Many states, many flavours

City folks give glimpses of Divali the way it is done in their home states to Radhika Singh

Shri Kamla Devi, who belongs to the royal family of Koti in Himachal Pradesh, says that her family has held on to their traditions. For them, Divali isn’t so much about fireworks and crackers. Instead they prepare their Pahadi food, with sweets like kheel and pathasha, and pathanda (something like the South Indian dosa). The men and women dress up in their traditional garments, and the women usually keep fasts as part of the ritual. The highlight of the day is the high profile Lakshmi Puja, for which preparations go on throughout the day. “Toys, shaped like animals are made out of sugar for this puja. Making preparations is a lot of fun, as the whole family comes closer,” she recalls. Once the Lakshi Pooja is complete, a sort of bon-fire is lit up. As part of the ritual, the women chant prayers while encircling the fire. This is an offering made to their kul devata.

Pahadi joys

“That’s not it,” she smiles, “the fun has only just begun.” Once the ceremonies are over, the local villagers perform for the royal family. This is quite a lively affair, with the entertainment providing a lighter side to the festival. It also becomes an occasion for the royal family to interact with the locals. However, once the entertainment bit is over and done with, what begins is a jagran that lasts throughout the night. While the women sit and sing prayers for the gods and goddesses, the men gamble.

Jammu dhamaka

Sanghmitra Jamwal

When I spoke to Sanghmitra Jamwal, the first question that crossed my mind was, ‘Are celebrations really possible in the turbulent atmosphere of J&K?’ However, she was quick to alley my doubts. “ Yes, there was a time when we couldn’t burst crackers, because they might be mistaken for bombs going off.

But all that has changed, at least in Jammu. Everyone eagerly awaits Divali, which is the most popular of all festivals here.” Contrary to what people may think, there isn’t any hostility from other communities. “I have a lot of Muslim and Sikh friends, and we visit all their houses. And it’s not just us, they take equal initiative, visiting us and greeting each other as well,” she remarks.

Sanghmitra makes an interesting observation. “As the muhalla system is still quite prevalent here, specially in the old city, we see a lot of people coming together to have a common celebration in their locality. The chores are divided, with families making arrangements for crackers, seating and food.” When they all assemble together, what ensues is a grand celebration, complete with lights, crackers and the works. People participate in the celebrations irrespective of their caste, community or religion. In these difficult times of communal violence, Divali brings people closer to each other as well as their own culture. As Sanghmitra philosophically puts it, “ It is a time when we reattach ourselves to our roots. This festival rejuvenates us, both culturally, and emotionally.”

Bengal bang

Dr Jayanti Dutta

When I caught up with Jayanti Dutta of Panjab University, I found myself enraptured by the fascinating rituals that are an inherent part of Diwali celebrations in Bengal. For starters, before Divali, the five days of Dashera are a time of great celebration. This is when people buy new clothes, decorate their homes, and shop extravagantly. Also, instead of the Lakshmi Pooja that is practiced in the north, goddess Kali is worshiped in Bengal on Divali. The Kali Puja is performed both ways; individually at homes, and as sarvjanim, when performed together in groups. In Chandigarh, they get together at the Bengali Club in sector 35 or the Kalibadi in sector 44 to perform this ceremony. This is followed by a grand feast and cultural functions.

Infact, the days following Dushera up to Diwali hold a great significance for them. “Starting from Dushera, till Diwali, the elders in the family receive a lot of regard and respect. This is a time to show great reverence towards them, which is done by visiting elders in the family, touching their feet and seeking their blessings,” she says.

Gujju fiesta

Sunil Chaudhury

Gujrati students doing their M.Ed in Panjab University are a little nostalgic while recounting Divali celebrations in their hometown. What makes this time of the year so special is that it isn’t just one festival. In fact, there are five festivals, one after the other. The first one is the Dhanteras or the Lakshmi Pooja. This is followed by Kali Chaudash or the Shakti Pooja. must. Brahm Bhatt Jigisha is quick to tell me “ One thing that’ll never be cooked is khichdi. Even someone who is unwell will not have that. Everyone has fried food and sweets.”

Patel Jayesh, who is looking forward to visiting home in these holidays says, “On this day, you forget all differences and greet everyone. Even your enemies. You hug them and wish them ‘Sal Mubarak’. Next day you may revert back to hating them, but that day, all is forgiven and forgotten.” Also, part of the food that is cooked in the house is put on a plate and left on the road crossing as an offering to nature.

