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This art work is done with gel pen on black paper. It's a
visualization of how thoughts pops in our head. This type of
art is referred as 2 dimensional design it gives artist liberty to
express their creativity following the rules of designing.
Lyra Mukherjee, IL, USA
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l¢”a¡ Q­–¡f¡dÉ¡u, IL, USA
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Neo Spectrum
C-®jm : a_banerjee@iinet.net.au
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h¡a¡ue f¢œL¡ h¡a¡ue L¢j¢V à¡l¡ fËL¡¢na J phÑpšÄ pwl¢ra z h¡a¡ue L¢j¢Vl ¢m¢Ma Ae¤j¢a R¡s¡, HC f¢œL¡u
fËL¡¢na ®k ®L¡e Aw­nl f¤ejѤâZ h¡ ®k ®L¡e i¡­h hÉhq¡l ¢e¢oÜ z lQe¡u fËL¡¢na ja¡ja pÇf§ZÑ i¡­h lQ¢ua¡u
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Published by the BATAYAN of Neo Spectrum, Perth, Australia. No part of the articles in this issue
can be re-printed without the prior approval of the publisher. The editor is not responsible for the
contents of the articles in this issue. The opinions expressed in these articles are solely those of the
contributors and are not representative of the Batayan Committee.
p§Q£fœ
Rxe‡bi Drme
®Yy¢L ü­NÑ ®N­mJ
2
p¤¤Su cš
®q¡¢m
8
d£j¡e Qœ²haÑ£
nah­oÑl B­m¡­L — L¢mL¡a¡l I¢aqÉh¡q£ ®Q¡lh¡N¡e Q­–¡f¡dÉ¡u f¢lh¡­ll SNÜ¡œ£ f§S¡
N¡­el ®jm¡ - fË¡­Zl ®jm¡
9
11
yEvf­m¾c¤ ®Q±d¤l£
Celebration of Indianness in Minnesota
12
Debarshi Roy
`~‡i †Kv_vI
13
Oregon Travel Experience
Saumen Chattopadhyay
fv‡jvjvMv eB
"¢el¦­Ÿn pÇf­LÑ ®O¡oZ¡' — A¢e¾cÉ Q­–¡f¡dÉ¡u
15
je¡j£ ®N¡ü¡j£
Rvbvjv w`‡q
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16
®ch£¢fËu¡ l¡u
Bj¡­cl hC f¡­W
19
h¡p¿¹£ h­¾cÉ¡f¡dÉ¡u
Øjª¢aQ¡lZ¡ — Bj¡l ®cM¡ lj¡ c¡n…ç¡
22
Su¿¹£ Ll”u
¢m­j¢lL
24
öï cš
A Game of Marbles
25
Bakul Banerjee
25
Pens, Pencils and Binder Clips
Bakul Banerjee
26
Chicago Poem
Binita Gupta
27
Blue Moon
Bani Bhattacharyya
FLASH OF THOUGHT
28
Calcutta Cuisine
Balarka Banerjee
†fvR Kq hvnv‡i
Recipe
Annyasha Mukherjee Roy
33
Acknowledgement:
On behalf of Batayan magazine I want to thank all
the contributors to our first issue. Thank you very
much for being with us and trusting us. Thanks to
everyone who provided us moral support. It is
because of all our friends that the long cherished
dream became a reality. We could not have done it
without your support.
Ranjita Chattopadhyay
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lw ¢R¢V­u ®cu¡m-®j­T jum¡ Ll­m hL¥¢e ®ch¡l z H­L
Af­ll j¡b¡u-N¡­m-Lf¡­m m¡m, ®N¡m¡¢f, qm¤c, ph¤S
Ny¤­s¡ j¡¢M­u Bl S¡j¡L¡f­s h¡m¢a h¡m¢a ®N¡m¡lw
®Y­m Hje ®Qq¡l¡ L­le ay¡l¡, ®k p¡LÑ¡­pl LÓ¡EeJ q¡l
®j­e k¡­h z ¢àa£u fËS­eÈl ®a¡ Bl S¡e¡ ®eC à¡flk¤­N
hª¾c¡h­e l¡d¡L«o· Bl ®N¡¢fe£­cl m£m¡­Mm¡l Lb¡, h¡
®pC Efm­rÉ Bdfª¢bh£ c§­ll HLV¡ ®c­nl HL­n¡ L¥¢s
®L¡V£ j¡e¤­ol HL¢c­el SeÉ f¡Nm q­u k¡Ju¡l Lb¡ z
3
a¡l¡ ¢e­S­cl j­dÉ ¢e­¾V­ä¡ Bl BC­g¡e ¢e­u ®Mm­a
®Mm­a Ah¡L q­u i¡­h, ¢œ²pÚj¡­pl R¥¢V­a a¡l¡ ®k
®pÀ¡hmÚ ®Ry¡s¡Ry¥¢s L­l h¡ ®pÀ¡-®a Ns¡N¢s ®cu a¡l lwV¡
A¿¹ax p¡c¡ z Bl a¡­L n¡Ju¡­ll e£­Q BdO¾V¡ cy¡¢s­u
Lø L­l O­o O­o a¥m­a que¡ z ®œ²¢S Bl L¡­L h­m !
®b­L pju ¢R¢e­u ¢e­u ¢lm¡­u¾p ®NÔ¡h¡m h¡ ¢fw­N¡l pÙ¹¡
®l­V LmL¡a¡-¢c¢õ-j¤ð¡C­ul ph h¡P¡m£ BaÈ£uüSe­cl
®g¡­e ö­iµR¡l fl ö­iµR¡ S¡e¡u z ah¤ fËnÀ ®b­L k¡u,
HC HL¢hwn na­Ll fËh¡p£ h¡P¡m£ S£h­e h¡wm¡ ehh­oÑl
a¡vfkÑV¡ ¢WL L£ ? Bj¡­cl e¡ B­R Q£e¡­cl j­a¡
¢h­c­nl fË¢a¢V nq­l "h¡wm¡V¡Ee' Bl fË¢a¢V ¢ØVÊfÚ
j­m h¡P¡m£ ®l­Ù¹¡ly¡, e¡ B­R Cýc£­cl j­a¡ ¢h­nÄl
A¢dL¡wn fËi¡hn¡m£ ®c­n ¢h­no jkÑ¡c¡ h¡ m¢hl ®S¡l z
a¡C Iph S¡¢al ehh­oÑl j­a¡ Bj¡­cl ehh­oÑl
B¿¹SÑ¡¢aL …l¦aÆ h¡ f¢l¢Q¢a h­m ¢LR¥ ®eC z a¡l Jfl
¢h­c­n h¡P¡m£l S£he ¢hnÄ¡u­el S¡c¤L¡¢Wl ®Ry¡u¡u A­eL
®hn£ N¢an£m, â¦a f¢lhaÑen£m Bl hÉÙ¹ z p¡l¡ pç¡q
pL¡m ®b­L l¡a Ah¢d ®fn¡Na c¡uc¡¢u­aÆl ®h¡T¡,
pç¡q¡­¿¹ p¡j¡¢SLa¡ lr¡l c¡u, ®R­m­j­u­cl q¡S¡lV¡
fs¡­n¡e¡-h¢qiѨa ¢œ²u¡Lm¡f Bl h¡ue¡‚¡, L¢ÇfEV¡­l
h¡ Øj¡VÑ­g¡­e O¾V¡l fl O¾V¡ ®p¡nu¡mÚ ®eVJu¡¢LÑw —
Ha ¢LR¥l fl fum¡ °hn¡M ¢e­u Bm¡c¡ L­l j¡a¡j¡¢a
Ll¡l pju b¡­L e¡¢L ? e¡ b¡L¡V¡C ü¡i¡¢hL, ah¤
BÕQkÑSeLi¡­h ¢LR¥ j¡e¤­ol b¡­L z ay¡l¡ qmÚ i¡s¡ ¢e­u
¢c­el fl ¢ce jqs¡ ¢c­u fËQ¥l MlQfœ L­l j­e¡'
p¡wú«¢aL Ae¤ù¡e M¡s¡ L­le, qu­a¡ HL-BdV¡
p¡¢qaÉf¢œL¡J h¡l L­le z ®Le L­le ? ®L ay¡­cl
j¡b¡l ¢c¢hÉ ¢c­u­R O­ll ®M­u h­el ®j¡o a¡s¡­a ?
Bp­m HC "®Le'l ®L¡­e¡ Ešl que¡ z q©cu ¢L Bl
phpju A­ˆl ¢q­ph ®j­e Q­m ?
Ah­n­o c£OÑ fËa£r¡l Ahp¡e O¢V­u …¢V…¢V f¡­u
HL¢ce hp¿¹ B­p fËh¡­p z qW¡vC ®Mu¡m qu S¡em¡
¢c­u a¡¢L­u fs¢nl h¡¢sV¡ Bl ®cM¡ k¡­µR e¡ z L¡lZ
S¡em¡l ¢WL h¡C­lC ®k N¡Rc¤­V¡ Ha¢ce öL­e¡
Ty¡V¡lL¡¢W q­u ¢Rm, a¡l¡ L¢Q L¢Q f¡a¡u Ty¡Ls¡ ph¤S z
Q¡lf¡­nl ®m¡LS­el ®Qq¡l¡ ¢SjÚ h¡ X¡­u¢Vw R¡s¡C
l¡a¡l¡¢a ®l¡N¡ ®cM¡­µR z L¡lZ n£a BVL¡h¡l
®S¡î¡S¡î¡ ph Bh¡l LÓ­p­Vl AåL¡­l ¢ehÑ¡¢pa z
h¡N¡­el ®k g¥mN¡R…­m¡­L Ha¢ce g¥mN¡R h­m LÒfe¡
Ll­aJ Lø q¢µRm, a¡­cl ®c­M j­e f­s k¡­µR
®R¡V­hm¡l ®pC Rs¡ — "L¡m ¢Rm X¡m M¡¢m, BS g¥­m
k¡u i­l' z Bl O¤j i¡P­R ®pÀ¡-®j¡¢hm h¡ ®pÀ¡-®hÔ¡u¡­ll
n­ë eu, f¡M£l LmL¡L¢m­a z HClLj q¡S¡­l¡ lP£e
f¢lhaÑ­el X¡¢m p¡¢S­u hp¿¹ Bj¡­cl ¢cmM¤n L­l
®cu z ¢L¿¹¥ ®p ®a¡ Bl "®jeÚ ®L¡pÑ' eu, hs­S¡l
"AÉ¡­fV¡CS¡l' z B­N H­p fËa£r¡l f¡lcV¡ Q¢s­u ¢c­u
