Do you remember, in this winter season, exactly when you last had a meal with Leaur Pata and Bual fish hau (curry) popularly known as Leaua Buale served alongside hot-hottie rice! Well, frankly speaking I don’t remember when I last had this meal. Even if I had the same stuff now it wouldn’t meet the aroma and taste the water of my village used to carry. Damn sure of it!Not enough! How is about taking pet bujia breakfast with Paltoi and chusor jit pura hukon in the early winter morning. It is absolutely mind blowing, Isn’t it! I don’t know about you, at my end these meals has remained, and are at the back of my brain - deep inside at the bottom.
Another aspect, again very special to me, had been eagerly waiting in the morning to eat the curry of the previous night in breakfast. The taste of the curry totally changes in the morning. It comes out fantabulous.
Again, a very special ingredient of the winter season, going with every meal is Fakitam. The smell of it is enough to incite the rat of your stomach, and so was mine.
Besides this, if there is something which excites me to the core in the winter is the feeling that is still well treasured in my memory were of those days, when I along with all my brothers used to share a bed under one quilt narrating stories of ghosts.
And the very next morning competing with the same brothers in breakfast of how many pura alu we had! Let me stretch your brain to the cosy, simple matir bahar chakamhan.
All these ingredients – Leaur Pata, Paltoi, Fakitam, Pura Alu and kitchen - push-pull me to spent these golden moments again among all my relatives and brothers. Really I long for those days.
Written by Rishikesh Sinha
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First of all very happy to see such a n active BM site in the world of internet. Accidentally I came over this site and very very glad to have this accident. It took me whole day to read all the articles. Believe me each and every article touched my heart and reminded me of my village which I have to leave before 14 years for the sake of bread and butter. Truely speaking this article of Mr Rishikesh Sinha reminded me of all the food we used to have in the winter season. The jol and jal paltoi with phakitom and chusor jit pura hukon with lushi baat was the main meal we used to have before going to school every morning. The hou of leue buale is another recipe which I liked the most in the winter season, also to mention the leur dem with anything. It could be eaten raw or boiled, the taste is mouth watering.
ReplyDeleteCan't write any more as getting emotional. Reminds me of my dear mother and the food she cooked. For the first time in 14 years I am touched emotionally. Thanks for all the efforts you people are taking to keep us attached with our land. Keep up with the good work.
Rajesh Sinha
During my last visit at ahmedabad I met one gentle man named Shri Chandrakanta Sinha from Shri Rishikesh's village who spoke about him.He has been brought up out side the B.M community;but the themes he is creating is really fantastic.well done!carry on bringing out such social/cultural..
ReplyDeleteReally it was a very nice question
ReplyDelete"when you last had a meal with Buale-Leaua?" I had no answer till yesterday afternoon, before leaving the city of Mumbai for the picnic.We the eight friends stayed in a friend's farm house where leaur pata grown to about 18" in height.Looking at that we few of us decided to have local 'Bual' available in the market,named PANVEL the suburb of New Mumbai.We were quite lucky guys to have two
live Bual-fish weighing about 1 kg
each for rupees three hundred.We had one friend who knows cooking; he was bit reluctant to prepare the dish,ultimately duty was reposed on me.The curry was made with jeerar gura,adaa nd aandi-moksi was already there with kacha-moksi(green chilli)setkoria and at the last the favourite PHAKEITHOM was sprikled over the curry.The aroma was spreading all over.AAMI PET BUJE KHEILANG.The left over curry became 'NGAROUR-HOU'this morning due to severe cold.So I can
boldly say that I have the privilege to enjoy the reciepe.
Otherday,I happened to go to the nearby fish market nd saw live
cheng-mach being sold,I immediately
bargained for all nd got it.At home
cleanig of such fish is difficult b'cause of slippery skin.Anyway,I cleaned them with the help of ash collected by maid servant.I kept two fishes separately for roasting
in micro-oven,but I failed,then I
tried on the Gas-stove nd found it was ok.Later in the dinner it was taken with the phakeithom sprikled PALTOI. It can be mentioned here that the PHAKEITHOM is available throughout the year in Mumbai.Why I
have mentioned all these b'cause where ever we go we can not foget these items;like Eerolpa-paltoi,Sepotor,kholtumor champhut,
This piece of comment is for Mr. Rebati....
ReplyDeleteGentleman.. Ur story literally mouthwatered me like anything....A beautiful sense of euphoria along with nostalgia runs over....
Ur comments r higly admirable and Rishi mut be on cloud nine to get reader like your goodself.
Hope the much talked BM blog is soon going to get a new blogger as Mr Rebati.
Regards..
Rishi rocks once again... the bual & lehu combination is just mindblowing... there are some other mouth watering combination like Ilisha-mukhi, nania-icha, phakphei-boicha etc. the dishes and particular 'Maroi's are certainly great entities of our forefathers civilization. sometimes it makes me surprised how our ancestors travelled around places and explored and absorbed the best things for us.
ReplyDelete