It is the time of the 12 months when a Mirza Ghalib devotee might supply at his tomb in Hazrat Nizamuddin Basti a tribute that will have made the poet very pleased.
Yes, one is considering of mangoes — Ghalib had a weak spot for wine and mangoes. And lest you overlook, amid all the miserable information about the coronavirus, Delhi is amid its mango season.
In the e-book Ghalib: Life And Letters, authors Ralph Russell and Khurshid-ul-Islam quote the poet writing in a letter that he “would eat them (mangoes) until my belly was bloated and I could hardly breathe”. In one other letter, evaluating mango to wine, Ghalib says, “I thought of each mango as a sealed glass, filled with the liquor of grape, and filled with such superb skill that not so much as a single drop spilled from any of the sixty-five glasses.”
The authors ascribe Ghalib’s memoirist Altaf Hussain Hali with a well-known mango anecdote about the poet, that additionally highlights his cheekiness with the highly effective: “One day…(Emperor) Bahadur Shah, accompanied by Ghalib and a quantity of different courtiers, have been strolling in the Hayat Bakhsh or the Mahtab Garden. The mango bushes of each selection have been laden with fruits, however the fruits of this backyard have been reserved completely for the king and his queens and members of the royal household. Ghalib checked out the mangoes repeatedly, and with nice focus. The king requested him, ‘Mirza, what are you looking at so attentively?’ Ghalib replied with joined fingers, ‘My Lord and Guide, some historical poet has written:
Upon the high of each fruit is written clear and legibly:
‘This is the property of A, the son of B, the son of C.’
And I’m wanting to see whether or not any of these bear my identify and people of my father and grandfather.’ The king smiled and the similar day had a giant basket of the most interesting mangoes despatched to him.”
One afternoon, in the Walled City’s Ballimaran neighbourhood, well-known for being Ghalib’s closing handle, a milk shake vendor was at work—he was too shy to disclose his identify. The pavement stall didn’t have the traditional electrical mixer. Instead, the younger man was making ready the shake in a metal container referred to as dhol, which was lined with crushed ice. The container itself was wrapped in a moist jute bag that cooled the shake by evaporation. The man was churning the mango pulp, combined with milk and sugar, by a hefty metallic ladle. “Some people also add lemon juice and call it aam ki shikanji,” he stated. He was serving the shake in plastic cups.
The aforementioned mango lemonade just isn’t seen in the newer components of Delhi. Indeed, many mango-based dishes, which have been a standard sight in our metropolis’s eating rooms till just a few many years in the past, are progressively disappearing. Aam ka meetha pulao, for example, is a mango-based dessert that’s now not simply accessible in eateries throughout the metropolis. “It was a traditional dish in Old Delhi homes, but now it’s a rarity and you can have it only in a few families,” stated cookbook writer Sadia Dehlvi, who referred this reporter to her cousin Farah Noor. “I inherited this recipe from my grandmother,” says Ms Noor, who lives in Noida. Explaining that the preparation time is half an hour, she generously gave away the making of the uncommon dish.
Aam ka meetha pulao
Ingredients (for 2-Three folks)
250g rice 2 mangoes (ideally Alphonso), thinly sliced half cup mawa/khoya 3/four cup sugar 1/four cup desi ghee 2 cloves
Boil the rice until three-fourths carried out. Throw away the water. Place a layer of rice on a flat pan. Layer it with khoya adopted by mango slices. Sprinkle the sugar over the fruit slices and high with one other layer of rice. Sauté two cloves in the ghee in a separate pan and add the combination on to the rice. Put the pan on dum (slow-cook) for 15 minutes. Mix the pulao simply earlier than serving.