Just Walking Around

Gaon Tithe ST … Hath Dakhwa Bus Thambwa…(Where Theres a Village there’s an ST …. To Stop Bus Just Wave)

With the Ganesh Chaturthi fast approaching the natives from Konkan called “Chakar mane” or the Blue collared workers earlier working in Mumbai Textile Mills and now in Service sectors of Couirer, Transport (Drivers) and Food Service (Swiggy , Zomato , Uber Eats) will get ready to go back to their villages in the Mangaon ,Dapoli, Khed , Furoos ,Chiplun and upto Ratnagiri some even going till Sawantwadi / Shiroda to celebrate the Ganesh festival for 10 days . Before the Konkan Railway was established on the West Coast and even today all these people along with there families and extended family members would make dash to Mumbai Central ST Bus depot to catch the red coloured ST bus . These ST buses are called “Lal Dabba” in the local slang and literally they are like boxes made of steel painted the trademark Red and with the yellow MSRTC log on the sides. The insides of these have around 45-54 uncomfortable barely cushioned bench type seats with typical dark green regzine covers and with windows which mostly don’t open due wrong design or non-maintenance. The bus when it leaves during this festive season is filled to full capacity with additional people standing in the gangway. The luggages of the travellers are loaded on top of bus fixed with strong ropes.

But these ST buses are the only mode of transport for villagers residing in very remote places to reach their home. Theres a common saying in Maharshtra Gaon Thithe ST , which literally means “Where there is a village there a ST buses which services  it”. Another common phrase is Haath Dakhwa Bus Thambwa which means just wave your hand at any given notified ST Bus stand or even at large signals at prominent junctions and the driver of the ST bus will oblige you with a pick up so you can reach your village safe and sound.

Going back in history The Maharashtra State Road Transport Corporation was established by the State Government of Maharashtra as per the provision in Section 3 of RTC Act 1950. But the first bus was flagged off from Pune to Ahmednagar in 1948.

Tracing the history that saw this development, we go back to the 1920s; when various entrepreneurs started operations in the public transport sector. Till the Motor Vehicle Act came into being in 1939, there were no regulations monitoring their activities which resulted in arbitrary competition and unregulated fares. The implementation of the Act rectified matters to some extent. The individual operators were asked to form a union on defined routes in a particular area. This also proved to be beneficial for travelers as some sort of schedule set in; with a time table, designated pick-up points, conductors, and fixed ticket prices. This was the state of affairs till 1948, when the then Bombay State Government, with the late Morarji Desai as the home minister, started its own state road transport service, called State Transport Bombay. And, with this, the first blue and silver-topped bus took off from Pune to Ahmednagar

There were 10 makes of buses in use then – Chevrolet , Ford , Bedford, Seddon, Studebaker, Morris Commercial , Albion , Leyland , Commer and Fiat. In the early 1950’s two luxury buses were introduced based on Morris Commercial Chasis. These were called “Neelkamal”  and “Giriyarohini” and used to ferry passengers on the Pune-Mahabaleshwar route. They had 2-2 seats, curtains, interior decoration , a clock and green tinted windows. A little upscale as compared t the “Lal Dabba”. 

The interior was little spacious with good leg room and seats where sofa cushioned. Some buses had seats with a stick at the side to make the seat recline a bit. Also the concept of hand rest were introduced to divide the passenger seating area so that passengers avoid fighting in slang Marathi “Are tujya baapachi seat aahe kay. Ticket gehtle manje purna bus vikat ghetli ki kay “…over seat space. A classic case of over demand and under supply.

The condition of the ST Personnel especially the drivers is not good. Just imagine how stressful is the condition of these drivers who have to ply over 70 million passengers every day in the 1,50,000 buses operated under the MSRTC Road Transport Undertaking. From the well laid to those replete with potholes, from the ever bumpy, undulating, and broken to just a dirt track, is what makes up the massive 55 lakh km-long road network of the state.And a safe long-distance journey under most of these circumstances needs expert maneuvering skills and an undisturbed mind for thousands of drivers that traverse these roadways.

Providing efficient, economic, safe and reliable public transport in urban, hilly and rural areas is by no means an easy task. It becomes all the more challenging when you see most staff still clamoring for adequate compensation, benefits, good working conditions and even some respect. After all, they are responsible for helping millions of passengers reach their destinations safely despite battling a hostile terrain in many parts, undertaken under harsh working conditions.

