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Wednesday, September 16, 2015

For a Child of Kashmir




Child,
Look
A little paper-boat sways
On violet waters
Of butchered lullabies
On which your mother once put
A tiny tear of your dreams
And a firefly from her face.

Bullets
pierce
mouth of the molten moon
Your small universe
Weeps in your tiny palms
Stained with white blood.

Child,
Do not long for the moon.
Tonight
It will be cremated
By wolves in khaki:
Guards of ‘Peace’!

The thud
Of their boots
Trample upon the wails
Reverberating from the red carpet
Of fresh blood
On streets.

The night preening
Its blue plumes
Drips as broken sounds
From the rows of poplars –
Silent spectres
Of Doom…

Child,
Do not cry.
Your beheaded doll
Will find a grave
Amid dark pits
Of deadly shrieks
Left unburied.

Child,
Hold
Tightly the velvety wings
Of a crushed butterfly
Even if you see
Blades
Of green grass growing
Out of smashed skulls!

Hear,
The ghosts
Of smoke
Have just sung songs
Of Spring
Blooming
As bleeding hearts
From burnt roses of Nishat Bagh.

Child,
You will not get
A bouquet
 Of colours.
In this land anymore,
Not even in the fractured fingers
Of your crayons.

Behold
Child,
Grey. Black. Red
Are the only colours left in Kashmir.
Forget the orange colour
Of your candy.

The brutal blue night
Will soon remove all hues
Except RED.

The Devil in the chopper
Tries to erase
Verses written
On the white wings of the wind
With his fingers
Smeared with ashes of charred bodies
That burnt upon charcoal
Of myriads of mornings.


Fire.
The serpentine tongue
Swallows
Glittering pictures
Of fairies and dwarfs
In your story books.
Tiny sparks hiss
On needles of rain.

Child,
Go
Inferno
Engulfs
The morning star
That trembles
On the liquid glass
Of your iris.

Cover your pink ears.
Fables. Rhymes. Claps
Are drops of molten lead.
Stories of blood and gore
Flutter as bats
Licking the flowers
On the wallpaper
Of your skin.

Strange hands
Throw the wounded scarlet sun
In the black lake
Where Laughter was slaughtered.
Even,
The dead eye of prophecy is lost
In distorted maps.

See,
Child,
Forest scents
Try to mend the shawl of the torn sky
That your mother covered herself with.
Dirty scraps of blue cloth
Fall on catacombs
Beneath chinar trees.

Child,
Tell me,
Will the world ever come to know
What it means
To breathe
Inside a dead womb?



END (Won First Prize in a National Contest of Museindia – an online journal)

The Cold Lamps




Chop a watermelon
crescents of moon will
float to The Forbidden City

pack twitters in bon-bon wrappers
it will bring an army of ants
their blood thick ink

little boats ferry a memory                become a seahorse
the Red Sea is a post office                of dead letters
the battle goes on... paper knives... stamps... Mont Blanc pens... martyrs
in Nobel museum

a water-train puffs towards a peony poem
bury it with honours
or at least seven salutes!

...years of literary leukaemia
Drips
On sparrows. Roses. Noses.
Churches. Birches. porches

Rip Atlas. The sky will flow in frontiers
There will not be any Earth...


END (Published in an issue of online journal Coldnoon Travel Poetics)

After the Inkpot Shattered



Night ogling at corrections, the tinkle of AC blades, clitter clatter of keyboard – Clapton’s broken w-or-d-s, sewerage pipes flushed with tin breaths, wreaths on cold statues, loudspeakers shut in terse words, flags that divide frontiers, assembly speeches growing as weeds near forlorn rose bushes, the stars trying to find Vinent Van Gogh on chilled window panes, street lights extending their fingers to scribble something on the outer walls, flush of their orange glow drained in dragonfly sorbet...! The cold black letters wet with print ink soak fumes of news. Poetry b…l…e…e…d…s between the gutter separating hundred columns on the chest of a dripping masthead. The dim morning lights see ghosts rising from the cheeks of broadsheets...!

                                                              
                                                                               - For Mohammad Zahid



END (Published in an issue of online journal Open Road Review)



Tuesday, September 8, 2015

Baqarkhani, Only a Sweet Memory Now




Bakarkhani. The very name is enough to send old Hyderabadis into a nostalgic mood. A luxuriously rich 14-layered bread garnished with slivers of nuts and a sprinkling of sesame seeds, the bakarkhani was once the star attraction of the table at feasts in Hyderabadi families. But today, only its memory remains, says Nawab Shah Alam Khan, whose family's mehman-nawazi and their heritage recipes are legendary. 

