Category: Food and Culture

Reflective story of communal harmony: From Indian expats of the Gulf region

Though it’s a Hindu festival, for Hussian bhai, it’s an integral part of his culture. From the early days, he arranged a feast for his friends among Indian expatriates on the last day of the festival.

18th January Pongal feast of Hussain Bhai at Al Majmaah, Saudi Arabia

Hussain Bhai with friends.

Long before the arrival of the COVID-19 & social distancing happened outside China, this took place in the days when back home witnessed nationwide protest on the newly introduced act, Citizenship amendment act.

It was around twenty-five years before Sayed Hussian came to Saudi Arabia in search of Job as a mechanic. Finally, his destiny took him to Al-Majmmah, an oasis town located two hundred kilometers North-West of Saudi capital city, Riyadh.  Hailed from Pudukkottai, aka Pudhugai (coastal district of Tamil Nadu in India), he work here as a supervisor of the automobile service center.

In the early days, Hussian & his family members missed Tamil culture & festivities. Pongal, a three days harvest festival of Tamils is one of the foremost that has been celebrated all across the globe among the Tamil diaspora. The name itself is derived from the ritual sweet dish prepared on this day with boiled rice, milk & jaggery.

A view of dinner in a traditional style dastarkhwan
A view of the dinner with traditional south Indian dishes

Though it’s a Hindu festival, for Hussian bhai, it’s an integral part of his culture. From the early days, he arranged a feast for his friends among Indian expatriates on the last day of the festival. In the previous ten years, the working city of Hussain also witnessed substantial growth with the establishment of a University.  Many multi-ethnic professionals that included doctors, engineers, & doctorates from diverse specialties from different countries joined University. The representation of the South India community was also increased.  By the time, the size of Hussain Bhai home arranged Pongal feast also swelled. On 18th January, this year also a feast was arranged by him. The guest belonged to the diverse faith & regions of India. You can find a North Indian, & South Indian guests coming from the diverse regions & religions (Muslims & Hindus). This was the diverse mosaic sitting on the oriental dining sheet (Dastarkhwan) spread inside the Arabic style Khyma (tent).

Arabic Khyma (Tent)
Sambar & Rasam

In a traditional south Indian attire, the host was attired in a white shirt & white lungi. The Banana leaves were not available far away from their country, but thanks to the cosmetic Banana shaped leaves that were used for serving the food. The guests were served with Rasam, Sambar, & traditional dessert “Pongal.”  The Hussain’s story is the strength, solace, harmony that existed in the deep roots of Indian culture. It is the strength of this syncretic culture that always stood over the work done by the hate mongers to divide the social fabric on the lines of caste, creed, gender & religion.  

A smiling portrait of the host with his friends

Sadia’s Memoirs, Culture & Food of Delhi: A fascinating account

A reader’s review for “Jasmine & Jinns: Memories & Recipes of my Delhi” by Sadia Dehalvi, Harper Collins India publication, 2017

