Summer Of Love – A Poem


 

The sapling you planted
near the pond in the courtyard
has blossomed
The lusty boughs of your mango tree
are laden with pale green; ambrosia
is fragrant on the southern wind
The black bees flock to the nectar filled
mango blossom and fill the
pleasure garden with their songs
From a high branch a cuckoo
calls his mate, his song piercing
the shadows across my heart
Below, the sun flirts with the
water lilies as it warms
the cool waters of the pond
The swing, unused now,
moves gently when caressed by
even the lightest breeze
The days have lengthened
since the blossoming of our love
and summer is lonelier than ever
My hammock sways to music
I cannot hear, as I recall
Those fragrant, leisured days
Our joyful laughter and games,
our feet soothed by the
waters of the lotus pond
Twigs and flowers in our hair from
guilty afternoon naps in the grass,
books left upturned on our bellies
Seasons quickly change,
luscious fruits, long summer
evenings filled with birdsong
The blossoming of our love
in the pleasure garden
our first kiss, lying side by side
And then came the season for grief,
we parted in silence in the early morning
before the sun had dried the dew
Years passed and we were apart, but this year
the lane that leads to our garden
is fragrant with love
The lotus pond is brimming with pink buds
the courtyard is carpeted with golden petals
the air is filled with the cuckoo’s call
Won’t you come my love

From ‘Collection Of Chaos‘ my debut poetry book. You can buy the book from any online bookseller including amazon. Do check out my new collection ‘Wayfaring – Poems By Tikuli‘ that is available for pre-order now.

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Nadru Yakhni ( Lotus Stem In Yogurt Gravy ) – Two Versions


I love Kashmiri cuisine. Shab Deg, Goshtaba, Rogan Josh, Rista, Yakhni , Dum Olav, Modur Pulav, you name it and I can live on it for the rest of my life. Rich in flavors and mild in taste these dishes are to die for. I so want to learn to cook the non vegetarian dishes but seldom get the chance but I did prepare one of my vegetarian favorites Nadru Yakhni.

This was my second attempt and turned out to be delicious though perhaps not so close to the authentic one Kashmiri pandits make. Preparing gravies for Kashmiri cuisine is a labor of love as it involves slow simmering to get the aromatic flavors from the spices like cinnamon, cardamom, cloves, aniseed, fennel powder, cumin and Hing which gives them a distinct flavor and transforms the dish totally. No Onion, garlic is used in these gravies.

The picture is not very good but I will replace it with a nice one next time when I make the dish. The ones below look better. 🙂

The taste is awesome that I can assure you.

Anything with curd is a summer favorite and Nadru Yakhni is such a beautiful dish. Lotus stem / bhen / nadroo or nadru in rich yogurt base infused with cardamoms, clove, bay leaves and dry ginger, fennel makes it a delicacy that is beyond compare. A friend told me that it is usually the part of  Koshur Saal. 

Lotus stem may not be very appealing to look at but from inside it is white and has a lovely pattern. Apart from the nice crunch it has loads of iron, dietary fiber and calcium.

I love lotus stem and prepare it the Punjabi way with fried onions, tomatoes and spices or the Sindhi way which is somewhat similar. I also do a stir fry sometimes and make kebabs which can beat any non vegetarian kebabs.

Now the Nadur Yakhni Recipe  (Kashmiri Pandits’ Version) 

Ingredients :

Lotus Stem / Bhe / Nadru – 1 Kg (Long Thick and preferably closed at both ends)

Ghee / Clarified Butter / mustard oil – 5 tbs

Dry Ginger Powder (Shonth)  – 1 – 1/1/2 tsp

Black Cardamom –  Seeds from 4 (powdered)

Green Cardamom – seeds from 4 (powdered)

Fennel Powder (Baadyan) – 3 tsp

Clove – 4-5

Asafoetida (Yenga) – 1/4 tsp dissolved in a tsp of water

Full Fat Beaten Curd –  3 Cups (Room temperature)

Coriander leaves – For garnish

Cinnamon Stick –  1/2 inch

Sugar – 1/2 tsp

Salt – to taste

Cumin Seeds – 1 tsp

Shahi Zeera – 1 tsp

Water – 3 Cups

Mix whole cardamoms – 2 queen cardamom crushed, 2 green cardamom crushed)

Coriander Leaves – for garnish

Steps –

Wash, scrape and clean the lotus stems. Make sure there is no dirt inside the holes. Use a knitting needle to get rid of that.