Moreover, a large number of drivers in the ST who are not on the governments’ payrolls or are out of the regulatory net earn one-tenth of what their counterparts working in the Private road transport units earn.

The complaints from drivers who are not getting sufficient benefits are intensifying as even State transport corporations are increasingly opting to put their bus services on contract. Officials in the corporations admit in private that there are also cases of buses that operate under State carriage permits where the drivers are not paid as per the mandated rules. Besides inadequate and disparate payments, drivers often face difficult working hours and a tough working environment. This can lead to fatigue and accidents. There were 37,487 bus accidents that resulted in 12,088 deaths and 50,686 injuries in 2016, according to Road Ministry data.

Leading transport experts say Drivers should be given resting places every 400 km, so that they can sleep, freshen up and have nutritious meals at reasonable rates. There should be medical benefits, with at least ₹20 lakh compensation on accidental death.

Lawmakers, it seems, have taken note of this issue. Stressing the need to improve drivers’ working conditions, a recent Parliamentary Committee deliberating on amending the Motor Vehicle Act has recommended that action be taken to alleviate drivers’ stress arising due to climatic factors and long working hours. Responding to the suggestion, the Ministry of Road Transport and Highways informed the Committee that setting up of stop-over points along highways for the drivers is being considered. While these steps from the Government will require time and resources, for the passengers to give a little respect to the ‘captain of the bus’ can come free and with immediate effect.

Drivers often crave that respect from their passengers. “In Sweden, bus drivers are called ‘Ambassadors’. Why can’t we do the same in India? If flights can have pilots, ships can have captains, don’t the bus drivers require some recognition and respect?

So next time you are ridiculing the ST service and bad mouthing the arrogant attitude of their drivers, please stop , think of all those times when you used the ST and reached your destination in the remotes part of Maharashtra safely and was able to enjoy the festive season with your extended family and had a gala time for a few days of your other wise stressful life and then compare it with the plight of these ST drivers. Give due respect to them and also patronize the ST Service whenever possible so that this great service does not disappear from the face of the earth.

Just Walking Around

Punjabi Dhaba in the Midst of Mumbai….

A small news appeared on the inside page of the Times of India today. Kulwant Singh Kohli the owner of Pritam Da Dhaba and creator of the World famous “Butter Chicken” passed away at a ripe old age of 85.A legend in his turf of culinary and hospitality industry. A soft spoken person with a golden heart a person who introduced Mumbai to the authentic taste of traditional Punjabi cuisine.

It all began in 1942 when a Rawalpindi entrepreneur Prahlad Singh Kohli - the father of Kulwant - came to the erstwhile Bombay to start a small Punjabi eatery, 'Pritam Hotel' in Kalbadevi, but it failed miserably and he was left virtually penniless. He then decided to move to the ‘labor class’ populated Dadar with the hope of cashing in on the upcoming movie studios in And his gamble paid off. Kohli was known to go out of his way towards the struggling actors who patronized his joint. A meal then would cost Rs 19 and Rs 38 for two. With many studios in south Mumbai and the still infantile suburbs cradling the success of the film industry, the Pritam Hotel also thrived, with the menu lovingly supervised by his wife, Harkaur.

In 1953, the young Kulwant, then barely 11, reluctantly joined his father in the business in Mumbai. His  pleasing manners and helpful nature he soon became popular with the film industry folks and even leading politicians of the era.Most of the leading star of Bollywood at that time were from Lahore from erst while Punjab in Pakistan and would crave their original north Indian cuisine in alien Mumbai. They now had a place in the heart of the city where they  but could relish and relive the flavors of Punjab.

Actors like Dilip Kumar, Manoj Kumar, Sanjeev Kumar, Raj Kapoor, Raaj Kumar, Sunil Dutt, Dharmendra Deol, Rajendra Kumar, Dev Anand, Jagjit Singh, Anand Bakshi, Shanker-Jaikishen, Chetan Anand, Kamal Amrohi, BR Chopra, Yash Chopra and many more became friends with Kulwant Kohli bonding over food and drinks.

As a sharp businessman and restaurateur the Kohli's expanded the place by buying out neighbourhood properties to offer a restaurant, a typical Punjabi-style 'dhaba', fine-dining, a full-fledged four-star residential Hotel MidTown Pritam, etc.