A two hundred eleven pages account on the culture of bygone days Shahjahanabad, author memoirs, & an encyclopedic collection of diverse recipes. The title “Jasmine & Jinns” came up from author’s childhood memories of her ancestral “Shama Kothi” at Sardar Patel Marg where both Jasmine Shrubs & Jinns shared the space in the capacious villa. The rich illustrations from food to monuments add the visual aura to the text. Starting with the first portrait of the author by blogger & columnist Mayank Austen Soofi, the manuscript adds a visual journey by photographs of Delhi’s Monuments, street food, culinary dishes & portraits of her family. The book commenced with the evolution of Delhi’s cuisine tracing its history from Turks, Mughals, British & finally the arrival of Punjabis after 1947. Then it discussed the sociocultural history of the Muslim Khatri tribe (Saudagran) who made Shahjahanabad as their home during the days of Mughal emperor, Shahjahan.  During childhood, I had heard a legendary story of Hazrat Shamsuddin Sabswari who brought Ganga for the Khatri caravan on the way to Haridwar from one of the father’s Punjabi (Shamsi) friend at hometown, Pilibhit. Majority of the Muslim Punjabi (Shamsi) community in small towns of western Uttarpradesh traced their origin from Punjabi Saudagran tribe of Shahjahanabad. Then in 2003, I read an article that came up in Hindu by columnist Vivek Shukla providing the glimpses of the history & the culture of Saudagran community. Sadia Dehalvi as a member of Old Delhi Punjabi gharana provided an in-depth narrative on culture & history of Punjabi Saudagran community. Back in Punjab, Pakistan, the Saraiki & Punjabi speaking Muslim Khatri’s were popular as Chinioti’s due to their ancestral affiliation with Chiniot. The chapter mystique of Shahjahanabad portrayed the vibrant culture & rich cuisine of the walled city starting with bygone days Urdu proverbs called out by street vendors like “ Lakad Hazam, Pathar Hazam/digest wood & stone” recited by traditional digestive tablet sellers. Hafiz Yusuf Dehalvi, the patriarch & founder of “Shama Magazine” brought the culture & cuisine of walled city from Haveli Habsh Khan to 11, Sardar Patel Marg. The traditional kitchen lined by Pindol in the lavish modern villa was designed by Sadia’s grandfather, Hafiz Yusuf Dehalvi to accommodate his generous hospitality.  His values were drawn on his belief of “Fi Sabilillah/For the sake of God” & Prophetic saying “The best among you are those who feed other”.

#Shama Magazine started by Hafiz Yusuf Dehalvi who belonged to Muslim Punjabi community of Old Delhi, Phatak Habsh Khan…

Gepostet von INDO ISLAMIC CULTURE am Sonntag, 7. Oktober 2018

A lady from Baghpat who wore a tent-shaped veil (Afghani Abaya) became a foster mother for author & her siblings. From storytelling to food cooking, she is the one who has a significant role in nurturing the hobbies of Sadia Dehalvi. With expanding urban sprawls & disappearing of traditional Taaqs, the Jinns of Delhi & their stories absconded from the homes of Delhi. Reading the chapters  “Halal World” &  “early lesson”  is a nostalgic recall of the lost time & values from traditional Muslim upbringing. The term “ Niaz/ Food offering” reverberate the eardrums as it has been lost somewhere in the changing face of Islam. The lost values of Niaz were connected with Islamic roots by an introductory picture from Hazrat Nizamuddin dargah Iftar & a Hadith of Prophet ( Peace be Upon him) on feeding.

From real herbs & spices, the culinary section of the book moved from all-time favourites to the seasonal dishes & finally concluded at Ramzan & Eid. The gustatory delights presented by the author supplemented with the portraits of her home cooked dishes will give a pleasurable journey to the readers.  “Some of all time favourites” discussed a wide variety of traditional dishes. From a Yakhani Pulao with Arqe Nana chutney to Shab Deg ( made up of Carrots, mutton pieces & Kofta), the chapter brought a diverse variety of traditional dishes. As mentioned by Author, the Nargisi Kofta enriched the dastarkhwan (tablecloth) on special occasions, a tradition common with Delhi Wallas was also prevalent in small towns of Western Uttar Pradesh. The traditional medicine (Unani) classifications of the food in taseers (effects/efficacy) like garam (hot) & dhandi (cold) divided the cuisine in alignment with seasons. The winter’s cuisine was introduced with Nihari, the pride of Delhiwallas. Once in Saudi, I received a parcel of Nihari cooked by the colleague mother in Karachi. The Nihari has an odour & taste specific of Shahjahanabad. On the food, I came to know that his ancestors belonged to Punjabi saudagran community of walled who migrated to Karachi during 1947. The delicacies of walled city & Punajbis was well preserved by his mother as the first generation of Delhi wallas in Karachi.