"I ate bakarkhani when I was a school boy. This Mughali bread travelled all the way from the North during the time of the Mughals and came to Hyderabad. It was a delicacy of the royalty — its time-consuming preparation is testimony to that fact. It used to be a bread rich in taste and texture," Shah Alam reminisces, adding, "Today, there are hardly any chefs left who know how to prepare it."

The secret to a perfect bakarkhani lay in the way it was baked, according to Sadaf Yasin, a Hyderabadi foodie, for whom the bakarkhani is the stuff of childhood . "Since it wasn't a native food, not many people were trained to make it. And whenever it was prepared for special occasions, we used to eat it with much delight," says Yasin, who recalls the laborious process that went into preparing this flavourful bread in the spacious kitchen garden of her ancestral home. "the bawarchi would begin his preparations early in the morning. He would dig the soil, and prepare the earthen tandoor from scratch. Meanwhile, a dough would be made of maida mixed with ghee, sugar, cardamom powder, nuts and khuskhus, and set aside for a couple of hours. This dough would then be rolled out into round discs, and put in the clay tandoor. The freshly-baked bakarkhanis would then be dipped in pots of pure ghee. The aroma and taste still lingers in my mouth," says Yasin.

Flaky on the inside, with a soft crust outside, the bakarkhani was served in quarters with accompaniments like qorma or kaliya. This usually made the first course of any lavish spread at weddings or other feasts.

Sadly, it's rare to find the authentic bakarkhani in Hyderabad anymore, even though it's still available in parts of Lucknow, old Delhi, Patna and Gaya. There are a few new variants of the bakarkhani though, that trace their origin to Bangladesh and Kashmir. But Nawab Alam Khan considers these "merely distant cousins" of the real bakarkhani. "They can be called bakarkhani naan or bakarkhani pastry, at the most," he says.

A recipe of modern version of bakarkhani naan

Ingredients: 
- 4 cups maida
- ½ tsp salt
- 2 tsp sugar
- 1 ½ tsp yeast
- ½ tsp powdered green cardamom
- 1 egg
-¼ cup ghee
- Milk to knead the dough
- Poppy seeds, a handful

Method: Sieve flour in a bowl. Add salt, sugar, yeast, powdered green cardamom, ghee, egg and mix well. Now, add milk and knead to a soft dough. Cover it for two hours and let it rise. Then, divide the dough into eight balls. Flatten on a pastry board and apply some ghee. Fold in half. Apply some more ghee on it and fold lengthwise. Fold again in circular way to make a ball. Press very lightly with your palms to flatten it. Sprinkle poppy seeds on it and bake it in an oven at 200°C for 10 minutes. Take out from the oven and lightly brush with ghee. Bakarkhani naan is ready. Serve with qorma or kaliya.

Recipe courtesy: Shah Alam Khan

URL:

http://timesofindia.indiatimes.com/life-style/food/food-reviews/Bakarkhani-only-a-sweet-memory-now/articleshow/45159577.cms?

Tuesday, June 9, 2015

Broken Green

We die every moment with its sliver and then are born again the next moment. What dies inside us is born again. Maybe what died was a lily and next moment it blooms as a weed so green that the eyes hurt. A green of a broken soda bottle half buried in a forsaken backyard. But the glass blooms in a moment that is forever. That bloom moment that gave it its green. And then the atoms close their eyes hearing themselves being crunched under a tank, a brick or a red stiletto. The merry crunch is born. Crunch of a wound, of detachment of impermanence that is the only constant.


Tuesday, January 27, 2015



Qadam


zinia phir haya sey bojhil hai
sherbati baatein balcony se 
uske lab pe phisal rahi hain
ab toh koi chaand ko gul kare

usska rukh uss ufaq kii taraf uthta nahi

jo teri sanson ke sheeshe mein
dhalti jaa rahi hai
jaise resham shaam ke seene se phisalti jaa rahi hai

mere qadam iss lawn pe mujhse aage chalte hain
raah mein soyi sadiyon ke qataar milte hain
zaraa aur aagey ik khidki ki aankhen nam hain
usne terey puraney dinon ki uttran pahni thhi
geeley alfaaz uss se mera shikwa karte hain

raah main koi pathhar bhi nai
ki main apne ashaar ka khoon karun
aur khud apne rawa ankhon se unko ghusal dun

teri palkon key kinare
qandeelon ke baagh roshan toh thhey
yeh sunehra andhera qashtiyon ke saath
bah kar aya hai?