As the hotel's name spread far and wide,it was now patronized by all foodies who had a taste for asli Punjabi cuisine. Bolloywood’s original Showman Raj Kapoor came to inaugurate the renovated and centrally-air conditioned Pritam Hotel in 1975, kicking off the trend of fully air conditioned eateries which picked up in a big way and is common today.

It was the only restaurant till then which didn't have a formal menu, but served all time popular mouthwatering Punjabi cuisines like butter chicken, chicken masala, tandoori chicken, mutton kheema, fish fry, parathas, biryanis, etc. Till date these are the best dishes when you land a seat during the weekend rush. Kohli prided himself on introducing authentic 'butter chicken' to the the Mumbaikar's in the 1950-1960's, which was a raging hit and now a 'must-item' on all city restaurant menus.

Around 1985, his sons introduced the 'dhaba' concept to the city with an open-air extension to the existing restaurant, 'khatiyas', charpoys, an open kitchen and friendly service, which went down well with the Mumbaikar’s

Kohli also ventured into the film industry with Sangeeta Films Corporation, which acquired the world distribution rig for the films “Paakeeza" and “The Burning Train. Story has it that even Sunil Dutt and Dharmendra when they were stragglers couldn’t afford a decent meal would land up at Pritam’s and have their fill . Their relationship with Kulwant was such that , they would eat to their hearts content and pay when they were flush with funds.

The legacy is being taken forward by Kulwant Kohli’s grandson Abhayraj Kohli . The junior Kohli, who has a Masters in Hospitality Management and is the brain behind the parent company's launches, Grandmama's Café (Dadar and Lower Parel) and MRP (My Regular Place). 

By end of the year in 2016, Stashes of photos frames of senior Kohli bonding with yesteryear icons like Sanjeev Kumar, Manoj Kumar and Rajendra Kumar graced the walls of Pritam Restaurant & Bar . The idea was to re-brand the company and allow guests to walk down memory lane Pritam Da Dhaba, the dhaba section will also see changes. They will offer dishes inspired from the famous Highway Dhabas across India and also , give them credit. Instead of eating dhaba food elsewhere , the patrons will experience the culture right there . The walls now tell a new story but the food won't. It will always be wholesome North Indian Hardcore Punjabi food. No diet food but a meal for the masses with familiar smell taste and flovors.  

While no one in the clan has been christened as Pritam, Kulwant Kohli’s father  wanted a name that meant beloved in as many Indian languages as possible and hence, chose “Pritam”.

An apt name for a truly Punjabi restaurant. A true tribute to this restaurateur would be to order a Butter Chicken and Crisply done Tandori Roti , gorge on the lip smacking dish ,clean out the plate and burp loudly to your hearts content as a salute to Kulwant Kohli the Butter Chicken Man..

Bole Sau Nihaal Sat Sri Akal …Wahe Guru Da Khalsa Wahe Guru Di Fateh….

Just Walking Around

Ye re ye re pausa….

Just yesterday I was having a conversation with little Bhakti . I was in Ahmedabad for my office  work for last 4 days .The conversation wnet something like this – Bhakti – Hi Papa where are you ..Me – In the office , working.  Bhakti – Are you in an AC cabin . Me—Yes  its too hot here in Ahmedabad . I will get scorched if I go out … Bhakti – But its raining heavily in Mumbai right now…Me – Wow that’s great ..Bhakti – Papa why don’t you sing “Ye re ye re pausaa “, then the rain in Mumbai will come to Ahmedabad and the Sun will come to Mumbai . How is the idea … Me – Ha ha ha that’s really good idea..and then we sing the song “ Ye re ye re pausa “ together and laugh out loudly …

But seriously these Marathi nursery rhymes or Bal Geet as they were called were so much more fun . You must have read the funny Whatsapp post going around – Do you know why we are facing Rain deficit …All our tiny tots  in English medium school are singing  “ Rain Rain go away , Little Johnny wants  to play , Rain Rain go to Spain”  instead of “ Ye re ye pavsaa.” And God always listens to the kids when the ask with a pure heart ….Ha ha ha..

I still feel that our traditional Bal Geet’s in Marathi are more positive and with beautifully crafted lyrics than the Englishnursery rhymes. Take the case of  “Jhuk Jhuk Aagin Gaadi , Dhuranchya Regha Havet Kadi , Palti Jhade Pahuya …Mamachya Gavala Jauyaa…Mamach Gaon Motha , Sonnya Chandicha Petha , Shobha Pahun Gheuya ..Mamachya Gavala Jauyaa…Mamach Baiko Gorti , Mhanel Khuthli Porti , Bhachyanchi nave sanguyaa.. Mamachya Gavala Jauyaa….Such creative lyrics and so much fun while singing..

