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Dil-Dosti-Yaarana

After a sumptuous dinner and warm welcome by Indrajit and Jagrata, we left for the Service Apartment, EcoSuites by Stayvilla, arranged by Indrajit, about 3 km from his place. EcoSuites, Service Apartment has three 2-bedroom+lounge units per floor, newly constructed, albeit a bit inside…entry through a narrow lane but has car parking for 5-6 vehicles. The rooms are spacious with kettle for making tea/coffee, running hot n cold water and big screen television. I would say, it’s a 3+ star accommodation, rare to find at the price negotiated by my friend. We were informed that room service is available too, round the clock. Initially, we were booked for 2 rooms with extra bed for the 5th person but we got the third room as well. I had the room all to myself as other eligible members refused to share with me fearing my snoring which sounds like the roar of a lion!!!

In the morning, we checked with Indro if he can arrange for a 7-seater vehicle for all of us to travel together; after a while he called up to inform that practically all the bigger commercial passenger vehicles have gone to Prayagraj for Mahakumbh, which is true because we have seen them not only in Prayagraj but on the highways as well. Instead of hiring another smaller vehicle and take two of them, we decided to adjust in our Jeep Compass, Sudipta would sit in the front passenger seat while four of us would manage within the rear seat… Dil mein jagah honi chahiye baki sab adjust ho jata hai…

I wanted to have Dhuska with Aloo-Chhola Sabji, but it wasn’t readily available, so we settled for stuffed paratha and egg with hot tea for breakfast.

DAY ONE (Thursday 20.02.25)

Our first destination was Patratu Valley (I have visited this earlier with Indro), the serpentine road with breathtaking view at every turn makes the journey feel amazing. We stopped at the Patratu View Point to take some pictures of the valley below with the mountain range as backdrop but unfortunately, the day turned out to be cloudy hiding the mountains from view. Anyways, we clicked few selfies and pictures of us with the valley in the background.

There were few vendors selling street foods, we had the phoochka or golgappa from one such guy, the taste was average, lacked the punch associated with the item. I also had a plate of Aloo-tikki with Channa… the Channa tasted tangy and nice but the tikki was nowhere near the famed Delhi version. We had then rounded off with Amul ice-creams before going down to the valley to experience the Patratu Lake created by the dam.

There were a flock of gulls near the shore enjoying swim, occasionally fluttering their wings to hop over the water, apparently, they were fed by the tourists visiting the lake. A few of the tourists were taking boat rides as well, the speedboats creating a jet-spray in their wake reminded me of my boat ride in the expansive sea in Thailand. We bought the tickets for the boat ride and were picked up by the waiting boat which took us to the island on the lake at the far side, took a complete round and a smaller circle and we were back to the shore. It was a less than 10 minutes ride but thoroughly enjoyable, giving us a childlike thrill.

Our next destination was Palani Falls situated 11 km or 22 minutes’ drive away from our location. During monsoon and immediately afterwards, the sight is wonderful but as this winter had very scant rains, the water had completely dried and one only see the dark patches on the rocks marking the path of the water fall. We were disappointed. We spent few minutes at the gate deciding on our next destination, Indro suggested, Tuti Jharna Temple near Ramgarh off NH20, a 1.5 hour drive. Topshe took the wheel and I shifted to the rear seat to take nap.

I woke up when Topshe was navigating through a very narrow village lane of Sandi, reminding me of the numerous trips I had made through such village roads while dropping or picking up my son from his university, SNU situated on the GT Road, Chithara village.   

We parked nearer to the temple complex in the middle of makeshift vendor stalls, empty but likely to come alive in the evening and walked to the temple complex. The atmosphere was serene and calm in the afternoon with a sound of water flowing in a stream coming from the distance becoming more prominent as we got closer to the temple. What struck us is the ancient structure of the temple blending seamlessly with the surrounding landscape. With anticipation we stepped inside, eager to uncover the stories and legends that had stood the test of time (please read at https://indroyc.com).

Tuti Jharna Temple… Continuous water flowing on the Shiv Linga.

The Tuti Jharna temple is renowned for a fascinating natural phenomenon—water flows continuously over the Shiva Linga, yet no visible source can be found. The mystery has baffled visitors for generations, with no scientific explanation to fully account for it. Some say it’s an underground spring, while others believe it to be a divine marvel. Regardless of the reason, the sight was mesmerizing—the steady flow of water over the ancient Shiva Linga, the rhythmic sound creating an almost meditative atmosphere. Standing there, we couldn’t help but be drawn into the temple’s serene and mystical aura. Whether science had an answer or not, didn’t matter—we were content simply to soak in the divine energy that seemed to permeate the place.

The handpump just outside the temple, water gushing out without any human intervention.

Our next destination was Chhinnamasta Kali Temple situated in Rajrappa, 38 km or 50 minutes’ drive from our location.

Nestled amidst the verdant hills of Jharkhand, the Chhinnamasta Temple in Rajrappa is a popular pilgrimage site for devotees of Shaktism. The temple is dedicated to Goddess Chhinnamasta, also known as Prachanda Chandika, who is revered as the embodiment of power, courage, and wisdom.

The journey to Rajrappa is not just a physical one but also a spiritual voyage through time and nature. The Damodar River, with its broad and flat valley, tells a geological story that spans millions of years. The Bhairavi or Bhera River, cascading from the Ranchi plateau, joins the Damodar, creating a picturesque waterfall and a sacred confluence. This spot, steeped in legend and myth, is where Goddess Chhinnamasta is said to have appeared before Lord Shiva and Parvati. This location has a special significance. It is at the union of Bhairavi nadi (female) coming from the top, meeting Damodar nada (male) signifying vipareeta rati (opposite copulation) pose as described in Devi Chhinnamasta’s dhyana (vipareeta rataturam). Here Bhairavi is active Shakti and Damodar is the male passive member of rati action. Damodar is very calm and Bhairavi is an active member.

Chhinnamasta (ছিন্নমস্তা) temple, dedicated to Goddess Chinnamasta (छिन्नमस्ता), is a marvel of Tantric architecture. Adorned with intricate carvings and sculptures depicting scenes from Hindu mythology, the temple stands as a testament to ancient craftsmanship. The main shrine houses the idol of Goddess Chhinnamasta, bedecked with flowers, jewels, and offerings from devotees. The temple complex also includes smaller shrines dedicated to various deities and a holy pond for ritual cleansing. (Source: Indrosphere, https://Indroyc.com)

My friends, when they came to Ranchi for Judhajit’s (only son of Indrajit & Jagrata) wedding, they missed out visiting the temple due to tremendous rush on the occasion of Akshaya Tritiya. However, this time we could actually go inside the Garbha-griha and offer our puja to Maa Chhinnamasta. When the Purohit asked the name of the Jajman, I automatically mentioned “Deepika”, perhaps because she’s the most important person in my life or perhaps I have reached a state of mind where the desires have ceased to exist… I am at peace with my current existence. I know, my friend, Madhav or Keshav is always with me (even when I am writing this) and keep guiding, removing obstacles from my path, like ensuring we could enter the city of Prayagraj, unhindered when many others faced daunting task of walking many miles to the Triveni Sangam. The Supreme One, often tests my resilience too, teaching me valuable lessons of life.

Just to clear doubts from the minds of those reading this, I generally avoid all ritualistic worshipping. I am agnostic by nature and thoughts. I believe, Madhav or the Supreme One is omnipresent in my life by manifesting in the form of friends and family who are wise and full of empathy, always guiding towards the path of Dharma. I am lucky.

After a very satisfying darshan of the Vigraha, we left for our hotel, dropping Indro at his home to freshen up, promising to return after an hour or so to devour another true Bong dinner. We had insisted that we take them out for dinner but Indro sighting the health of Jagrata had turned it down. Moreover, he said that since we are his guests, it is his right to feed us at least one meal a day. We couldn’t argue further and accepted his invite.

Jagrata, dished out another spread of true blue Bong culinary affair consisting of Shukto, Lal Shak-Posto, Sojne Phuler Batichocchori, Lau Chingri, Ilish Machher Jhol (Egg Curry for me), Sada Bhat & Nolen Gurer Rosogolla. Even as I write, my mouth is watering up…

We spent couple hours with them chatting and having a gala time, telling stories of our exploits during our school days and all the merriments we had at the weddings of our sons, Judhajit and Ayush.

DAY TWO (21.02.25)

On our last day in Ranchi, Indro suggested we go to Dassam Falls and then to the 16-Arm Durga Temple popularly known as Prachin Kalin Solah Bhuji Maa Dewri Mandir, through Taimara Ghati.It was a 68km or 1.5-hour journey from Indro’s home through Ranchi Ring Road and then NH33 or TATA Marg. This particular stretch of the road is alleged to be one of the top ten haunted roads of the world. And did we experience anything weird or paranormal?

From the Ranchi Ring Road, we took the exit to NH33 and Indro informed that up ahead, the stretch is known to be haunted though he had never experienced anything spooky. He informed that many travellers have on record said that their watch stopped or their vehicle got stalled in the middle of the road, some even confirmed sighting apparition of a veiled woman clad in white saree. We all became interested and extra alert to spot anything unusual that could be termed spooky. Just to tease my friends, I told them that our watches have suddenly leaped forward from 11:45 to 12 noon. They all checked their watches and were shocked.

Though, Indro had been on this stretch, particularly for Dassam Falls and Dewri Temple and knew the way to both places, the face of the road had changed since his last visit, so we had Google Maps directing us. All was going well when suddenly, the Google Map on the car screen went for a wild dance, it kept re-routing on a single straight road. We thought, it was because of network issue but all the phones showed full strength of the signal. We kept going straight for a while and then the Google Map became alive and directed us to take a u-turn after 3 more km; we had effectively overshot our right turn to Dassam Falls Road by almost 10-12 km. Why it happened, I don’t know, whether it has anything to do with paranormal activity or simply a momentary loss of GPS signal, I leave it to the readers to decide.