k¡u, j¡b¡u BEV­X¡l h¡¢hÑ¢LE f¡¢VÑ Bl mð¡ mð¡
®l¡XÚ¢VÊ­fl ®f¡L¡V¡ e¢s­u ¢c­u k¡u z h¢mE¢X Smp¡l
HjÚ ¢pl j­a¡ ®ke Q£vL¡l L­l h­m k¡u, "®m¢XSÚ AÉ¡ä
®S¾VÚmÚ­je, Bh Bf­L p¡j­e ®fn qÉ¡u — p¡j¡l —
Cu¡­e ¢L Ga¥f¤l¦o NË£×j !!' AhnÉ NË£­×jl q¡­a j¡CL
py­f ®cJu¡l B­N HLV¡ Evph ®p Efq¡l ¢c­u k¡u
h¡P¡m£­cl z ehhoÑ — fum¡ °hn¡M z q¡S¡l q¡S¡l
j¡C­ml c§laÆ O¤­Q ¢N­u p¡l¡ ¢h­nÄl h¡P¡m£ HL¡aÈ q­u
k¡u HC ¢h­no ¢ce¢V­a je-®j¡Qs¡­e¡ Øjª¢aL¡ala¡u z
®pC °Q­œl ®pm, ®pC q¡mM¡a¡, ®pC ¢j¢ø-LÉ¡­mä¡l —
L­h, ®Lje L­l ®k q¡¢l­u ®Nm S£he ®b­L z "a¥C ®g­m
H­p¢Rp L¡­l je je­l Bj¡l' z p¤¤c§l ¢h­m­al
h¡¢jÑwq¡­j h¡hm¤ hp¡L ¢h¢h¢p ®Øf¡VÑÚ­p ®QmÚ¢p Bl
B­pÑe¡­ml ®Mm¡ ®cM¡l gy¡­L V¥L L­l C­j­m h¡ ®gpÚh¤­L
hå¥h¡åh­cl "öi¡ e¡i¡i¡lp¡' Bl "qÉ¡¢f HLm¡
°hn¡­Ml' h¡aÑ¡ f[W¡­a ®i¡­me¡ z ¢nL¡­N¡l ¢nfË¡
¢nLc¡lJ °no j¤q¨­aÑ VÉ¡„ ¢lV¡ZÑ Sj¡ ®cJu¡l ý­s¡ý¢s
k¡C­q¡L, Ga¥f¤l¦o NË£×j ®ØV­S Bp¡ j¡­eC ¢L­n¡lBn¡ h¡ ®p¡e¤-®nËu¡l j­a¡ flfl ¢qVÚ z fËb­jC lh£¾cÊeSl¦m Su¿¹£ z Q¥¢V­u N‰¡S­m N‰¡f§­S¡ z a¡lfl
®j­j¡¢lu¡m ®X z LÉ¡¢Çfw, ®hs¡­a k¡Ju¡, ¢ceil
®Mm¡d§­m¡ z lh£¾cÊ-eSl¦m Su¿¹£ ¢e­u ea¥e L­l Bl
L£-C h¡ hm¡l B­R ? lh£¾cÊe¡­bl ¢a­l¡d¡­el flhaÑ£
p¡­s p¡a cn­L Bl eSl¦­ml S£he¡hp¡­el flhaÑ£ Q¡l
cn­L N‰¡ Bl fcÈ¡ ¢c­u A­eL Sm h­u ®N­R z h¡wm¡
p¡¢qaÉNN­e hý erœ, Bd¡erœ J ü­O¡¢oa er­œl
E›¡efae O­V­R HC pj­u z ¢L¿¹¥ A­eL h¤Ü­chS£he¡e¾c-¢ho·¥ ®c, n¢š²-e£­l¾cÊ-®fË­j¾cÊ, p¤¤e£m-pj­lnn£­oѾc¤, heg¥m-®j±j¡¢R-L¡­m¡ ïjl Bl p¤¤­h¡d-j¢õL¡nË£S¡a ®f¢l­u H­pJ fËh¡p£ h¡P¡m£l p¡¢qaÉ-pwú«¢a
4
QQÑ¡l il­L¾cÊ HM­e¡ ®pC Jyl¡ c¤Se z Jy­cl e¡jc¤­V¡
f¢ÕQj£ c¤¢eu¡l Bf¡jl Sep¡d¡l­Zl ¢S­il XN¡u qu­a¡
b¡­Le¡, ¢L¿¹¥ ®pM¡eL¡l jeen£m, ¢hnÄp­Qae,
p¡¢qaÉjeú j¡e¤­ol L¡­R h¡P¡m£l ®pl¡ f¢lQufœ Hhw
h‰pwú«¢al TLT­L f˵Rc BSJ Jyl¡C (Hhw paÉ¢Sv
l¡u) z a¡C ¢h­ma-B­j¢lL¡l ¢h¢iæ nq­l h¡P¡m£l¡ ®j
j¡­p Jy­cl SeÈ¢a¢b­a ®L¡­e¡ Ae¤ù¡e Ll­m a¡­a
Ah¡P¡m£ Bl Ai¡la£u j¤MJ ®cM¡ k¡u ¢LR¥ ¢LR¥ z
HCfËp­‰ HLV¡ OVe¡ j­e fs­R z EµQ¢nr¡l SeÉ pcÉ
H­c­n f¡ ®cJu¡l fl HM¡eL¡l ¢hš°hih, f¢lL¡W¡­j¡,
S£hek¡œ¡l j¡e, LjÑpwú«¢a — ph¢LR¥ ®c­M aMe
¢h¢Øja Bl QjvL«a hm­m Lj hm¡ qu z üi¡haxC
CE¢ei¡¢pÑ¢V­a B­j¢lL¡e pqf¡W£­cl pð­åJ HLV¡
AS¡e¡ pj£q ¢Rm z e¡ S¡¢e Hl¡ L£ q­h ! p¡l¡ ¢h­nÄl ph
Mhl ®a¡ l¡­MC, ®h¡dqu fy¥Cn¡L QµQ¢s­a fy¡Q­g¡se e¡
p­oÑ­g¡se ®cu Abh¡ mÉ¡ws¡ ®hn£ ¢j¢ø e¡ ¢qjp¡Nl —
h¡wm¡l H­qe qy¡¢sl MhlJ H­cl eMcfÑ­Z z ®pC
¢hnÄ¡­pC J­cl HLSe­L HL¢ce Lb¡fËp­‰ h­m¢Rm¡j,
"You are familiar with Rabindranath, right ?' ®p
M¡¢eL ®i­h­V­h Ešl ¢cm, "Is it one of those
nationwide chains, like Dunkin Donut ?' ®p¢ce
®hn qa¡n q­u¢Rm¡j p­¾cq ®eC, ¢L¿¹¥ BS i¡¢h, J ®a¡
HL A­bÑ ¢WLC h­m¢Rm z H flh¡­p lh£¾cÊe¡b ®a¡ HLV¡
®eneÚJu¡CX ®Qe h¡ ®cn­S¡s¡ ¢nL­mlC e¡j, k¡­a hy¡d¡
f­s B­R hØVe ®b­L p¡eÚ ¢X­u­N¡, j¡u¡¢j ®b­L p£uÉ¡VÚmÚ
— pjNË B­j¢lL¡l h¡P¡m£l¡ z H-hy¡de q©cu¡­h­Nl Bl
üaxØg¨aÑ nËÜ¡l, k¡­L "fl­a ®N­m m¡­N' e¡, ¢L¿¹¥
"¢Rys­a ®N­m h¡­S' z
B­u¡¢Sa h‰pwú«¢al HC h¡vp¢lL jq¡­i¡S S¥m¡C­ul
fËbj pç¡q¡­¿¹ ü¡d£ea¡ ¢ch­pl mð¡ R¥¢Vl "Nlj i¡­al'
p­‰ ®ke j¤QÚj¤­Q fy¡fs, Qej­e ®d¡L¡l X¡me¡ Bl ¢S­iSm-Be¡ i¡f¡ C¢m­nl ü¡c°h¢QœÉ ¢e­u q¡¢Sl qu z k¡
a¡¢l­u a¡¢l­u Ef­i¡N Ll­a H­c­nl fË¢a¢V fË¡¿¹ ®b­L
R¥­V B­p pwú«¢a-r¥d¡aÑ h¡P¡m£ z a­h h¡wm¡l pwú«¢a
j¡­e ®a¡ Bl öd¤C d¡j¡L¡ eu z B­l h¡h¡, h¡P¡m£
¢L­n¡l-Bn¡­L ¢c­uJ lh£¾cÊp‰£a N¡C­u­R z a¡C fËh¡­p
a¡l p¡wú«¢aL "h¤­gl' ®je¤­a ®k Nm¡-SÆ¡m¡­e¡
T¡mQµQ¢sl p­‰ b¡­L ¢pÀ‡ Lm¡C­ul X¡m Bl
®L¡ç¡L¡¢mu¡l f¡n¡f¡¢n b¡­L ¢el¡¢jo ®T¡m — H Bl
BÕQkÑ L£ ? j¡­e l©fLb¡­aJ b¡­L, Bh¡l p¢aÉp¢aÉJ
b¡­L z h¡wm¡ hÉ¡­äl p¡ÇfË¢aLaj S£hej¤M£l f¡n¡f¡¢n
d˨fc-A­‰l lh£¾cÊp‰£a, d¤jd¡s¡‚¡ e¡Q¡N¡e¡l f¡n¡f¡¢n
®qj¿¹-j¡æ¡ påÉ¡-Bl¢a, Bd¤¢eL V¢mE¢X h¡¢Z¢SÉL
R¢hl f¡n¡f¡¢n Ešj-p¤¤¢Qœ¡­L ¢g­l ®cM¡ — CaÉ¡¢c
°hfl£­aÉl ¢h¢Qœ al‰­c¡m¡u c¤m­a c¤m­a ®L¡b¡ ¢c­u
®k ®L­V k¡u ¢ae­V ¢ce z
Hl j¡p-c¤­u­Ll j­dÉC Q¡lf¡­nl fËL«¢al Bh¡l
®i¡mhcm, lwhcm z ¢ce ®R¡V q­u Bp­R B­Ù¹ B­Ù¹ z
p­åÉl fl HLV¥ N¡ ¢nl¢nl L­l, l¡­a H¢p Bl m¡­Ne¡ z
Q¡lf¡­nl N¡RN¡R¡¢mJ ®ke V¡e¡ fy¡Q j¡p HL­O­u, ph¤S
CE¢egjÑ f­l LÓ¡¿¹ z ®L¡­e¡ HL AcªnÉ gÉ¡neÚ ¢XS¡Ce¡l
¢exn­ë H­p m¡m, qm¤c, Ljm¡, M­ul£ Bl ®p¡e¡¢ml
®Q¡Mdy¡d¡­e¡ p¡­S p¡¢S­u ¢c­u­R a¡­cl z Bl a¡­cl N¡
®b­L Ec¡p£ q¡Ju¡u M­p M­p fs­R ®pCph l­Pl V¥L­l¡,
j¡¢V­a °al£ q­µR lP£e N¡m­Q z h¡P¡m£ AhnÉ ®p¢c­L
a¡¢L­u j­e j­e ®c­M AeÉ cªnÉ z e£m BL¡­n ®Rys¡®Rys¡ a¥­m¡l j­a¡ ®jO, ¢cN¿¹¢hÙ¹«a L¡nh­e q¡Ju¡l
¢q­õ¡m, ®i¡­l ¢nE¢ml Nå, L¥­j¡lV¥¢m­a ®nom­NÀl
hÉÙ¹a¡, B¢c Y¡­LnÄl£ ®b­L ¢eE j¡­LÑV Ah¢d ®Le¡L¡V¡l
Ym, f¡s¡u f¡s¡u jäfp‹¡l Af§hÑ ¢nÒfLm¡ z
i¡â­n­o ¢hnÄLjÑ¡ f§­S¡l ¢h­L­m ®no O¤¢s¢V BL¡n ®b­L
¢j¢m­u k¡h¡l f­lC j­el ¢ia­l ®k Evp­hl Y¡­L L¡¢W
f­s k¡u, frL¡m d­l a¡l q¡S¡­l¡ B­u¡Se Bl
fËÙ¹¥¢al f¢lpj¡¢ç Ah­n­o où£l ¢ce ®h¡d­el pL¡­m
Bpm Y¡­Ll p¤¤jd¤l n­ë z ¢L¿¹¥ Hph ®a¡ OV­R hýpqpË
j¡Cm c§­l z fËh¡p£ h¡P¡m£­cl ®a¡ Bl L¡nhe-¢nE¢m-
HCph Q¥­Lh¤­L ®N­m S¥e j¡pV¡ ®Lje ®ke HLV¥
¢T¢j­u k¡u z ¢WL ®kje¢V ¢T¢j­u k¡u A¢X­u¾p, kMe
h¢mE¢X Smp¡u p¤¤f¡lØV¡ll¡ N¡C­a N¡C­a Nm¡ ö¢L­u
®N­m HLV¥ ¢hl¢a ¢e­u Be­L¡l¡ Af¢l¢Qa­cl ®ØV­S
f¡W¡u z HC pjuV¡u ¢hl¢š² Sj­a Sj­a kMe ®m¡­Ll
°d­kÑl hy¡d i¡­P¡-i¡­P¡, HL­O­u¢j Sj­a Sj­a ®Q¡M
fË¡u Y¥m¤Y¥m¤, ¢WL aMeC d¡j¡L¡ !! pLm­L S¡¢N­u ¢c­u,
Q¡¢N­u ¢c­u, ý­õ¡s m¡¢N­u ¢c­u ECwpÚ ®b­L ®h¢l­u B­p
n¡qÚl¦M — e¡ e¡ — ¢jW¥e — b¤¢s b¤¢s — h‰p­Çjme!