Then there is the ever famous Bal geet penned By Marathi Poet  Mangesh Padgaonkar … which goes like this “ Sang Sang Bholanath Paus Padel kay  ?, Shale Bahvti Tale Sachun Sutti Melel Kay ?…Sang Sang Bholanath Paus Padel Kay ? ..Bolanath Dupari Aai Jhopel Kay ? Ladoo Hulch Ghetana Awaz Hoil Kay ? ..Bholanath Bolanath…. Bhola nath Bholanath khar sang ekdaa, athwdya tun Ravivar yetil ka re teenda ? , Bholanath udya ahe ganitacha paper , Potat majhya kal yeun dukhel kare dhopar ? Bhonath Bholanath …Sang Sang Bholnath Paus  padel kay ?... Such a michievious song with every kids truest wishes ..

One more memorable song that I rember hearing from an old Vinyl record played in my  childhood on a HMV gramophone was the  sweetest song ever . Yes you guessed it right “ Assava Sunder Chocolate  Cha Bangla , Chanderi Soneri Chamchamta changala , Chocolate chya banglya la Toffee che Daar , Shepti chy jhupkya na jahdun jaeel khar,  Gol Gol lemon chya khidkya  Don , Hello Hello karay la Chotasa Phon…Biscuitan chya Gachhi var Mor Chandaar , Peper mint chya Anganat Phoole Lal lal, Chandi chy ajhada mage chandoba rahto , Motya chya   Phoolan tun lapa chappi khel to,  Unch Unch Jhoka Khel Rangala..Mayne cha pinjara var tangla… Kiti Kiti Sundar Chocolate cha bangala ..Chanderi Soneri Chamchamta Changla….Such beautiful lyrics bringing together a wishful thinking of a small kid .. What if there was a Bangalow made of chocolate with doors made of Toffee and windows of lemon drops . So sweet nothing as terrifying as the similar Bungalow made of sweet candies in the Tale of Hansel and Gretel where the evil witch lures small kids with these lovely goodies only to imprison them and later try to eat them up…Though unsuccessful in her en-devours and ultimate the kids out fox her and kill her .. The though of being alone in the woods and being trapped by the sweet looking Bungalow itself is scary .

For that matter of fact the English nursery rhymes that most of us have learned all through our childhood and even our kid now get to learn in their pre schools ,  are quite dark in nature and have a sinister back stories 

Take the case of the simple “Jack and Jill went up the hill, To fetch a pail of water.Jack fell down, And broke his crown; And Jill came tumbling after”. Did you know the roots of this poem are so dark that they should not be allowed anywhere near children. Jack and Jill are actually France’s Louis XVI and his wife, Marie Antoinette, who were convicted of treason during the French Revolution, otherwise known as the Reign of Terror, and beheaded. Jack or Louis XVI, lost his “crown,” i.e. his throne and his head. And Jill, or Marie Antoinette's head soon came tumbling after.

Then there is “Ring around the rosie ,A pocketful of posies,Ashes, ashes .We all fall down! “The origin for this rhyme is by far the most infamous. The rhyme refers to the Great Plague of London in 1665. The “rosie” from the rhyme is the rash that covered the ones who contracted the disease, the smell of which they tried to cover up with “a pocket full of posies.” The “ashes” were the cremated remains of the deceased, and well, they all did fall down.

Or the innocent sounding “Baa baa black sheep, Have you any wool? Yes sir, yes sir, Three bags full. One for the Master,  One for the Dame, And one for the little boy Who lives down the lane…. While this rhyme sounds innocent enough, it actually dates back to feudal England, and is not so innocent. There was an extremely harsh wool tax imposed on the farmers back then by King Edward I in the 13th century. One-third of the wool was taken for the king or the Master, one-third for the Church or the Dame, and one-third for the farmers. Some older versions of this rhyme ended with “But none for the little boy / Who cries down the lane,” showing us just how little was left for the people who cultivated the wool.

So is the nursery rhyme “Goosey, goosey, gander, Whither dost thou wander? Upstairs and downstairs And in my lady's chamber. There I met an old man Who wouldn't say his prayers; I took him by the left leg, And threw him down the stairs.. The lyrics actual meaning is in its back story .After England turned Protestant following King Henry VIII's creation of the Anglican Church, there were plenty of Catholic priests who refused to follow the Protestant faith. So, to avoid punishment, they set up small rooms in their homes, called priest's holes, to pray in. If they were found praying in Latin, as the Catholics do, they would be “thrown down the stairs,” or put to death.

