Kolam is where art intersects with mathematical precision. The geometric patterns serve not only a devotional purpose but also act as a form of therapeutic activity for those who still indulge in the practice. The art is handed down to the generations of Tamil Mumbaikars and is considered a ritual of acknowledgement and appreciation. The geometric patterns are made with a rice flour mixture outside one’s household, typically in South India.

In Tamil Nadu, kolams are a regular sight outside thresholds, especially in the month of Margazai (December 15 to January 15) during which the women sprinkle cow-dung-infused water outside their doorstep — cow dung is an easily accessible natural antiseptic — after which they proceed to begin drawing it. Known for its versatility, kolams are made with either dry rice flour (podi) or its paste (maavu); the former is used if it’s only for a day and the latter can last up to three to four days. While many might use “kolam” and “rangoli” interchangeably, what sets a kolam apart is the sustainability if maavu is used. In tune with the cultures intrinsic tenants of peaceful co-existence with other living beings, the rice flour nourishes for ants, birds, and squirrels. 

As this skill diffuses from generation to generation, many of its intricate details get lost along the way. We visit Matunga, which is still considered a stronghold of the Tamil community to meet Kamala Viswanathan, a 73-year-old who has dedicated over 35 years of her life to the service of creating and preserving the raw. Viswanathan cherishes the unadulterated processes of this art form and is famous for the energy, agility and passion she brings to the practice earning the moniker of Kolam Mami.