The summers in the book were greeted by a bygone days beverages (Sherbet) of Bel (Woodapple), Falsa, Sandal, Unab (Jujube), Gauzaban & fruits of the walled city (Shahtoot, Khirni, & Kaseru). This section discussed the amalgamation of diverse veggies with mutton. The recipes from flower buds (Kachnar) to bitter gourd stuffed with minced mutton (Qeema bhare Karele) with traditional desserts aam pulao (Mango rice) to Aannaas Pulao (Pineapple rice) will amaze the readers. The open spaces of the Mehrauli made it a favourite destination of forgotten Mughals especially the last one Zafar adored it during monsoon. The tradition continued in the walled city & author’s recalled her father visit using camel carriages from Lahori gate to Mehrauli. Pakoras with tea, pre-partition old Delhi wagons, & trams & story of a mango that travelled from “Rataul, United Province” to Punjab, Pakistan captivated the lost time of Delhi. Now after seven decades, the Ratual became the pride of the orchards of Punjab, Pakistan. The India, & Pakistan both are debating on the origin of the famous mango.

Kachalo (Fruit Chaat) was an essential of Ramzan Iftar what I recalled from the childhood days from my mofussil hometown located in the Terai plains of Himalayas. A variety of dishes prepared by vegetables & Gosht (Mutton) has been introduced here. In old days, this was the traditional Muslim style of adding veggies to their diet. The substitute of Haleem is the grainy version of lentils with meat pieces identified as Khicda in UP. Across the border on another side, the Haleem of both Lahore & Karachi is closer to Delhi walla style.  The Eid celebrations didn’t change much with time except “Eid Al Azha” has transited to “Eid Al Adha” with Arabization of Urdu in the present context. Even in these days, the long list of the feast preparation started with  “Kalegi/Liver“.  The usage of the verbatim traditional Urdu terms such as Ghotni (wooden Laddle), Salan (curries), tukhme rehan (basil seeds), tabaruk ( blessed), & baadi (difficult to digest) enriches the context for the local readers. The Jasmine & Jinns is not only about the recipes of the diverse cuisine, but it’s also about the context, traditional utensils, season & occasions that were reflected in depth by Sadia’s preparations. A must-read account for all those who are in love with food & culture of Delhi especially Shahjahanabad.

Reference:

  1. Vivek Shukla, Death no leveller in Capital cemetery, The Hindu, 06th March 2003. Retrieved from: https://www.thehindu.com/thehindu/mp/2003/03/06/stories/2003030600560300.htm?

 

The legacy of Badayuni Halwa Paratha

The story of Haji Baqir Ali Badayuni, the Halwa Paratha seller who was acknowledged by the Late Prime minister, Mrs. Indira Gandhi

Portraits of Haji Baqar Ali.

Each year during the month of Dhul Qadah, the annual congregation (Urs) of 19th-century Sufi saint widely popular as Shah Ji Mohammad Sher Miyan took place in the small city of Uttar Pradesh, Pilibhit. The main congregational prayers were held on 03rd to 05th Dhul Qadah. As common with all Urs and traditional fairs, one can find makeshift stalls of Halwa Paratha erected on road leading to the dargah. Last year while passing down the crowded street near the dargah, it was two old portraits hanging on the stall of ” Badayuni Halwa Paratha” that caught my attention for exploration. The first one is the portrait captioned in Urdu and Hindi introducing him as Late Haji Baqar Ali Badayuni. In the first portrait, the late Baqar has nicely wrapped a traditional white turban with a vest jacket (Sadri). The pen clipped to the front pocket of the vest reflected an impressive dressing style more of a writer than a Halwa Paratha shop owner. The second portrait was torn from the lower edge and almost faded. In this portrait, the Baqir was receiving an award from late Prime minister, Indira Gandhi. I made a request to the man sitting on the cash counter to parcel one packet of his calories loaded large size Paratha, and Halwa made up of Suji (Semolina). During the conversation,  he told that Haji Baqar Ali was his grandfather who started to sold Halwa Paratha during Colonial days. The Halwa Paratha stall was named after his birthplace, Badayun. Badayun is the small city of Uttarpradesh located one hundred twenty-eight kilometers south-west of Pilibhit. It was once the mighty capital of Katehar Province during the reign of Mamluks and also the birthplace of the famous 13th-century Sufi of Central Asian origin, Hazrat Nizamuddin Awliya.

The torn and faded portrait of Haji Baqar Ali receiving the shield from late Prime minister Indira Gandhi with the live portrait of man frying large size parathas.