The Dassam Falls gets it’s name from the fact that during and after the monsoon, the water falls in 10 different streams from the rock. Dassam Waterfalls, at this time of the year was not the thunderous spectacle as it is during the monsoon, but still held a quiet, undeniable majesty. The water tumbled gracefully down the rugged rocks, splitting into multiple shimmering ribbons that caught the sunlight, creating a mesmerizing display. The verdant backdrop of dense forests framed the falls perfectly, adding to their serene beauty. We spent some time at different viewing platforms taking pictures, going down to the base for the majestic view of the cascading water falling down the rock-face. While coming up, I counted the steps, they are 206 steps from the base to the top surface. A good exercise for the 60-plus youngsters and it called for refreshment as well. We had the orange papaya, a local cultivation and wonderfully ripe n sweet tasting. We also bought Wild Berries (Indian Jujube), 500gm for just Rs.10/-. Coming back home, I made a tangy chutney of it using date-jaggery. We also had freshly made veggie fritters (pakodas) paired with hot masala tea. A family of monkey was following us from base in the hope of getting food but we had none to offer, disappointed they went after a young couple who were having something more interesting for the monkey family. While we were enjoying the fritters a chicken with 5-6 chicks wandered near us pecking at the food they could only see.

Our next destination was the famous Dewri Temple of 16-bhuja Maa Durga. On the way, stopped for a moment at the open roof temple of Maa Kali & Hanuman. The idols were out in the open as if to oversee the travellers on the road below and assure them a safe journey.

In the tranquil outskirts of Tamar, a quaint village nestled along the Jamshedpur-Ranchi Highway, lies a haven of divinity, the Deori Mandir. This sacred abode is home to Maa Deori, the revered sixteen-armed manifestation of Goddess Durga. As I revisit this timeless sanctuary after a prolonged hiatus, memories surge forth, weaving a tapestry of spirituality and folklore. Durga is a warrior goddess, and she is depicted to express her martial skills. Her iconography typically resonates with these attributes, where she rides a lion or a tiger, and has between eight and eighteen hands, each holding a weapon to destroy and create. The main attraction is that the idol is having sixteen hands, normally goddess Durga is seen with eight or ten hands. At the heart of Deori Mandir lies its pièce de résistance – the idol of Goddess Durga, bedecked with sixteen resplendent arms. This unique portrayal, deviating from the conventional depictions, exudes an aura of martial prowess and divine grace. Legends intertwined with the temple’s existence narrate sagas from epochs past, tracing its origins to the era of the Mahabharata.

Among the myriad narratives enshrined within its ancient walls, one resonates with the valour of Emperor Ashoka (Reigned ca. 268 – ca. 232 BCE) and his entreaty for divine intervention during the Kalinga War (ca. 260 BCE). The saga of a visionary king, stirred by celestial dreams, unveils the temple’s hidden sanctum amidst dense foliage, echoing the whims of destiny and devotion. According to folklore, a king of Tamar, believed to be in the 18th century,  once saw a dream. The goddess told him that there was a temple in Deori, where she must be worshipped. Villagers, as directed by the king, cleared a forested patch to find a small temple with a stone statue of Durga. Ever since the deity is worshipped here.

Legend has it that whoever has tried to alter the structure of the temple has had to face the wrath of the gods and suffer consequences. Therefore, new construction is being done from outside keeping the original temple intact. (Source: Indrosphere, https://indroyc.com)

There was market place just outside the temple courtyard where the aboriginal or Adivasis from the nearby villages gathered to sell their produce. The veggies were absolutely fresh from the farm and many kinds of greens which I had never seen before. They were selling different kinds of lentils too, unpolished, unadulterated besides superfoods like quinoa and millets. I bought the Arhaar Dal and raw Turmeric from a lady. Sudipta was still drooling over the Lau-Chingri and Sojne phuler Chocchori, she bought both to take back home and surprise the children with culinary delights.

On our way back, we stopped at roadside restaurant, Panchvati Restaurant, near the Surya Temple, Bundu,primarily to use the restroom and have tea. As I was parking the Jeep, I saw a signage that said “Desi Bakre ka Mans Milta Hai Yahan” meaning Country Goat Meat available here. This intrigued me because, I have heard of “desi murga” as opposed to “broiler chicken” but didn’t know that such differentiation exists in the mutton category as well. Indro checked at the counter and we ordered for two plates of that with Tanduri Roti besides onion pakodas and tea. Whether it was a native or foreign goat, the mutton preparation was delicious with succulent, melt-in-the-mouth pieces of soft mutton. We thoroughly enjoyed the food and the break.

One of Pulak’s cousin lives in Ranchi whom he wanted to meet even if briefly, so on our way to the hotel, we dropped him in Doranda, a populous locality of Ranchi, very close to the MECON Housing Society famous for the residence of M S Dhoni, ex-captain of Indian Cricket Team on who’s life a biographical movie was made few years ago. Indro showed us the flat where he lived besides the school he attended and the football ground where he intended to become a footballer before destiny made him one of the iconic cricketers of this century.

We reached back to our hotel after dropping Indro to his home. After freshening up, I packed my stuff keeping the nightwear and a fresh set of clothes for our long journey to Varanasi enroute to home. Thereafter, putting my phone to charge, I took a quick nap before Gora came in to say it was time to visit Indro’s home for another dinner, this time prepared by his son, Judha and daughter-in-law, Tania. In effect, he had ensured we always have a home-cooked meal, at least once a day during our stay in Ranchi, besides ensuring we don’t spend any money on dinner.

The culinary spread, once again, a glorious spread of traditional Bengali delicacies, laced with the love and affection of the chef and simplicity of home-cooked delish. The fragrant Basanti Pulao, with its saffron-hued grains and subtle sweetness, paired with Guri Aloor Torkari, a tangy, mildly spicy and flavourful dry small potato curry (Jagrata’s creation). This was followed by the aromatic brilliance of Murg Kalimirch with creamy gravy with a hint of black pepper that tingled in your mouth, a delightful dish by Chef Judhajit. The hearty meal was rounded off by my favourite Lal Mishti Doi, it’s creamy and mesmerising taste of Nolen Gur kept lingering in our mouth long after our meal was done with.

More than the dinner, it was a celebration of friendship, shared histories, and the irreplaceable joy of gathering around a table filled with good food and great company. No restaurant, no matter how fancy, could ever match the warmth of a homecooked meal. I am sure, we all will remember our Ranchi Reunion as the epitome of Dil, Dosti & Yaarana till our last breath. We can never put to words our feelings of gratitude for Indro, Jagrata, Judhajit and Tania for the love and affection they showered on us throughout our stay in Ranchi.

We bade them adieu and prepared our long journey back home, halting overnight at BHEL Guesthouse in Varanasi. The journey back home was uneventful except the usual culprit being the NH19 right from Sasaram to Varanasi till we took the exit to the city only to face unruly, erratic traffic, typically UP. The final leg of journey was smooth ride via Purvanchal Expressway, Lucknow-Agra Expressway and finally Yamuna Expressway to Greater Noida and then home after dropping my friends at New Ashok Nagar.  

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Customer Service

In the recent times, two of the iconic restaurants of Kolkata, namely 6 Ballygunge Place & Arsalan have opened their branch in Delhi and I have visited both these places. The former is famous for the typical Bengali cuisine offering in a fine dining ambience while the Biriyani of the latter is to die for.

I being a lifelong marketing-advertising person, I believe the customer is the king/queen. The customer is always right even if he/she is not, you have to accept that they are right. That’s how the business runs and flourishes. Some of the organisation goes extra miles to satisfy their customers. One example I would like to mention here… While visiting my son and daughter-in-law in Bangalore, I realised they don’t have an appropriate utensil to cook 1kg of mutton, so after consulting my wife I ordered for a 3ltr Prestige Pressure Cooker from Blinkit. However, on receipt, I found it to be significantly small for the purpose and I need at least a 5ltr capacity pressure cooker. I called up the customer care and explained the issue. They readily accepted and refunded the money and asked me to choose and buy from the app. They could have refused the return as I had made a conscious choice but they showed empathy with their customer and won my allegiance for life.

Coming back to the restaurants, I found 6 Ballygunge Place, Eldeco Centre, next to Malaviya Nagar Metro station, New Delhi to be very friendly, warm place where one can go back any number of times. The staff is knowledgeable, ready to help with suggestions and prompt with service. The food is, of course very delicious and authentic and the menu has a wide range to choose from. The management and staff of the place keep their customer in high esteem and go miles to satisfy their needs and wants. No wonder that you have to make prior bookings most of the days for lunch or dinner, as their covers are mostly 100% occupied.

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In stark contrast is Arsalan Restaurant, recently opened in Rajouri Garden, New Delhi… I visited the outlet yesterday with my dear friend Santanu Basu. Both of us are familiar with the restaurant in Kolkata having dined as well as packed the Biriyani and curries from their Park Circus and EMP Bypass outlets. These outlets, despite heavy footfalls have always won our appreciation for quality of food as well as service. However, their Delhi outlet has miles to go to earn the badges. When we went there, we were asked to upstairs by the lady at the front desk without specifying the floor, neither made any effort to guide us; we decided to check both first and second floors. Luckily for us, we found seating on the first floor itself which had only one other table occupied by a couple. The air-conditioning wasn’t switched on near our table, not a single staff was visible to even offer the menu. I found one lying on the next table and took it. After almost 15 minutes, a steward came with another menu but then we had decided our dishes and placed our order. Another 10-15 minutes passed before we were served, we had asked for a full plate of Biriyani to be served half n half (the Park Circus outlet served us when a dozen of us visited the place for dining) but the guy came with a full plate of Biriyani and an empty plate. He started clumsily to divide it into two portions and I had to stop him because he was spilling the food on the table. We asked for Coke Zero and Regular Coke but was served Diet Coke instead. Overall, the staff gave out a feeling that they are not interested in their job, they don’t love what they are supposed to do and perhaps shall do the minimum to keep their job. We asked the steward for suggestions about the curry, instead of recommending, he simply ranted out the menu. I was looking for some human touch and empathy not a robotic server.

