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SEVEN SISTERS
POST script
TIME out
MAY 13, 2012
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Photos: Purba Kalita
W
ITH thefts being
reported at satras,
which are often
unguarded and
left to bhoralis to protect assets, Dutta informs Seven Sisters Post, “We might take up
security issue at a later stage.”
Dakhinpat Satra, with 16
branches in different parts of
Assam and eight lakh disciples, has fought long battles
with the government for revenue against land acquisition.
“Such proceeds are the sole
source of sustenance for
satras, which have to observe
many festivals and rituals in a
year,” adds Dutta. For example, the raas-leela festival at
this satra is the oldest in Majuli and is celebrated for three
days during which thousands
throng the place. Bhakat
Pankaj Gayan, who performs
at this event, profusely invites
us to the raas later this year.
Hopefully, by then these relics
would have found their rightful places in showcases. “The
foundation of the museum
was laid two years ago,” says
the satradhikar.
Even Majuli SDO (civil)
Ponaram Khanikar isn’t happy with the pace of work and
“lack of proper liaising” by DA
with Majuli Cultural Landscape Management Authority. However Dutta claims
shortage of resources, including manpower, and the
island’s difficult approach
have been delaying matters.
The Uttar Kamalabari museum too is half constructed.
This institution, which came
up without any royal patronage, is known more for its art
and culture. This year, Gopiram Borgayan of the satra won
an Akademi award for singing.
In 2000, Parmananda Borbayan had bagged the same
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honour for his expertise in
playing the khol (a kind of
drum). Some other awardees
include Rosheswar Saikia, Mohiram Dutta Muktiyar and
Bapuram Bayon.
There are around 250
sachipat manuscripts, in-
cluding those written by
Sankardev, rhino horn kusha
argha (kind of ladle) and a 17th
century xorai. “The National
Manuscript Mission was here
in 2006-2007 and Indira Gandhi National Centre for the Arts
in 2008-2009. Their process of
preserving manuscripts is similar to what satras have always
been practicing – dusting and
wrapping these in red cloth to
prevent bacteria formation,”
says satradhikar Janardan Dev
Goswami, who also informs
us about an aborted digitisation mission many years ago.
“The computers and other
paraphernalia brought for the
purpose by that central team
are still lying here.” The satra
plans to keep manuscript CDs
in the museum for scholars
and researchers.
Natun Kamabari Satra also
has an abandoned project sto-
Drinks that chill this summer
JYOTI DAS
Writer
W
E are aware that in hot and
humid weather, our body loses more fluid. This also depends on our lifestyle as well as dayto-day activities. The process continues even in winter and so doctors insist that we drink at least eight glasses
of water every day. Apart from plain
water, consumption of other liquids
like tea, juice, soup and milk are also
included in the recommended
amount. It is estimated that about 80%
of fluid required for the human body
is obtained by drinking water, while
the remaining 20% come from food.
Although soft drinks are favoured
all the year round, summer is the time
when we truly relish them. If you are
offered a glass of chilled drink when
your body needs it the most, then it
becomes even more enjoyable. Actually you can be pampered with a
beverage, but a lot depends on the
way it is served. Innovative ideas used
for preparing and presenting the
drink reflect a person’s artistic mind
and sense of hospitality. Newfangled
methods can make an ordinary bev-
erage so welcoming that one will find
it hard to resist. A drink can be
soothing and at the same time romantic too. It can be made according to one’s mood. So, my dear readers, take my tips and get ready to celebrate the season with an array of
sparkling drinks.
Garnishing is an important aspect
while preparing such drinks, as it makes
the liquid refreshment more attractive
and comforting. However, the
availability of ingredients has a role to
play here.
During summer, we prefer to use ice
cubes to cool down the drinks and have
a soothing effect. Often ice cubes are
favoured over crushed ice because they
take time to melt down. But if you are
Cocum chiller
ry. A museum sanctioned by
the centre many years ago
stands half-done and surrounded by undergrowth in
the middle of the campus. The
satra has now moved onto another museum at the entrance, the construction of
which is under way. “We are
setting it up on our own from
allocated funds,” says
satradhikar Narayon Chandra
Dev Goswami.
At Notun Chamaguri Satra,
we run into well-known maskmaking artist Hem Chandra
Goswami, who apart from
teaching at the local vocational
school also trains students
from abroad. He introduces
us to a variety of masks that
have catapulted this institution to the realm of fame.
Goswami’s artwork lies all over
the place and surely a museum should do the satra, once
patronised by Ahom king
Chakradwaj Singha, good.
