Poush Parbon & Somethings about Love

Thousands of kilometres away from mother's kitchen, I had little to write about Makar Sankranti, Lohri or Bihu cuisines. And then, thanks to my dear friends and their heart-warming gesture, I now have something sweet to share.

Around the festivals of Poush Sankranti and Bihu, my heart takes a U-turn and wanders in the world of Pithey-Puli. For those belonging to the uninitiated and "not yet Bengali-cised" echelon, "Pithey-Puli" are home-made, sweet (occasionally savoury) pastries and dumplings. Bengali households, especially those with roots in 'Opaar Bangla' or what we now call Bangladesh, celebrate this harvest festival by dishing out one sweet marvel after another, primarily prepared with rice flour ground from newly harvested rice, certain pulses, newly extracted jaggery, coconut and milk. As the Sun migrates from one zodiac to another, Bengalis thank Mother Earth for her bountiful blessings by doing what quintessential Bengali does best; relish an authentic, traditional grub fiesta.

This year, like most years since I left home in search of my calling, I was busy reminiscing the magic tastes of Pithey that Maa prepared and fighting the lump of emotions which stung. I imagined the fragrance of coconut being cooked in jaggery fill my senses with a familiarity that warmed my home-sick heart. And there, from out of the blue arrived a package, and then another.

Neatly packed in boxes were some of the most popular north Indian desserts that form an integral part of Lohri celebrations. There was Patisa (close cousin of Soan Papdi) from a place called Kud, near Udhampur, Shakkar Padey and Puggha (authentic Dogra sweet). The surprise was explained soon enough on a call from my friends in Jammu. They wanted to wish me luck for my food blogging endeavors and how!

The jaggery tasted a little different band the sesame dressing on the sweets was 'melt in the mouth'. Yet, it all felt familiar. The taste varied, the sentiments it connected were the same.

The Patisas were velvety. Oodles of ghee and gram flour stood out, justifying their usage. Though not flaky and fluffy like Soan Papdi, Patisa has a personality defined by it's layered sweetness. This aromatic, Indian delicacy makes an ideal after-dinner treat and yet, I was found nibbling at this irresistible dessert at odd hours.

The Pugghas were not far behind. A traditional Dogra sweet dish with religious connotations, Puggha is made of sesame seeds and jaggery. The combination is rolled into balls and left to harden. They are also offered as Prasad to Lord Ganesha during the auspicious, Pugga Vrat, which is observed on the fourth day of Krishna Paksha (the fading phase of Moon) in the month of Magha according to Hindu lunar calendar.

I have often lamented the diminished sense of romanticism that ails our lives in this over manifestation of an evolved civilization. The image of a bullock cart on a meandering, dusty village road, the lonesome belle scribbling nothings on the red clay by the pond, the lawn in my backyard strewn with Parijat that blossomed over the night, I have delved in these and more in my attempt to discover romance in prose, poetry and very often, the mundane musings. Naturally, nostalgia is my way to remoteness from everyday life. The more I try to infuse my thoughts and recollections with the consummate elegance of romanticism, the stronger a realization hits home. Simplicity is enduring, be it in the earthy goodness of Makar Sankranti delicacies or in sharing sweet pieces of fond memories.