B­j¢lL¡l Cultural Association of Bengal
5
L¥­j¡lV¥¢m h¡ hy¡nL¡f­sl jäf ®eC, ®eC Aøj£l l¡­a
cm ®hy­d W¡L¥l ®c­M ®hs¡­e¡ h¡ cnj£l ¢h­L­m f¡s¡u
f¡s¡u ¢hSu¡l ¢j¢øj¤M z AbQ n¡l­c¡vp­hl HC fËa£L£
EfQ¡l-EfLlZ…¢ml Ae¤f¢ÙÛ¢a p­šÄJ ay¡­cl f¤­S¡l
Be­¾cl ¢ekÑ¡pV¥L¥ ®f­a Ap¤¤¢hd¡ que¡ z L¡lZV¡ M¤h
®p¡S¡ z c¤­N¡Ñvph Bp­m h¡P¡m£­cl j­e z B­m¡Lp‹¡,
jäfp‹¡ Bl AeÉ¡eÉ h¡¢qÉL Sy¡LSj­Ll Nä£ R¡¢s­u
HV¡ Hje HLV¡ Aa£¢¾cÊu ®Qae¡l Ù¹­l ®fy±­R ®N­R ®k
hR­ll ILV¡ ¢ce BL¡­n Apj­ul ®jO h¡ AL¡mhoÑZJ
®L­s ¢e­a f¡­le¡ j­e nl­al Ae¤i¨¢a, ¢h­cn£ nq­ll
®L¡­e¡ N£SÑ¡ h¡ ú¥­ml i¡s¡ Ll¡ j’J ®ke q­u J­W
h¡­l¡u¡¢s phÑSe£­el fÉ¡­äm, Q¡¢l¢c­L JLÚ-®jfÚmÚS¥¢ef¡­ll Tl¡ f¡a¡l fQen£m Ù¹¨f ®b­LJ ®ke ®i­p
B­p ¢nE¢ml p¤¤h¡p z HjeC Ja­fË¡ai¡­h S¢s­u l­u­R
J…­m¡ Bj¡­cl pš¡l p­‰ ®k ¢h­c­nl j¡¢V­aJ
LøL¢Òfa j­e que¡ z AhnÉ SeÈi¨¢jl Øjª¢a­L
p­Qaei¡­h E­ú ¢c­a ¢h­ma-B­j¢lL¡l f¤­S¡
L¢j¢V…­m¡l ®Qø¡l œ¦V£ ®eC z ®cn ®b­L Be¡­e¡ Y¡¢L h¡
®lL­XÑ Y¡­Ll h¡Se¡, d¤e¤¢Q e¡Q, ¢pyc¤l ®Mm¡, ®je¤­a
Aøj£l ¢el¡¢jo Bl ehj£l j¡wp-i¡a z LmL¡a¡ Bl
j¤ð¡C­ul e¡j£-Ae¡j£ ¢nÒf£­cl HCpju mð¡ ¢h­cn pgl
(®LE ®LE ®a¡ h‰p­Çjm­e Bj¢¿»a q­u H­p f¤­S¡
fkÑ¿¹ b¡­Le ) z ¢h­c­nl ¢h¢iæ nq­ll f¤­S¡u c¤¢c­el
A¢a¢b q­u H­p ay¡l¡ N¡e-h¡Se¡ Bhª¢š-e¡V­L j¡¢a­u
¢c­u Q­m k¡e z Hhw hRl-hRl Bj¿»Z f¡Ju¡l C­µRV¡
®S¡lNm¡u ®O¡oZ¡ L­l ¢c­u ®k­a ®i¡­me e¡ z ¢hSu¡l
"Bp­R hRl Bh¡l q­h' dÆ¢el p­‰ ¢j­m k¡u ay¡­cl
A¿¹­ll A¢im¡o z Bl HLV¡ ¢S¢e­pl E­õM e¡ Ll­m
f¤­S¡l Lb¡ ApÇf§ZÑ ®b­L k¡u z f¤­S¡pwMÉ¡ f¢œL¡ z
¢h­c­n SeÈ¡­e¡ Hhw hs qJu¡ Bj¡­cl ¢àa£u fËS­eÈl
f­r HV¡ ®h¡T¡ M¤hC c¤l©q ®k L£i¡­h phÑ¡­‰ ¢fË¢¾Vw
®fË­pl Nåj¡M¡ lwh¡q¡l£ jm¡­Vl HC hC…­m¡ k¤­Nl fl
k¤N d­l Bpm Y¡­L L¡¢W fs¡l hý B­NC f§­S¡jlö­jl E­à¡de ®O¡oZ¡ L­l H­p­R e¡e¡ ü¡­cl, e¡e¡
l­pl p¡¢qaÉpñ¡l ¢e­u z jq¡mu¡l B­N I hC…­m¡
q¡­a e¡ H­m ®Lje HLV¡ "L£ ®eC L£ ®eC' i¡h, ®ke
g¥QL¡ ®M­a ¢N­u h¡c f­s ®N­R ®aya¥mSm z ¢h­c­nl
j¡¢V­a AhnÉ p¡apL¡­m XÊ¡CiJ­u­a ®X¢mi¡¢l-hu Ry¥­s
¢c­u k¡­µR f¤­S¡pwMÉ¡ Be¾c­jm¡ h¡ ¢eES ¢Lu­ú V¡Cj
jÉ¡N¡¢Se Bl Ju¡mÚ ØVÊ£V S¡eÑ¡­ml f¡­n ®n¡i¡ f¡­µR
n¡lc£u ®cn — HM­e¡ Hph ü­fÀl fkÑ¡­u z a¡C
HM¡eL¡l ¢h¢iæ f¤­S¡L¢j¢V c¤­dl ü¡c ®O¡­m ®jV¡u
a¡­cl ¢eSü n¡lcf¢œL¡ fËL¡n L­l z a¡l f¡a¡u f¡a¡u
¢h‘¡f­elC B¢dLÉ, ¢L¿¹¥ My¤S­m c¤-Q¡l­V j¢Zj¡¢ZLÉ ®k
®j­m e¡ — Hje eu z
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11
Rxe‡bi Drme
Celebration of Indianness in Minnesota
Debarshi Roy, MN, USA
concluded with an Indian DJ night which was enjoyed
by a huge crowd.
A small town named Rochester (not to be
confused with Rochester, NY), which is only 70 miles
away from the twin city area has a significant number
of Indian population due to the presence of
Minnesota's biggest employer, Mayo Clinic. Most of
the Indians moved to this small town for their
relationship to Mayo. The narrator himself is one of
them who moved from Texas.
The Indian population in Rochester also
celebrated the Indianness just like India fest. Here the
celebration occurred after a week, on August 22nd. It
was the first of its kind organized in this little town, so
the excitement was much more. This event was
named as Rochester India Day conducted by the
cultural association of bengalees of Rochester or
CABERI. It was advertised in the local TV stations
and newspapers to attract the local crowd. This show
was 4 hour long; many participants from Rochester
and the surroundings joined this event. Alike India
fest, several music and dance performances were
done in India day by the local talents. Additionally,
there was a fancy dress show for the kids which made
excitement among the kids. Few vendors also joined
this show selling handcrafted jewelry, Indian snacks,
and henna design. This show has been appreciated
and cherished by the locals.
Minnesota is home to approximately 30-35K
Indians. Most of this growing population in this state
is residing around the Minneapolis-St. Paul twin city
area and in its nearby neighborhoods. With this
growing population there is a significant rise in the
number of Indian restaurants, grocery stores etc. in
this area. We Indians love to preserve and nurture our
culture in this foreign land. Minnesota is no
exception; every year various cultural and social
events are been organized by different Indian
associations across the twin city.
Among these different events, the biggest one is
“India Fest”; which is organized by the Indian
Association of Minnesota (IAM) to celebrate the
Indian Independence Day. This year this event
occurred on 15th August in St Paul Capitol Grounds.
This event has been organized by IAM for last 30
years, and in addition this year the Minnesota State
Governor has announced that from now on every 15th
August will be designated as India Day in the State of
Minnesota.
The daylong event attracted approximately
10,000 people. There were different vendors selling
delicious Indian food, jewelry, dress materials, home
décor items etc. Apart from that there were booths
hosted by various non-profit organizations displaying
the culture and heritage of India. Long lists of cultural
events were conducted throughout this day in a nicely
decorated open stage. The audience experienced
several great performances by the local talents
throughout the day. There were classical music
performances, bollywood dances, folk dance forms,
classical Indian instrumentals, band performance etc.
The two most noted Indian dance groups from
Minneapolis area, Katha (North Indian Classical
Dance Group specialized in Kathak) and Ragamala
(South Indian Dance Group specialized in
Bharatanatyam) gave a memorable performance
which was highly appreciated by the huge crowd. The
narrator was fortunate to perform music in this show
as well with his musical team. The event was
12
`~‡i †Kv_vI
Oregon Travel Experience
Saumen Chattopadhyay, IL, USA
It was on October 18th last year. The morning
of a rainy Saturday. I looked through the window of
my hotel room at Cascade Locks, Oregon. Layers
of cloud sheltered on the sky the nature was in
rainy mood. A glimpse of “The Bridge of the Gods”
through dense fog looked mysterious. I didn't want
to stay in the cozy hotel room; my mind was
treading on the mountains of Oregon. Well, let me
get out, I said to myself but no camera, OK? I just
remembered I forgot the rain jacket for my camera
let alone mine. I stepped out. The Pacific Crest trail
was just on the other side, nestled inside a park.
With dripping rainwater from my hat and wet jacket
I hiked on. It was a steep rocky trail enveloped in
mossy and tall pine trees. My footstep seemed to be
the only noise breaking the still silence of the forest
as it was waking up in twilight. I paid attention to
my footstep on the slippery trail with uneven rocks
while my senses immersed with the enigma of
Pacific Crest trail that spiraled up in the mountain. I
heard swift movements of deer and other animals
disturbed by the presence of a stranger in their
habitat. As the trail twisted at every turn the forest
became more dense and impenetrable. Bewildered
by the wilderness I started feeling the presence of
an intangible being silently watching my
movement in his kingdom. It was an uncanny
atmosphere where nothingness surrounded all
living being the flora and fauna of the forest. I was
completely drenched but continued on my voyage
with a keen desire to see the unseen.
on with my curious mind having no fear of moving
into unknowns. The trail became more treacherous
with steeper slope. I forgot how long I hiked nor I
had any desire to check the time on my cellphone.
The notion of time appeared to fade away in my
mind with a feeling that the “clearest way into the
Universe is through forest wilderness”. I didn't
want to remember I belong to a civilized world! I
lost my soul inside the soul of the forest. And then a
sudden noise of footsteps altered my hearing sense.
It was an offbeat sound beyond the realm of my
expectation. Who could it be? The noise got more
Then appeared a valley at the end of the forest.
I noticed the sign of “Dry Creek Falls” with an
arrow pointing toward the beginning of another
forest. I remembered the saying “you can't stay one
corner of the Forest waiting for others to come to
you. You have to go to them sometimes”. I marched
13
prominent and I was awe-stuck with the sudden
appearance of an unearthly masculine figure with
bald head running down the trail. I somehow held
myself back in the corner to let him pass. He was
running at a lightening speed and when I looked
back, he disappeared. I tried to hear his fading
footsteps, but no vein. When I gained my senses
back I looked at the trail behind and it seemed
humanly impossible to decent while running
without the risk of falling down on the forest floor.
Who was he? I asked myself.
mountain and it was an inexplicable experience. I
was perplexed by the sight of the stranger not being
able to grasp his supernatural, wind-like decent on a
very steep slippery Pacific Crest trail. It baffled me
so much. I asked the localites but no one could
provide a plausible answer while one said “strange
things happen in the deep forests of Oregon
mountains”.
The next day was sunny and I climbed up the
same trail to take a few shots of Dry Creek Falls. I
aspired to meet that “unknown” once again, but he
was not present for an unknown reason.