There is no doubt that their chefs are class apart when it comes to cooking Biriyani, it is flavourful, non-spicy with succulent mutton pieces, melt in mouth potatoes and egg. We ordered for a plate of Quorma to go with the Biriyani, it was more of a regular curry than Quorma. Santanu and I, both agreed that the Quorma we had at Al Jawahar Restaurant at Jam Masjid was far tastier and more flavourful. And yes, that’s another restaurant we will go back because of friendly services.

We packed some dishes for back home, which were packed nicely in an expensive jute bag, how long they will giveaway this complimentary jute bag, that’s a question. In Kolkata, they pack in polybags only as a standard packaging and does a double packing if it is to be taken on a train or airplane.

In conclusion, I think, food industry is highly competitive and complex business because, it not has to cater to the taste buds but needs to up their customer service to ensure repeat footfall.  

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A Quicky to Ranchi

I was in full concentration writing the second chapter of my ambitious project, a thriller spanning three continents when Deepika announced that she is going to Ranchi for a day to address the students of SAIL Management Institute. I instantly said, “Okay, I will come along and spend the day with Indrobodon. He recently had a cataract surgery; I will boost his morale.”

“But there will be others going with me, wouldn’t it look odd if you pile on?” Deepika protested.

“I am only taking the flight with you, that too separately, just tell me which flights you are taking, I will book accordingly,” I said calming her.

I informed Indro about my plan and asked him to book me a single occupancy room at the Royal Retreat Hotel, just a walking distance from his home. He protested and said, “Why don’t you stay with us, it’s a matter of one night only?”

“That’s the problem, my dear, it is the night that I am worried about because of the medical issues. In any case, I will be spending the whole evening and the morning with you guys. In fact, you will get tired of my relentless badgering.” I countered and prevailed upon him. I told him that I will share the flight details once booked and he will pick me up from the airport.

The Indigo flight took off after a 40 minutes delay but managed to cover up 20 minutes and landed at Birsa Munda Airport around 8:30 pm. The runway being short, the pilot had to apply a hard break to bring the aircraft to stop at the precise point of disembarkation. I had only cabin baggage and so did Deepika and her colleagues, we came out in double quick time. There was an uniformed chauffeur standing with a placard for Deepika & party, I too saw Indro and Tania at a distance, so we bade goodbyes and moved on for our respective destinations. Indro due to his cataract surgery was not driving and Judha, his son was at the hospital attending to patients, so Tania was driving. She drove quite well, even though she’s just learnt driving and still to get her permanent license. I asked them to drop me at the hotel to freshen up promising to join them at their home ASAP.

I reached almost simultaneously as Judha and we took the elevator to their home on the 8th floor. The Roychoudhury’s had made elaborate arrangements to entertain me, Jagrata had made Taal er Bora (Palm Fritters) and Prawn Balls as snacks with the drinks. I had, once told Indro that in my home, the food preparation is always “fusion food” or an amalgamation of Bong-Panju cuisine making it a cosmopolitan affair. Therefore, I sometimes crave for typical Bengali cuisine, he had conveyed this info to Jagrata, who took it upon herself to feed me with Bong dishes.

The dinner was served as Thaali, with many items in bowls resting on it… the ones I recognised immediately are Shukto (some people call it Sukhtoni), a mildly bitter mixed veggie curry, Kumro Chhechki, fried pumpkin, Sona Muger Dal, Aloo-Kopir Dalna, Sorshe-Posto Chingri, Katla Maachher Kaliya. The last item though looked delicious; I declined as I am not a fish eater. There was plain basmati rice to go with these as also Tomato-Date Chutney to end the feast. Unfortunately, we got so enticed by the culinary display that none of thought of taking a single picture of the spread!!!

After dinner, we sat in the balcony taking in the night view of the city horizon and seeping Oolong Tea. The pet turtle of RoyChoudhury family has grown big, from about 4 inches in 2021 to about 7 inches now and quite agile… They have added two more little turtles in the family I offered it some cabbage leaf which it consumed quickly looking for more…

Later, Indro and Judha walked me back to the hotel but before that Jagrata told me not fill my tummy with hotel food and have breakfast with them at their home. She had soaked the dal and prepared other ingredients for Dhuska with Aloo+Chana in the morning.

The Manager at the Royal Retreat recognised me, having stayed there in 2021 for couple of days when I had come for Judha’s engagement ceremony. He insisted that I must try their breakfast platter consisting of the flavour of Jharkhand, interestingly, they too had Dhuska with Aloo-Chana sabji besides Lithi-Chokha. Out of curiosity, I tried both in small quantities, must admit, both were quite tasty enticing me to grab more but I resisted as the home-cooked Dhuska is waiting for me. I checked out of the hotel and proceeded for Indro’s residence.

The home-cooked Dhuska with Aloo-Chana is any day far superior to the restaurant variety and I ended filling up right upto my neck.

I wanted to see the famed Patratu Valley, especially driving on the serpentine road leading to the valley and dam. The distance is less than 50 km and takes just over an hour to reach. Judha suggested we take his Bullet 500 motorcycle and asked me, “Uncle, can you drive the motorcycle?” I used to drive a Yamaha RX100 long ago, in fact I haven’t driven a 2-wheeler for more than 2 decades, I told him so… “You try it out and get acclimatized with the machine within the complex, if are comfortable, then you must ride it to Patratu Valley, it’s an altogether different experience”, Judha insisted. So, we went down to check out the bike, these days, most of the bikes come with button start instead of kick start, a great thing for old people like me. After a bit of hesitation, getting used to the gear shift and breaking distance, I drove the bike inside the complex easily.

Patratu Valley offers a picturesque escape for travellers seeking off-the-beaten-path experiences. Just 40 kilometres from the bustling capital of Ranchi, this once-forested area has transformed into a popular tourist destination. Our half-day excursion from Ranchi to Patratu was a scenic delight. The drive along the ghat roads was exhilarating, with stunning S-curves, hairpin bends, and panoramic views of the Pithoria-Patratu valley. We couldn’t resist stopping at a viewpoint to enjoy the breathtaking scenery and indulge in local golgappas. Indro had told me that we would be crossing the Tropic of Cancer on our way to Patratu Valley, on reaching the spot, we stopped to see the scenic surroundings and took a snap as well.

The Patratu Lake Resort, developed by the Jharkhand government, is a major attraction in the area. Located near the Patratu dam, the resort offers a range of water sports, including jet skiing, motorboating, parasailing, and thrilling adventure activities like wall climbing and bungee jumping. While we explored the resort’s facilities, the lake’s serene beauty captivated us.The thrill of driving up the valley through the winding roads and the desire to experience authentic Adivasi cuisine led us back to Ranchi, leaving us eager to return to Patratu for a more extended stay.

Indro introduced me to Ajam Emba, an authentic Oraon tribal-food eatery tucked away in Ranchi. The name, meaning “great taste and healthy food” in Kurukh, is a testament to the restaurant’s commitment to preserving indigenous culinary traditions.

Stepping into Ajam Emba felt like entering another world. The rustic decor and murals depicting local life created an authentic atmosphere. The menu, rooted in Oraon traditions and the biodiversity of Jharkhand, featured dishes cooked in earthen pots and served on Sal leaves.

Indro expertly guided me through the menu, recommending Marua Chilka (finger millet crepe), Sanai Phool (Jute flowers), Bodi Sandhana, a curry made from bamboo shoots. and Beng Saag chutney. Each dish was a revelation, showcasing the unique flavours and ingredients of the region. Indro explained that Beng Saag is a versatile medicinal plant whose name is inspired by baeng (the Bengali word for frog), for the chorus of frogs announcing the rains coincides with the appearance of this saag. Our lunch ended with stewed desi chicken, sourced from rural markets.

After our culinary adventure, we headed to Tagore Hill, an iconic landmark in Ranchi. Named after Jyotirindranath Tagore, the hill is a treasure trove of history and culture. We explored Shantidham, his former residence, and admired the intricate reliefs on the boundary walls.

Brahma Sthal, a serene spot on the hill, offered a moment of peace and reflection. We watched the sunset from the hilltop, taking in the breathtaking views.

Returning home, we enjoyed a delicious barbecue prepared by Judha. We enjoyed whiskey with lovely juicy grilled chicken pieces while the Bengali feast was prepared by Jagrata and Tania. The early dinner was simple and light as per my desire. I had posto bata, mochar kalia and Pabda machher jhol. And then Indro and Judha dropped me at the airport where I joined Deepika and together we came back to Delhi and home. It was a whirlwind trip to Ranchi simply on a whim but thoroughly enjoyable.

Deepika and I decided to explore the natural scenic beauty of the Jharkhand at a more leisurely and opportune time in the near future, maybe I will be able to persuade few more Langotias to join.

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The FoodAdventure-2

Topshe: Hello, what are you doing?

Me: Answering your phone call, what else.

Both of us had a hearty laugh and then on a more serious note he said, “Tomorrow is Saturday, how about meeting for lunch?” The idea suited me as Deepika will be out attending some conference at Taj Palace Hotel. “Let’s add the other two as well and decide the venue.” I told him though I knew the response of Gora and Pulki, both are most adjustable souls and would agree to whatever is decided.

Anyways, both came online and much deliberations, we decided to meet at the gate number 2 of Malviya Nagar Metro Station and visit 6, Ballygaunge Place, a newly opened fine dining restaurant specialising in Bengali cuisine.

Once I got the confirmation from Gora that all three of them are together and their metro just crossed AIIMS, I called up the restaurant and booked a table for four. It was a Saturday lunch time, knowing the appetite of Delhiites, it would be full, I guessed and I was right.