Cut them diagonally / Slants   and keep them immersed in lukewarm water or they will lose color and turn brown.

In a heavy bottom sauce pan or pressure cooker put the nadru pieces, 1/2 tsp of salt, bay leaves, cinnamon stick, cloves, crushed whole cardamoms, whole peppercorns, salt and two glasses of water. Cook till tender but not mushy. They must retain the crunch. Cooking time will depend on the quality of nadru.

Heat the ghee in a pan and add zeera and asafoetida along with the beaten curd. Keep stirring or the curd will curdle. Let it come to a boil then get a silk like smooth texture.

Add the powdered spices, dry ginger powder, continue to stir. Rub the shahi zeera in palms and add.

Add the boiled nadru along with the spice flavored water.  Continue to boil for at least 10-20 minutes on low heat. There should be thick rich gravy coating the nadru pieces. Check for spices and salt and add if needed.

Remove from heat and spoon it in a serving dish. Garnish with fresh chopped coriander leaves if desired.

Serve with hot rice.

Tips-

You can fry the whole spices in a tablespoon of ghee before adding to the nadru while boiling. Reserve this ghee and pour it on the top of the finished dish before serving.

You can slightly fry the nadru pieces in a little ghee before boiling. They will retain the color and crunch. Do not brown them.

Make sure to blend curd properly so that there are no pieces in it. I usually pulse it in a mixer.

Karusi methi or dried crushed fenugreek leaves are used in the original recipe. Put 1/2 tsp  at the end if using.

Nadru Yakhni With Pran (Onion Paste) – Wazwan style

This nadru yakhni Wazwan style that I made today is fiery and has browned onion paste in it. This is my version and so looks different from the authentic. I think it looks like a cross between a rogan josh and yakhni curry. 🙂 But, it tastes incredible. Put a little less pran and chilies and you will have a light brownish white original curry.

The Muslims of Kashmir add Pran or Kashmiri Onion paste to their version otherwise the cooking process is same.

To make Pran you need to slice about 450gm of small red onions/ shallots thinly and sprinkle some salt so they release water. Keep them for 3-4 minutes and squeeze out the water. Fry them slowly in ghee till golden brown and  take them out on absorbent kitchen paper to remove excess ghee. Put them in a grinder and make a smooth paste. Add 2 tablespoons of Praan after the zeera crackles and saute it before adding curd. I also add Kashmiri red chilli powder and 2 tsp of whole black pepper corns while boiling the lotus stems so it is fiery and aromatic at the same time.

You can make a quicker version by heating the mustard oil or ghee in the pressure cooker and adding the whole spices, raw lotus stem pieces and frying a bit then adding the pran and then the curd mixture infused with ground spices and salt. Add water and pressure cook for 4-5 whistles or till the lotus stem pieces are tender but not mushy. Cook on low – medium flame so that the curd doesn’t curdle. The nadru crunch should remain. Garnish with coriander leaves and serve with chapati or rice.

 

 

 

 

Dahi Poha ( Curd And Flattened Rice Porridge Bowl ) – Nutritious Gluten Free Breakfast


I had no idea about Poha being probitotic till I read Sangeeta Khanna’s post on it. I knew of it’s other nutritive qualities as it has been a part of our daily meals since I was a baby.We make Poha in various ways.  Here is a link to one of the previous posts that will tell you more about the benefits of eating this gluten free, probiotic option as your meal. Raw Mango Poha  

Do look up the other sweet and savory recipes with poha on my blog where I have used both white and brown flattened rice.

I have used home cultured yogurt in this recipe. Both yogurt and flattened rice are light on our digestive system and thus good for the gut flora. This is a great replacement to the packed cereals, oats etc. You must have eaten overnight oats with nuts, seeds, dry fruits and fresh fruits, just replace the oats with soaked poha/chiwda and you’ll have a nutritious instant cold porridge.