Chaudhary Sunil adds, “ On this day, we get up at 5 am to burst crackers. This is done to rouse everyone from their sleep and tell them that the new year has begun. It’s also a time for sankalpas or resolutions.”

Puri pataka

Jitendar Narayan Pattanaik, originally from Orissa and a student in Panjab University, shares some wonderful experiences of Diwali celebrations in his hometown. The day begins with everyone going down to the beach and bathing there. This is followed by the traditional Kali Pooja in their homes. The women prepare lavish meals, khichdi with turmeric being a must. Also, pittha, prepared with 26 ingredients like rice, suji, biri etc. is a must on the menu.

Puri, the part of Orissa that he comes from, has a distinct tradition of making animal sacrifices on Divali. People who feel their wishes have been fulfilled sacrifice animals like goats and hens before the deities. As much as 17 or 18 quintals of meat is piled up as part of the offerings made.

In the evenings, people wear new clothes, light diyas in their houses and visit friends and relatives. White is considered an auspicious colour, and rangolis are made in white as well as other colours. People go to the beach, where they burst crackers. “ There is an interesting competition among the youngsters, where they put the crackers in tree trunks to see which one produces the maximum noise and is the best visual treat,” remarks Jitendar.

Deepavali in Dundigul

A thoroughbred Tamilian would ask another, immediately after the first cracker or firework has been exploded on Deepavali morning: Ganga snanam aachcha? Literally it means, have you had your bath in the Ganga river? Actually it is a way of asking whether one has had an‘oil bath’, symbolic of washing off one’s sins, and celebrating the festival of lights.

Silk route

Divali in Kumbakonam or Dingidul, the home of my paternal and maternal grandparents respectively, was typical of the way it is traditionally celebrated in Tamilnadu. The countdown would begin a month ahead, when Nalli’s or Kumaran’s, the people who have dressed generations in shining Kanjeevarams, would announced, through the very popular Tamil magazines, Ananda Vikadan, Kalki and Kumudam, the colours they are releasing for Divali that year. Very often the colours would be named after the actress who had made it big that year—could be ‘Vennira Adai Nirmala’ or ‘Sowcar Janaki’.

While grandma often stayed at home, all the aunts and girls would make a trip and pick from the latest offerings. For days together the sarees and pavadai —full skirts—pieces, would be shown to visiting friends to be admired and envied. Velu, the man who knew every child and adult alike because he has stitched the pavadais beginning on the first birthday, would be cajolded into giving the blouses in just one hour !! Most tailors in Tamil Nadu stitch and deliver cholis in an hour on Diwali eve even today. I don’t know whether it is tradition, but the reality is that girls and women give their clothes to Velu and his counterparts only at the eleventh hour, literally!

Sweet and sour

Inside the huge kitchen, plans would be drawn up for all the Bakshanams—eatables—to be made. A good variety of murukkus and mixture (an assortment of namkins) and some laddoos and balushais for those with a sweet tooth, would be made and kept safely out of reach of children till the D day. And finally, the best of all: ingy marundu (ginger medicine), also called lehyam, a cowdung coloured and cowdung looking, but very aromatic and spicy halwa-like thing would sit quietly in a little bowl in the corner of the huge brass plate with all the other delicacies. This was meant to help us digest the other things !

The crackers used to be kept in huge trays when I was a kid four decades ago. On my last visit a couple of years ago, it was in a plate little bigger than a saucer. Economics and political statement of families had caused this shrinking. What had not shrunk was the enthusiasm. In Mylapore’s Palatope house of an aunt, all of us kept awake all night. The Divali really belonged to the family that got up the earliest and fired the first huge pataka !!

Oil bath

The ‘oil bath’ began with oil literally. The seniormost member of the family rubbed a huge ladle of oil scented with spices by heating, on the head, singing a full throated: Gowri Kalyanam , Vaibohame. Then the new clothes, to be shown off. A brunch of idlis. Taking a small portion of the goodies to friends in the neighbourhood. And by 10 am, waiting for the next Divali, wishing Rama  had gone on a banvas more than just once ! All that remains unchanged happily.

Divali Decor

With Divali just around the corner, its time to dust and rearrange your home decor, says Anandita Gupta

There’s nothing like the crisp, clean and often slightly incense-tinged smell of a freshly spruced up home. It’s this fragrance that makes all that tedious last minute cleaning, shining the door-knobs, extensive dusting and rearranging the furniture seem worth it. No wonder, come Divali and most of us Indians pamper our homes with a fresh coat of paint, some new bric-a-brac and some added accessories.