I walked down the 1.2 km stretch from my home to the metro station and joined the other three and went to the next door Eldeco Centre, a business hub with a variety of restaurants at the ground floor level viz. Indy, The Piano Man, The Mission Bay besides 6 Ballygaunge Place.

There was a sizeable crowd waiting to be seated, having booked our table, we were ushered in and offered a table that could sit six but did not complain. The ambiance is quite relaxing with décor of vintage Bengal. The spacing of the table is sufficient to make you relax and talk to your fellow diners without any bother. The menu was quite exhaustive, the main course is divided in sections as per the main ingredient such as Prawns, Ilish, Bhetki, Chitol, Chicken, Mangsho, Rice Prep. It also had Starter, Sweets and Beverages. From the starter section, we ordered one portion each of Prawn cutlet, Hansher Dimer Devil and Chhana Motorshutir Chop. We also asked for Fresh Lime Soda which the restaurant has named as Noti Binodini, after the famous actress of the Bengali theatre of the 19th/ early 20th century. As we were waiting for our food and beverage, a gentleman in casual clothing approached us and introduced himself as Angshuman Dutta, helping out his friend (the Chef) with PR/ Marketing for the restaurant. He further stated that he is from Delhi but now settled in Kolkata and his school happened to be our Alma Mater, Raisina Bengali School, Mandir Marg, New Delhi. He is a 1990 batch, a clear ten years junior to us. He was delighted to have 4 of his seniors in the restaurant and we were immediately marked for special treatment… the beverages were made complimentary, a thousand bucks discount on the bill !!

The starters arrived in one go and was served by the steward… we dived into our plates as all of us were hungry and the aroma from the food was too enticing. The prawn cutlets, the devil and chhanar chop, all were crisp on the outside but soft inside and melted in the mouth. They had the hint of spices but not sharp, easily digestible.

We asked for the menu to decide on the main course… this section was quite large divided into sub-sections based on the main ingredients. We placed order for Posto-Narkel Bora, Chholar Dal and Dhokar Dalna, with Loochi, all vegetarian dishes because Bengali vegetarian dishes are as exquisite as are the no-veg items. Then we asked for Bhetki & Ilish Paturi, Chitol Machher Muitha and Dhakai Kalo Bhuna Mangsho with Basanti Pulao and Chingri Pulao.

My cosmopolitan palate (taste), found the curried items a bit on the sweeter side but overall very tasty and the quantities were sufficient to fill our tummy. Amongst the main course we ordered, I was particularly interested in the Chitol Machher Muitha having heard about it so much from my friends and relatives living in Kolkata. The preparation of this item is quite tedious and only a seasoned chef can bring out the flavours correctly. The one we had was excellent and calls for another visit to relish it again. I had opted for the Bhetki Paturi even though the Ilish Paturi was boneless as well but smelly for my liking. I had it with Chingri Pulao but it would have tasted better with plain boiled rice. The Dhakai Kalo Bhuna Mangsho is quite similar to the Bhuna Mutton with more caramelisation of the meat making it almost black but it tasted awesome with Basanti Pulao.

We were done with food having filled ourselves upto the neck when the steward brought 4 portions of the Nolen Gurer Ice Cream and said that it was complementary from the management. Who are we to protest such generosity, in no time, the ice cream was gone… in our tummy.

The bill came along with a bowl of Kolkata Dry Paan.  As per our norm, Gora paid the bill and we transferred our individual share to him through Google Pay once we were out.

I hung the carrot of TwentyNine (a card game) in front of the three which they could not refuse and we all walked back to my home. Topshe and Gora became partners while Pulki joined me as partner. We played for about 2 hours with neither side winning conclusively.

They left after I had served them Kashmiri Kahwa Tea that I had bought from Palampur Tea Estate, with Cake Rusk from Defence Bakery, Delhi.

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The FoodAdventure

We have a WhatsApp group of 20+ classmates from Batch of 1980 RBS who meet up for a G2G (get-together) but unfortunately this happens only “once in a while”. Every time we meet, we make promises to meet every month but somehow that never happens. Basically, there’s a inertia that works which prevents us to take quick call on a proposal to meet on a certain date at a certain venue. Therefore, most of the time it is only less than half the strength showing up for the G2G. So, I decided to call up only those, who I knew would be willing to join at the shortest notice for a FoodAventure (food adventure)… going to a eatery at random for its signature item.

Last Saturday, 31st August ’24, the four of us (Pulak, Tapas, Manojit and I) decided to meet at such a place called INDIE BBQ located at Noida Sector 75 (as per the Google). The decision fructified on Friday late evening and it was decided that I will pick up Tapas on the way and the others will reach on their own. We reached the address given in the web-page only to find it locked and the condition suggested that it has been locked for quite some time. There hung a banner with a mobile number. I just took a chance and called that number…

“Hello, is this Indie BBQ?” I enquired.

“Yes, Sir.” Came the reply.

“Well, I have come a long way from Delhi to taste your Grilled Pomfret and you have closed down.”

“Sorry Sir, actually we have relocated to Greater Noida West, I am sending you the location right away.” The owner responded.

True to his words, he sent the location detail with complete address and landmark, it was about 9 km from the original location (32 km from my home).

It was a food-court of a local shopping centre adjacent to a housing complex. The seating is on the open courtyard with each outlet having their own specified arrangements unlike a food-court in the malls. Officially the outlet is open for business from 1400 hours till about midnight but in reality their business starts more towards the evening (winter months may see a reversal of this trend).

We were clear about our first course, grilled pomfret and added the crispy fried octopus on the recommendation of the server. Also ordered fresh lime soda to quench the thirst. We were having street food experience sitting on the extended pavement, it reminded me of the days in Karol Bagh when we could only afford the street food at the Gaffar Market eatery. I must mention that, the place is quite clean and the staff very polite and eager to serve you to the best of their ability.

The size of the pomfret wasn’t too big, just about 6 inches but it was quite fresh and grilled to near perfection, well cooked and the spices were tempered well unlike the usual spicy fare of the street food. The crispy fried octopus was truly crispy on the outside and juicy inside. I feared that it would be rubbery if not cooked well but the chef showed his skill in making it highly palatable.

We wanted to sample the dum ki biriyani but it wasn’t readily available, so we ordered Champaran Mutton Curry with butter naan, and it turned out to be a wise call, just good enough quantity and excellent in taste. Tapas and Manojit got Mutton dum biriyani (Kolkata style) packed for home and I believe, the kids enjoyed it thoroughly.

The four of us have, thus decided to do this FoodAdventure, every month on a Saturday, convenient to all at a very short notice. We have also decided to welcome any of our likeminded batchmates to join us at such short notices at such odd places and enjoy not just the food but the camaraderie as well. You are welcome to tell us about such places that serve mouthwatering dishes. We have identified one at the Sarvapriya Vihar Market serving non-veg cuisine from the north Indian states for our future meet.    

Address of Indie BBQ:

Aastha Green Food Court, Greater Noida West, Sector-4, Opposite Eco Village-2 and SUPERTECH market. Feel free to call at 9958359295 for further assistance.

Posted on by Aranyascope · 2 Comments

Kolkata Safarnama

THE GOOD, BAD & UGLY

As soon as I stepped into my home, Deepika asked, “How was your trip to Kolkata?” And this question was asked by three different persons over the rest of the evening. My answer remained a casual, “Fine” to all such questions. The next question inevitably was, “Did you enjoy the trip with your friends” to which my answer was a bit more enthusiastic “Yes”. I was extremely tired, every part, every bone in my body was aching, so I took a Paracetamol and went to bed early and got up briefly around midnight to wish Ayush Happy Birthday. Next morning I thought about the recent Kolkata trip and the only words that came to me are The Good, Bad and Ugly…

After much deliberations and consultation with Deepika I had decided to go when she convinced me that she will be able to take care of Rolf, the aging Chowchow nearing 14 years and down with arthritis.

The seven of us took the Indigo flight on the 5th February morning to Kolkata with lots of imagination to do things that were not possible in our previous visits. The primary one being going to Shyambajar 5-point crossing to taste the famed Kochuri of Aadi Haridas Modok and Kosha Maangsho with Parota of Gol Bari besides having Biriyani at Arsalan and going for shopping spree at Gariahat/ Rashbehari Avenue. Also try the famed Kolkata Phuchka (Golgappa). As a rule, we had decided not to inform any of our numerous relatives of our visit to the city to ensure we have a quality time amongst ourselves.

It is said that all wishes never come true and promises are made to be broken. We could not visit the shops located in Shyambajar because of paucity of time. Let me give you guys the details of our itinerary to understand what all we wanted squeeze in during our short trip of 3-nights stay in the city.

The visit was to attend the marriage ceremony of Debrup with Debmita (son & daughter-in-law) of Jallu aka Debabrata Raha, our childhood buddy and very close friend of mine. The events where our presence was solicited and necessary were two… the Sangeet on 6th evening and Wedding on 7th evening. Jallu had graciously exempted us from attending the other functions such as Haldi & Mehendi ceremonies. So we had half day of 5th, 6th and 7th February 2023 to explore and satiate our desire.

The GOOD

We landed in NSCB International Airport around midday and after collecting our luggage came out where Soni picked us up and took to the hotel Mayfair Tower, Hossainpur, Kasba, Kolkata. We decided on this hotel at the insistence of Jallu who had booked the hotel for the 6th & 7th night for his guests including us (11 people). We checked into the hotel and decided to go out for lunch… Soni suggested Azad Hind Dhaba on the Kasba Road… he had been to this place many a times and vouched for the food and hygiene. I am glad we agreed and accepted his suggestion as we all enjoyed a hearty meal of Tandoori Roti with Mutton Rara, Chicken Bharta, Daal Fry as well as Daal Makhni with salad and curd. We came back to the hotel to rest a while before proceeding to Soni’s home for an evening get-together. We had insisted on simple food consisting of Ghee-Bhaat-Aloo-Dim-Seddo and Kosha Maangsho. He told me to make the mashed potato & egg mixture when reach his home and I readily agreed. In addition to these, he had made fish fries to go with the drinks and since I don’t take fish, there was boiled egg with salt-n-pepper for me. Chhoti, our niece was delighted with the small present we had taken for her. She surprised us all by getting a cake at midnight to celebrate the birthday of Pralay aka Pelu. We had a fun filed evening full of banters which took us back to the teenage days. Shoma, being a delightful hostess, took good care of us with refilling our plates and we ended up bellyful by the time we left for our hotel.

