by Alka Joshi
Boteh: from the Persian word meaning “leaf,” it refers to a paisley design motif
Brahmi: an herb used to stimulate the mind
Bukwas: nonsense
Bulbul: a songbird of Asia and Africa
Burfi: a sweet made from milk, sometimes with various nuts
Burri nazar: an evil look or evil gaze
Bush-shirt: white T-shirt worn under man’s half-sleeve or full-sleeve shirt
Caste: for centuries, Indians followed a rigid socioeconomic class structure that divided people according to their birth into four or five groups (the number is debatable): Brahmin (priests and teachers), Kshatriya (warriors), Vaishya (merchants), Shudras (servant class) and the Untouchables
Chaat: savory snacks, freshly made, found at street stalls
Chai: hot tea
Chai-walla: one who sells hot tea
Chameli: Indian jasmine
Champa: fragrant flower often used in perfume and incense
Chapatti: round, flat, unleavened bread
Charanna: someone who earns four annas, equivalent to pennies
Charpoy: traditional Indian bed woven with rope or netting
Chole: cooked and spiced garbanzo beans
Choti behen: little sister
Chowkidar: gatekeeper, watchman
Chunni: a woman’s head covering
Chup-chup: hush-hush
Chura: bangle
Coriander: popular herb used in Indian cooking; also called cilantro
Dal batti: cooked balls of wheat usually eaten with dal (lentil soup)
Dalit: an Untouchable
Devdas: a playboy
Dhoti: a rectangular piece of cloth, unstitched, usually white, five to seven yards long, wrapped around the waist and legs, worn by men; once he stopped wearing suits, Mahatma Gandhi always wore a dhoti to encourage Indian customs over British
Diya: an oil lamp made of clay
Doodh-walla: milkman
Frangipani: very fragrant, sweet-smelling flower; referred to as plumeria in other parts of the world
Gajar ka halwa: a dessert made from shredded carrots
Ghasti ki behen: sister of a hooker
Ghazal: a love ballad, often on the theme of love
Ghee: clarified butter or butter with the water removed
Gobi: cauliflower
Goonda: hoodlum
Gopi: girl who herds cows
Gori: a girl who is fair; also a woman’s name (English officials were called Gora Sahibs during British rule, meaning White Misters)
Griha Pravesh: house warming
Gymkhana: place where competitive games are held
Hahn: yes
Hai Ram: Oh, God!
Jalebi: a fried orange-colored sweet covered in thick sugar-water
Jeera: cumin seeds
Jharu: broom
Ji: an address of respect. The addition of ji to a person’s name (e.g., Ganesh-ji, Gandhi-ji) accords them respect and reverence
Jiji: big sister
Juey: fleas
Juroor: Of course!
Kajal: same as kohl, a black eyeliner
Kaju: cashew
Kathak: a popular form of highly energetic dance with ancient roots
Khadi: handwoven cloth, often cotton; after the English destroyed Indian mills so they could sell English cloth to Indians, Gandhi encouraged Indians to boycott English goods by producing and using khadi cloth for saris and dhotis
Kheer: a dessert similar to rice pudding
Khus-khus fan: made of vetiver grass, the fan is first dampened to release a cooling perfume as it is used
Kicheri: a rice and lentil dish, often served to children
Kofta: dumplings made from potato or meat
Kohl: same as kajal, a black eyeliner
Koyal: a bird from the cuckoo family, known for its beautiful songs; often called the Nightingale of India
Kulfi: ice cream
Kundan: jewelry designed with uncut diamonds and gemstones set in a highly refined molten gold; believed to have originated in the royal courts of Rajasthan
Kurtha: loose long-sleeved tunic worn over a pyjama bottom.
Kya: What? What is it?
Kya ho gya: What happened?
