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Slices from Life

Wayward Wayanad

Narratives and Photographs by Mohul Bhowmick

Chembra stands out imperceptibly in the background as the mist descends over its northern side. The driver of the rickety auto-rickshaw in which I make the topsy-turvy trip from Kalpetta settles to drop me at the backpacker’s hostel at Chembra’s foothills for 500 rupees. A vast tea estate stretches out for as far as the eye can see, and it is only when one edges closer to the property’s north-western precipice is any semblance of Wayanad encountered. 

Originally a hospital set up by the British in the 1920s, the hostel is a renovated colonial-style structure with a vast corridor that runs parallel to its rooms. I learnt much later that the tea estate that houses the hostel is spread over 700 acres. The fall to the northwest is spectacular, with hills in the lower range of the Western Ghats basking in the late evening sun as it makes its way down to the low-country orbs of Mysore and Chamarajanagar.

It is no surprise that one has to cross Bandipur to reach Wayanad in the first place; any easier and one would have been tempted to think that one was within the anonymity of civilisation.

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Earlier in the day, the elephants that I spotted from an unobtrusive window on the bus from Mysore seemed triumphant and exultant — for what I did not know. The egret that sat contentedly upon the shoulders of a rather guileless water buffalo winked at me as I struggled to bring my camera out of the mishmash that my backpack had become. I was reminded of an older boy with whom I never got along in school and who often bullied me for the pancakes my mother painstakingly packed. 

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I am forced to snap out of this reverie when my hostess reminds me that elephants were spotted at the southern expanses of the property a few days ago. She asks me to not step out after dark. In the common area boasting of a sit-out on a makeshift tree house, a motley crew from all hues of life rejoice at what appears to be a joint venture launched by a businessman from Bangalore and an engineer from Bombay. I join the pack and am welcomed by a loud cheer.

John, a chartered accountant who rode all the way from Coimbatore on his imported motorcycle, recounts having seen a leopard when turning in one of the several snaking curves when climbing from Kalpetta. He slurs as he articulates and his eyes appear bloodshot; I know only too well to separate the wheat from the chaff. Advait, a veterinarian from Anantapur, rebuffs everything that John says and vociferously advocates for an early dinner. He is, quite promptly, turned down.

*

The trek towards the peak of Chembra is made through the heartland of the eponymous forest range. Langurs peer out inadvertently while a flying squirrel makes an appearance from its cosmic abode. Catching sight of me and my companions’ incongruously sunscreened visages, it jumps shyly onto the double-storied Bo where it has made its home. Murali, the young forest officer who accompanies us jokes with Estelle, the German lady who quite fortuitously chooses to trek in her Birkenstock footwear, about sightings of bears in the vicinity but restrains himself when she turns ashen white. 

The heart-shaped lake peeks with unabashed curiosity as we huff and puff our way up to the midway point of the trek. To our great consternation, this is where we have to end our trip as the summit of the peak is sealed off by the government. A few years ago, Murali tells us, a group of nincompoops who made it to the summit lit a couple of cigarettes to celebrate. They did not, however, stub them when they were done. What happened next is well documented — a forest fire of gargantuan scale that wiped out about 60 hectares of forest land and claimed the lives of hundreds of wild animals. The summit has been off-limits to travellers ever since. 

The parched outcrops that surround the lake by no means diminish the panorama that lies to the west. A faint countenance of the vast fields of tea and paddy which fortify the district of Wayanad is visible through the mist. It is almost noon, but my companions and I find no reason to shed our coats. Specks of Mohit Chauhan’s Phir Se Ud Chala[1] fill the air; it feels as if Chembra herself has come to life. 

It is not exactly wise, but we surrender to the lure of lying down on the grass and bask, cocooned by the benevolent gaze of Chembra. Dark clouds brew overhead but Begum Akhtar reassures us in her palliative voice, and it is not before the first drops fall on my forehead that I alert the others over our predicament. Unsurprisingly, I find that most of my friends had nodded off, obliged by the exercise and the accompanying iridescent breeze. 

*

The descent, as always, is trickier than the climb, and we take refuge from the rain under a giant rock midway. The shelter is insubstantial for a group of ten, and we end up getting soaked to the skin anyway. Murali, rather ingeniously, offers his service raincoat to Estelle. Much to his chagrin, she declines, and continues unabated in her soaking t-shirt, Nike track pants and Birkenstocks. Someone mentions a childhood spent in the Bavarian Alps…

Dry leaves fall from the trees — these untimely showers ensure that they are not held on to their material comforts for long — and the fauna we encountered on the way up seemed to have disappeared. The langurs call out occasionally, but the mynahs respond in dulcet tones of their own. 

Drenched to the core yet alive beyond measure, the rain loses significance as we meander down the trail. Consciousness makes itself felt in every cell of my body as I lumber past the sludge and try to find a foothold on the wet tracks. Awake to the moment and mindful of not slipping — essentially holding my life in my hands — I experience a pacifying sense of tranquillity that I normally associate with timing a straight drive back past the bowler on a cloudy afternoon at the Gymkhana.