The following day was marked for shopping especially by Alok aka Gutloo who had promised to get at least 3 sarees for Arpita his wife. We had a frugal breakfast of Luchi-Sobji and tea keeping space in the tummy for later day binging on Kochuri and Kosha Maangsho at Shyambajar 5-point crossing. Soni arrived around 12 noon with the cars…his own plus three more hired for the day. I must say that it was the foresight and pain taken by Soni to arrange for the transportation which made our movement cutting through the city not only smooth n easy but time saving as well. A big thanks Soni for his foresight and making our stay in Kolkata comfortable.

We left the hotel for Gariahat around 12:15 pm… only Ashish aka Hathi Bhai stayed back to nurse his upset tummy promising that he will join us after a while. The first stop was at the Kanishka Boutique at Gariahat which specializes in designer sarees of their own unique designs. In earlier occasion I had made my choice in 10 minutes and bought the saree for Deepika at a reasonable price. However, this time nothing showed up as a “must buy” item and the prices have been set at an exorbitant level. We left the place and proceeded on foot through the hawkers stalls on Rashbihari Avenue to Kimbadanti a shop specializing in kurta-pajama-dhoti. I wanted to buy a kurta for Ayush and was happy to find one that would fit him nicely. Gora and Ramashish bought a set each for the wedding evening. Then, we proceeded to Triangular Park to check on other stores that Soni had earmarked for us.

At the Bhojraj, a saree shop, Alok finally found what he was looking for… a Tanchoi Saree, handwork on silk fabric. In fact, I liked the saree and would have bought it had he not picked it up. As we were coming out my eyes got stuck to a bunch of cotton sarees (Dhakai) and I picked up one which I was confident Deepika would appreciate. Meanwhile, Ashish called up and asked for our location as he had left the hotel feeling better after taking a variety of medicines to calm his tummy.

Once he was near we told him to continue further up to Deshopriyo Park at Bishnupurer Kanishka, a relatively new shop for sarees and other artifacts from the district of Bishnupur, WB. This was a shop with lots of options and I could select a saree for Deepika in less 7 minutes. Soni and I helped Alok decide on the two sarees amongst his shortlisted ones.

As soon as we came out, Soni mentioned his urge to use the washroom and I told him to go back inside the shop to look for it. While waiting for him, we found the “Phoochkawala” right outside to our delight. It was good but not outstanding… I have had better ones at Esplanade and at our very own Chettopark market. The phoochka acted as an appetizer and we suddenly felt hungry. We had planned to go to Shyambajar 5-point crossing for the Kochuri and Kosha Maangsho but it was already past 4 pm and peak traffic times making it almost 1.5 to 2 hours travel time. This forced us to abandon Aadi Haridas Modok & Gol Baari for another opportune time. I insisted we go to Arsalan at Park Circus, the flagship outlet. As it turned out, we made the right choice… the food and service was impeccable and we had a hearty late lunch of Mutton Biriyari with Korma and finishing it with Phirni.

I had no idea where we were heading but was pleasantly surprised when it turned out to be Outram Ghat on the Ganges. We missed out the sunset but had a nice view of the lit up Howrah Bridge at the distance and few cruise boats passing through. We also had Kullhar Chai there and saw two local trains come and go on the single track that runs besides the ghat.  

On the insistence of Ashish we went to the Peerless Hotel to meet Indro and his family at the Aheli Restaurant. It was decided that we will meet around 7pm and have few drinks before proceeding to the Sangeet Ceremony of Debrup-Debmita. However, when we reached at the restaurant, there were no signs of Indro, so I called him up only to be told that it will take at least an hour for him to come. He could understand our situation and told us to carry on for the Sangeet Ceremony. Ashish was adamant and insisted on staying back as he was one who had invited Indro and family. We left him there and went to the hotel to freshen up and dress for the occasion which had a black or blue theme.

Sangeet Ceremony was a grand affair with lots of singing and dancing. Both Debrup & Debmita have a musical background with Debrup already becoming a Celebrity Singer at the state level. The youngsters made the evening come alive with their vibrant singing and their well coordinated choreography energized the gathering. We were introduced with two of Jallu’s friends from his Jabalpur school days. I realized those two blokes are just like us, if we had more time we could have got along very well. There were no liquor at the venue, but Soni arranged a bottle of whiskey magically. Siladitya and I had a peg with him as did the Jabalpur guys and then we joined back the festivities. I think Soni finished off the rest of the bottle because the later events of the evening indicated to that possibility. On insistent demand of the Langtoos, Pralay aka Pelu sang a popular Bangla song for the young couple which caught on with the audience and they joined him in singing.

Our dear friend Abhijit who’s son Indrajit got married on 17th January insisted that we all visit his home for lunch during our visit. I told him to make it a brunch on the 7th morning which he agreed only to break his promise. To an extent, it was our fault as well…we reached his place well past noon which perhaps he had anticipated and made arrangements for lunch at a nearby restaurant in Salt Lake area. The arrangements were private allowing us to relax and open up with the family. Abhijit’s wife Sukla told us that initially they had planned the event at their home only but just two days ago their pet dog (a cocker spaniel) had bitten her on the leg out of the blue and she was in much pain to do all the cooking. They were very upset with the dog but I told them that a pet dog will only do such dastardly act if it was in discomfort for some reason or agitated by some events at that moment. I advised them to show it a good veterinarian immediately and get a CBT done to eliminate any internal issues.

After a tummy full lunch of mutton curry, fish fry, dal, aloo bhaja with rice and sweets we returned to the hotel to get ready for the main event…the marriage ceremony which had a schedule start at 4 pm. I had to pack “Our Collective Blessings” for the young couple In a nice decorative box which Ashish had arranged… I put some chocolates and our collective blessings in it and wrapped it in colorful paper with the citation. A “Brooch” of a butterfly or Projapoti was added to signify the auspicious occasion of the joining of two hearts in the bond of marriage.

I had with me a Bengali Babumoshai style Kurta and Pant-Dhoti for the occasion but had to abandon it as both started malfunctioning… the kurta button refused to stay put and the dhoti string kept getting loose at the slightest movement. Luckily, I had a back-up plan and changed into another set of kurta-pyjama!! The ceremony finally started around 5 pm… we could hear Vedic chants and Rabindrasangeet from our hotel room. The ceremony was quite different and unique from the tradition. It was conducted by 4 women priests from an organization called Subhamastu meaning well-being of all… This organization headed by Dr. Nandini Bhowmick, a PhD scholar in Sanskrit had taken the relevant verses from the Vedic rhymes, then added few Rabindrasangeet to match the verses… making the whole thing audience friendly unique experience. Later, some celebrities of Bangla cultural background came to bless the couple…my friends who happen to watch Bangla television channels could identify them and got themselves photographed with them. I could identify only Srikanto Acharya and he was too tall for me to stand next to him!!

We had a wicket down in the form of SuroKhuro who had a stomach upset and couldn’t join the merriment. We took leave of Jallu around midnight came back to the hotel. I went to check on SuroKhuro who was feeling better after a handful of medicines both allopathic and ayurvedic. My room was in a mess courtesy Ashish who had crashed out without changing his attire and all his belongings were scattered over the bed. I had to clean up the mess before hitting the pillow.

The BAD

The decision to stay at the FabHotel Mayfair Tower for the 5th night was on the insistence of Jallu who had booked the same hotel for his wedding guests including us for 6th & 7th night. Suranjan or SuroKhuro reached the hotel ahead of us and checked-in after much persuasion with the hotel management which is understandable because the booking of the 5 rooms was under my name. When we reached there to check-in, we had to wait for more than half hour as the “receptionist” was busy reconciling earlier check-ins. The rooms were truly pigeon holes, the linens including pillow covers looked used and dirty with all kinds of mark on them… there was a 5 or 10gm soap piece but no towels in our room.

The linens and pillow cover wasn’t changed even after our repeated requests… was provided with only one old faded towel. After lunch on day one, I went to the Spencer’s at Acropolis Mall and bought 2 towels for our room and used it to cover the pillow as well. There was no concept of cleaning the room at this hotel… the dustbin remained filled with all the trashes of 3 days till we vacated. The second incident happened on the morning of day two; my roommate Ashish called room service for 4 cups of tea… I was sitting close to the telephone so I could hear the other side as well…the person at the desk reconfirmed the number of cups…twice. The call was made around 8 am and at around 9 am when we were getting ready to go down for breakfast, the waiter came with just one cup of tea placed on a big tray. If he had accepted the mistake, I would not have lost my cool but he insisted that the order was for only one cup. As it is hotel experience wasn’t great and the attitude of the waiter blew the fuse of my temper and I let out few choicest expletives towards the hotel itself.

We cancelled our order for the tea and went down to have breakfast arranged by Jallu through the hotel catering. There were luchi-torkari and butter toast with banana and tea. We were about to finish our breakfast when the full team of hotel staff confronted us aggressively and shouted, “How dare you abuse one of our staff member”. We initially told them that we haven’t abused any person but the hotel itself, but they were adamant. Patience was running very low and SuroKhuro towering over them and Alok lost their cool and gave them back in the same coin. It was clear that no standard facility can be expected from the hotel till we were there. It did not matter because we weren’t going to use any going forward…we bought an electric kettle to make our own tea (of superior quality)!!

