Homage to Tagore through birthday feast

Nobel laureate poet Rabindranath Tagore's poetry and writings have impacted India and the world for generations but many do not know the bard's gastronomic side.

As homage to the literary giant on his 156th birth anniversary, a special platter themed on the cuisine which was the hallmark of the Tagore household or "Thakurbari" is set to debut here on Sunday.

A select few recipes sourced from the book, "Amish O Niramish Randhan" (Non-vegetarian and Vegetarian Food) by Prajnasundari Devi, a niece of Tagore, published in 1900, are being showcased at a three-day festival "Janmadiner Khaowadawa" (Birthday Feast) at the Nalban Food Park. The event was inaugurated on May 9, the polymath's 156th birth anniversary.

"We will showcase a few recipes from the book during the festival. Once it is over, we will carry it forward with a full-fledged 'Thakurbarir Thaali' from Sunday," Soumyajit Das, Managing Director, West Bengal State Fisheries Development Corporation Ltd, told IANS.

It was Das's idea to showcase the heritage of Thakurbari cuisine, a mix of East Bengal (now Bangladesh) and West Bengal as also the pronounced Western influence.

The Tagore family, with over 300 years of history, has been one of the leading families of Kolkata and played a key role during the Bengal Renaissance.

Bhetki pudding, curd infused with basil and rose petals, prawns in mayonnaise -- some of Tagore's favourite dishes -- are the highlights of the gourmet gala.

Tagore's travels to Europe, the US, South America and so many other distant lands, shaped his palate which in turn left an imprint and enriched the 'Thakurbari' food culture. Between 1878 and 1932, Tagore visited 30 countries in five continents.

He brought back recipes (menu cards) from events he attended abroad and these were replicated by the talented Thakurbari women.

"Bhetki pudding was a regular at the Tagore household. In summer, they set their curd in a different way. It was flavoured with basil (Tulsi) and rose petals. Another summer speciality was the cumin (jeera) and mango sorbet. The Thakurbari household appreciated good food," Das said.

A fish lover, Tagore loved his kebabs (Turkish ones), pies and puddings too. He never ate in excess. The poet loved to cook and relished feeding his friends, the likes of pioneering scientist J.C. Bose.

"One of the dishes he loved rustling up was pulao with fish cubes (boneless fish pieces shaped in cubes). In fact, food was served in marble and clay plates at Thakurbari. For our festival and in the 'thaali' menu, we are using clay dinnerware," Das added.

Though heavily dipped in Western influence, fish was prominent. Be it hors d'oeuvre, main course or dessert, a Bengali's love for salt and freshwater fish comes through strongly in the Thakurbari kitchen.

Sample this: Rui (rohu) stew, Chital machh (Clown knife fish) stew with brinjal, Katla fish with jackfruit, spicy boal (a type of catfish), spicy Chapila machh (Indian river shad), Shol or murrel fish with green mango.

"There was a great variety in fish and we have also ensured that the festival as well as the thaali reflects this. We have also showcased Chingri Jalfrezi (prawn jalfrezi, which is basically an Indian version of Chinese stir-fry made with curry spices) and chingri (prawn) stew. Paanta bhat (fermented rice porridge) was a staple and this also can be tasted at our food park," Das added.

The dishes are priced between Rs 60 and Rs 100 at the festival.

--IANS

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