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General English Assignment for Semester 2 by Group 17
Semester II - General English Assignment
Semester II - General English Assignment
Summary and Blogpost of a recipe with regard to the poem Madhushala by Harivansh Rai Bachchan
The Poet
The Poet
Harivansh Rai Bachchan is one of India’s most successful, famous, and skilled Hindi poets. Unlike other poets, Harivansh Rai Bachchan’s poems are not just read by poetry lovers but are included in most of the education systems of India. Harivansh Rai Bachchan is the first poet of India to receive a Ph.D. in English Literature from Cambridge University.
He was born on 27 November 1907 in Babupatti village, in the United Provinces of Agra and Oudh. Harivansh grew up in a sizeable Brahmin family struggling with financial difficulties. He studied in Allahabad and attended St. Catharine’s College, Cambridge University.
When he returned to India, he worked for All India Radio in Allahabad and then the Ministry of External Affairs, where he made Hindi the official language of India. He was elected to the Rajya Sabha in 1966. He received the Padma Bhushan a decade later for contributing to Hindi literature.
Amidst these contributions, one of the most recognized and famous works of Shri Harivansh Rai Bachchan Ji was “Madhushala", Agnipath, Ruke Na Tu among others.
The Poem
Seeking wine, the drinker leaves home for the tavern.
Perplexed, he asks, “Which path will take me there?”
People show him different ways, but this is what I have to say,
“Pick a path and keep walking. You will find the tavern.”
Hark! The wine gurgles and splashes as it falls from the goblet.
Hark! It sounds like the tinkling of bells on the feet of an intoxicated girl.
We have reached there, a few steps are we from the tavern,
Hark! Hear the laughter of the drinkers, as the fragrance of the tavern wafts through the air.
Call it not lava, though it flows red, like a tongue of flame.
Call it not the blistered heart, for it is only foaming wine.
Lost memories serve the wine, that intoxicates with pain.
If you find happiness in suffering, come to my tavern.
He who has burnt all scriptures with his inner fire,
Has broken temples, mosques and churches with carefree abandon,
And has cut the nooses of pandits, mullahs and priests —
Only he is welcome in my tavern.
Alas, he that with eager lips, has not kissed this wine,
Alas, he that trembling with joy, has not touched a brimming goblet,
He that has not drawn close the coy wine-maiden by her hand,
Has wasted this honey-filled tavern of Life.
Summary:
Madhushala, which translates to house of wine, is the most celebrated work of celebrated poet Harivansh Rai Bachchan. Madhushala, as a book of poems, is highly metaphorical work, still celebrated for its Vedantic and Sufi philosophical undertones. Madhushala, as a work, contributed highly to 20th-century Hindi literature.
Madhushala is one of the books of a trio by Harivansh Rai Bachchan. It contains 135 Rubai, which consists of verses of four lines. The uniqueness of Madhushala was that every verse of the book ended with the same word, “Madhushala.”
Throughout the verses of Madhushala, poet Harivansh Rai Bachchan has tried to explain the complexity of life by using four interrelated words. Madhushala( house of wine), madhu, madira or haala (wine), saaki (server), pyaala (cup or glass).
In the given extract, the poet speaks about a drunken person who doesn’t know which road to choose to get to the tavern. He begins his quest by leaving his home befuddled and baffled by many notions. He consults several people for advice on which road to choose, and each person gives him different advice. Some advised him to turn right, while others advised him to turn left. However, the poet advises the individual to take one path and continue walking until he reaches his target, the tavern. Here, the poet is attempting to convey that a person should not rely on others but instead do what his heart tells him to do, that he should choose one path and walk it. As eventually, he will reach his destination.
Harivansh Rai Bachchan goes on to suggest that walking on the road to the destination will be challenging. In this instance, you could lose a lot of things, including wine. But, no matter what, you should keep walking since you will eventually arrive at your target. You may come across memories from your past that will influence you along the journey, but you should not stop and continue because your main goal is to arrive at your objective.