Plagues, prostitution, burning at the stake—none of these are topics you would talk to a toddler about. However, so many of the nursery rhymes we all grew up singing have such dark origins that you'd be shocked to find you were taught these in school, and kids are still being taught these rhymes.

I would anytime go for the traditional childrens songs by our Indian poets especially the Marathi ones  like Mangesh Padgaonkar , GaDiMa or G D Madgulkar or the sweet Shanta Shelke..Try these one for their best ever lyrics … Bubble Gum by Mangesh Padgaonkar .. Which goes something like this “ Aadhi Baba detat Dum , Mag antat Bubble gum , Aadhi Baba detat Chaddi mag chocolatechi melte vadi …Aai ghete vachun dhada mag dete Batavada…  

So much fun …And a short one by Shanta Shelke goes something like this “ Sakhrech Kahu Tai Roj Khate , Tarich ti itki god god gaate … Aai mala roj ghalte na jeu ?  Mhanunach ticha maar sudhha mau mau”

And the most famous rain song ever to be written and melodiously sung goes like this

“ Nach re mora ambyachya vanat , nach re mora …Dhaganshi vara jhunjala re, Kala kala kapus pinjala re , Aata tujhi pali re Vij dete taali .. Phulav pisara nach …Nach re mora nach………

……. Pavsa chi rim jhim thambali re Tujhi majhi Jodi jamli re , Abhalat Chan Chan Saat rangi Kaman .. Kamani khali tya nach … nach re mor nach….

So next time my kids asks me to sing along any of these Marathi Balgeets I would enjoy singing them ,have some fun and create our own memories ….memories that will be cherished all thorough our lives….kudos to our Marathi Literature and Marathi Kavi’s for penning such memorable songs.

Just Walking Around

Amba pikato ras galato kokan cha raja jhimma khelato...

Yes it mango time once again. The best yummiliscious fruit one can have on a balmy summer morning or noon or night or for that matter anytime is Amba time during mango season.

Just as you enter into March this small fruit deep yellow on outside and fiery orange on the inside peeps out of wooden crates or cardboard boxes.Pick it up slice it or dice it and eat this king of fruits or just squeeze it and suck on the sweet pulp.

Aam or hapus as you know can be eaten in many forms besides eating it as a cut fruit.

You can have it as Amba Poli which has hapus pulp mixed with sugar and sun-dried on flat steel plates. The dried pulp forms stiff layers which are stacked on top of each other. The stacks are then cut into large squares before packaging.

The same pulp is mixed with sugar and nuts, then cooked along with boiled white rice. Once the pulp is reduced and evenly coats the rice grains, the Ambebath is ready to be consumed.

A special sweet dish combination is Amba Sheera in this the pulp is mixed with sugar and nuts, then cooked along with semolina in water or milk. Once cooked, the mixture looks like an amber-coloured paste and is ready to be consumed.

One of the finest of ripe mango curries is the Konkani ambya umman / humman. Since time immemorial, huge mango trees have been growing all over the plains, foothills and plateaus of India. In summer, these trees produce luscious mangoes in great abundance, shedding the ripe fruit every day on the ground. The birds, squirrels and bats feed to their hearts content but they are able to polish off only a portion of the bounty, leaving the rest for humans to enjoy.

These wild mangoes (called goyante ambo in Konkani) unlike the hybrid commercial cultivars, are generally smaller in size, have fibrous pulp and pack a punch in terms of flavor. It is these wild mangoes that the Konkani people love to turn into delicious, lip smacking ambya umman.

Some of the smallest varieties are just a trifle bigger than a lime, have thinner skin, are lemon yellow inside and have sweet sour flavor making the best mouthwatering Umman.

But just as the summer arrives traditional Maharashtrian also stock up on the best recipes of summer coolers to douse the heat and fatigue from the mugginess of the Mumbai weather.Take the case of Aam Panha made from the boiled pulp of raw mango mixed with the right quantity of cardamom and sugar and in some case a dash of cinnamon to give it the extra flavor. Once cooled and stored in the form of a concentrate it can be used any time to make a fresh drink when mixed with ice cold water or now a days to give it a fizz with soda . Drink this once you come home from the blazing sun outside and re-energize yourself.