“Most exhibits will be replicas. You really won’t get to see
ancient artefacts because
masks undergo wear and tear
during bhaonas and other festivals where they are extensively used,” says Goswami.
Though upbeat about the
showcasing project, he adds,
“A depository should reflect
local art and culture and therefore I had suggested that I
could make a few reliefs on
the walls but I wasn’t entertained.” As we leave for Bengenati Satra, he tells us to take
a look at the museum there
which he has designed. The
under-construction structure
is definitely different from others. Our wish of catching a
glimpse of the royal robes of
king Gadadhar Singha, the
golden umbrella used by
Chakradhwaj and gunamala,
a miniature scripture written
by Sankardev, besides several other manuscripts, silver,
gold and ivory items remains
a dream as the satradhikar is
out of town and none reportedly has the key to the bhoral.
Hopefully, the next time we
are here the museum will fulfil this desire.
T
making shakes for your children,
crushed ice can be used as it works
better in a blender. Let me give you a
tip for cracking ice cubes:
Fill a clean plastic bag with ice
cubes, then roll the bag in a towel and
crack the cubes gently with a small
wooden crusher.
Most of my readers would enjoy
drinks on rocks. The phrase ‘on the
rocks’ means a drink served over ice
cubes. The glass used for this is normally short.
I am using a lot of ice cubes in each
of the drinks. It is important to mention here that as the ice starts to melt,
the drink begins to dilute. According
to your taste and mood, you can have
the drink at different levels of dilution.
I prefer not to use water in them.
(Duliajan Ladies’ Club is celebrating its
golden jubilee on May 12 and 13. As an
ex-member, I dedicate the article to all the
members of the club.)
T
Ingredients
Mango (medium sized): 3
Sugar: ½ cup
Milk: 1 cup
Water: 2 cups
Lemon: One piece
Method
u Wash the mangoes, peel and make pieces.
u Take the mangoes, sugar and milk in a mixie.
u Blend together until smooth.
u Add the water and blend well.
u Fill a long glass with ice cubes.
u Pour the smooth mango drink to the glass.
u Squeeze about 6-8 drops of lemon juice to
the glass.
u Decorate according to your choice and enjoy.
Ingredients
Ingredients
Mint leaves: 1½ cup
Water: 5 cups
Sugar: 1 cup
Lemon juice: ½ cup
Salt: ½ tsp
For garnishing: mint leaves
Method
Method
u Wash the dry cocum and drain.
u Soak it in a cup of boiling water for an hour.
u Mash the cocum with hands.
u Take 3 cups of water in a saucepan.
u Put it upon medium heat and add the sugar
and the fennel seeds.
u Stir till the sugar dissolves and cool.
u Add the mashed cocum to the sugar syrup.
u Also add salt to taste.
u Stir well and strain.
u Put the drink in a jar.
u Chill it in the refrigerator for a couple of
hours.
u Fill a glass up to 2/3 with ice cubes.
u Pour in the chilled cocum drink.
u Garnish it with a piece of cocum and fennel
seeds.
u Enjoy cocum on rocks.
PAST RECALL: 1. Over 300-year-old tulsi trunk at Auniati Satra; 2.
Wooden grater at Garamur Satra; 3. Majuli’s first concrete structure;
4. Hati khujia bati; 5. Preserved manuscripts at Auniati Satra museum;
6. Elephant tusks, gold xorai and age-old conch shells at Dakhinpat Satra;
7. Gold-plated boat at Auniati Satra museum; 8. Dakhinpat bhorali Noren
Kotoki shows a gold pot, a xorai made of gold, silver and brass, gam
kharu (bracelet) and silver khorom; 9. A mask at Notun Chamaguri.
Mango magic
Minty delight
Cocum: A handful
Sugar: ¾ cup
Boiling water: 1 cup
Water: 3 cups
Fennel: 2 tsps
Salt: 2/3 tsp or as desired.
For garnishing: Cocum and fennel seeds
Ice cubes: As desired
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u Wash the mint leaves well and drain well.
u Grind the mint leaves coarsely with the salt.
u Take 2 cups of water in a bowl and add the grinded mint
leaves to it.
u Also add the lemon juice to it.
u Stir well and keep the bowl covered for an hour.
u Take the remaining 3 cups of water in
a saucepan.
u Add the sugar and put the saucepan upon medium heat.
u Stir with a wooden spoon till the
sugar dissolves.
u Cool the syrup and add the mint mixture.
u Strain well and taste for salt.
u Chill the mint mixture overnight.
u Fill a glass with a few ice cubes.
u Pour the cool mint liquid to the glass.
u Garnish with mint leaves.
u Serve the delicious refreshing drink to
your children.