I did reach Dry Creek Falls nestled in the
14
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®gl¡l pju ®R¡– ®W¡P¡u L­l Q£­eh¡c¡j ¢e­u h¡¢s ®g­l z
®gl¡l pju ¢WL Bj¡­cl ja a¡­cl p¡­bJ ®cM¡ q­u
k¡u ®lm m¡C­el Jf¡­ll h¤Ü j¢¾c­ll ¢aîa£ m¡j¡l z ®p
¢e­Sl j­e HLV¡ ®R¡– O¾V¡u O¡ ¢c­a ¢c­a ¢L HL
AS¡e¡ j¿» BE­s k¡u z a¡l Lb¡ ®h¡T¡ k¡ue¡ z Bjl¡
a¡C R¡­al c¢s­a ®j­m ®cJu¡ HLM¡e¡ lP£e n¡¢s ®V­e
S¢s­u ®pC ¢aîa£ m¡j¡ ®p­S HLV¡ b¡m¡ ®fV¡C Bl
j¡b¡ ®e­s h¢m, "qy-qy-qy-qy' z fcÈha£l¡ ¢L ®h¡­T S¡¢ee¡,
a­h Bj¡­cl j­e ®hn L«¢a­aÆl i¡h S¡­N z
Bp­m ph ®c¡oV¡C h¤mN¡¢ee œ²¥­ÕQi é­Ll z aMe
AhnÉ h¤¢T¢e — Na hRl h¤mN¡¢ee Bl œ²¥­ÕQi H­me
®L¡mL¡a¡u z ¢is L­l ph¡C ®cM­a ®Nm¡j Bl a¡l fl
kMe a¡­cl e¡­j ea¥e fÉ¡V¡­eÑl éL ®hl¦­m¡, aMe c¡c¤
Bj¡­cl ¢ae ®h¡e­L où£l ¢ce HL fÉ¡V¡­eÑl S¡j¡ L¢l­u
¢c­me z Bjl¡ ®a¡ BqÓ¡­c BVM¡e¡ z q¡aL¡V¡ h¡p¢¿¹
l­Pl S¡j¡ Bl a¡l Efl ¢g­L e£­m qm¤c f¡C¢fw
®cJu¡ BmN¡ HL ®N¡m ¢hh, p¡j­e ®Lje ®hn ®pC ¢g­a
¢c­u ®h¡ hy¡d¡ z ¢L¿¹¥ J q¢l ! Be¾cV¡ hs üÒf¡u¤ q­m¡ z
S¡j¡ f­l ®hl¦­e¡ j¡œ p¡j­el h¡¢sl c¡c¡l¡ Bj¡­cl
e¡jLlZ L­l ®g­õe z Haph ®R¡VM¡V c¤xM AhnÉ c¤f¤l
q­a q­a i¥­m k¡C z Cú¥m ®b­L ¢g­l pÀ¡e L¢l ¢aeS­e;
®R¡– ¢ae¢V h¡m¢a ¢e­u e£­Ql ®Q±h¡µQ¡ ®b­L q¡f¤pÚ ýf¤pÚ
Sm Y¡¢m z Jf­ll h¡bl¦­j n¡Ju¡l V¡Ju¡l phC B­R,
¢L¿¹¥ a¡­a Bj¡­cl je J­We¡, L¡lZ a¡­a H­L H­L
pÀ¡e Ll­a qu; ¢aeS­e ¢j­m HLp¡­b pÀ¡­el Be¾c
Bm¡c¡ z e£­Ql ®Q±h¡µQ¡u c¡c¤ A­eLpju W¡ä¡ qJu¡l
SeÉ X¡­hl Rs¡ X¥¢h­u l¡­Me z A¢a¢b p‹e H­m B­N
ay¡­cl ®pC W¡ä¡ X¡­hl Sm ®cJu¡ qu z X¡h B­p
Bj¡­cl nqlam£l h¡s£ Y¡L¥¢lu¡ ®b­L z ®p h¡s£­a
®k­a q­m aMe c¤Ch¡l h¡p hcm Ll­a qu Bl a¡l J
f­l j¡W O¡V ®i­P qy¡V­a qu hýrZ z Bj¡l Q¡L¥­l
L¡L¡l¡ ®pC h¡s£­a ¢N­u b¡L­m ay¡­cl Ap¤¤¢hd¡ qu z
ay¡­cl A¢gp X¡m­q±¢p f¡s¡u, Aac§l k¡a¡u¡a ®f¡o¡u
e¡ z Bjl¡ pî¡C a¡C c¢rZ LmL¡a¡l HC ¢e¢l¢h¢m
f¡s¡¢V­a b¡¢L z ¢L¿¹¥ Y¡L¥¢lu¡l h¡¢s q­a ¢eaÉ f¤L¥­ll
j¡R, N¡­Rl X¡h, e¡l­Lm, p¤¤f¡¢l Hje ¢L ®fR­el h¡N¡­e
m¡N¡­e¡ L¡­V¡u¡l Xy¡V¡ fkÑ¿¹ c¡c¤ ¢e­u B­pe z ®k¢ce
S­m X¡h i¡­pe¡, ®p¢ce, W¡jÈ¡­L ®M¡p¡­j¡c L­l Bjl¡
¢ae ®h¡e ®Q±h¡µQ¡u ®e­j f­s py¡a¡l py¡a¡l ®M¢m z ®cl£
Ll­m …l¦S­el¡ ®LE hL¡h¢L L­l Bj¡­cl ®V­e a¥­m
HLb¡m¡u i¡a ®M­a hp¡e z M¡C­u c¡C­u ®Q¡M l¡¢P­u
¢L¿¹¥ ®jjp¡­qh ®cM¡l Be­¾cl L¡­R Hph Be¾c
W¥e­L¡ q­u cy¡s¡u z B¢j a¢sO¢s ¢py¢s i¡¢P, ®R¡s¢ci¡C
Bj¡l B­N ®k­a m¡m ¢p­j­¾Vl ®l¢mw­u E­W f­s
ps¡LÚ L­l ¢fR­m ®e­j k¡u z B¢j qy¡Cj¡yC L­l ®e­j
¢N­u a¡l O¡­sl Efl ¢c­u Ey¢L j¡¢l z ¢py¢sl mÉ¡¢äw­u
j¡e¤o pj¡e EyQ¥ S¡em¡, ®L¡­m a¡l hp¡l a¡L z ¢c¢ci¡C
B­NC ®pM¡­e S¡uN¡ cMm L­l h­p B­R z h¡s£l p¡j­e
gy¡L¡ j¡W ®f¢l­u Lh£l ®l¡X Ah¢d ®Q¡M Q­m - ®pC Lh£l
®l¡X d­l ®jj Q­m­Re z Bj¡­cl H­p ®f±yR¡­a ®f±yR¡­a
®jjp¡­qh H¢N­u ®N­Re A­eLV¡ z öd¤ lP£e R¡a¡M¡e¡,
®p¡e¡m£ Q¥m Bl ú¡­VÑl e£­Q c¤M¡e¡ gpÑ¡ f¡ - ®cM­a
®cM­a ¢j¢m­u ®Nm z ¢L¿¹¥ IV¥L¥­aC Bjl¡ H­Lh¡­l
¢h­j¡¢qa z ®p¢ce Bl a¡­l¡ f­l L­uL ¢ce, Bjl¡
®Lhm ®jjp¡­q­hl NÒfC Llm¡j z ®l¢mw ®h­u e¡j­a
¢N­u ®R¡s¢ci¡C ®k ®l¢mw­ul hy¡­L W¡jÈ¡l SmL¡Q¡ L­l
17
®j­m ®cJu¡ N¡jR¡ ¢e­u ®e­j f­s ApiÉ Q¡mQm­el SeÉ
hL¡ ®Mm, ®pV¡ N¡­uC j¡Mm e¡, k¢cJ Hj¢e­a HLV¥
®S¡­l Lb¡ hm­mC ®p ®Ly­c­L­V L¥l¦­rœ L­l z
®jjp¡­qh Hj¢e ¢S¢eo ! p¡­qh pð­å AhnÉ Bj¡­cl M¤h
l¡N, L¡lZ a¡l¡ Bj¡­cl 250 hRl d­l Q¡Ll L­l
®l­M¢Rm z j¡œ p¡a hRl qm a¡­cl­L a¡s¡­e¡ q­u­R,
¢L¿¹¥ a¡l B­N a¡l¡ Bj¡­cl A­eL Lø ¢c­u­R z
r¥¢cl¡j, p§kÑÉ ®pe, h¡O¡ ka£e - H­cl NÒf ö­e ö­e ®pC
hu­pC Bjl¡ ¢hfÔh£ z p¡­qh ®cM­mC WÉ¡P¡­a l¡S£ z
a¡R¡s¡ f­bO¡­V ¢l¢gES£l ®jm¡ z Bj¡­cl ®a¡ Bh¡l
A¢dL¡wn BaÈ£u ¢l¢gE¢S z ph¡C h­m ®k ®cni¡NV¡
p¡­qh­clC L£¢šÑ z p¡­q­hl p¡­b i¡­hl ®L¡e fËnÀ
J­We¡ z ¢L¿¹¥ ®j­jl hÉ¡f¡l Bm¡c¡ z a¡l¡ p¡­qh eu,
hlw a¡l¡ ®Lje fl£l ®c­nl ®b­L ®e­j Bp¡l ja l©f
¢e­u Q¡l¢c­L B­m¡ R¢s­u ®hs¡u z k¢c ®jj Bh¡l HC
f­b B­pe, HC ®i­h L­uL ¢ce Ad£l BNË­q fb ®Q­u
®b­L ®b­L Bjl¡ ¢ae ®h¡­e fl¡jnÑ Llm¡j, hs q­u ®k
L­lC ®q¡LÚ ®jjp¡­qh­cl ®c­n ¢N­u a¡­cl p¡­b Bm¡f
f¢lQu Ll­a q­h z
a¡l f­l 60 hRl ®L­V­R z Bj¡­cl ®pC mð¡
S¡em¡ ¢c­u HMe Bl Lh£l ®l¡X ®Q¡­M f­se¡ z j¡TM¡­e
®M¡m¡ j¡W M¡¢e­a ®N¡V¡ c¤­uL j¡¢ÒV­ØV¡¢lX E­W
BL¡­nl N¡­uJ ®hs¡ ®V­e ¢c­u­R z Bj¡­cl ®pC
h¡¢s­a Lml­h il¡ h¡s£¢V­a HMe ®j¡­V HLSe b¡­Le
— Bj¡l ®R¡V L¡L£j¡ z ¢a¢eJ hªÜ¡ q­u H­me z h¡L£l¡
A­e­L fª¢bh£l f¡V Q¥¢L­u Q­m ®N­Re z Bjl¡
¢ae­h¡­eC Ha¢c­e A­eL ®jjp¡­qh ®L ¢Q­e ¢e­u hå¥aÆ
L­l ®g­m¢R z ¢L¿¹¥ ®pC fl£l jae ®jjp¡­qh­L BSJ
M¤y­S f¡C¢e ®LE z
18
Rvbvjv w`‡q
Bj¡­cl hC f¡­W
h¡p¿¹£ h­¾cÉ¡f¡dÉ¡u,
A­eL¢ce d­l C­µR ¢Rm h¡wm¡ hC B­m¡Qe¡l
HLV¡ pi¡ öl¦ Ll¡l z ®L¡­e¡ hC h¡ NÒf fs¡l f­l j­e
q­u­R HLV¥ B­m¡Qe¡ Ll­a f¡l­m i¡­m¡ m¡Na z
IL, USA
XÊfh­„ i­l f¤­l¡ ¢hH¢S¢pl pcpÉ­cl L¡­R C­jCm L­l
f¡W¡­a öl¦ Ll¡ qm z Jl Evp¡q Bl pq¡ua¡­aC z
e¡, úÉ¡e Ll¡ fªù¡u qlg…­m¡ p¤¤¢h­dl qu e¡ —
A¢i­k¡N ö¢e z Bn¡ L¢l ®p pjpÉ¡ f­l c§l Ll¡ k¡­h z