Laddus: round balls cooked from sweetened lentils, ground chickpea or whole wheat flour
Lakh: unit in the Indian numbering system equivalent to 100,000
Lassi: a popular drink made with yogurt and often combined with mango pulp
Maang tikka: jewelry worn on a woman’s forehead
Maderchod: motherfucker
Maharaja: the most powerful of all kings in a region
Maharani: wife of a maharaji; the most powerful queen of the region
Malish: a masseuse
Mala: a necklace
Mandala: a circular form, often drawn for ceremonial purposes
Mandap: a covered stage erected specifically for the bride, groom and the pandit who is marrying them
MemSahib: the respectful address for “Ma’am”
Mirch: hot pepper
Mutki: clay vessel in which water is kept cool
Nahee: no
Namaste: the popular Indian greeting made by bringing both palms together just below the neck
Namkeen: salty snack, usually fried
Nautch: dance
Nawab: Muslim nobleman
Neem: a type of evergreen tree used for a variety of health-related purposes
Nimbu pani: sweetened limewater
Oiseau: French for “bird”
Paan: a betel leaf laced with tobacco and betel nut paste, sold everywhere
Pakora: a fried savory, often filled with a single vegetable like onion or potato
Pallu: the decorated end of a sari, meant to be worn over the shoulder
Pandit: teacher, priest
Paneer: fresh cheese made at home by curdling milk
Pani: water
Paisa: coin, equal of 1⁄100 of a rupee
Pilao: fragrant rice, often includes vegetables
Piyaj: onion
Puja: divine worship
Pukkah Sahib: a proper gentleman
Purdah: an ancient practice in some Hindu and Muslim communities of men and women living in separate quarters
Puri: a round, fried bread
Pyjama: bottom half (pants) of a kurta pyjama set for men
Rabri: a creamy dessert made from milk
Rasmalai: a dessert made from milk and cream
Raita: a cucumber yogurt condiment, served to cool the palate when spicy food is served
Rickshaw-walla: person who cycles a rickshaw
Roti: round flatbread made with whole wheat or corn
Rudraksha: a tree whose seeds are used in Hindu prayer beads
Rupees: Indian currency
Sahib: the respectful address for “Sir”
Saali kutti: bitch
Saas: mother-in-law (also sassuji)
Sadhu: holy man
Sajna: vegetable resembling a long green bean
Salaam: a greeting, in Arabic
Salla kutta: dirty dog, a derogatory expression
Salwaar-kameez: a tunic and pants set worn mostly by girls and younger women in 1950s; today, it’s more of a fashion statement worn by young and old alike
Samosa: a fried savory, often filled with potato, spices and peas
Sangeet: a singalong
Sari: common draped women’s garment, 5–9 yards in length
Sev puri: a salty, fried fast food
Shabash: Bravo! Well done!
Sharab: alcohol
Subji: any sort of curried vegetable dish
Tabla:
a drumlike instrument, played with fingers and palms of the hand
Tiffin: stainless steel carrier with several containers that sit atop one another
Tikka: a mark on the forehead made of fragrant paste, like sandalwood or vermilion
Titli: butterfly
Tonga-walla: man who steers a horse-drawn carriage
Topa: hat or head covering for children
Tulsi: a sacred herb thought to have healing properties for a variety of ailments
Turban: a man’s head covering made of a long piece of fabric
Turmeric: bright orange-colored spice, usually in powdered form
Uncle: respectful, affectionate address for an elder male acquaintance
Vata: foundational concept of the body’s energetic forces in Ayurvedic tradition
Veranda: covered porch
Zamindar: landowner who has tenant farmers working his land
Zaroor: absolutely, certainly
THE STORY OF HENNA
For more than five thousand years, henna (or mehendi) has been used to adorn bodies. In the hot climates of India, Pakistan, China, the Middle East and North Africa, the Lawsonia enermis plant is abundant, growing to five feet high. The plant—whose leaves, flowers and twigs are ground to make henna powder—is easy to find and inexpensive.
Mixed with water, sugar, oil, lemon or other ingredients, the powder’s color is intensified, and its medicinal and healing properties enhanced. Henna cools the body in hot weather and protects skin from drying. In India, men and women apply henna, instead of chemical dyes, to their graying hair, where it has a similar, soothing effect. It is common in some cultures to dip hands and feet whole in henna to stay cool.
Usually associated with weddings and bridal preparation, henna is also used on other significant occasions: engagements, birthdays, holidays, religious celebrations, naming ceremonies and more. Ancient Egyptians applied henna to bodies before mummification. In Southern China, henna has been used in erotic rituals for three thousand years.
Today’s henna artists continue to create increasingly elaborate, intricate and unique designs even in the absence of a special occasion. The ability of an artist to customize the design to the wearer, no matter their geographical location, allows the art of henna to transcend culture, religious beliefs or ethnicity.
RADHA’S RECIPE FOR HENNA PASTE
The leaves, flowers and stems of the henna plant are first dried, then ground into a powder, and tough bits, like veins, are removed. The action of grinding releases the bonding agent so when the powder is mixed with hot water, the resulting paste sticks to the skin for a considerable period of time and the fresh herbal fragrance lingers on the wearer.
The darker the color of the henna, the longer the design will remain on the skin. Acidic elements like lemon juice, vinegar or strong black tea help intensify the henna color from amber to dark brown. Same goes for tea tree, eucalyptus, geranium, clove or lavender oils, which have the ability to bind the stain to the skin more strongly. The soles of our feet and our palms, the thickest parts of our skin, absorb the henna stain best.
After mixing the paste, let it sit for six to twelve hours in a cool, dark place before applying it.
To prevent the henna from drying or falling off the skin before the dye has a chance to set, spray the damp design, carefully, with a sugar/lemon mix (or add sugar to the paste itself before application). Only use natural sugars, like nonacidic fruit juices of mango and guava, which also add to the color and intensity of the shade. The more fruit juice you add, the less water you should mix into the paste.
The wearer should not wash her hands right after the paste flakes off. Heat will help seal the design further, so massage the skin immediately after with clove or lavender oil. Within a few days, the color will darken from a light orange to a reddish brown. (For this reason, the wearer should have her henna painted a few days before a celebratory event, when the design will be at its peak.)
THE CASTE SYSTEM IN INDIA
India’s caste system is complicated and difficult to explain. Started a thousand years before Christ as a way to separate society into four distinct occupational categories, the system now identifies more than 3,000 castes and 25,000 subcastes.