HOME FESTIVE HOME: Sleek and stylistic furniture is in and good lighting as well as carefully chosen artifacts and bright rugs complete the effect for a gala festival evening at home

Combined with the feel of cool air and the splendour of the approaching festivities (It’s that time of the year when festival follows festival; Navratri, Dussera, Karva chauth and then Divali), it’s the time when we Indians reinforce our image as keepers of the festive flame by redoing and ornamenting our houses for the arrival of Goddess Lakshmi.

But if you’ve been watching your grandma, mom and sisters spreading the same old crisp white linen for the beds and checkered table cloth on the dining table, year after year, here’s the time to embrace change. For the city denizens are getting more and more experimental when it comes to pre-Divali décor.

Slender style

Décor articles that added grandeur but were a bit in-your face, are totally out today. Beams Maharaj Singh Sodhi from The Furniture Mart, Sector 22, Chandigarh, “People are going for sleek and stylistic furniture, designer upholstery and arty décor accessories. Like our custom made leather and suede sofas (Rs 4,000-Rs 7,000) in colours like wine, burgundy and red are selling like hot cakes. Adds Dinesh Kakkar from Spazio, “People’s demand for traditional candles, vases and poly resin statues has been replaced by that for stylistic side tables, bar cabinets, wall cabinets, glass sculptures, poly stone based table lamps in antique designs (Rs 2,000-5,000) and Captain Bottle holders (Rs 550-1,400).

Distinctive touch

What people want today is unerringly distinctive style and this is especially evident from the vividly imaginative throws, cushions and bed sheets they are going for. Chips in Sunit Singh of Ebony, sector 9, Chandigarh, “Yes, there are people nowadays who buy expensive furniture and art pieces to re-do their homes on Divali. But things like bed covers, quilts, wall hangings, lampshades and throws are quite affordable, yet stylistic, and so, 90 per cent people are buying them.

“Like bed linen in silks and tussers, embellished with brush paints, batik, sequins and kantha work provide an instant lift to one’s home décor, a quirky splash of colour and are yet not very expensive, and so are selling like hot cakes,” adds Diltaj from FabIndia. Also, people want curtains peeping out of their windows to exuberate class, and so the demand for silk and chiffon curtains has shot up,” she concludes.

De-light-ful

Wanna add a piece of your personality to your house? Desire lighting up your home like never before? Forget the age-old candles and chunky chandeliers. On offer in town are papier-mâché and straw lamps, besides decorative floating candles, table lights, drop lights etc. “Table lamps and tall standing lights, or hanging pendant lights in attractive hues are selling really well,” says ardent shopper and city based designer Salil Gulati.

Art-y-facts

Sitting pretty on your bookshelf or adorning your dressing table, objects d’ art add character to whichever place they are kept at. No wonder artifacts are the favourite Divali décor buys this time.

“Wrought iron candle stands, exquisite mirror frames, hand painted earthen pots, artistic wall clocks, brass vessels with glass tops and desktop accessories are a rage this season, chips in Sector 9-based Neeta Sukhija, who’s a baker by profession and an art lover to the core. No wonder, every house is glittering like a jewel in the dark night sky these days. For, city people are going out of their way to ornament their houses. And while doing so, they ensure that everything exuberates not just festivity but class.

Id mubarak

Mission Possible

While the world rejoices with family and friends on Divali night, so many professionals across the city remain on their toes for undoing the damage merriment causes, says Saurabh Malik

SERVICE ON WHEELS: Dr Gajinder Kumar Dewan (left) and a team of fire fighters. — Photos by Pradeep Tewari

Call them men with mission or professionals who just do no believe in leaving anything to chance.

The fact remains that they go beyond the call of duty on festive evenings for presenting the gift of safety and existence to so many revellers recklessly celebrating an occasion called life.

For them, the great Indian festival of light brings more than just professional satisfaction. It also gives them an opportunity to pull the people out of the gallows they have fallen in with a bang while playing with explosives, and their lives. And they do it with a smile, round the clock.

No wonder, while the world rejoices with their family and friends on Divali night, experts like Deputy Medical Superintendent-cum-Administrative Officer of Sector 16 General Hospital since 1997 Dr Gajinder Kumar Dewan, and UT Chief Fire Officer H.S. Kandhola, remain on their toes, undoing the damage the merriment has caused.