H­c­n fË¡u ph m¡C­hË¢l­aC hC B­m¡Qe¡l pj¡­hn
b¡­L, AhnÉ Cw¢l¢S­a öd¤ qu z M¤h p¡d¡lZ hÉ¡f¡l z
a­h p¡¢qaÉ¡e¤l¡N£l¡ a¡­a hCf¡­W Bp¡ hå L­le
e¡ z
Bj¡l C­µRV¡ f§ZÑ qJu¡l p¤¤­k¡N Hm Bj¡­cl
hªqšl ¢nL¡­N¡ h¡P¡¢m pj¡­Sl ¢eSü h¡¢s h‰ihe
qJu¡l f­l z HLcj pju f¡¢µRm¡j e¡ z c¤NÚN¡ h­m
hCf¡­Wl Bpl öl¦ Llm¡j 2014 p¡­ml ¢X­pðl j¡p
®b­L z
NÒf h¡R¡C Ll¡ ¢e­uJ ®i­h ®cM¡l B­R z l¢h
W¡L¥l, heg¥m, nl¢c¾c¤ — Hy­cl ¢c­u öl¦ Ll¡ ®Nm z
aMe ®b­L H fkÑÉ¿¹ Bjl¡ B­m¡Qe¡ L­l¢R pj­ln
jS¥jc¡l, pa£e¡b i¡c¤¢s, n£­oѾc¤, fË­Qa, ýj¡u¤e B­jc,
ehe£a¡, p¡u¿¹e£, paÉ¢Sv, °pua j¤Sah¡, p¤¤­h¡d ®O¡o,
jq¡­nÄa¡ — Hy­cl ®mM¡ z
Ap¤¤¢h­d ¢LR¥ B­RC z hC fs¡l ®en¡ b¡L­mJ Ha
hC ®cn ®b­L ¢L­e ¢e­u Bp¡ pñh eu z fËp‰ax,
HM¡­e h¤L LÓ¡­h fs¡l S­eÉ hC Bjl¡ ¢L¢e e¡, m¡C­hË¢l
®b­L B¢e z h¡wm¡ hC ®S¡N¡s Ll¡ ®p i¡­h pñh eu z
a¡R¡s¡ HLC hC HL¡¢dL f¡W­Ll (Evp¡q£ q­mJ) f­r
®S¡N¡s Ll¡ ®a¡ Apñh z
j¤MÉ mrÉV¡ fs¡ NÒf B­m¡Qe¡ Ll¡l S­eÉ z
HC A¢d­hne HLV¡ ®p¢je¡l h¡ p¡¢qaÉ-¢nr¡­L¾cÊ
eu z Bj¡­cl p¡¢qaÉ­fËj£ p¤¤l¢pL f¡WLl¡ k¡ h­me ®hn
…¢R­u h­me, N­Òfl ¢h­nÔo­Z cra¡ l¡­Me, Bl Akb¡
h¡ AeÉ¡kÉ a­LÑ pju ¢h­no A¢af¡a L­le e¡ z Hyl¡ hC,
fËhå Bl pj¡­m¡Qe¡ fs¡u AiÉÙ¹ h­m ®eq¡v Ah¡¿¹l
B­m¡Qe¡­a k¡e e¡ z
®i­h¢Q­¿¹ f¡WV¡ öl¦ Ll¡ ®Nm ®R¡V NÒf ¢c­u z
h¡wm¡ ®R¡VN­Òfl pñ¡l M¤h ¢hÙ¹«a, k¡ Bj¡­cl L¡­R
B­R a¡ ¢c­uC öl¦ Ll¡ ®k­a f¡­l z E­õM Ll¡ E¢Qv
®k B¢j h‰ih­el m¡ChË¢l ®b­L c¤­V¡ NÒf Be­a prj
q­u¢R z
NÒf…­m¡ h¡wm¡ p¡¢q­aÉl pjuL¡m ¢q­n­h …¢R­u
h¡R¡C Ll¡ qu e¡, L¡lZ HV¡ ®a¡ hC h¡ NÒff¡­Wl
Bpl z Bjl¡ ph lLj Bd¤¢eL f¤­l¡­e¡ ph ¢LR¥ ¢e­u
fs­a hp­a f¡¢l z ®p¢je¡l eu h­mC Bj¡­cl a¡¢Nc
B­R ¢e­S­cl ¢Q¿¹¡d¡l¡u B­l¡ a£rÁa¡ Be¡l z ®L¡­e¡
¢h­no‘ H­mC ®k B­m¡Qe¡V¡ Hje ¢LR¥ ®h¢n a¡¢šÄL
q­h, a¡ e¡J q­a f¡­l z
j¡­p HLh¡l, l¢hh¡l c¤f¤­l z T¥j¤l f¡¢ma­L deÉh¡c
a¡¢lM Bl pj­ul p¤¤¢h­d L­l ®ch¡l S­eÉ z p¡d¡lZax
c¤­V¡ ¢edÑ¡¢la ®R¡­V¡NÒf, ¢hMÉ¡a ®mML­cl ®mM¡ z
i¡h­a hpm¡j ¢Li¡­h f¡­Wl ¢houV¡ pL­ml L¡­R
®f±y­R ®cJu¡ k¡u z a¡lJ p¤¤l¡q¡ q­u ®Nm LÇf¤EV¡­ll
j¡dÉ­j z H hÉ¡f¡­l Bj¡­cl A¢a ®pÀ­ql f¡œ£ l¢”a¡­L
A­no deÉh¡c — úÉ¡e Ll¡ f¡a¡…­m¡ p¡¢S­u ¢m¾L h¡
HV¡ mrZ£u ®k Bj¡­cl A¢d­hn­e A¢dL¡wn
®k¡Nc¡eL¡l£l¡ p¡¢q­aÉl R¡œR¡œ£ ¢R­me e¡, a­h e¡e¡¢hd
19
B­R z ®pV¡ HC — AwnNËqZL¡l£l¡ fË­aÉ­L ¢houV¡
(H­r­œ NÒfV¡) f­s Bp­he; B­m¡Qe¡ ®p ¢ho­ul
j­dÉC p£j¡¢ua b¡L­h; ®L¡­e¡ hÉ¢š²Na A¢i‘a¡l
B­m¡Qe¡ b¡L­h e¡; pL­mC ¢e­Sl ja h¡ cª¢øi¢‰­a
OVe¡hm£l hÉ¡MÉ¡ ¢c­a f¡l­he z Bl Evp¡q£ q­u ¢e¢ŸÑø
pj­ul ®h¢n pju ®e­he e¡, L¡lZ pL­ml p¤¤¢Q¢¿¹a ja
®n¡e¡ clL¡l z ja¡ja h¡ hš²hÉ N­Òfl abÉh¡q£ q­a
q­h, Bl clL¡l q­m ®p ¢ho­u fË­nÀl Eš­ll S­eÉ
fËÙ¹¥a b¡L­a q­h z
Eæ£a ®fn¡u B­Re z ay¡­cl cª¢øi¢‰ hým J kb¡kbi¡­h
®k±¢š²L z
®eq¡v A¢he£a ®n¡e¡­m ¢LR¥ hm¡l ®eC z Bj¡l
d¡lZ¡ fË¢a¢V j¡e¤o ¢Q¿¹¡ i¡he¡l Bl ¢hQ¡­ll rja¡
l¡­Me z Bj¡­cl H lLj B­m¡Qe¡/¢ha­LÑ k­bø
Ni£la¡ b¡­L H Lb¡ ¢e¢ÕQa hm­a f¡¢l z Bjl¡ pL­mC
HLp­‰ h­p ¢n¢M z C¾V¡l­e­Vl LmÉ¡­Z Bjl¡ pL­mC
l£p¡QÑ Ll­a f¡¢l h­m p¡¢q­aÉl ¢ho­u S¢Vm ¢LR¥ ¢e­S
¢n­M ®eJu¡ nš² eu z
j­al ag¡v b¡L¡ Bf¢šLl eu, k¢c a¡ N­Òfl
abÉ¢i¢šL Bl k¤¢š²NË¡qÉ qu, hÙ¹¥ax, pL­ml ja HL
q­m ®pV¡ HL­O­u B­m¡Qe¡u cy¡s¡­a f¡­l z
öl¦­a HLV¡ ¢Q¿¹¡ ¢Rm ®m¡­L B­c± Bp­he ¢L
e¡ z E­cÉ¡š²¡ ¢q­p­h ®S¡l­p ®fË¡­j¡V Ll­a öl¦ Llm¡j,
®m¡­Ll p­‰ ®cM¡ q­mC hm­a b¡Lm¡j, HC ®k ¢L Mhl
— hCf¡­W Bp­Re ®a¡ — ®p ¢L Bf¢e S¡­ee e¡ h¤¢T
hCf¡­Wl Mhl? Bf¢e k¢c Q¡e B¢j Bfe¡­L Bm¡c¡
L­l f¡W¡­a f¡¢l, e¡, e¡, Ap¤¤¢h­dl ¢L B­R — CaÉ¡¢c z
LeÉ¡c¡­ul jae A­eLV¡ (®cM¡ k¡­µR ®k h¡p¿¹£¢c ®m¡L
®cM­mC hCf¡W fËp‰ ®a¡­m) z
H ph öd¤j¡œ k¡­a HV¡ N¡mN­è¡-B—¡l Bpl
q­u e¡ k¡u z
L¡kÑÉ¢h¢d k¡ Bjl¡ ®j­e Q¢m —
¢e¢ŸÑø ®LE HLSe fËb­j ®mM­Ll f¢l¢Q¢a ¢j¢eV
M¡­e­Ll j­dÉ h­me, a¡lf­l Bl HLSe h­me N­Òfl
pw¢rçp¡l z ®pJ c¤¢ae ¢j¢e­V z B­m¡Qe¡l pju
Ef¢ÙÛa fË­aÉ­LC HL ¢j¢eV L­l pju f¡e ¢e­S­cl
hš²hÉ f¢l­hn­el z fËbj h¡­l hm¡ q­u ®N­m Bjl¡
Bh¡l HLV¡ p¤¤­k¡N f¡C ¢h­no ®L¡­e¡ ¢cL ¢e­u
B­m¡Qe¡l, ®p pju N­Òfl ®L¡e HL Awn h¡ Q¢lœ¢h­no
E­õM L­l ¢h­nÔoZ Ll¡l p¤¤­k¡N B­p z
e¡ Ll¡l ¢L B­R ? j¡¢LÑe k¤š²l¡­øÊ c£OÑ¢ce ®b­L
HV¡ h¤­T ¢N­u¢R ®k fË­S­ƒl Lb¡ ¢e­S e¡ hm­m ®p
hÉ¡f¡l EqÉ ®b­L k¡­h z
où£l L«f¡u fËbj h¡­l h¡­l¡Se Ef¢ÙÛa —
H­Lh¡­l HL XSe ®c­M Bjl¡ f¤m¢La z
(HM¡­e HLV¡ Lb¡ hm¡ AaÉ¿¹ clL¡l — Bj¡­cl
HM¡­e p¡¢qaÉ­fË¢jL­cl HL E­eÈo e¡jL ®N¡ù£ B­R, k¡
öl¦ q­u¢Rm L¥¢shRl B­N p¤¤e¾c¡ hp¤¤, öi¡¢np Bl
i¡üa£ m¡q¡l E­cÉ¡­N Bj¡l h¡¢s­aC z ®p A¢d­hn­el
c¡¢uaÆ ¢e­u p¤¤e¾c¡ Bl A”¢m fË¢a j¡­p A¢d­hne L­l
b¡­Le pcpÉ­cl h¡¢s­a — HM¡­e Bj¡­cl pcpÉ
®mMLl¡ ay¡­cl ül¢Qa lQe¡ f¡W L­le z pL­ml ®mM¡
f¡W p¡‰ q­m pi¡ ®no qu z Hl E­ŸnÉ AeÉ — pLm­L
¢e­Sl ®mM¡ f­s ®n¡e¡­e¡V¡C Hl fËd¡e mrÉ) z
fËp‰ax B­m¡Qe¡l Ec¡qlZ ¢c¢µR —
p¤¤­h¡d ®O¡­ol "flöl¡­jl L¥W¡l' N­Òfl
B­m¡Qe¡L¡­m d¢eu¡l Q¢l­œl c¤­V¡ ¢cL üaxØg¨aÑi¡­h
g¥­V E­W¢Rm — ®p ¢L p¢aÉ Q¢lœq£e ¢Rm, e¡ pj¡­Sl
S­eÉ ¢qaL¡lL c¡¢uaÆ ®eJu¡l f¢lQuJ ¢c­u¢Rm?