Though we had vowed neither to inform nor meet any of our numerous relatives scattered over the city, few of the Langtoos decided otherwise and went on to meet and greet them which affected not only the time schedule but raised logistics issues as well. I was upset because three of my cousins with whom I am quite close lived within a radius of not more than 2 km from the hotel but I avoided visiting them and called them only on the last day before leaving for airport to apologize for not meeting them.

The UGLY

When the spat came, it was unexpected from the source as well as the time…

We came back to the hotel from Sangeet Ceremony venue post midnight. Gora and I were sharing the seat space in Soni’s car…as we got down, Gora went to the front passenger side to say “goodnight” to Soni and asked him to pull down the window. Soni came out of the car and started the barrage of abuses directed to all of us particularly towards SuroKhuro, Gora and myself. His angst was both justified and irrational…

Apparently when we visited his home for the dinner, SuroKhuro while chatting with Shoma, in his inimical way said, “Bouthan, why don’t you tell Soni to cut down on his smoking and drinking?” At one level, I understand he has no right to comment on his personal choices but on the other hand, as a friend he only meant his well being.

Topshe was with me when I was mixing the Aloo-Dim-Seddo at the kitchen table; Gora walked in looking for us and joined the chitchat… Soni too came to fill his glass from the whisky bottle kept on the table… Gora pointing towards Soni lightly asked Shoma, “Has Soni reduced his smoking?” She replied in the negative and told Gora, “You are his friend, you should counsel him…he doesn’t listen to me.”

It was time to warm up the dishes and lay out on the table, to make space picked up the whisky bottle to keep it in the cupboard from where Soni had taken it out. As I opened the cupboard, I was fascinated by the sight… there were a sizeable number of bottles, mostly empty or with residual whiskies in them…the photographer inside me couldn’t resist the temptation and I took a picture of it. Next, in a lighter vain I posted the picture in our closed group with the caption, “The Treasure Trove”. Only two people reacted with “Wow” and emogies but Soni took umbrage as to why I clicked the picture and posted it… He kept repeating that he is a “private person” and nobody has a right to take photograph inside his house…blah blah blah…

He also said that Shoma felt insulted because of the comments on his smoking and drinking habit… he went on and on saying he does it at his own expenses and doesn’t question about our habits. He kept shouting at the top of his voice and hurled choicest expletives to anyone trying to calm him down. I said “Sorry” for my action but it fell on deaf ears… then just to shut him up I too shouted back and told him to go to hell. Probably that helped and he agreed with Gora to inside his room to settle the issue instead of creating a scene on the road in full visibility of the hotel staff and other guests.

I was very upset with his behavior, especially when everyone who had seen my post said that they thought it was the cupboard in our room where Jallu had kept the bottles. Indro even thought how we could have finished off so many bottles in just one night!!

I was terribly hurt by his words and action because he was and is more than a buddy… he is my brother. Next day I refused to talk to him and sit in his car. In fact, later that evening I thought of giving it back to him but refrained because I realized he was badly intoxicated and whatever he had said was under the influence of alcohol. Indro and Gora kept prodding me to patch up but I told them, “Not today, he needs to realize the enormity of his words and action”.

We did patch-up with a hug before leaving for the airport. However, it was a lesson for all of us…

(1) We must not criticize a friend in front his/her spouse…

(2) We may be childhood friends but still have no right to comment on anyone’s personal choices…

(3) We must not infringe on someone’s privacy, howsoever tempting the image might be…

Picking up Sweets before flying out
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KOCHURI KAHON: the story of Kolkata Kochuri

daal-poori-blog

Most of us have had Kachauri some time or the other. In the North India, Rajkachauri is quite famous, Haldiram projects it as their signature dish so are Bikanerwala and scores of Aggarwal Sweet shops. Unfortunately, Wikipedia talks only of this North Indian variety completely ignoring the ones that’s being served in the Eastern India for centuries.

Kachori (pronounced [kətʃɔːɽiː) is a spicy snack, originating from the Indian subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include, kachodi katchuri and fried dumpling.

Kachoris were popular in old Indore, even before samosas gained popularity after the partition of India. Banarasidas, the author of biographical Ardhakathanaka, has mentioned buying Kachoris in Indore in 1613. For seven months, he bought a ser of Kachoris daily, and owed twenty rupees.

Kachori is supposed to have originated in Uttar Pradesh .In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.

Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another form of Kachori in Jodhpur is the Mawa Kachori invented by Late Rawat mal ji Deora. It is a sweet dish dipped in sugar syrup.

In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.

In Delhi it is often served as chaat. Delhi also has another kind of kachori, called ‘Khasta kachori’ or ‘Raj Kachori’.

A variant includes sweet upwas (fast) kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat. A kachori stuffed with peas is a delicacy in Bengal.

Some of the variants in North India include a version similar to the Rajasthani one, accompanied by a curry made of potatoes and varied spices or even chana (chole) similar to one served in chhole bhature..

[Source: Wikipedia]

So, I decided to explore the Kachauri or rather Kochuri of Kolkata and in this venture a friend sent the following piece (in Bengali) making my effort quite simple. Since there was no mention of the author, I have taken the liberty of translating it to the best of my knowledge of both languages trying to keep the nuances of the original intact.

KOCHURI KAHON: the story of Kolkata Kochuri

In the sunny morning, we get down as the Tram car slowly takes the turn towards Bidhan Sarani from Shyam Bajar crossing. This is the point we start our exploration for authentic Korchorika (the original Bengali name of Kochuri). The best of the best Bengali Kochuri is found in the North Kolkata…

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Horidash Modok (Haridas Modak) – There are two shops next to each other that proudly displays the same signboard but one should go to the slightly older looking shop for the authentic taste of Kochuri. Once you enter the shop, the outside noise from the ever busy Shyam Bajar 5-point crossing ceases completely leaving the atmosphere a serene calm. Nothing fancy inside, actually very Spartan furniture of wooden benches with aged wooden table; the paint on the wall has started revolting at places by exposing the cement layers. The walls adorn the pictures of the great men of the yore with garland of Rajanigandha flower. In an instant one can visualize the old Calcutta when Dhoti-clad young Bhodrolok would throng the place and not feel out-of-place, the sky of Kolkata was few shade more blue than it is today, the fresh breeze from Ganga would clean up the pollution of fewer than few motor vehicles and industries. It is as if the time stands still inside the shop. As you sit down, a dhoti-banyan clad guy comes to you with a basket full of Kochuri in one hand and container of Chholar Dal (Chana Dal/ Bengal Gram Lentil) or Aloor Dom (Dum Aloo/ Potato Curry). He will expertly place a Banana Leaf in front of you and put 2-pieces of Golden Kochuri and Chholar Dal or Aloor Dom. The Kochuri without the Chholar Dal or Aloor Dom is incomplete; it is like having toast without butter or jam/ marmalade. Anyways, this shop serves Kochuri only in the morning, thereafter it is only Luchi-Torkari but the next door Horidash Modak serves the Kochuri in the evening as well but then it is just another Kochuri not the original.

As per the dictionary, Kochuri is defined as Lentil filled fried dumpling and by that definition even the fillings of Bengalgram is also Kochuri!! But no Sir, the real Kochuri has to have the fillings of raw Urad Dal mixed with Asafetida and salt (as per taste) inside whole wheat Puris. However, the same filling inside the refined flour makes Radhabollobhi. But that’s another delicacy of pure Bengali origin.

Well, let’s take our journey further to Potla’r Ghat in Bagbazaar.  As you enter the market in Bagbazaar, the shops on either side have display of basketful of Kochuris making you wonder, who eats all these Kochuris? You will rather be surprised that every one of the Kochuris finishes within the hour. Without wasting time we should head for the Potla Kochuri, where the aroma will make you drool. The small shop is 95 years young being run by Dibyendu Sen, the current owner. On enquiring, he said that the shop was started by his grandfather Shashibhushan Sen. The shop flourished under his younger son Potla’s (Kartik Sen) supervision and came to be known as Potla Kochuri. Dibyendu Sen was speaking as well as serving his customers at the same time. The menu is simple, 2 Kochuri and Aloor Dom (made with small potatos), 2 pieces of potato and the unwritten rule is never to ask for refill of Aloo, the regular customers knows this by heart, what is being served is sufficient. You can’t possibly find this Aloor Dom in the entire city. In the evening, the Kochuri is replaced with Radhabollobhi.

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We move to Sukia Street, a few meters inside the lane is the shop called Geetika, a narrow shop. The process here is like shop floor with one guy filling the stuff followed by another flattening it to precise size for the Kochuri to become fluffy. You will get Kochuri all through the day and evening, more importantly, fresh from the oven. The specialty here is the Asafetida or Hinger Kochuri served with Aloor Torkari and Chutney. Ah, the taste is heavenly!! The shop was started by Gonesh Dolui serving Muri, Batasa, Telebhaja (pakora) and Kochuri. The current owner is his great grandson Shonkor Dolui, small built but sharp mind. I asked him, “Asafetida is very expensive, how you manage to be profitable?” Shonkor Dolui smiled innocently and said “If I don’t put asafetida, how will it be Hinger Kochuri?” I was stumped by his response and tentatively asked how old is the shop? He said, “Can’t say exactly, but it is more than a century old.” And the added, “Even, I have crossed fifty!” It was enough for the day; moreover, the Sun was practically overhead pouring its heat with high intensity…

Next day we headed for College Street, the target shop being Puntiram. I should mention here that the current owner of Puntiram, Indrojit Modok educated me on the difference between Kochuri and Radhabollobhi. Till 10 in the morning they serve Kochuri and after that it is Radhabollobhi with pale golden Chholar Dal full of aroma of ginger that makes you want more n more. Taking the leaf-plate of Kochuri and Chholar Dal, I enquired about the shop. “First you eat, Sir, and then we will talk” said Indrojit Modok smiling widely. The Kochuris were finished in jiffy and Indrojit Modok came out from behind the counter. He said, “Jitendranath Modok was follower of Shri Kuladananda Brahmachari who was a pupil of Bijoykrishna Goswami and Puntiram Modok was his uncle (Pishemoshai/ Phoopaji). Shri Kuladananda Brahmachari laid the plinth of the shop some 80-100 years ago and started the shop. And by his grace, the shop is doing very well even today. We are just workers here; the shop belongs to Brahmachari Ji”

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The hunt for Kolkata Kochuri is like climbing Mt. Everest backwards!!! But since it is about Kolkata Kochuri and not just the Bong variety, let’s change the taste and explore Dharmatala as well.

