This year, Kolkata's Puja will be solemn, omitting traditional festivities and community gatherings due to a recent heinous crime. The focus shifts to hope for justice and safer days, reflecting the festival's true spirit amid ongoing grief.
I have been asked many times by my friends about the next instalment of my encounters with people in Dhaka. Honestly, I have been meaning to write and there are quite a few who I want to pay tribute to. It’s just that life catches up in the most unexpected ways and keeps you busy. However, finally, I could make time for another such story of another person who has enriched my life infinitely.
Dhaka means the world to me. Most of my professional life has been here and a large chunk of my personal life is intrinsically linked with Dhaka. I am never tired of the city. Yes, there are obstacles. Yes, there are resource shortages. Yes, there are insane traffic snarls. But there is one thing which is never in short supply — great people!
Everyone talks about food during pujo. More often than not, khichuri, polao, ilish, chingri and mangsho tends to land leading roles in these discussions with luchi, and cholar dal playing solid supporting roles. And of course, beyond all this there are sweets. Artful, creative, delicate, yet honest to god mishti. Sandesh, kamolabhog, chandrapuli, narkel naru… the list can go on.
I got in the dog house with some of my friends for saying Shubho is not the appropriate salutation for Mahalaya since it is a sombre and solemn occasion. So, I’ll steer clear of all arguments and say this instead.
Here is another gem from my in-law’s family — succulent jute greens or ‘paat shaak.’ Very seasonal. Cooked with little prawns in shell and enough garlic to have Dracula skip this city for some time to come.
The very famous and iconic Mughlai paratha. This particular one was made with duck egg, as opposed to chicken egg. The cubed potatoes on the side were an added attraction in my salad days. The Mughlai paratha in Dhaka is a crispier version.
When the tasked with writing this, I mentally balked. After all, I have not done a long piece in a while. But then I thought, maybe this is a journey worth telling.
This year, Kolkata's Puja will be solemn, omitting traditional festivities and community gatherings due to a recent heinous crime. The focus shifts to hope for justice and safer days, reflecting the festival's true spirit amid ongoing grief.
I have been asked many times by my friends about the next instalment of my encounters with people in Dhaka. Honestly, I have been meaning to write and there are quite a few who I want to pay tribute to. It’s just that life catches up in the most unexpected ways and keeps you busy. However, finally, I could make time for another such story of another person who has enriched my life infinitely.
Dhaka means the world to me. Most of my professional life has been here and a large chunk of my personal life is intrinsically linked with Dhaka. I am never tired of the city. Yes, there are obstacles. Yes, there are resource shortages. Yes, there are insane traffic snarls. But there is one thing which is never in short supply — great people!
Everyone talks about food during pujo. More often than not, khichuri, polao, ilish, chingri and mangsho tends to land leading roles in these discussions with luchi, and cholar dal playing solid supporting roles. And of course, beyond all this there are sweets. Artful, creative, delicate, yet honest to god mishti. Sandesh, kamolabhog, chandrapuli, narkel naru… the list can go on.
I got in the dog house with some of my friends for saying Shubho is not the appropriate salutation for Mahalaya since it is a sombre and solemn occasion. So, I’ll steer clear of all arguments and say this instead.
Here is another gem from my in-law’s family — succulent jute greens or ‘paat shaak.’ Very seasonal. Cooked with little prawns in shell and enough garlic to have Dracula skip this city for some time to come.
The very famous and iconic Mughlai paratha. This particular one was made with duck egg, as opposed to chicken egg. The cubed potatoes on the side were an added attraction in my salad days. The Mughlai paratha in Dhaka is a crispier version.
When the tasked with writing this, I mentally balked. After all, I have not done a long piece in a while. But then I thought, maybe this is a journey worth telling.
Ladies and gentlemen, on your left are cubes of a type of mango whose season is as short as my attention span. This is Haribhanga.
I was reading an article by Fiona Caulfield that got published in The Guardian.