¢hjm L­ll "See£'-®a jªa¡ j¡­ul Øjª¢aQ¡l­Z
p¿¹¡el¡ kMe a¡yl f¡l­m±¢LL k¡œ¡u f¡­bu pwNËq
Ll¢Rm, aMe a¡l¡ ¢L j¡­L ¢e­S­cl jae L­lC
®c­M¢Rm, ®i­h¢Rm ®k HC …Z…­m¡ b¡L­m j¡­ul Njefb
pqS q­h, e¡¢L a¡l¡ j¡­ul Q¡¢l¢œL …Z¡hm£l Ai¡h
hZÑe¡u la q­u¢Rm?
B­m¡Qe¡V¡ ¢Li¡­h q­h? ®hn clL¡¢l ¢euj ¢LR¥
j¡e­a q­h k¢c ®pV¡ ¢Q¿¹¡fËp¡lL¡l£ Ll­a qu z
fËbjax, ®NËV h¤LÚ­pl B­m¡Qe¡­a ky¡l¡ ®k¡Nc¡e
L­l­Re ay¡l¡ S¡­ee ®k B­m¡Qe¡l fÜ¢a h¡ ¢euj
20
HC °hfl£aÉ ¢e­u B­m¡Qe¡ Bj¡­cl j­dÉ q­a
f¡­l h­m B¢j p¢aÉ Be¾c ®h¡d L¢l z
®j¡V¡j¤¢V ¢eu¿»L ¢q­p­h B¢j ®p ph ja¡ja
¢m¢fhÜ L¢l z
¢àa£u fË­u¡Se ®i­h ®cM¡ ®R¡V N­Òfl ¢hQ¡­l
B­m¡QÉ NÒf ®L¡e fkÑÉ¡­u f­s z
®N¡s¡l ¢c­L MVL¡ ¢Rm ®k H ph ¢eujL¡e¤e b¡L­m
ph¡C­L O¡h­s ®cJu¡ q­h ¢Le¡ z HMe ®cM¢R ®k ¢euj
hÙ¹¥V¡ ®k NZa¡¢¿»L, ®pV¡ ph¡C fR¾cC Ll­a p¤¤l¦
L­l­Re z
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f¡­he ¢Le¡ ®L S¡­e z
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Bj¡­cl k¡œ¡ öi ®q¡L z
21
Rvbvjv w`‡q
Øjª¢aQ¡lZ¡ —
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Su¿¹£ Ll”u, Sydney, Australia
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EQy¥­a z fËbj cnÑ­eC ®fËj z BlJ A­eL ®j­ul j­dÉ
HL fm­LC ®c­M j¤‡ qh¡l hÉ¢š²šÄ ®L¡¢V­a HLS­elC
qu z ay¡l Af§hÑ p¤¤¾cl Lãül öd¤ Bj¡­cl eu pjÙ¹
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HL ¢h­c¢ne£ Bj¡­cl pÇj¤­M Ef¢ÙÛa z aMe hª¢Vn
Bj­ml ®no Hhw Bjl¡ p­h ü¡d£ea¡ ®f­u¢R z ®lnV¡
L¡­V¢e aMeJ Ae¤LlZ ¢fËua¡l z Lb¡u Lb¡u Cwl¡S£
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h¡s£­a k¡Ju¡ Bp¡ ¢Rm Bj¡l z ¢e­Sl ®R¡V­h¡­el jaC
i¡mh¡p­ae z kMe aMe LÓ¡­pl gy¡L b¡L­mC E¢e
Bj¡­L Jyl LÓ¡­p ®S¡l L­l d­l ¢e­u ¢N­u N¡e öe­ae z
®R¡V ®b­L B¢j q¡lj¢eu¡j h¡¢S­u N¡C­a f¡¢l h­m
ú¥­ml ®k ®L¡eJ Ae¤ù¡­e Bj¡l X¡L fs­a¡ z lh£¾cÊe¡b
W¡L¥­ll N£¢ae¡VÉ A¢ie£a q­h, ph¡l B­N X¡L Bp­a¡
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22
¢c­me z JM¡­eC q­u ®Nm Bj¡l p¡wú«¢aL S£h­el
C¢a z Bj¡l ¢àa£u S£he öl¦ qm z ®L¡b¡u ®Nm ®pC
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f¢l­h­nl hs qJu¡ Bl fs¡öe¡ z pwp¡l e¡jL k­¿»l
Bh­aÑ pj¡e i¡­h O¤­l Qmm¡j, S£h­el fËØg¥¢Va
p§hZÑrZ h­u ®Nm Ah­qm¡u z Bj¡l BcnÑ hå¥ L«o·¡¢c
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HLSe AeÉ cnS­el ®b­L A­eL ¢h¢nø z H­Lh¡­l
Bm¡c¡ z
L«o·¡¢cJ ®a¡ ®ajeC ¢R­me, ¢a¢e ®k Bj¡u ¢L
eS­l ®c­M¢R­me a¡ S¡¢ee¡, a­h I c¤­V¡ hR­ll Øjª¢a
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Bl LMeJ f¡C¢e z Jyl AaÉ¿¹ Ae¤Na iš² ¢Rm¡j
B¢j z ay¡­L ®ke f§S¡ Lla¡j ®ch£ j­e L­l z aMe
EW¢a °L­n¡l, i¡mm¡N¡l Lb¡V¡ HLV¥ AeÉ ü¡­c il¡,
®pC L¢hl i¡o¡u, "Bfe j­el j¡d¤l£ ¢jn¡­u ®a¡j¡­l
L­l¢R lQe¡ 'z BSJ Ešj-p¤¤¢Qœ¡l f¤l¡­e¡ ¢p­ej¡l cªnÉ
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J­W Bl L«o·¡¢cl ®pC Bhª¢š j¤Ml ®Qq¡l¡ ""stich,
stich stich, until the waist is not bent ….''
Bhª¢šl jd¤l p¤¤­lm¡ Lãül BSJ ®ke öe­a f¡C, L¡­e
®ke ¢lj ¢lj L­l h¡­S z
®k l¡SL£u pj¡­l¡­q a¡l A­¿¹É¢ø ¢œ²u¡ pÇfæ qm
®N¡V¡ i¡lahoÑ A¢ii¨a q­u ®cM­m¡ ®p cªnÉ z LS­el
i¡­NÉ Hje f¢lZ¢a O­V L¢hl i¡o¡u "jlZ ®l a¥C jj
nÉ¡j pj¡e' ay¡l Ahc¡e phÑL¡­m phÑS­el L¡­R ¢Ql¿¹e z
ay¡­L Bj¡l nËÜ¡ J pÇj¡e S¡¢e­u BS­Ll j­a¡ C¢a
V¡em¡j Bj¡l flj hå¥, c¡nÑ¢eL Hhw fb fËc¢nÑL¡
nË£ja£ p¤¤¢Qœ¡ ®p­el hýj§M£ fË¢ai¡ju S£he cnÑ­el z
1947 p¡­m ®cn ü¡d£e qm, Bjl¡ LmL¡a¡u Q­m
Hm¡j z aMe B¢j Aøj ®nËZ£l R¡œ£, H­p L¡¢mO¡V
®cnhå¥ ú¥­m c¤ hRl f­s ®n­o jÉ¡¢VÊL¥­mpe fl£r¡ ¢c­u
f¡n Llm¡j z Bö­a¡o L­m­S i¢šÑ qm¡j, C¾V¡l
¢j¢X­uV ®no Ll¡l Rj¡­pl j­dÉ ¢h­u ¢WL L­l j¡ ¢h­u
23
Rvbvjv w`‡q
¢m­j¢lL
öï cš,
Washington, USA
pª¢øl ®b­L H fË¡ZfËh¡q e¡l£l L¡­RC GZ£
j¡-®h¡e-hå¥-¢fËu¡-¢Qlp¡b£ e¡e¡l©­f a¡­L ¢Q¢e
S£he ec£l ®pË¡­a fË¢a hy¡­L
p¡qQ­kÑl q¡a a¡l b¡­L
e¡l£¢chp ®a¡ HL¢ce eu, ®p ®a¡ fË­aÉL ¢ceC z
*************
¢Rm A¢i­ea¡, q­u ®Nm ®ea¡, H ®a¡ fË¡uC ®c¢M p­h
®ea¡ ®b­L qm A¢i­ea¡, ®Le Hje O­V e¡ a­h ?
h¡f¤ ®q, ®a¡j¡l h¡¢L hý ®nM¡
pj¡S J l¡Se£¢a l©f­lM¡;
®ea¡, Bp­m ®a¡ ®p A¢i­ea¡C; ea¥e L­l ¢L q­h ?
*************
c¤C fË¢a­hn£ ®c­n ®ào¡­à¢o, ®lo¡­l¢o Q­m ®M¡m¡M¤¢m
i¨¢j p£j¡­¿¹ f¡q¡sfË¡­¿¹ A¢hla Q­m ®N¡m¡…¢m
c¤C ®cnh¡p£, p¤¤c§l ¢h­c­n
Ah¡L L¡ä, a¡l¡ ®q­p ®q­p
®R­s ®ào¡­à¢o L­l ®jn¡­j¢n, ®lo¡­l¢o i¥­m ®L¡m¡L¥¢m z
24
Rvbvjv w`‡q
A Game of Marbles
Pens, Pencils and
Binder Clips
Bakul Banerjee, IL, USA
Bakul Banerjee, IL, USA
On the tall solid bookshelf
the rusty old can of marbles
sat behind crumbling books
holding nuggets of nostalgia
“Haunted Halloween Happenings” is written
on the orange cup. Once it held candies,
now pencils, but it is the howl unbroken
from my child's throat that I remember the most.
Flicking figures we drove
marbles into holes in dirt
bartering away the uglies
chipped, dented and dull
It's hard to build the courage for my mission
of rejecting memories and discard the tankard
with a baseball logo the child has forgotten.
It is full of paintbrushes that meetst her standard.
We played for wins or losses
saving clean, shiny glass ones
with fancy names - cat's eye
turtles, pearls and oxbloods
To complete this chore I need permission
from my aching heart who has to decide
if this dried up silver marker or that broken
pen with the familiar college name must go.
Wins or losses, the can grew
heavy and heavier, rattling,
collecting scratches as we took
turns shaking it through our lives.
“The Greatest Mom” is the honored definition
that was bestowed on me as stamped on a mug,
now missing a handle. By my true admission,
how can I get rid of this precious diploma?
Later, bearing stones and steelies
we agree - life is rather heavy
Papers and paper binders present a condition
of grave dilemma as I peer into old certificates,
reports and ramblings that I kept, but forgotten
or neglected by my children for the time being.
25
Rvbvjv w`‡q
Chicago Poem
Binita Gupta, IL, USA
I heard rumors about her
“Her breath reeks of cigarette smoke”
“Unpredictable and violent”
“She's just like every other girl I've ever met, don't waste your time!”
All of these words leaked around thick cigars
Stuffed between the yellowing teeth of some men I met at a sports bar
But I decided to meet her anyway, in the middle of the night.
She was still awake, the stars in her eyes far from diminished
And while I didn't believe in love at first sight before
In that moment, I did.
She smelled like sunlight and whispered like the wind,
And she was unprecedented, mysterious, and devastatingly brilliant.
I planned to stay for just a night, so the next morning
I slipped on my coat and told her it was lovely getting to know her.
Hearing this, she laughed with her shoulders.
(I remember someone telling me she had hefty shoulders like a man,
But her shoulders looked rather dainty,
Yet somehow I had no doubt they could carry the weight of the world.)
She then simply blew some cigarette smoke out between her red lips,
Leaned in and whispered into my ear,
“Do you really think you know me?”
So I paused and asked how long it would take to fully know her
And she laughed again,
That confusing, poetic laugh that sounded like fountains trickling,
Bicycle horns, and feet slamming on pavement, all at once,
And responded coyly
“You'll have to stay with me forever then!”
And so without a second thought
I did.
Binita Gupta is 17 years old and is a twelfth-grader at the Illinois Math and Science Academy in Aurora, Illinois. She intends
on majoring in Computer Science in college, and she wants to become a graphic designer, app developer, or web designer one day.
Her favorite books are The Help by Kathryn Stockett, The Bell Jar by Sylvia Plath, and Amadeus by Peter Shaffer. In her free time,
she likes to paint, bake cakes, play piano and violin, tutor, and read. Her other writings include fictional short stories and other
poems. She is currently working on a series of poems about her travel experiences. At school, she is a Community Developer, a
Lead Math tutor, a Writing Center tutor, and a facilitator for the school's Ethics program.