Ingredients : 

Soaked flattened rice flakes / Poha / Chiwda

Chilled Home Cultured Curd (Preferred)

Mixed seeds/almonds

Dates/dried fig

Honey (Optional)

Pinch of salt

Steps : 

Rinse the poha in a colander under filtered water and leave for sometime so that all the water gets drained out.

Mix honey in curd and blend with spoon till smooth.

Add soaked poha to it and mix well. Add a pinch of salt and all the chopped nuts, fruits, seeds you desire.

I have used banana, dates, soaked and skinned almonds, soaked raisins in this version.

The cold porridge is ready to eat.

Here’s another version with Organic apples, almonds, soaked dried figs, soaked and roasted walnuts and soaked pumpkin seeds. I used the soaking water of the figs to sweeten the curd. No added sugar.

Try different toppings to break the monotony. You can turn it into a parfait or a smoothie too. Another wonderful option is to make it savory and season with mustard seeds and curry leaves. Recipe in the first link. 

 

 

Power Packed Dry Fruit And Sattu (Roasted Chickpea Flour) Ladoo (No Cooking)


Easy, nutritious bite size gluten free ladoos that can be made in less than 15 minutes. There is no added sweetener and you can omit the ghee in case you want to make it totally guilt free. Though I must tell you that ghee or clarified butter is good for health if used in moderation.

I already have one more sattu laddoo recipe on my blog. Those are the plain ones. You can check them by clicking on the link. Chana Sattu Laddoo  This post also has the recipe to make sattu at home.

Sattu  is the cheapest source of protein you can get. You can make it from bhuna chana or roasted chickpeas that are easily available in the market. Once you grind them and make it into flour it doesn’t need any roasting or cooking for using in any of the dishes. It has low Glycemic Index and high fiber content and is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. It provides iron too.

I have some recipes with sattu in my blog which you can explore later.  Read all about it in the post link posted above.

I have used popped amaranth in these laddoos. You can see another recipe here –

Popped amaranth dry fruit Laddoo  

Popped amaranth contains a whooping  9 gm of complete protein in one cup. Much more than the much touted quinoa.

Enjoy this as a post or pre-workout snack. Pack it in tiffin box for kids or eat whenever small hunger strikes.

Actually I wanted to make the dry fruit laddu minus these two ingredients and then I got greedy and added them too to make this a combo power ball of nutrition.

There are no strict measurements but still I will give you an approximate idea.

Ingredients :

Fresh homemade Chana Sattu – 100 gm

Pitted dates – 10

Dried figs – 6-8

Mixed nuts ( soaked, roasted and chopped fine) – 1/2 cup

Mixed seeds  ( soaked & roasted) – 4 tablespoon

Raisins – 10-15

Cardamom Powder – 1/4 tsp

Ghee (warmed) – 1 tbsp ( optional)

Steps :

Gather all the ingredients in one place.

For just the dry fruit laddoo,  blend dates and figs coarsely in a mixer then remove it in a plate. Pulse the chopped dry fruits, raisins, seeds coarsely. ( if you chop very fine then omit this step)

In a large bowl mix the date and fig mixture with the chopped nuts and seeds mixture. Rub in with your fingers so that both the mixtures get properly incorporated. Now make small bite size balls and store in an airtight container. If you heat the dates/figs then the shelf life is more.

To make the ladoo / laddu with sattu :

Coarsely pulse the chopped dates and figs in a blender.

In a large bowl take sattu, add the dates/figs mixture and the finely chopped or coarsely ground nuts/seeds mixture, popped amaranth and warm ghee ( if using).

Now rub in with your fingers so that the the entire mixture resembles a crumble. Keep mixing with fingers  till it starts looking like a dough.

Now, make bite size balls or ladoos with it.

Store in an airtight container.

Note –  It is totally up to you to soak the seeds or nuts. I soaked them for 6 hours and then let them dry overnight. Roasted them very lightly before mixing for ladoo. I didn’t soak the dates and figs.

