Food Talk
Sufi symphony
Pushpesh Pant
THE
Sufi masters themselves were indifferent to the pleasures of this
material world but they did take care to adequately nourish their
disciples and guests. Hazrat Nizamuddin Auliya is believed to have
treated the visitors to lavish hospitality. This was no ostentation, but
a demonstration of the munificence of the almighty who provides for the
faithful whatever is required. The ascetic, who had renounced the world,
never lacked anything to keep sated the endless stream of the devout.
The Sultan’s dastarkhan paled in comparison. People gratefully
sang out, Kis cheez ki kami hai Khwaza teri gali mein. Ghazals
echo the same sentiment Kisee
din idhar se guzar ke to dekho badi raunaqen hain fakiron ke dere.
The food associated with
the Sufis is simple yet subtle akin to satvic in the Hindu
ayurvedic tradition; flavourful and satisfying. In essence, the idea
being to "uncomplicated" life, and proceed with the spiritual
quest.
Gosht Sufiana
Ingredients
Mutton (chops and
chunks culled from shoulder) 1 kg
Potatoes (medium, peeled, and quartered)
two
Spinach (cleaned, blanched and
shredded) 100g
Onions (medium sliced) three
Green ginger (scraped and cut into
strips) 2 inch
Garlic cloves (peeled and crushed) six
Tomato (medium chopped) one
Cloves 3-4
Cinnamon stick 1 inch
Peppercorns ˝ tsp
Oil 75 ml
Salt to taste
Method
Heat oil in a
thick-bottomed pan and put the peppercorns and cinnamon in it.
When these begin to change colour, add the meat pieces and brown
lightly over medium heat stirring frequently. Then add the
potatoes and keep stir-frying till potatoes acquire a light golden
hue. Then add the onions, garlic and ginger and cook uncovered for
about two minutes. Sprinkle a tsp of water if necessary to prevent
the garlic from sticking. Now put in the spinach and about a cup
of hot water. Bring to boil, cover and then reduce heat, let
simmer for about 20 minutes. Check to ensure that the meat is done
to taste. Alternatively, you could cook the dish under pressure
for 10 minutes and allow the cooker to cool before opening the
lid. Sprinkle one tsp of coarsely ground freshly roasted coriander
seeds on top before serving. (You are welcome to add a couple of
green chillies or even a whole roasted red chilli to enliven the
proceedings). |
Over the centuries, the
word Sufiyana has become synonymous with understated good taste —
sophisticated in the real sense of the word. Years ago, we encountered sufiyana
pulav and enjoyed it too but what recently took our breath away was gosht
sufiyana.
The thin gravy — what
little remains on the dish — glitters like burnished gold and the
taste lingers on for a while teasing the palate to identify something
familiar yet enticingly veiled for the moment. The gentleman who
prepared it generously shared the recipe but was reluctant to
authenticate its origins. His answers were tantalisingly vague. It just
may have been handed down the generations from the days when Amir Khusro
registered attendance at his Pir’s durbar or perish the thought, it
could well be a fake being passed off as a hitherto "lost"
culinary masterpiece. One must confess that no eatery in Basti
Nizamuddin has it on its menu nor does it figure in that quaint
collection subtitled "recipes from an urban village". What
cannot be denied is that the dish is delightfully light — just right
for the sultry monsoon, well balanced nutritionally and easy to prepare.
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