“Challenges do not need gift wrappers. They are wheeled in along with the patients,” says Dr Dewan. “You may find it hard to believe if you have never been to a hospital on a Divali night, but each patient brought in is nothing less than a test for the doctors”.

Just emerging from a meeting organised in connection with the Divali celebrations, he asserts empathetically: “Anywhere between 100 and 150 patients are brought to the hospital in great agony every year after the celebrations turn sour for them. The pain has to be relieved immediately. And then, the loss they suffer in terms of physical injury has to be minimised.”

For this, Dr Dewan puts the hospital on a “high alert”. A Disaster Management Group is constituted and instructions are issued to the departments of causality and ophthalmology to be all the more receptive and to deal with the patients as quickly as possible. Round the clock back-up is also provided by keeping the manpower, and the ambulances, ready.

Fellows, Dr Dewan knows his job well. He was awarded Commendation Certificate by the Chandigarh Administration on the Independence Day this year for meritorious service. He was also the Medical Officer of Health-cum-Local Health Authority for four years before taking over as the Deputy MS.

Besides the computerisation of the Sector 16 hospital, he has actively been involved in the renovation of the OPD block and expanding the capacity of the medical emergency from six beds to 16. A 30-bedded maternity wing and a 20-bedded chest diseases hospital was also commissioned with his active involvement. He was among the pioneers in the bulk kitchen waste management and vermin-composing in Chandigarh.

PCS Officer Kandhola is also geared up to tackle any eventuality. He has already cancelled the weekly rests of the firefighters, along with the leaves, and has posted five fire tenders at strategic places across the city, including Sector 19 and 22 arcades, to cut the response time. “Besides this, motor-borne firefighters with advanced equipment are being pressed into service to fight the blaze before it spreads panic,” he asserts. Great work, indeed!

Viva Gelato!
Gayatri Rajwade

What is a gelato?

Made in small batches with more milk and less cream, it is the ‘less-fat’ option to a regular ice cream making for a rich, creamy dessert with no added air unlike ice creams. What is more its natural ingredients ensure that it has the taste of newly picked fruit (or freshly prepared chocolate!) What is are Sorbets? All about fruit, with no milk, cream or eggs sorbets depend only on sugar, lemon juice and fresh fruit for flavor. Elegantly simple and refreshingly tart, they were the rage during Victorian years, when they were served as palate cleansers between rich, heavy courses. A sorbetto, the more intense Italian version, generally has more fruit and less water, resulting in a softer, less icy texture. The key is fresh fruit, for sorbets made with cooked fruit will taste like cold jam rather than the best of summer frozen in a scoop.

Bon Appetit
Sweet and Salty
Kandla Nijhowhne

Then, the hunt begins for something namkeen and spicy to dispell the uneasy despair. Surely you all know the feeling? One of our close friends, after having an ‘excess’ of my Chocolate Excess, felt so brain-damaged, he shot off to the kitchen, digging out some chilli-pickle as the first antidote that came his way! I bring you two savouries today, the perfect accompaniments to sweets.

Khandvi

1 cup yoghurt

250 gms gram flour (besan)

6 green chillies

1 thumb-sized piece of ginger

½ tsp turmeric

1 tsp mustard seeds

1 tbsp oil, preferably sesame

2 tsp chopped coriander

2 tsp grated coconut

Salt to taste

Method

Beat till smooth, the yoghurt and the besan, with two cups of water. Grind the chillies and ginger to a paste and then add to the batter along with the salt and turmeric. Boil this in a saucepan over a slow fire for 15-20 minutes.

Remove from the fire and pour a thin layer onto a thaali. When cool, cut into 1 ½ inch thin strips and roll them up. Arrange the rolls carefully on a serving dish. Fry mustard seeds in the oil till they splutter and pour over the khandvi rolls. Serve, garnished with chopped coriander and grated coconut.

Sago Vadai

200 gm sago (sabudana)

200 gm roasted groundnuts, coarsely powdered

2 large potatoes, boiled, peeled and mashed

1 cup chopped coriander leaves

1 sprig of curry leaves

½ cup grated coconut

½ cup yoghurt

1 tsp cumin seeds

Ghee or oil

Salt to taste

Method

Wash and soak the sago in a little water for at least two hours. Make a dough out of the sago, groundnuts, potato-mash, yoghurt, coriander leaves, curry leaves, green chilli, cumin, coconut and salt. Shape into small, flattened tikiyaas and shallow-fry in hot oil till crisp. Serve with a chutney of your choice.

