Magic Moments

Author: Nanak Singh Translator: Dilraj Singh Suri Publisher: Hachette India Language: English Paperback: 272 pages Genre: History, Religion, Legends Buy at :  Amazon Synopsis White Blood is a significant novel by Nanak Singh, first published in 1932. Recognized for its literary and historical importance, this novel is a milestone in Punjabi literature, steering it towards realism. It intricately portrays Punjabi life, analyzing characters with depth and psychological insight. The plot is meticulously crafted, interwoven with dramatic situations and irony, offering a satirical view on societal wrongdoings. The novel is celebrated for its vivid scenes, such as the hardships of writers, the juggler Rodu's aspirations for Sundri, the illicit wine production by Pala Singh, and the dramatic transformation of Anwar's life. Through these elements, Nanak Singh paints a brilliant picture of early 20th-century Punjab.   Review of the Book White Blood is a masterpiece by...

  Have you ever been judged for your food choices? Ever had frowning looks bombarding you from every direction for having a chicken sandwich in a hostel with vegetarian majority? Or worse, gorging it on a Monday? Has anyone labeled your favorite delicacy as foul and smelly? Or have you ever scrunched your nose in disgust at someone else’s plate? Perhaps we all would have at least one such experience in our lifetimes. In Odisha, ‘sukhua’ or sun-dried fish generously coated with salt is a delicacy in several places, salt acts as a preservative and it can be stored for months. But the preparation causes such an olfactory havoc, that even someone with closed doors and windows would know that the neighbor is cooking it. There is no hiding or denying the smell. It pervades all nooks and crannies and makes its presence known. Even a child can recognize it. It is that memorable. You will either love it or hate it with a vengeance. Though I do not know how to prepare it, I enjoy the dish ...

Food carries memories. Nostalgia. It brings back those mornings when Baba would cut veggies for Maggi that I would be preparing. Mama would do other chores at a relaxed pace till lunch time. And Cherry, my sister would grudgingly wake up at the wafting smell of Maggi masala. Baba swore by his veggies, and so did I, much to the disbelief and horror of my mother and sister. Capsicum, carrot, beans, potato, cauliflower, cabbage, onion, tomato, beet, green peas, even parwal went into our Maggi. It is delish, just try. Even mustard oil gives that Indian kick to Maggi. Years later when I prepare the same for me and my husband, it’s no news that he complains of too many veggies. It brings back those evenings when Mama prepared jackfruit cutlets to be had as snack with puffed rice. Power cuts and summer heat and breezy terraces. Chai cups and bowls of puffed rice with cutlets on top. Mama’s prepared cold coffee, custard, and Baba’s bel sherbet. It brings back those days when we sisters exp...