26
Rvbvjv w`‡q
Blue Moon
Bani Bhattacharyya, IL, USA
a month in America when I was very busy working,
taking care of my children and husband. I asked her
at the airport before she left us, "Dear Mom, how
did you like America?"
7/30/2015
Hearing the sound of the ringing telephone, I
hurriedly answered. It was 10:00 p.m.
"Mom, please watch the moon at 5:00 a.m.
tomorrow morning. The blue moon will be closest
to the earth at that time," my older son reminded
me, calling from Boston.
That was in 1989. She replied, "Everything is
nice here and why shouldn't it be? After all, this is a
rich country. But, I enjoyed the nice blue sky here
the best, and the green grasses."
7/31/2015
I took her to see many malls, and many places,
including Niagara Falls, while she was here.
Surprised, I asked, "Why Mom? Every country
shares the sky and the land of green grasses. What's
different here?"
If anything unusual, rather lucky or unlucky
happens to me today, I can say that it happened
"once in a blue moon."
I woke up at 4:00 a.m. this morning. I went to
the patio, looked at the beautiful full moon and the
innumerable stars in the limitless grayish blue sky. I
thanked God to be alive to enjoy the beauty of this
vast universe. At my long lived age, and after so
many years living here in the USA, I never before
took the time to enjoy the beauty like I have today. I
was always too busy keeping my mind occupied
with worldly distractions.
My adorable, petite beautiful seventy-twoyear old mother replied, "In India, fog and pollution
stops me from seeing the beautiful sky reaching
infinity or the limitless green grasses. In the
crowded city of Calcutta, because of the population
density, grasses don't grow. Due to fog and
pollution, I never see the beautiful blue sky or the
moon and stars."
Since then, every time I see a clear starstudded sky and cool soft green grasses in my
backyard, I think of her. Not even a high school
graduate, my dear Mom was married at the age of
fourteen, but how wise her words were about the
world and human life! She truely enjoyed the
beauty of nature, God's creation, instead of earthly
treasures made and acquired by humans.
This early morning is a very special today. It's
the morning when I can see large beautiful blue
moon appearing closer to the earth. According to
NASA Science news, the term 'blue moon' is based
on modern folklore, which signifies the second full
moon in a calendar, a rare occurrence. Usually there
is one full moon in a month. According to NASA
the blue moon may not actually be blue; it
originates from some particular kind of
atmospheric dust. A blue moon occurred in the USA
on August 2012, and it will not occur again until
2018.
Now I think, I've been a fool. For such a long
time, I haven't enjoyed that which I can get here for
free, for my personal enjoyment and satisfaction. I
was too busy with the materialistic world and
looked for mental satisfaction in the wrong places.
This morning I admired my Mom again and the true
beauty in this world.
Because of this beautiful phenomena, I
thought of all the people I know and love. I
remembered my mother's few words, which she
uttered just before she left after visiting me once
and she never returned. She stayed with me for just
It reminds me of another saying, "Linger a
while, so fair thou art.”
27
FLASH OF THOUGHT
Calcutta Cuisine
Balarka Banerjee, Sydney, Australia
There has always been something a bit
different in the air in Calcutta. And it's not just
diesel fumes. It's something more internal, more in
our blood. We Calcuttans have been exposed for a
very long time to such diverse ethnic and period
influences that we have evolved in a most
intriguing fashion indeed. This makes us so
frustratingly difficult to define, stereotype or type
cast. Unleashed upon the rest of the country, and
now the world, we tend to bewilder people by our
contradictory, cross pollinated natures which shine
through in everything we love and loath. While to
us, the mutton loving Brahmin, the dhoti wearing
Oxford accented gentleman, and rosogolla
downing, pocket watch carrying communist seem
like everyday characters they tend surprise people
not entirely familiar with us.
music and head towards dingy holes in the wall,
stalls under blue tarp or familiarize one's self with
the concept of sitting in a cabin (or to be more
precise “kebin”). That is why, fine dining Calcutta
style is more than just a meal. It's an expedition. An
adventure. A search. And sometimes (not that
often) a test of one's courage and gastric tenacity. If
you ask a true Calcuttan where one can find the best
rolls, or chilli chicken or kochuri they will
invariably name same unusual unheard of place and
give you a lengthy discourse on why that particular
food from that particular place is inarguably the
finest in the world. If you ask a second Calcuttan the
same question he will give an entirely different
answer and spend the next few hours arguing with
the first chap. Therefore, it is impossible for my
humble self to reach any sort of conclusion as to the
“best in West Bengal”. It is equally infeasible for
me to cover all of the mentioned culinary varieties
that Calcutta has to offer. However, I will most
certainly try to present some choice Calcutta
cuisine that one might be somewhat less aware of.
They say that the history of food is often the
history of a people. Indeed, the eclectic mix of
cultures (to be more precise “kalchars”) that is we
Calcuttans, is reflected perfectly in the cuisine that
we have so lovingly evolved over time. If we look
closely, in Calcutta itself you can find culinary
influences from Chinese, Tibetan, Thai, Afghan,
British, Scottish, Irish, Armenian, Jewish,
Burmese, Persian, Pakistani, Italian, French, Swiss
and many other ethnicities. Add to this the varied
national influences such as Punjabi, Sikkimese,
Malayali, Goanese, Maharashtran, Hyderabadi,
Gujarati and so on and you have an almost
unending bouquet of variety. However, the best part
about food in Calcutta is that that the best of it is
often not found in the fancy restaurants, cafes or
bistros that one would see and naturally be more
familiar with. On the contrary, to truly experience
the delights of Calcutta “cuisine” one would have
to venture out of their comfort zones. Leave behind
their air-conditoning, black tie waiters and ambient
One of the great pillars of Calcutta snack food
has to be the deceptively simple and absolutely
mouth watering “roll”. Traditionally it consists of
chicken or mutton kebab wrapped in paratha. On a
hot tava, the paratha goes on first and bakes until it
is crisp, golden and deliciously flaky. At this point a
whipped egg might be poured onto the tava and
carefully topped with the paratha. Once it cooks
through the egg coated paratha is laid on its back
and tender kebab pieces are laid in its bosom and
wrapped up snuggly. The whole construction tastes
delicious and is the perfect one handed snack.
Never overstuffed and never under it goes down in
minutes and leaves the taste buds begging for more.
The history of the roll (or “kati roll”) is somewhat
foggy and steeped in mythology. Its first
28
fantastic job indeed. Some choice ones are
“Kusum”, “Hot Kati Rolls” (on Park Street, below
the Asiatic Society building, you can't miss the
aroma when you drive past), Campari, Beduin
(Gariahat), Badshah (New Market) and Dhaba
(Ballygunge Road). My personal favourite
however is a little hole in the wall at the end of
Theatre Road (Shakespeare Sarani), opposite the
Sahara building. Their mutton rolls are simply
addictive.
appearances can be traced back to as early as 1932
in Calcutta. Nizam's is widely credited with the
invention of the kati roll as we know it today.
Legend has it that on a particularly busy night the
restaurant was running out of plates as there was a
long string of orders for paratha and kebab. Which
is when somebody came up with the ingenious idea
of wrapping the two together, thus eliminating the
need of plates altogether. Nizam's has always
prided itself on serving, the best, the most original
and unadulterated rolls in town. In the golden years
of 60's and 70's its fame was widespread and it was
as much a landmark in central Calcutta as New
Market or Globe cinema. A massively built Afghan
man used to roam the streets around the cinemas in
the evening particularly on the weekends. Known
as “pehelwan” he would come up to people as they
parked their cars for the evening show and took
their orders for kati rolls. Sure enough, he would
arrive with them, warm in his hands just before the
show would start. “Pehelwan” is long gone now
and so has a lot of the charm of Nizam's. Despite
several other places where you can get a roll now
there is still something special about a Nizam's roll.
Sure they may have had to make concessions by
selling paneer rolls and downsizing considerably,
but the elderly lungi clad mullah who makes them
still looks as gruff as ever. He gets snappy if you
start asking too many questions about the spices
and once snatched away a roll from a friend of mine
who requested him for some chilli sauce.
Old fashioned Mughlai food has been a
mainstay of Calcutta for a fairly long time. When
the Mughal kings ruled Bengal, the rich aromatic
meat dominated cuisine was widely prevalent but
perhaps not as popular among the locals. With the
conquest of Bengal and the fall of Shiraj-ud-Dullah
that type of cuisine diminished quite a bit and was
restricted to certain pockets of society only.
However, after the failed revolt of 1857 the last
Mughal king in Delhi, Bahadur Shah Zafar, was
chased out of the capital. He fled to Calcutta with
the remnants of his family and staff and was
ultimately exiled to Yangoon, where he died soon
after. However, most of his staff, servants, and
cooks stayed behind in Calcutta. By that time, the
people of Calcutta itself had changed into a more
versatile, cosmopolitan and open minded breed. It
is believed that the highly trained cooks of the food
loving Bahadur Shah revived the Mughlai cuisine
in Calcutta in the late 19th Century. Many of the
older Calcutta restaurants and eateries are said to
have been started by them and has shaped
Calcutta's love for its unique style of Mughlai
cuisine.
The roll itself has been corrupted gradually
over repeated copying and modification. In some
places, the filling is not kebabs anymore, and has
been substituted by a spicy curry like mess. A
number of condiments go in the rolls itself, such as
cucumbers, capsicum, tomatoes, chilli sauce,
ketchup, and chutneys. “Arsalan” in Park Circus
even makes a roll with Cheddar cheese. Not that
there is anything wrong with that. I personally
adore the double egg chicken roll from Anamika (a
road side stall in New Alipore) which is as
corrupted as it gets but is the one of juiciest, tastiest
rolls you will ever have. Nonetheless there are
many of the traditionalists still left and they do a
The mainstay of Mughlai cuisine is the
Biryani. Biryani is fragrant long grained rice, slow
cooked with goat meat, potatoes and the key
ingredient, saffron among other spices in ghee. It is
the very epitome of the sinful decadence of the
Mughal empire. Unlike some of the more
derivative versions, original Biryani is cooked with
a surprisingly few number of ingredients and
almost always with goat meat. The Calcutta
biryani, is satisfyingly similar to its more authentic
29
is hard to find. One of the best kabiraji cutlets I have
tasted comes from a restaurant on M.G. road called
“Dilkhusha”. Last time I was there, they claimed to
be the originator of the dish. Although details are
specky they believe it was created for the British
palate in the early 1900's. The name had always
mystified me as “kabiraji” in Bengali refers to
herbal medication. I could not make the connection
between cutlet and herbal drugs except for the fact
that overindulgence of the former would definitely
require the latter. But I was told by the owner of
Dilkhusha (mira-di, if I recall correctly) that the
original name was coverage cutlet (referring to the
egg white coating) which devolved into kabiraji in
the local dialect. As a matter fact, it was called
“fowl kabiraji cutlet” on their menu for many many
years and that too was replaced by “chicken
kabiraji”.
Lucknow or Agra counterparts and is absolutely
delicious. People have gone to war over which
Biriyani in the city rules supreme so that is not a
controversy I want to get into. However, it suffices
to say that most of the best biriyani can be found at
the crossing of Park Street and AJC bose road.
Rahmania, Lucknow and Shiraz are located right
there. As a matter of fact, that is the start to
something a “biriyani strip” in the city which
stretches up to Park Circus. Next time you are there,
try it with some “chicken chaap” and definitely ask
for some of the digesive yoghurt-mint drink to
wash it down.
On the subject of Mughlai, one must mention
the Bengali equivalent of “comfort food”, Moglai
paratha. The origins of this delicacy is quite vague
but it sounds like another brilliant kati roll like
deviation. This is basically minced meat and
whipped egg stuffed into flaky white bread. Served
with a salad of red onions. It is fairly tricky to make
so a good moglai paratha is hard to come by, but one
place that has mastered this delicacy is Anadi Cabin
on Jawaharlal Nehru road (just two clicks from
Esplanade). Their absolutely divine preparation
ensures that you will almost never be able to find a
seat there upon arrival. If you haven't eaten at Anadi
Cabin you have missed out on a Calcutta institution
no less significant than the Victoria Memorial.
While there, try the pudding. Trust me, it's not what
you would expect.