A cut above
Anuradha Shukla

FILM & FASHION
Naomi’s tantrums

While her infamous temper has let her down in the eyes of some, it has also helped Naomi Campbell ‘coerce’ respect from her fellow models.

The other catwalk beauties have seemingly become so afraid of rubbing the supermodel the wrong way, that they prefer to have adopted the attitude of ‘better be nice with her lest she’ll throw her tantrums on them’.

“Naomi is fabulous! She’s crazy! Every time I hang out with her, I’m so nice to her because I’m so afraid of her,” the New York Post quoted Eve Salvail, as telling Steppin’ Out magazine.

Salvail, who shaves her head and had it tattooed, further added, “I love her even though she hits people on the head with her cellphone. That’s just part of who she is . . . Everybody is afraid of me because of my tattoo on my head and everyone is afraid of her because she’ll bash you on the head. She’ll [bleep] you up good!”

Selling for a cause

Top celebrities like Madonna and Sir Mick Jagger have joined hands to kick off Britain’s ‘National Giving Week’ by customising Doc Martens boots, which are to be sold off on auction website eBay.
Besides, All Saints, Oasis and Janet Jackson have also teamed up with the Charities Aid Foundation, the organiser, to sign the pairs of shoes to raise cash for the National Aids Trust.

“If people raid their wardrobes, cupboards and attics to find items they no longer need but could sell on eBay for a favoured organisation, we can make a real difference,” Contactmusic quoted CAF spokeswoman Sheila Hooper as saying.

BEAUTY STUDIO
Make-up: Your Second Skin
Vidya Tikari

Make-up need not be dreaded any longer for with advanced research and technology, make-up is as good as second skin. It does not involve slapping on a pile of powder and chalky base and gone are the days when make-up was incompatible with human skin. Nowadays, with advanced research and technology, makeup is as good as second skin! I have categorised women’s makeup styles into three styles. However, you can mix and match any of them. Experimenting with make-up is how an individual can achieve her personal style. The trick to great make-up, no matter what style, is the pared down, realistic look. The skin should always show through the foundation.

For the shy/sporty look

Apply a dab of moisturiser to hydrate skin and use oil-free moisturiser if you have an oily skin.

Either use a pale pink lipstick or go for Oriflame’s cheeky pink crème on the apples of cheeks. This can also be applied to the lips with fingertips to give a natural stain.

Black mascara to be applied on the top of outer lashes only. If clear mascara is being used then apply on brows and full lashes.

For the career/functional look

Chambor compact to be applied all over face. For drier skins, use moisturiser with foundation.

Use a coloured eye smoker, preferably L’Oreal.

Use black mascara on top lashes.

Use a skin-toned plum-pink blush. For darker skin, try a terracotta colour. Try a long-lasting Lakme lipstick with matching lip liner.

For the assertive/ Party look

Apply L’Oreal pan stick all over face. Those with great skin, stick to mosituriser and foundation. Use a metallic brown crème shadow on lid.

Dust a deep metallic grey, black, blue or brown shadow powder over the lids. Make sure the shadow is only on the lids and not on the brow bone.

Use black kohl on top and on the inner rim of eyes. For fair skin, just use a deep bronze pencil.

Brush brows with old mascara to give them a filled in look. Curl lashes first, then use a L’Oreal voluminous mascara on top and bottom lashes.

Use deep plum or brown blush to contour the cheeks. (Always use a contoured blush brush).

Use a nude L’Oreal lip pencil all over the lips, then fill with a frosted skin coloured gloss. For dark wheatish skin, use a burgundy lip pencil topped with translucent gloss.

WEEK AHEAD
Performing Art

Venue: Bhashkar Rao Indoor Auditorium, Sector 35, Time: 6.30 pm

Exhibition

Vibration of art: Alliance Francaise de Chandigarh is organising an exhibition of photographs ‘Good Vibrations’ by Yann Tomas, a French photographer.

Yann has captured the extra-ordinary night images, which he finds in the darkness of Indian cities and villages. From the party-goers in Delhi to the village of Neemrana, all seem to fuse together to give meaning to his surreal and at the same time radiant photography.

Date: On till Oct 30

Venue: Alliance Francaise, Sector 36

Time: 11 am to 7 pm