We often find it too easy to hurtle through the days, in an attempt to outpace the bustling city – be it London or Bombay – which always seems to be running away like a steam-engine train on a rickety track.
Occasionally, it does us good to pause for thought, to disembark the carriage and sit on the platform awhile. The next few weeks will see millions of Muslims across India and around the world, from Bombay to London, take the time to reflect, pray and taste the essence of a simpler life. In observing the Islamic holy month of Ramadan, our Muslim brothers and sisters refrain from eating and drinking during daylight hours, devote time to prayer and to the giving of alms. In Islam, Ramadan holds special significance as the month when the first chapters of the holy Qur’an were first revealed to the Prophet Muhammad, peace be upon him.
The morning starts early, too early, when healthy adult Muslims wake and make their way downstairs. First, some eggs, toast or some porridge, perhaps, and always plenty of water to nourish and sustain for the day ahead. Then, recite the morning prayers. The day may be altogether routine: filled with meetings and laughter, emails and quizzical expressions, with small breaks for prayer. But when it is time to return home, when the sun begins to set, the family gathers together. With the bite of a juicy date, that first sip of water upon parched lips, with family and friends and loved ones, the fast is broken and it is time to remember the things that matter. In Hyderabad they eat the traditional Ramadan dish of Haleem – a thick, smooth stew of pounded wheat, lentils and lamb, cooked for many hours and spiced delicately.
The culmination of Ramadan will bring with it a day of festivity known as Eid-Ul-Fitr. Following a communal prayer, Muslims take time to visit extended friends and family, give children gifts of money known as ‘Eidie’. A three-day-long affair in many Muslim countries, new clothes are tailor-made, planned for many weeks in advance. A time to enjoy one another’s company after a month of relative austerity, Eid is a cherished and celebratory affair. Veritable feasts are held and the food is rich – Biryani, rich with saffron, Nihari, steaming with chillis. And of course, Haleem.
In the spirit of reflection, of getting off the train and sitting on the platform awhile, we have some dates set aside for those who are fasting to break their fast (just ask!) And good luck with the rest of the fasting!
The origins of chintz can be firmly – and humbly – traced back to 16th century India. The word ‘chintz’ is derived from the Hindi word ‘chint’, meaning spotted or splattered. These intricate designs and endless patterns were traditionally hand-printed using wooden blocks - kalamkari - and brilliantly coloured natural dyes.
How does one create a space where people can truly connect over food? How can a host make their guests feel relaxed, at ease, and suitably cared for? Since launching our all-new Dishoom Crockery, we have been pondering the answers to these questions even more than usual. We recently discussed them with Creative Director - and frequent dinner party hostess - Kirthanaa Naidu when we invited her to create a first-class tablescape in our Canary Wharf café.
Each year, the spring equinox – when day and night are equal length – marks a transition in earth’s relationship with the sun. This event, sacred to many cultures throughout history, today thrives as a new year celebration for hundreds of millions.
In Bombay, London, and throughout the South Asian diaspora, you’ll find many folks of the Zoroastrian faith (amongst others) celebrating this new year, or Navroz as we like to call it.
With parents hailing from Punjab and Rajasthan, growing up, our Head of Research and Development-walla, Chef Rishi Anand had access to the flavourful foods from both states. “One of the reasons I am a chef today is because of my mum’s food and my dad’s love for food. Both of them loved to cook and, importantly, they loved to feed mouth-watering dishes to those around them”, he says.