Damp pathways mark our way back to the hostel. On the way, an appetising breakfast of puttu and kadala curry[2] is sought to calm our nerves. A gulp of tea, brewed from the plants of the estate on which our hostel stands, soothes and brings some warmth back into our bodies. After that, we sleep all afternoon. The 1980s restaurant at this point serves as a reputable hotbed for the exchange of accounts as fellow travellers make their way upcountry for further investigation. Krishnagiri, Edakkal, Banasura and even Ooty, among other places, feature on their itinerary. Buses out of Meppadi take the circuitous route towards Sultan Bathery via Kalpetta. A few companions remain as I make the hike back to the hostel. 

Last vestiges of the raindrops from earlier in the day cling on with pride on the tea leaves. Seen from a distance as we walk up the bend onto the track that leads to the hostel’s gates, it appears as if the leaves have shed tears of their own. 

The sky turns a dull shade of orange, almost as if playing testament to friendships made and attachments uncovered. I am content enough to watch the sunset over the lower Western Ghats as another pre-monsoon drizzle wafts in. Someone mentions a fresh batch of pazham pori[3] being made in the kitchen. I scramble down the tree house to beat the rush.

[1] Song from Bollywood movie, Rockstar. Translates to: He flew again

[2] Local fare. Rice cake and spicy chick pea curry

[3] Banana Fritters

Mohul Bhowmick is a national-level cricketer, poet, sports journalist, essayist and travel writer from Hyderabad, India. He has published four collections of poems and one travelogue so far. More of his work can be discovered on his website: www.mohulbhowmick.com.

PLEASE NOTE: ARTICLES CAN ONLY BE REPRODUCED IN OTHER SITES WITH DUE ACKNOWLEDGEMENT TO BORDERLESS JOURNAL. 

Click here to access the Borderless anthology, Monalisa No Longer Smiles

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Categories
Essay

In Search of the Perfect Dosa

Ravi Shankar trots around the globe in quest of the perfect dosa

Dosa is a speciality of South Indian cuisine. Courtesy: Creative Commons

I was intrigued by the filling of the masala dosa. I had never come across a beetroot-based filling before. The dosas of my childhood used potatoes coloured yellow with large doses of turmeric as the filling. The dosa (a thin pancake made from a batter of fermented lentils and rice) was nice and the strong coffee enhanced the flavour. Indian Coffee House (ICH) is an institution in the Southern Indian state of Kerala though they have a few branches outside. The coffee workers’ cooperative operates over 400 outlets in India. The dosa is good and the chain serves decent food and has an old-fashioned vibe with turbaned servers and solid wooden furniture. There are several restaurants run by ICH in the town of Thrissur (Kerala’s cultural capital). There has been one operating for several years at the Government Medical College campus and two at the Swaraj Round in Thrissur.

Bharat is today a very popular hotel in Thrissur, Kerala, and is packed from morning till evening. People crowd all around you as you eat, waiting for you to finish and vacate your table so that they can enjoy their repast. I find this very disturbing and am unable to enjoy my food when someone is waiting in the wings. Bharat had introduced a triangular dosa in the nineties and they offered a good selection of chutneys and powders to accompany the dosa. The huge crowds mean that the server may not always be able to bring your dosa to the table at the optimum temperature.

Dosa should be served at the perfect temperature. Within a minute or two it should be on your plate from the griddle. Too long a wait and the dish become cold and soggy. Not all establishments are able to commit to this tight time frame. Serving a dosa at large gatherings may be challenging as people have to wait patiently for fresh dosas. Creating a perfect dosa requires expertise, commitment, patience, talented people, and maybe a little bit of magic.

In my opinion, there are two main varieties. The restaurant one is crisp, thinner, and larger while the home-made variety is thicker, smaller, and less crisp. There can be a variety of batters ranging from white rice, a combination of different varieties of rice and pulses and millets among others. Making dosas can be a tough task in hot climates. The kitchen is hot, the griddle is sizzling and the flame a glimpse of the fires of hell. Hot weather is needed for fermenting of the batter. Chefs in cold climes face challenges in this regard.

I have always preferred dosas right from childhood. My mother used to make one from a batter consisting of different types of rice and pulses and the thick dosa went well with spicy chutneys.

A dosa uses the nutritionally sound combination of cereals and pulses used by humans throughout the planet since ancient times. The oil required to roll out the dosa from the pan could be a worry for some. But with non-stick pans, the amount of oil required can be very much reduced.  

Our hostel mess at Thrissur used to make good dosas though we often had to rush into the kitchen to get it piping hot. We also visited a local tea stall where we had the more homely variety with onion chutney and coconut chutney. Pathans, an old restaurant and hotel in Thrissur serves great dosas as do several other hotels.  