hazaron pyale chuur huye samandar kinare
yahan waqt khud kab sey  rezah rezah hai

thodi dur, kuchh agey
surkh titliyon ke qafile hain

kuchh zara aur dur

teri khusbooun ke mazaar milte hain
ik dareecha khulta hai, ik qadeem

safar shuru hota hai


© Saima Afreen (Photograph and poem)

Monday, January 12, 2015

The Myriad Influences on Parsi Food



The myriad influences of Parsi food
The myriad influences of Parsi food
We take you on a culinary tour of traditional Parsi delicacies that are hard to find in the city today

There are around 1,161 Parsi families in the twin cities. However, finding a restaurant serving authentic Parsi cuisine is well, impossible. That's because there just aren't any left. Connoisseurs of Parsi fare would recall a restaurant called Spenta which opened at Paradise circle over a decade ago. But the place shut shop soon, because the city couldn't quite appreciate its hot and sweet taste palette, some say. But the Parsis beg to differ. "It was shut because of shortage of staff," reckons the community. "Your best bet to get a taste of Parsi gastronomical delights like mutton dhansak, salli marghi is to get invited to a traditional Sunday lunch in a Parsi home," quips fashion designer Zubin Vakil, who lives in his 100-year- old family home in Secunderabad.

An exotic blend of varied cuisines 

Parsi food is an eclectic blend of exotic culinary influences of East and West, which is reflected in the sweet and sour taste of the cuisine. "Parsis first arrived on the shores of Gujarat after escaping Persia way back in the 7th century, and thus, emerged a blend of Iranian and Gujarati cuisine. It is not for nothing that Parsi food has a blend of khatta and meetha," says Beyniaz Edulji, a food blogger residing at Sainikpuri. Enobia Daruwala manager of Parsi Dharamsala Secunderabad informs, "We use a slight dash of sugar/jaggery and vinegar in our food."

Vengna no Patio, a sweet-sour dish made from brinjal and flavoured with Parsi vinegar, garnished with coriander leaves, reflects the Portugese influence. "The Portuguese had settlements in and around Surat and other parts which had dominant Parsi population, much before the British came to India. The Patio is Portuguese influenced," says home-maker Firoza Mistry, based in Secunderabad. The 18-egg-omelette is an embodiment of the community's love for eggs. Much like French poetry, Parsi food is based on symbolism. "Eggs are very important to us as we consider these as symbol of fertility. And that's how we start our breakfast with lots of eggs," explains Beyniaz Edulji.

Seeped in family traditions 

Parsi food is never complete without the matchstick-thin potato fries known as salli that is put atop salli marghi — a chicken curry for weddings and festivals. The red curry is delicious enough to cause cravings. "Bakhras, the fried biscuits, and kumas, the fruit cakes have become dishes of yesteryears now safe only in the hands of our grandmothers," shares Zubin.

The most popular Parsi food item must be the dhansak. Most non-Parsis might sheepishly recall tasting the dhansak at a Parsi wedding or birthday. Beyniaz busts the myth saying, "Dhansak is not served at Navroz our New Year. You will never see it being served at weddings or birthdays or on any happy occasion. We serve it only on the fourth day of a loved one's death. Many people do not know this." 'Dhan' means rice: in this case the rice is brown and mixed with spices and 'sak' means lentils mixed with vegetables, mutton or lamb cubes. Sometimes on a lazy Sunday afternoon a Parsi family likes to have dhansak, believed to be an age old recipe.

Another popular snack of yesteryears, Popal Jee, also has an interesting anecdote to it. Apparently, when a girl meets her to-be-in-laws for the first time, she carries a plateful of Popal Jee along with tea. "It is a sweet fried snack like a doughnut that's difficult to make and serves as a token of the bride's culinary skills. And when the girl is married, the vast assortment of delightful dishes is beyond description. And it can be savoured only when one goes to a Parsi household," says Beyniyaz.
With the onset of winter begins the wedding season, the rich aromas of great Parsi food are set to tantalise the city folk soon.


URL: http://timesofindia.indiatimes.com/life-style/food/food-reviews/The-myriad-influences-of-Parsi-food/articleshow/44933540.cms?