is the favorite combination, especially with the younger set, and is second only to the hamburger as this continent's favorite food.

Pizzas can be made either healthy or fatty, depending upon what you use for the toppings. They come in many forms such as Calzones (half the dough is topped then the other half folded over to form a large half-moon shaped Pizza Pocket, which is then baked). It also comes in various forms such as breads, rolls, pan pizza, stuffed crust pizza, thin crust Pizza and thick crust pizza, wholewheat crust, and bagel crust.

The concept has also taken many forms such as Mexican Pizza (a pizza dough topped with chili or taco filling, shredded Cheddar, chopped onions, tomatoes and Jalapeno peppers), Ice Cream Pizza, Candy Pizza and even Pizza cake as well as Pizza flavored items such as Potato Chips and Tortilla Snacks!

So, next time you eat a Pizza, stop and think of Queen Margherita and Chef Rafaelle and be grateful that a Queen would dare stoop to eat peasant bread.

About the name: The word "pie" does not refer to the crust, nor even to the shape or position of the crust. The Oxford English, the Webster's unabridged,and lexicographer Charles Earl Funk, all agree that the elemental word "pie" relates to the Magpie, a bird with feathers splotched in two colors, a bird called "Pica" by the Romans, whence the English "Pie" and the alteration of "Pica" to "Pizza". The name relates to the bird's double color and its habit of gathering odds and ends as does a Pizza, or Pie, gather, and consist of, varied ingredients.