At the crossing of Corporation building and Chandni, there are two non-Bengali shop selling Kochuri. You can enter either of them; the main attraction here is not the Kochuri but the Green Chilli Chutney that they serve with the Asafetida Kochuri-Potato curry. They also have Ginger-Mango Chutney which too is worth mentioning. The standard serving is 3 Kochuri with Aloor Torkari and Green Chilli Chutney. In the 90’s, the Bong intellectuals, who used throng this place had coined the term “Devil’s Kochuri” because of this addictive Green Chilli Chutney!! Unlike, the Bengali shops, here, they fill up your plate with the curry and chutney as soon as it empty’s, it’s a full meal, any time of the day.

There are many sweet shops across Kolkata that serve Kochuri of varied taste, they are locally famous too but we are exploring the shops that are primarily known for their Kochuri, they are the Star in their own right. One such shop is Srihori in Bhawanipur. It is a sweet shop with variety of sweets but most of the customers throng the shop for their Kochuri and Radhabollobhi. I have never seen the shop with less than a crowd jostling for that plate of Kochuri or Radhabollobhi. The shop was established in the year 1912 by Santosh Kumar Guin. That makes it 107 years running…

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Well, there are still many Kochuri shops that remains unexplored like Dwarik of Shyambazaar, Moharani at Deshopriyo Park, many of the non-Bengali Kochuri shops at Khidirpur, besides shops in every nook and corner of the city selling aromatic Kochuri and doing brisk business every day. Then there are Muslim shops in Mallickbazaar, Rajabazaar or Kolabagan selling Kochuri (they call it Puri) with piping hot Sheekh Kebabs, that’s a different taste altogether. Since I mentioned non-veg variety, it is worthwhile to mention about Fish-Kochuri that was made famous by the children’s book author Hemendra Kumar Ray. Two of his Heros were regularly served with Fish-Kochuri by their butler. One can still find Fish-Kochuri at Decker’s Lane in Dharmatala, the shop called Aponjon. Nowadays, you can get cocktail Kochuri, practically at every corner of the city but that’s new and different, both taste wise and culturally.

Then what? There is no then or thereafter, go out there and explore the city for the quintessential Kolkata Kochuri. Bon Appétit….

 

Photo courtesy: Google Images

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Poyla Boishakh: Fiasco to Feast

The 15th April marks the first day of Bengali calendar year, Poyla Boishakh. Just like the 1st January, Bongs celebrate with traditional sweets and savory treats with family and friends. I do it too or say used to celebrate but of late, it just passes off like any other day. However, this year I had the privilege of having my school buddies over at my place for Bong New Year Eve celebrations and that kind of rekindled the BONG in me and I thought of celebrating POYLA BOISHAKH.  So, I called up a friend who was visiting India from Australia and checked if he was free for a couple of drinks and typical Bong dinner thereafter. Although, he had an invite at Gurugram, he decided to take my offer. We planned to meet at our place for the drinks and then go out for dinner.

Sanjeev, my friend landed up at my place around 8 pm and by the time we finished our drinks it was almost 9:30 pm and we decided to try out often heard Bong restaurant called BONG APPETIT in Qutab Institutional Area. The place was midway for both of us and that made sense. After a bit of searching, we found the place using Google Maps. It was inside the Automobile Association of Northern India premises and we had to sign in the gate register at 10 pm even though we were just going to the restaurant!!

Anyways, we reached the restaurant after climbing 4 or 5 flights of stairs to the top floor. We wondered how any middle aged Mashima or Mesho will manage to climb up! The restaurant appeared cosy with 4 tables – one for larger group of 8 persons, two for 4 persons each and one for a couple. The couple table was vacant and we took that up in the absence of any maître d. There was a lone server, a dwarfish steward. After about 15 minutes a guy (I forgot the name, it could be Subroto or Suvobroto or Somboron) wearing kitchen apron came out and asked if we had made reservation. When we said no, he very firmly said that he cannot serve us food as that evening they are only serving fixed Thaali priced at Rs.1200/- + taxes. We had seen the menu board which had luchi, dal, fish fry, fish curry, kosha mangsho and some other vegetarian dishes totalling about 8-9 items including the sweet dish. Frankly, I have never heard of any restaurant that makes food for a fixed number of guests, especially on festive days when it can definitely expect few walk-ins like us.  When we pointed out the vacant table, he said it was reserved for some other guests, we thought what will he do with the food if those guests don’t turn up? Isn’t a bird in hand better than the two in the bush?

We came out contemplating where to go now, options being Al Quasar at RK Puram or some dhaba at the Qutab Instt. Area which are usually open till very late. Then I thought of checking with Oh Calcutta, another Bong restaurant in Nehru Place, not wanting to disappoint Sanjeev on Poyla Boishakh. They said, they are open till 11:30 pm and we can walk-in as they are not taking reservation for the evening any more. At that hour it was smooth traffic and we reached there around 10:45 pm.

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Even at that hour, Oh Calcutta was running in full steam, there were at least a dozen more people waiting to be seated beside us. It took another 10 minutes to find our table. I have been there on many occasions previously also and the service has always been pretty decent. The manager said we should go for the buffet as ala carte will take time. The buffet spread was large starting with salads, appetizers, main course and sweet dishes, over 25 different dishes. And priced at Rs.1035/- plus taxes. We ordered for their famed cocktail – Kaal Boishakhi, a heady mix of Vodka and Aam Panna.

We decided to skip the salads and concentrate on the appetizers and main course. In the first round we had chholar dal-luchi, fish fry and prawn malai curry with pulao. This was followed by more of them and kosha mangsho. The food was as usual excellent, neither spicy nor oily and suited us very well. In the sweet dish, we had all that was on offer right from nolen gurer soufflé to bhapa sandesh to rasmalai (bengali style)  and mishti doi. It was a real feast and we profusely thanked Bong Appetit for refusing to entertain us which prompted us to come here at Oh Calcutta!

When I dropped Sanjeev at his place in Vasant Kunj, it was well past midnight and I realised that I have superbly overeaten. My stomach felt like bursting but the feeling of being well fed in true Bong tradition on Poyla Boishak was overwhelmingly satisfying.

Epilogue: Recently I was checking the rating and reviews of Bong Appetit as I thought of visiting that place again for a personal experience. The overall rating in Zomato is 3.4 and reviews are mixed with a large number of reviewers complaining about service and arrogance of the owner/ chef. It also seems that the whole place is run by just 2 individuals, one is the chef cum maître d cum manager cum cashier and the other is that dwarfish steward. Nothing wrong in it if you are able to manage it, I have seen many such joints in coastal India and in the hill station of north India where the restaurants are managed by husband-wife team. But then, they were super efficient in their respective areas.    

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Anondomela

Recently, someone asked my wife, Deepika who is a non-Bengali, to name one thing each that she dislikes and likes in Bongs. She took time to answer what she likes and came up with a standard answer that Bongs are multi-cultured in a way that they like to read, watch theatre and are generally very knowledgeable. However, she was very quick to point out her dislike for Bong’s obsession with food. She said, “When I got married, the only thing I remember was that the first thing in the morning when I wake up was that my mother-in-law was already in the kitchen preparing elaborate breakfast for everyone. And then the lunch, followed by evening snacks and dinner. The whole house was centred on food!!!” She hasn’t changed but I have. Most days we have one sabji, one Dal and chapattis. Only on weekends, do we make food that has some similarity with a Bong household!

The conversations made me think are we, the Bongs really obsessed with food? The answer is a simple YES. And we are proud of it. I remember in my childhood, my mother used to make at least two sabjis (one dry & gravy), Dal and one non-veg item for both lunch and dinner. The same is true in most middle class Bong homes even today. Our indulgence with food is legendary. I have read that Rabindranath Tagore, although was a small eater, would insist on being served with a lavish spread so that he can choose what to eat at that particular meal. We Bongs are also very adventurous with food and would like to sample out a variety of regional cuisine. If we like something, we would cook it at home and make it our very own.

Having said thus, Durga Puja, the greatest festival of Bongs is also a culinary festival. We splurge and gorge food like there is no tomorrow. We may afterwards take a handful of digestive medicines but that never deter us to enjoy the moment with our food. The Culinary Festival begins with Anondomela (Anandamela) usually on the Panchami (fifth) or Shasti (sixth) day of the Navratri. In my childhood days, this was reserved for the Mashimas of the locality to showcase their culinary expertise and make some earning in the process. However, these days with the commercialisation at its peak, when the Puja Committees are spending thousands of rupees to build and decorate the pandals and protimas (idols) to show their superiority over others, the Anondomela too is no longer the exclusive bastion of the Mashimas but has given way to all and sundry. It is no longer a FOOD ONLY mela but brings in sellers of handicrafts, junk-jewelleries etc too.

I along with a friend of mine have just started a catering business in the niche market of children. But are yet to be operational in real sense, therefore we wanted to get the feel of the food business and what a better avenue than Anondomela where lots of children are expected (at least that’s how it was in my childhood. I have not been to any such melas for a long time!!). So, we with manoeuvring, we managed to get our first stall at Durgabari, Kailash Colony. We decided on homemade Mutton Shammi Kebabs and Sheekh Kebabs and had externally sourced Roomali Rotis as accompaniment. Both our families were very excited about this and Deepika volunteered to make Pudina (mint) chutney while Sangeeta made very yum Shammis. I mixed the ingredients for the Sheekh kebab and had it cooked in a neighbourhood tandoor (cooking furnace).