In the decade of the sixties and seventies, the Badayuni Halwa Paratha was a popular street food stall at Urs of Hazrat Nizamuddin and Hajj house near Turkman Gate at Delhi. In off times, he used to manage a hotel at Badayun named as Sultani Hotel. It was during this time, Haji Baqar Ali was also acknowledged by Late Prime minister, Indira Gandhi for serving his street food delicacy at syncretic Indian gatherings especially at Hazrat Nizamuddin Urs. For almost six decades, the man moved with his stall at the Urs (death anniversary) of Sufis like a wandering nomad. Haji Abdul Qadir passed away in mid-eighties at age of eighty-eight years. While recalling the old days, the grandson of Baqar Ali got melancholic.

Grandson of Baqar Ali with his chef.

In the present scenario, he is hardly able to manage expenses as the earnings are meager in comparison to the grandfather days. These two portraits and name of the stall “Badayun Halwa Parath” made his street food shop different from the several others. This seems to the prized possession of a grandson who is now taking care of Haji Baqar legacy.

Muttam Al Turkistani Bukhari

A restaurant of Persian speaking Afghan at AlMajmaah

Text & Pics by Rehan Asad

(مطعم) Muttam an Arabic term used for the restaurant. The Al Turkistani Bukhari restaurants are commonly seen in Saudi Arabia. Majority of them are own or manage by the Afghans. Its a typical preparation of the rice (Ruz) and the recipe that reached here from the central Asian city “Bukhara” located on the old silk road.  It is this historic connection, the rice preparation got its Arabic name, Ruz Bukhari. The Bukhari rice is one of the delicious and familiar rice preparation of Middle East, especially in Gulf countries. Its a preparation of basmati rice and grated carrots cooked in olive oil along with spices like cinnamon sticks, cardamon, and cloves. The crushed Saffron and fried garnish of whole carrots, almonds, pistachios, and raisin also add to its flavor and appearance. The rice has been served with different types of the roasted preparation of chicken and lamb.

Sample plate showing two different varieties of the rice. The yellow one is Bukhari ( Ruz Bukhari). The white one is Peshawari Rice ( Ruz Abyad).

Located a hundred meters away from the main Al Rajhi Bank on King Fahad Road, at Al Majmaah, this Muttam Al Turkistani Bukhari is managed by Abdul Ghafoor and his son. The man in his fifties originally belonged to Shehberghan, the capital city of Jowzan province of Afghanistan. Etymologically his home city name is derived from the Sassanian monarch, Shapur. Abdul Ghafoor was fluent in Arabic but hardly able to understand Hindustani/Urdu language. While communicating with him in my broken Arabic, I came to know that Persian was his first language. He told that Pashtun & Uzbek speakers are also present in Shehberghan but his tribe is hundred percent Persian speakers from the centuries. Abdul Ghafoor was dressed in the red shirt and trousers, a uniform for all the Al Turkistani Bukhari managers in Saudi Arabia. The son was dressed in modern attire with black casual shirt & jeans. He communicated in his sluggish Urdu predominated by the accent of his native language.

Abdul Ghafoor told that his son is studying and helps him for managing the restaurant. Other than Arabic and Persian, he is also studying the English language. Both father and son missed the food, culture & weather of their hometown but they are residing here for making the better livelihood of their family. He was satisfied with his business. The cooking team is from Afghanistan and the assistant is from our neighboring country Nepal. As Saudi Arabia has the separate section for bachelors and families. The front section for bachelors have both types of arrangement, the dining tables, and traditional carpets for those who wish to dine on the ground. Behind the main section, there are separate cabins for the family section. Other than grilled chicken, he is also serving several other middle eastern meat preparations such as (Shish tawook), (Shawaya), Camel, and Mutton Kababs (Muqebelat)

From the vegetarian dishes and salads also on the display are cucumber yogurt salads, Hummos ( Chickpeas paste), green salad, Mulokhia (Jews Mallows: an Egyptian vegetarian savory sauce made up of green leaves Molokhia with coriander and mint leaves), and Arabic style of ladyfinger preparation.