Some other favorite raw mango or Kairi as it is called in Marathi and one that gives the tangy taste when you pronounce the word Kairi itself. The tangyness of raw mangoes pairs really well with the sweetness of tomatoes and the pungent flavour of ginger to make the Raw Mango Rasam The bright flavours will make everyone happy. Pachadi is a popular South Indian side dish similar to Raita. It is usually made with yogurt, chillies and coconut. This one blends in the additional vibrant flavour of raw mangoes.

 A similar Maharastrian recipe is Aamba daal . This is one of those quick-n-simple recipes that make you wonder how such a simple recipe can taste so heavenly. Raw mango being an essential element of Aamba Daal (sometimes also referred to as ‘Vatli Daal or ‘Kairichi Dal’), it is a dish associated with summer.

In fact, during haldi-kunku gatherings – a popular social tradition in Maharashtra – in the month of Chaitra as per the Hindu Calendar, Aamba Daal & Kairi Panha is the standard menu. 

One my favorites preparation which goes well with hot steam rice is the Aam Ras ki Kadhi Quick, easy and tangy, Aamras ki Kadhi is a delicious blend of raw mango puree, buttermik and besan along with a host of other spices and chillies. Make the most of the mango season with this delicious curry where the focus is the fresh flavour of the fruit.

But  no lunch / dinner in the summer season is complete without the thick sweet and mouthwatering Aam Ras. The word "aamras" is derived from the Sanskrit words amra (Sanskrit: for  mango) and rasa (Sanskrit: for  juice), so the literal meaning is "mango juice". Made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati. Sometimes ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.A regional version of aamras is a popular dessert in Rajasthani cuisine and Marwari, Marathi, and Gujarati homes. 

If you are in Matunga try the best Aam ras from “Sheetal Dugdhalaya " near Loharwadi in a small bylane in the Matunga Market. Its fresh and lip smacking. “Sheetal Dugdhalaya " has been the foremost manufacturer and supplier of Mango Milk shake (Aamras) and milk products in Mumbai since 1979.They are pioneer is Aam ras and their ras goes to 80% of the caterers across Mumbai. “Sheetal Fresh” is a leading manufacturer and supplier of premium quality Mango Milkshake (Aamras) and Shrikand, Basundi, Curd in the city of Mumbai. Established in the year 1979 in Malad-Kandivali area by the name “Sheetal Dugdhalaya” by its founder Mr. Bharat S. Mehta. He played the key role in the successful running of the company, creating “GOODWILL” and escalated it to the level where it stands today. “Sheetal Dugdhalaya” is also known as  “KING OF MANGO MILKSHAKE” since 1992, when it was first launched by Mr. Bharat S. Mehta in Mumbai Metropolitan Region and since then the brand is famous for its Shrikand , Basundi and Mango Milkshake, more  particularly in Gujarati Community.\

The Aam ras  is available in Hapus , Pairi or mix in ½ kg an 1 kg foil sealed packs. Refrigerate it and serve it cold with you hot piping puri's of just eat it as a dessert .

Take my word you won’t stop at one bowl …So go ahead enjoy the king of fruits Ambaa to the hilt this summer..

Just Walking Around

Puran poli ..Gujia .. Thandai and the festival of colors

Holi re Holi Purnachi Poli.. up goes the shouts as the Holika Dahan flames touch the sky. You stand near the bon fire soaking in the heat feeling warm and happy inside , praying to the Lord Almighty to burn  away the sorrows , despair , poverty and all things negative and bless us with health , wealth, happiness and prosperity.

Its that time of the year when winter is ending and Summer is about to start , that’s when our ancestors created a festival to usher in the Summer .  Holi comes at a time of the year when people have a tendency to feel sleepy and lazy. This is natural for the body to experiences some tardiness due to the change from the cold to the heat in the atmosphere. To counteract this tardiness of the body, people sing loudly or even speak loudly. Their movements are brisk and their music is loud. All of this helps to rejuvenate the system of the human body.

Besides, the colours when sprayed on the body have a great impact on it. Biologists believe the liquid dye or Abeer penetrates the body and enters into the pores. It has the effect of strengthening the ions in the body and adds health and beauty to it.