As far as meat cutlets go, I must mention
“afghani cutlet” at the college street coffee house. I
will refrain from discussing the coffee house itself,
because volumes can be written about its tradition,
heritage and ambience. Little is usually discussed
about its food or drink. Perhaps rightly so because I
personally believe their coffee tastes like flavoured
rain water. Nonetheless, the afghani cutlet must be
mentioned. It's a mutton cutlet the size of one's
palm but cooked with some unusual spice
combination and most notable, raisins, currants and
nuts. Overall it has a sweet and salty flavor, which is
quite unique and is served with a slightly runny
gravy which soaks up nicely in some bread.
Let's move on to something a bit more
international namely British. The “chop cutlet”
culture of Calcutta is somewhat unique. Definitely
a delicious Raj hangover. But don't expect the
rather mild and insipid meat preparation of the UK.
The chop cutlets of Calcutta have been changed so
greatly that it has been completely emancipated
from its heritage. With delectable results. These are
rich, fiery, spicy and complicated affairs. Apart
from the usual mutton, chicken and prawn you also
get some unusual ones. Such as the kabiraji cutlet, a
chicken cutlet with a whipped egg coating that
gives it a furry golden look and a delicious crunchy
texture. This too is a rare delicacy. There are several
imposters and copy cats around, the genuine article
If the presi/CU crowd claims dominion over
the mutton afghani, the Jadavapur gang brandish
their “dhoper chop” in reply. Milonda's canteen
came up with the treat (whose name in colloquial
Bengali translates to “rubbish”). It's half a boiled
egg and half an ambiguous (but tasty) filling,
coated in breadcrumbs and fried. May not sound
like much but it does taste delectable.
Instead of mutton and chicken if you prefer
fish then you must try the fish fry and possibly the
fish roll. The fish fry is traditionally seasoned
bhetki coated in breadcrumbs and deepfried. The
30
is where you go for the real thing. There is a
Chinese street market at Tiretta bazaar on Bentinck
Street. It sets up at around 5:30 am and is sold out by
seven. It is not strange or surprising for Calcuttans
to stay up all night, clubbing, driving or simply
sitting around indulging in adda. When the night
seems to inexplicably disappear and your friends
start feeling hungry, it's time to hit Tiretta Bazaar.
Street vendors mostly sell homemade traditional
Chinese food. There are light soothing broths with
fish ball or chicken feet. There are heavier schezuan
broths which can lift the top of your head right off
but works great against a hangover. Then there are
steamed buns, dumblings and spicy sausages. The
smells and sounds are intoxicating and its seediness
as its charm and somehow only in Calcutta does it
not seem unusual to be starting a Sunday morning
like this.
fish roll is more creative. It's a bhetki fillet rolled
around a stuffing made out of another pureed and
seasoned fish flesh (usually carp). Also coated in
breadcrumbs and deep fried. Both of these are hard
to find in their nascent forms. Cheaper copies tend
to be heavy on seasoning and lean on fish. The
undoubted leader for both is “Bijoligrill”,
originally located near Bijoli cinema in
Bhowanipore. They are also a premium caterer for
marriages and other social functions so next time
you are in Calcutta try to get yourself invited to an
upmarket wedding.
Tibetan food has caught on off late in Calcutta
and is the newest addition to the Calcutta snack
cuisine smorgasboard. Momo's are Tibetan
dumplings made off a garlicy meat stuffing, best
enjoyed with a hot chilli sauce and a light springonion soup called thupka. A few Tibetan families
had started the trend decades ago when they used to
make these momo's in their own kitchen and sell
packets of them well informed foodies out of their
living room. One of the better known of these
families lived on Elgin road. As the elderly family
moved on, the place was converted into a restaurant
which soon became a series of restaurants. The
better known of these is Momo Plaza which is
located of street now known as Suburban Hospital
Road. The décor is shoddy (almost scary), the
tables and chairs are weak but the food is to die for.
They serve momo's and a lot of them. There is the
classic steamed ones or the tastier fried ones and
then a lot of evolved ones culminating in the “panfried chilli momo's” which is only for the brave of
heart.
For more authentic Chinese food one must
always venture to Tangra. That is no secret at all.
Although there are quite a few more mainstream
restaurants there now, there are still a few old
fashioned ones, which we always seek out. When
you go to those, the cook-cum-waiter takes your
order. He brings you some beers and you are
expected to take your time with them as he goes
around back to catch a chicken for your chilli
chicken. It's plucked, skinned and cooked right in
front of you. Just be careful when you order “one
chilli chicken please” as it can actually be an entire
chicken cooked for you. Like almost every type of
food, Chinese in Calcutta has evolved and changed,
adapting itself to the local palate and ingredients.
Now, there is a Chinese restaurant on every corner
and road side stalls will toss up chow-mein, chilli
chicken and fried rice alongside egg-rolls. If you
can put aside puritan tastes then you might just
indulge in and enjoy some of the local Chinese. I for
one love my “hakka chowmein” with its strong
pepper seasoning. Chinese food in Calcutta has
developed its own language. “Hakka chow” means
dry noodles whereas “gravy chow” is cornflour
thickened gravy poured over boiled noodles.
“Chilli” refers to a dry dish with a thick soy based
gravy with finely chopped green chillies.
Chinese food in Calcutta has also been a long
tradition. It is now so well assimilated into Bengali
food habits now that it is sometimes impossible to
think of it as foreign. As a matter of fact, Indian
style Chinese food is now widely accepted as a style
unique and singular like Singaporean or Malaysian
Chinese. It all started, from a group of Chinese
immigrants, predominantly from the Hakka and
Cantonese provinces, who settled in a part of
Calcutta known as Tiretta Bazaar. Even today that
31
ginger ale and lemonade punch, mango tea,
grapefruit tea and even one with soda and a dollop
of ice-cream. Nonetheless, one of the most
refreshing and unique drinks I have ever tasted is
“daaber shorbot” at “Paradise” behind college
square. The place has been there forever and they
make a number of soda or milk shake type drinks.
“Daaber shorbot” is an unique blend though made
from coconut water mixed with possibly some
mint, dash of lime and other things which makes it
one of the most refreshing drinks I have ever had.
“Manchurian” usually refers to meat or veggies
fried in a coating and dipped in a hot and sweet
sauce. So next time you are in Kolkata, give the big
boys like Mainland China, or Chinoiserie a pass
and try out the Manchurian chicken and sweet corn
soup at your dimly lit neighbourhood joint. You
might just like it.
The repressive humidity of Calcutta usually
takes its toll on people and staying hydrated is very
important indeed. Which brings us to beverages.
These days with surfeit of Coffee houses it is
difficult to see beyond the 50 rupee mochas,
cocoas, lattes or the smoothies, slushies and
crushies. I have never been a big fan of these
establishments and despite their fancy décor the
coffee usually still tastes like dishwater. The places
are good for teenagers on first dates but if you want
a real drink to pick you up, you should try the tea at
Balwant's. This pre-independence dhaba on Harish
Mukherjee Road (opposite the gurudwara) serves
over a thousand portions of Punjabi milk tea a day.
Their secret (although probably not the real one) is
that they never expose the tea to direct heat. Leaves
in a pouch are immersed in boiling water. Once
infused, milk is added and the whole thing is placed
in a water bath. Regardless of the procedure, the
final product is pure elixir. However, if you fancy a
more sophisticated tea drinking experience, you
must try Dolly's tea house in Dakshinapan. Started
by India's first woman tea taster this place has a
relaxed, typically Calcutta feel. The tea itself is
unique. Not only can you get some cup of the
regular stuff you can experiment with fruit blends,
So there we have it. A small sampling of the
vast and complicated variety of flavours and
aromas that is Calcutta cuisine. The list is by no
means complete or comprehensive. I have made
absolutely no mention of Putiram's telebhaja,
Ujjala chanachur, the alurdom off Viviekananda
park, the phuchkas at Maidan, kosha mangsho from
Golbari, phulkopir singhara, mochar chop from
Aponjon, dahi vada, mishti doi, rosogolla, or notun
gurer shondesh. Alas, they must be saved for
another time.
However, the lesson here my friends is that the
best food in Calcutta is never where you would
expect to find it. Just as most things Bengali,
nothing is as it seems. The dingiest, darkest, dirtiest
corners of this mad city hide the most mind
expanding food you will ever taste. Deep fried in
tradition, seasoned with mythology and garnished
by a dash of bewildering charm, the food of
Calcutta is more than hunger quencher. It's an
experience.
32
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Recipe
Annyasha Mukherjee Roy, Minnesota, USA
LAU CHAPRA GHONTO
Ingredients: Grated Lau or green gourd-1pc, Methi
(fenugreek) seeds, Kalonji or black cumin seeds, Red dry
chillies-3, bay leaves, two handful of yellow split chanadaal
soaked overnight until it get swollen, salt according to taste,
baking powder (optional), turmeric powder, ginger paste,
Asofoetida or hing, sugar, red chilli powder, mustard oil or
canola oil, ghee.
Procedure of Making Chanakabab:
Drain the water from chanadaal and then paste the daal in
grinder. Pour the daal paste in a vessel and then add a pinch of
hing, turmeric powder, green chilli cut into pieces, baking
powder, red chilli powder, salt and sugar according to taste,
and lastly add Luke warm oil and then mix it well. Form a
shape of flat kabab and then deep fry it.
Procedure of Making Sabji:
Add oil to a kadai and once the oil is heated , then add methi
seeds, kalanji, red dry chilli, and bay leaves. The add grated
lau in that, stir it well for 5 minutes and then cover it with lid.
After 5 minutes take off the lid and add salt, sugar, red chilli
powder and green chilli, stir for 7 minutes. Then put the lid on
and cook for 15 minutes. Open the lid after 15 minutes and
then smash the chanakababs with hand mix in the curry and
cook another 2-3 minutes. Add ghee and ginger paste cook
for another 2-3 minutes.To be served with rice.
Total time required is 30 minutes.
SOYA CROQUETTE
Ingredients: Soya bean keema, bread, cheese slice, egg
(optional), cornflour, bread crumbs, onion finely chopped,
soyasauce, garlic chopped, ginger chopped and a bit of paste,
bell pepper, red chilli powder, green chillies finely chopped,
Maggie hot and sweet sauce, sriracha sauce, chilli sauce
(optional), salt, white oil, ghee.
Soya could be boiled and then make chunks by
grinding it.
Soya keema chilly: Add white oil in kadai, once the oil is
heated add onion slices, chopped garlic, ginger and bell
pepper. Fry until onion becomes slightly brown. Prepare a
mixture of soya sauce, hot and sweet sauce, sriracha sauce,
chilli sauce, salt, red chilli powder and water. Then add this
mixture to the kadai and cook for 5 minutes. Then add the
soya chunks, cook it and then keep it aside.
Preparing the batter- take 2 eggs, cornflour according to the
amount, and water and mix it. This is the batter for the
croquette.
Croquette- Breads are soaked a bit with water and then
removed the brown part of it. Then roll the cooked soya
chunks with bread and take a slice of cheese, roll it and deep it
in batter and then cover with bread crumbs, and then deep fry
in canola oil mixed with ghee. This is served hot with sauce.
COCONUT PATTIES
Ingredients: Grated coconut, onion finely chopped, white
flour or maida, ghee, canola oil, luke arm water, salt.
Preparation: To make the dough take maida, add a pinch of
salt, ghee, a bit of oil and water and then make a dough. Then
form the shape of poori or kachori using the dough and then
add grated coconut, chopped onion and chopped chilly to
cover all sides of the poori (like Mughlai paratha) and then
deep fry in mixed oil and ghee. Serve hot with sauce.
CHEESE PARATHA
Ingredients: Grated cheese, chaat masala, sahmarich (white
pepper), amchur powder (optional), maida, butter, luke warm
water, salt, finely chopped onion and finely chopped green
chillies.
Preparation: At first, make a dough of maida with salt,
butter, lukewarm water and then make a shape of a round ball
from dough. Now mix chaat masala, grated cheese, amchur
powder, sahmarich, chopped onion, chopped green chilli,
and make a shape of paratha; add a bit of maida powder and
then deep fry in oil. Serve hot with daam aloo.
33
“If you cry because the
sun has gone out of your
life, your tears will
prevent you from seeing
the stars.”
– Rabindranath Tagore
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