On the appointed day, we were all ready with a Microwave Oven to heat up the kebabs and decorated the stall table with flowers and posters enticing the people to come and savour our delicacies. We noticed that everyone else has done it exactly the same way. We felt nervous, what happens if no one comes to us? What will we do with so many kebabs?

But our apprehension was short lived, because, Bongs do not disappoint you, if you are serving them food! Slowly, the crowd built up at the venue and all they have in mind was food. And the splurging and gorging of food started with utmost dedication and zeal. Our stall was next to the drinking water point and that meant most of the people would venture in to that spot eventually and kebabs are truly a weakness with Bongs. We finished our stock of kebabs almost half hour before the closing time and were elated beyond words. We have surely made money but the elation was that we had managed finish our stock completely. With keen eye, one can observe this happiness in all cooks when their offered food is cleaned of the plate by the recipient/ diner.

Later that evening, we calculated our earnings and spending to realise that we have made a decent profit. We were excited and wanted to explore other venues where the mela was being held the next day. One such open option was K-Block, C R Park; where it was first-cum-first occupy the table. We decided to put up our stall but it was a daunting task as we had to buy the material and prepare the kebabs that very morning. We decided to take outside professional help as they would be able to make the kebabs much faster than us. We would provide the ingredients and supervise the process but use the professional kitchen to finish the cooking. The cooks did not disappoint us made the kebabs well in time for us to put up the stall at K-Block Anondomela.

We were told to reach the venue latest by 3 pm to register and occupy the table. We reached on time and not only occupied the table but had it decorated but there was no sign of any organising committee member who would do the registration. They came around 5:30 and thereafter it took a full hour to officially open the business. Unlike, the Durgabari, where all the stalls were allotted to only amateur cooks and too well in advance, here it was free-for-all with some C R Park street vendors also selling their dishes. There were handicraft and junk-jewellery stalls too and they must have been feeling the heat with all the aromas emanating from the food counters!

Anyways, very soon, we realised that our chosen counter is actually quite a distance away from the centre of food actions. It was almost 20/25 minutes after the opening that we made our first sale. May be because of our previous day experience we had overestimated our chances with a much bigger Puja venue at K-Block that we had increased our quantity of kebabs and Roomalis but looking at the pace of the sale at our counter started to feel little panicky. We also realised that the timings of the places were quite different, the Durgabari mela started around 7:30 pm which meant a lot of the people had our kebabs+roomali as dinner while at K-Block, it started at 6:30 which for Bongs was still a snack time and they preferred to have fish fries and cutlets rather than a full meal of kebabs and Roomalis roti.  At K-Block, the organisers had refused to provide any power points for our microwave oven to heat up the kebabs. Though the kebabs were kept in insulated containers but how long can it keep the kebabs hot?

We managed to sell our Shammi kebabs completely and about 60% of the Sheekh kebabs and Roomalis. We also posted a very slender profit for our efforts. In the process, we learned some valuable insights –

  1. Being amateur, you cannot compete with seasoned street vendors.
  2. Must keep in mind the time of the day and offer dishes accordingly.
  3. Keep the bite sizes small as well as the price.
  4. Must have dishes for both Vegetarians as well as Non-Vegetarians.
  5. Must have plan-B ready at all times.

Money making was not our objective for putting up the food counters but gaining experience in commercial aspect of the food business. We divided the left-over Sheekh kebabs amongst us which would serve us for at least 2-3 meals!!

My son Ayush was not expected to come for the Durga Puja due to his university festival that was taking place at the same time but he surprised us with flash appearance for precisely 30 minutes and gladly took the Sheekh Kebabs and Roomalis for his college friends.

Next year, perhaps, wiser with experience, will do it again, may even take up a Food Stall for the entire duration of the Puja days.

“There is no love sincerer than the love of food.” ― George Bernard Shaw

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What the Fuss?

The year was 1990, the four of us, myself, Deepika Sethi, Jolly Jain and Robin Sethi were sitting in a restaurant in Connaught Place after office. We ordered for beer asked the ladies what they will have. To that Jolly asked, “What is there in the menu?” Just for fun sake Robin said, “Jolly try this root beer, it’s quite good.” Jolly agreed and I asked Deepika if she too would have it, but she refused with her impeccable logic that the drink has ‘beer’ in it, therefore, untouchable for her. She settled for a sweet lime soda. For the main course, Robin and I had ordered Biryani while Deepika and Jolly ordered some vegetarian dishes as both are born vegetarians. While we were cribbing about the workload at the office and long hours, the food arrived and we concentrated in our respective food. Suddenly Jolly said, “Aranjit, can you put the mutton pieces on one side, the Biryani is smelling too tempting, I want to try out the rice part.” I was taken aback for a moment but readily did as requested. Jolly took a spoonful of Biryani rice and said “Its yummy yaar, wish I could eat this without guilt.”

Years have passed since that evening, Deepika and I had tied the knot and till this day she remains a vegetarian but not as staunch as her mother (my mom-in-law) who refused to eat cakes because it may contain egg (even in the eggless variety). Jolly too remains a vegetarian, buys eggless cakes for a festive occasion and laughs when reminded of that evening. Robin and I are hard core non-vegetarians and are omnivorous and so are our children. My son loves non-veg food as much as he loves Paneer preparations and Dal Makhni. In our home, there is an unwritten rule that 5 days in a week, we are Ovo-lacto-vegetarians i.e. egg and dairy is allowed but no meat and fish.

Four months after our marriage, my father passed away and on the sixth month we decided to establish our own home and separated out from the joint family. My mother decided to live with us and we unknowingly rented out a floor in a (so-called) vegetarian colony Soami Nagar next to Pancsheel Park in south Delhi. When we moved in the house, the landlord came to see us and said, “You are Bengali and I know you have non-vegetarian food, just ensure that you pack the bones etc separately and throw it in the garbage dump outside the colony. Also, if you can avoid making fish at home, that will be great.” I assured him that with two vegetarians among the three inhabitants, there will be no non-vegetarian cooking at home except on special occasions and further that I being a non-fish eating Bong, there will be no fish cooking at all. We stayed in that colony of vegetarians for over three years and never had any issues with any of our neighbours with regard to the food habits.

I am told that there are different kinds of vegetarians like –

  • Ovo Vegetarian – includes eggs but not dairy products
  • Lacto Vegetarian – includes dairy products but not eggs
  • Ovo-Lacto Vegetarian – includes animal/ dairy products such as egg, milk, honey
  • Vegans – excludes all animal flesh and products such as milk, honey, eggs besides any other item that is remotely associated with animals
  • Extreme Vegans – includes only fresh and uncooked fruits, nuts, seeds and vegetables
  • Fruitarians – includes only fruit, nuts and seeds. Any other plant matters that can be gathered without harming the plants
  • Satviks – Also known as followers of yogic diet, include dairy (not eggs) and honey, but excludes anything from the onion or leek family, red lentils, mushrooms, blue cheeses, fermented foods or sauces, alcoholic drinks and often also excludes coffee, black or green tea, chocolate, nutmeg or any other type of stimulant such as excess sharp spices.
  • Buddhist vegetarianism – Different Buddhist traditions have differing teachings on diet, which may also vary for ordained monks and nuns compared to others. Many exclude not only all animal products but also vegetables in the alliums family (which have the characteristic aroma of onion and garlic): onion, garlic, scallions, leeks, chives, or shallots.
  • Jain vegetarianism – includes dairy but excludes eggs and honey, as well as root vegetables.

I remember my sister telling me that in her in-laws house, they make mutton curry without onions and garlic because these vegetables are considered amish by her father-in-law who was a renowned Pandit Ji. The chicken never entered the household, even today. The children relish it but have it outside at restaurants. Then someone in my office narrated an incidence of a colleague once commenting that he refrains from having non-vegetarian food on Tuesdays because the restaurants might use the same ladle (Karchhi) that he uses to pick up food with onion in it!!! To that, my comment was “What the Fuss?”

I fail to understand that how come vegetables and lentils are classified as non-vegetarian items? I am fortunate that in my extended family on both sides are filled with vegetarians, but none is fuss-pots with regard to the foods they have as long as it does not have meat/ egg in it. My wife does not take egg normally but is open to having it if the situation demands it.

I am of the view that food habit of people is determined by nature like so many other things. People living in the coastal areas are habituated in having fish as their staple food while people living in the land locked areas tend to depend on vegetables and other form of livestock. In other words, one cannot force the other to follow a certain food habit. The intolerance shown recently by few state governments of India in declaring Meat Ban during a festival of Jain community is totally uncalled for as was the social media flooding with gory pictures of slaughtered animals just before the Eid festival. In my locality, there is a particular eatery run by a Sardarji and serving mouth watering non-vegetarian fare is closed down voluntarily during the Navratras, twice a year. Then there are a few restaurants which serve complete vegetarian dishes that are without onions and garlic during the nine-day period. Same is true of all the famous restaurants at Pandara Road. All these actions are completely voluntary, no one forces them.

To all those (vegetarians) who claim to be animal lovers and tell us (omnivorous) to convert to vegetarian because one should not kill life forms, kindly remember that it has been proven that Plants too have life and you are killing them for your food. So please stop patronizing and let the Mother Nature decide how she wants to exist. Mother Nature has a unique system of balancing out the excesses that we humans inflict on her, be it the tsunami, avalanches, drought or sudden growth of vegetation in the otherwise arid region. Let us follow the concept of food-chain and not disrupt it in the name of religion, which I feel does more harm than any good to people. The dinosaurs have become extinct because they had no further utility for Nature and shall we humans too will vanish from the earth one day. Till then, let us enjoy our food in the ways we like it, you have your paneer delicacy and let me savour the biriyani. Amen!!