HISTORY ON MY PLATE by
Lily swarn
Publishers :Authorspress, New Delhi
ISBN 978-93-89110-39-5
Pp: 195
Price: Rs 395/-
This is fourth book in quick succession by Lily Swarn, 2016 Rouel Poetry Prize winner .Her first book ‘A Trellis of Ecstasy’ which is a poetry collection; second, a book of essays called ‘Lilies of the Valley’; third , ‘The Gipsy Trail ‘ an account of her memoirs and experiences as an Army wife , were well received .Primarily a poet in English, she loves to dabble in Hindi , Urdu & Punjabi poetry . She is an established poet and author and needs no introduction , having been awarded and honoured by many literary bodies.
HISTORY ON MY PLATE , her present work is of a different genre and traces the origins of various dishes and food preparations across the Globe. The beautiful Preface states the background of this venture .It sets the tone, the author making personal references to her grandmother , mother and her son regarding cooking and preparations .
Food perhaps has been the first and the basic need of all life on this planet , shelter coming next. Clothing , peculiar only to the human beings comes after these two. There are 46 chapters in the book listing as many dishes , Indian, as well as Continental - Vegetarian and Non-Vegetarian both .
The first chapter is on Naan , a kind of roti popular in the subcontinent . The author feels it necessary to mention the origin of wheat ,the material used in the preparation . This shows us the first glimpse of her in depth study. Naan has discussed in detail, its origin being traced to Iran.She also tells that bread loaves that were made In Egypt 5000 years ago can be seen in the British Museum .The varieties of Naan like the Kashmiri Naan & the Peshawari Naan are discussed in detail . Not surprisingly, the famous Amritsari Kulcha also finds mention.
The chapter on Rasgulla comes with the hitherto unknown thesis that it originated in Odisha and is as ancient as the Sri Jagannath Yatra that started in the 12th century AD and is offered as Prasad even today . Hereto before we have been believing that Rasgulla or Roshogulla as Bengalis pronounce it is a Bengali speciality having originated there .
The very common Samosa too has foreign origin , so we are told. Now it is most common and a much liked snack in the subcontinent , though stuffing and filling may differ , half boiled potatoes with peas & meat , pandering to the different palates. It is also a Pan Indian snack now available in all parts of the country.The common potato version has been my hot favourite though can’t savour it more often now, being a comparatively heavier stuff .
The chapter on Halva has a good start on a personal note , the Halva being offered in a Gurdwara as a Prasad and accepted with cupped hands . Many temples too follow the same practice but kadah stands apart . The Turkish origin of Halva is knowledge to me.
South Indian dishes like Idli & Dosa, are nicely discussed. These are my personal favourites too, being light on stomach .
Kashmiris are known for sparing little of the meat of a slaughtered goat and prepare various dishes . No doubt Gushtaba finds a chapter devoted to the dish also and is discussed in detail.
The discussion on Patraani Machhi & Machher Paturi may go down well with our Bengali and Parsi friends who specialize in these dishes.
Noodles in both Veg & Non Veg versions find favour with all who want a change from the other routine dishes. The chopped vegetables and the sauces immensely add to the taste .
Momos , comparatively late entrants have gained popularity all over as being prepared on steam . Considered good by the health conscious people who want to avoid oil .
Salads form a necessary part of a full fledged wholesome lunch or dinner and are discussed nicely. Salads come with simple ingredients like raw onion, cucumber, radish in common parlance , but may may be an elaborate fare with many other things added, as the author tells us. Unfortunately we see little of salad leaves , the light green hued leaves resembling Palak Patta in texture, from where the term is derived. Metaphorically, days of prosperity and well being are referred to as salad days.
Chaat, with a tangy taste is also a favourite street food , catering to many palates . There is Pakori Chhat , Papri Chhat , Fruit Chaat though the necessary ingredient is the Chaat masala. A chapter that leaves one salivating .
Dal Makhani is almost a staple with the Vegetarian persons like me while choosing to dine out . Nicely discussed too.
The uncommon belief that wine is good for health and may reduce many ailments may come as a shocker to many. But arguments placed in its favour are irrefutable. Only one should know how to use it properly .
Many other dishes or beverages or preparations have been discussed in detail tracing history, origin, and changes that have occurred and transformation that has taken place over the ages.
To cap it all, recipes have been added wherever felt necessary , for the interested readers to try at home.
I may be excused for being partial to the Vegetarian dishes. A
Though named ‘HISTORY ON MY PLATE’ , the work is much more than that . Apart from being History, it is also Geography sans coordinates, a study of comparative cultures, and a reference book and guide as to where to find what . As mentioned by me earlier and by many others , the author has a way with the written word. Already established as multilingual poet, she has also become an acclaimed prose writer . If she pours out her heart in Poetry , she also puts her heart and soul in whatever she writes in prose. The book is rightly dedicated to her daughter and son in law, both living in the States , whose role the author has acknowledged sincerely.
The comments and endorsements put in by the celebrities from various fields are well deserved .
This book is a Gourmet’s delight surely !