Neer dosa with chicken curry. Courtesy: Creative Commons

During my residency in Chandigarh, I was introduced to more unconventional fillings. In sector 11 next to the Postgraduate Institute there was a restaurant that served a chicken dosa with a spicy filling. Punjabis love their chickens. For a brief period, the hospital canteen at Manipal, Pokhara, Nepal was run by a group from Mengaluru, India. I got to taste the neer[1]dosa that goes well with spicy chicken curry. Neer dosa uses water, true to its name. In Nepal, Marwaris carry on the Indian food tradition but their dosas usually are not up to my standards. I used to visit Coimbatore in Tamil Nadu, India as a FAIMER[2] fellow and faculty and this city has a rich tradition of dosa making. The PSG[3] Guest House has a famous dosa maker whose skills and reputation are legendary

The island nation of Aruba in the Caribbean may not be in your mind when you think of dosas. However, the Taj Mahal Indian restaurant in the capital, Oranjestad, would serve dosas every alternate Tuesday. The masala dosas were quite good and filling. I visited with my colleagues from the University. In Saint Lucia in the West Indies, the college canteen made good dosas and these were available in the mornings and afternoons.

Ragi dosas Courtesy: Creative Commons

I was introduced to the ragi dosa in the town of Kolar in Karnataka, India. Ragi and millet have gained a formidable reputation as miracle foods. The ragi dosa is darker in color than its rice cousin, thicker, and may be more filling. I really enjoy ragi dosas. These days I occasionally go to MTR[4] in downtown Kuala Lumpur to enjoy this treat. The MTR ragi dosa plate has two delectable pieces with a small dollop of clarified butter and two chutneys and sambar. Filling and nutritious!In KL, I usually ate dosas for breakfast at the Sai Canteen in the International Medical University. The dosas are crisp and go well with the freshly ground chutney. The Indian restaurants in Brickfields in downtown KL serve very good dosas. Saravana Bhavan, Adyar Ananda Bhavan, and Sangeeta are a few examples. There may be a shortage of servers and the dosas may not always reach you piping hot and ready to eat. Making and serving dosas is labour intensive.

In Mumbai, the Udupi restaurants usually serve good quality dosas and these restaurants have become synonymous with South Indian food. I recently had a Mysore dosa at the Ram Ashraya restaurant in Matunga Mumbai. The Mysore dosa has a spicy lining on the inside and is a delightful concept. The waiting lines were long, and the restaurant was old-fashioned. I felt distinctly uncomfortable. The dosa however was delicious.

Pesarattu is a dosa mainly from Andhra and Telugu-speaking areas of south India made of green gram, ginger, cumin, and chillies. I was first introduced to this delight during lunch at PSGFAIMER, Coimbatore. Each afternoon there were specialties from a particular South Indian state. In KL, I can taste pesarattu at the Green Chillies restaurant near my apartment.

The accompaniments play a huge role in enhancing the taste of the dosa. A perfect sambar with drumstick and other vegetables, different types of chutneys, chamandi (a thick condiment made from chillies, coconut, ginger and a variety of other ingredients) and idli powder (termed gun powder). Chutneys can be made from red chilies, green chillies, and mint. There is also a gunpowder dosa, where a paste of gunpowder is smeared on the inner side of the dosa like a Mysore dosa.  

Spanish Masala movie poster

I remember watching the dosa-making skills of the actor, Dileep, in the Malayalam film Spanish Masala. Dileep was an illegal immigrant in Spain and invents a new filling for the dosa and names the dosa Spanish Masala. With a dosa batter, a hot griddle, cooking oil, clarified butter and passion you can create magic in the form of a rich, thin, crackling dosa. In many ways, the dosa is as adaptable as a pizza. Various fillings and batter can be used, and the dish can be adapted for various tastes. However, maintaining a dosa piping hot may be more challenging, which may account for its lesser popularity as a takeout item. I may have tasted perfection in a dosa only around twenty times in my life. Often, the dosa was not crisp enough, was not served at the optimum temperature, the accompaniments were not of good quality, or the place was too crowded. I often dream of the perfect dosa, thin, crisp, dark brown, and piping hot, just waiting to melt in the mouth!    

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[1] Tulu word for water

[2] Foundation for Advancement of International Medical Education and Research

[3] PS Govindswamy

[4] Mavalli Tiffin Rooms, a restaurant chain started in 1942

Dr. P Ravi Shankar is a faculty member at the IMU Centre for Education (ICE), International Medical University, Kuala Lumpur, Malaysia. He enjoys traveling and is a creative writer and photographer.

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PLEASE NOTE: ARTICLES CAN ONLY BE REPRODUCED IN OTHER SITES WITH DUE ACKNOWLEDGEMENT TO BORDERLESS JOURNAL

Click here to access the Borderless anthology, Monalisa No Longer Smiles

Click here to access Monalisa No Longer Smiles on Kindle Amazon International