He claims that only those who have dealt with everything in life and outcrossed all of life’s pitfalls will arrive at their objective. Who have left behind all the wrong individuals and are willing to give up all wrongdoings. According to the poet, getting to your destination can be incredibly tough. And that may discourage you, but it is the one thing that you should avoid. You must have the courage to combat this and remain motionless until you get to your objective.
'Madhushala' need not necessarily be interpreted as a tavern. 'Madhushala' also symbolizes dreams, ambitions, life, the universe or a complex system with multiple relationships. Any person who yearns is man in the context of his poem. The poem is an attempt to capture the flavor of life, unencumbered by convention, reason, and traditional morality.
To summarize, Madhushala is a poem based on personal hardships and events. It is a metaphorical explanation of life's hardships and complexities. The symbolic representation of life and experiences through wine; destiny or fate through the server (sakhi); the cup which symbolizes material objects and the mortal body and finally the Madhushala which is a representation of the world resonates with the readers and develops a strong sense of appreciation in the readers. It reminds us that life is short and uncertain, and that one should embrace it fully and live it to the fullest.
In the poem ideas of food and drinks are explored which a reader can relate to their own local dishes and delicacies. One such dish is the Khaman Dhokla native to the Indian states of Gujarat and Rajasthan. It is truly a representation of these states' rich and very much celebrated cultures. Find the recipe below.
One of the most popular dishes in India is our versatile Dhokla. A teatime snack, a go-to lunch box meal, easy breakfast and a nutritious healthy dish by itself, Dhokla has become a much loved and celebrated snack in India and all over the world. There are various types of dhokla, including Khaman Dhokla, Rava Dhokla, and Khatta Dhokla. These accompanied by a spicy chutneys and a tempering of mustard seeds and curry leaves makes for a great dish!
Recipe :
Ingredients:
- 1 cup gram flour (besan)
- 1/4 cup semolina (sooji)
- 1/4 cup yogurt (curd)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon sugar
- 1 teaspoon fruit salt (eno)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- 2-3 green chilies, chopped
- 5-6 curry leaves
- 2 tablespoons chopped coriander leaves
- Grated coconut for garnish (optional)
Instructions:
For making batter:
1. In a mixing bowl, take gram flour (besan), semolina (sooji), yogurt (curd), turmeric powder, ginger-green chili paste, lemon juice, salt, and sugar.
2. Mix everything well to form a smooth batter.
3. Let the batter rest for 10-15 minutes.
For steaming Dhokla:
1. Grease a dhokla plate or any flat plate with some oil.
2. After the batter has rested, add fruit salt (eno) to it.
3. Mix the fruit salt gently into the batter. You will notice the batter becoming frothy.
4. Immediately pour the batter into the greased plate.
5. Tap the plate to spread the batter evenly.
Steaming:
1. Heat water in a steamer.
2. Once the water starts boiling, place the dhokla plate in the steamer.
3. Cover and steam the dhokla on medium heat for 15-20 minutes or until a toothpick inserted in the center comes out clean.
4. Once done, turn off the heat and let it cool for a few minutes.
For tempering:
1. Heat oil in a small pan.
2. Add mustard seeds and let them splutter.
3. Add sesame seeds, asafoetida (hing), chopped green chilies, and curry leaves.
4. Saute for a few seconds until the curry leaves become crisp.
5. Pour this tempering over the steamed dhokla.
Serving:
1. Cut the dhokla into squares or diamonds.
2. Garnish with chopped coriander leaves and grated coconut if desired.
3. Serve Khaman Dhokla with green chutney or tamarind chutney.
Enjoy delicious Khaman Dhokla!
"Dhokla: because sometimes, happiness is a steamed, spongy delight."
Group Members and Contributions: GROUP 17
Anusha P Thirthachar ( MS234604) - Writing the blog and pictures
Harmain Mirza (MS234614) - Recipe with pictures
Shagufta Parveen (MS234628) - Fun facts and pictures
Summaiya Siddiqua (MS234634)- About the author
Chitrashree M (MS234637)- Summary of the Poem
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