Some believe that the original four castes were created from the body of Brahma, the God of Creation. From his head came the Brahmins, who were given the role of priests, educators and intellectuals. From his arms came the Kshatriyas, the warriors and rulers responsible for protecting the populace. Vaishyas, or traders, who ran businesses and lent money, came from his thighs. The fourth caste, Shudras, were laborers in the fields and servants in the home; they came from Brahma’s feet.
The Dalits, or Untouchables, were denied any role in the caste system, working as butchers, latrine and street cleaners and leather tanners; they also handled the dead. Children inherited the caste of their parents.
The Mughals, who ruled India for most of the sixteenth and seventeenth centuries, retained India’s caste system. Later, the British used the caste tradition as a convenient way to organize their colonial rule.
With India’s independence in 1947 came a new constitution that banned discrimination on the basis of caste, acknowledging that the system had unfairly given privilege to some while holding others back.
Unfortunately, it took several decades, and repeated Dalit demonstrations, before India provided substantial “reservations” (akin to the Affirmative Action program in the US) that allow Dalits to be admitted to universities and hold public sector jobs.
Caste continues to play a major role in arranged marriages, food preparation and religious worship. Intercaste marriage can blemish the reputation of both families involved and often result in the couple being ostracized. Some castes refuse to eat meat while others insist on it. Indians are tolerant of religious practices different from their own, but each caste continues to practice its own religious rituals.
Because the caste system is so deeply rooted in India’s culture, and has been for thousands of years, it will take time for its people to let go of long-held beliefs in the power, privileges and restrictions of castes. Social media has increased the population’s exposure to and communication with the noncaste Western world, which is changing some of those beliefs. Similarly, more education and career opportunities for women and lower castes have led to many caste taboos being challenged. Nonetheless, caste-like systems continue not only in India but also Sri Lanka, Nepal, Japan, Korea, Yemen, Indonesia, China and certain countries in Africa.
MALIK’S RECIPE FOR BATTI BALLS
An authentic Rajasthani meal, dal batti churma is a hearty dish, both savory and sweet, served at weddings and many other ceremonies. Dal is a simple curry that can be made from green, yellow or black lentils as well as dried garbanzo beans, and seasoned with cumin, turmeric, coriander, green chilies, onions, garlic and salt. There are as many recipes for dal as there are for chapattis.
Batti, a whole wheat flour rolled into a ball and baked in a charcoal fire or oven, accompanies the dal. It can be served whole, dunked into dal, or it can be crushed and mixed with sugar or jaggery to make the sweet dessert churma.
Following is a recipe for the batti balls, which Malik deep-fries in ghee, but which can be baked in an oven for a healthier dish.
INGREDIENTS:
Whole wheat flour: 2 cups
Fennel seeds: 2 teaspoons
Salt: 2 teaspoons
Melted ghee (or canola oil): 4 tablespoons (more, if frying the batti)
Whole yogurt: 1⁄4 cup (do not use low fat or nonfat)
Lukewarm water: 2 tablespoons
DIRECTIONS:
Preheat the oven to 350°F.
Add the fennel seeds, salt and ghee/oil to the wheat flour and mix well.
Stir the water in the yogurt until smooth. Add to the flour mixture.
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br /> Knead the dough until all the flour is well mixed. It should feel firm, like cookie dough, not cake mixture.
Roll the dough between your palms to make 1 1⁄2–inch round balls.
Place the batti balls on a cookie tray, 2 inches apart, and bake for 15 minutes. The balls should be a golden brown on the bottom. Turn them over for another 15 minutes to cook the other side.
To test, break one ball apart and make sure it’s cooked all the way through.
Serve with dal.
MAKES 4 SERVINGS
THE PALACE RECIPE FOR ROYAL RABRI
An easy-to-make dessert, rabri is creamy, rich and wholesome. It’s time-consuming, but definitely worth the effort. Read a book while you’re stirring—maybe even this one!
INGREDIENTS:
Whole milk: 10 cups
Heavy whipping cream: 2 cups
Sugar: 4⁄5 cup
Cardamom seeds, crushed: 1 teaspoon
Toasted sliced slivered almonds: 2 tablespoons
Saffron: 6 threads
Rose or kewra essence (optional): 1 teaspoon
DIRECTIONS:
Combine milk and cream in a deep saucepan. Boil for 2 hours on low heat, stirring continuously. Scrape the cream that collects on the sides of the pan, adding it back into the mixture. Do not let the milk burn.
Set aside 2 tablespoons of hot milk mixture in a bowl and soak the saffron threads in it.
Add sugar to the pan.
When the milk mixture is creamy and reduced to half its volume, remove the pan from heat. Let cool.
Fold the saffron essence, crushed cardamom seeds and almonds into the mixture.
Chill for 4 hours.
MAKES 10 SERVINGS
ISBN: 9781488055447
The Henna Artist
Copyright © 2020 by Alka Joshi
All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews.
This is a work of fiction. Names, characters, places and incidents are either the product of the author’s imagination or are used fictitiously. Any resemblance to actual persons, living or dead, businesses, companies, events or locales is entirely coincidental.