There is yet another scientific reason for celebrating the Holi, this however pertains to the tradition of Holika Dahan. The mutation period of winter and spring, induces the growth of bacteria in the atmosphere as well as in the body. When Holika is burnt, temperature rises to about 145 degrees Fahrenhiet. Following the tradition when people perform Parikrima (circumlocution or going around) around the fire, the heat from the fire kills the bacteria in the body thus, cleansing it.

The way Holi is celebrated in south, the festival also promotes good health. For, the day after the burning of Holika people put ash (Vibhuti) on their forehead and they would mix Chandan (sandal paste) with the young leaves and flowers of the Mango tree and consume it to promote good health.

Some also believe that play with colours help to promote good health as colours are said to have great impact on our body and our health. Western-Physicians and doctors believe that for a healthy body, colours too have an important place besides the other vital elements. Deficiency of a particular colour in our body causes ailment, which can be cured only after supplementing the body with that particular colour.

All this is great but the best part of celebrating Holi and Duleti ( Dhulivandan ) is sweets and other nick nack you can savor and hogg on. Leading the way is Puran Poli a Maharashtrian delicacy without which you can not imagine Holi being complete. A soft and flaky roti made of Maida (kanik) stuffed with Puran made of chana dal and jaggery spiked with cardamom(velchi / elaichi) and nutmeg (jaifal) to give it that extra flavor. Eat it hot and pipping smeared with a generous trikle of pure desi ghee . Or try it like I do by dipping its pieces in milk and then finally smack your lips and  give a hearty burp to acknowledge the host / puran poli maker of the pure joy and satisfaction you had enjoying the sweet meal . Every year all of us gather at my mom-in-laws place on Holi and after celebrating the Holi Dahan in the society compound devour the scrumptious and best ever Puran Poli made by my mom-in-law Namrata Desai – Mummy ,made with her secret recipe which includes a dash of extra special ingredient of love and care.

Another favourite Holi recipe is the Gujiya a classic North Indian sweet among Holi special dishes. In the festive season of holi eating gujiya is a tradition.It is made in most part of India and has different names like Karanji and Ghugre. The filling of gujiya is a mixture of roasted dry coconut, nuts, mawa, cardamom powder and powdered sugar. It can be glazed with sugar syrup. To coat or not to coat gujiya in sugar syrup is an option. Bite into this sweet snack and let it melt in your mouth.

For Goans / Karwari like me Holi is very special and a unique sweet associated with Holi is the Mangane .A sweet dish made from Chana dal cooked with jaggery and coconut milk ,added with Ole (Wet ) Kaju and Kismis (Raisin) to produce this famous wholesome dessert.It can be had with hot and fluffly puri’s or simply devoured like a kheer.

Still remember this sweet dish made by my mother in a special round bottom utensil slowly cooked on a low flame and kept on a simmer for a  long time to get the perfect taste which still lingers on my tongue..

But if you are not the sweet eater types you can always enjoy the good old bhajia or crispy pakora made from onion or potato . Or the all time favourite namkeen the Samosa . And where else can you satisfy your taste-buds but the famous A1 Samosa of Gurukripa’s at Sion . 

Fried to perfection of golden brown with its special potato mix stuffing not too spicy not too salty but just right that even the kids and adults love its taste and if its served with chole or mint chutney toh kya kehne..

And how can you forget the Thandai to quench ones thirst after eating all these oily and fried namkeens and sweets. This Holi’s official drink is mainly found in Rajasthan and the north of India. But now a days also available in pre-mix bottles . The most famous being Guruji’d Thandai.Thandai is a very popular drink made with almonds, saffron, milk, sugar and a variety of herbs. It’s also possible to find a version made with bhaang for the extra effect. But mind you it can get you into a tipsy situation which not even the hardest of liquor can match. People drinking this concoction of Cannibis (bhang) combined with milk, refined butter, mango and spices are know to get into a state of psychotropic liberation that makes them emotional and express themselves in loud manner.So I would suggest caution if you are thinking or getting a kick this Holi.

And finally after eating all these sweets I hope it will definitely make you a happy person if not a sweeter person.

So let me pray to God that this Holi bless us all with Happiness and joy and make us a better person for years to come. Happy Holi to all my readers….

Lets enjoy this Holi and Dhulivandan with that famous song from the Blockbuster movie “Sholay” which goes like this ....

Holi ke din dil khil jaate hain
rangon mein rang mil jaate hain
holi ke din dil khil jaate hain
rangon mein rang mil jaate hain
gile shikwe bhool ke doston
dushman bhi gale mil jaate hain

Holi Hai…….