Moisture will reduce the shelf life so you take a call on this. If the dates / figs are very dry you can microwave them in a safe dish for a minute or two.

The sweetness of the ladoos will depend on the amount and quality of dates/figs you have used. Once the mixture is ready and you find it less sweet for your taste then add a little honey. I prefer to keep it low in sweetness.

I used almonds, pistachio, cashew, pumpkin seeds, sunflower seeds, organic popped amaranth seeds for this recipe.  You can use whatever combination you desire.

Slightly roasted grated dry coconut can also be added.

You can change the proportions according to the number of ladoos you wish to make.

Usal – Misal Pav Recipe


Misal pav is one of the most popular Mumbai street food. Wholesome, delicious and full of flavors this dish is made from whole bean sprouts especially sprouted moth beans or Turkish beans. You can use mixed sprouts too. The curry is a fiery melange of fresh spices, sprouts, potatoes, onions, tomatoes, and farsan. Misal is usually served at breakfast but you can eat it any time of the day. Pav can be bought or made at home with whole wheat.

Every place in Maharashtra has its own variation of Misal. I have had Puneri misal on many occasions and once had a taste of kolhapuri misal in mumbai that set my insides on fire. Too spicy, too oily, too rich for me but those who have a penchant for fiery food this dish is a must.  The original recipe requires a lot of oil but you may cut the oil and spices according to your taste. Then there is the Nasik Maratha style misal that uses the aromatic kala masala and lot more red chilli spiced oil that floats atop the misal. There is a debate on whether the goda masala and kala masala are the same. I think they taste very different. I have used goda masala in this recipe.

You can keep the gravy (Kat) and the usal separately or mix them. The advantage of keeping Kat separate is that one can adjust the amount of spiced curry.

Usal is made from sprouted moth beans and has its own place in maharashtriyan households. When topped with Kat, chopped onions, chopped tomatoes and farsan it is becomes Misal.

The process is a bit lengthy but worth all the effort if you get it right. I have made it only thrice but I love to  dunk the pav in this spicy dish anytime.

Making misal pav is a two part process.  We make the Kat ( the gravy) and the usal (the sprout dish).

Here is the list of ingredients you will require:

Pav buns ( traditionally ladi pav buns are used) – 6

Butter to toast the pav

Sprouts (mixed or moth bean srouts) – 2 cups

Tomatoes – 2 large

Potatoes  – 2 medium size cubed

Onions –  2 large finely chopped

Fresh corriender greens – 1/4 cup

Farsan ( spicy snack mixture)

Grated dry coconut – 2 tablespoon

Goda masala or achar (pickle) masala – 2 tablespoon

Green chili – 2

Ginger – 1/2 inch

Garlic – 6-7 pods

Cumin seed powder – 1 teaspoon

Corriender powder – 2 tablespoon

Red chili powder –  1 tablespoon

Mustard seeds – 1 teaspoon

Turmeric powder – 1 teaspoon

Garam Masala – 1/4 teaspoon

Salt – to taste

Curry leaves – 8-10

Oil – 2 tablespoon

 

To make the paste for the gravy (Kat in Marathi)

Make a paste of ginger ,garlic and green chilies.

In a pan heat some oil. Once the oil heats up add asafedita powder and this paste. Stir properly.

Add chopped onion and when the onions become translucent add grated coconut. Stir and add chopped tomatoes. Sauté them till the tomatoes become soft and the mixture blends into a smooth paste. Add coriander powder, turmeric powder, goda masala, cumin powder, red chili powder and salt. Once the masala starts to leave oil take it out to cool.

When the masala cools completely, put it in a grinder jar and grind to a fine paste.

In a pan heat some oil and add mustard seeds. Once they begin to sputter, add curry leaves and the masala paste you had prepared.  fry it well and add two – three cups of water. Kat is a watery gravy so don’t hesitate to add adequate water. Let it boil for ten minutes or till the reddish oil floats to the top.

To make Usal

In a pressure cooker add some oil. Once the oil heats, add mustard seeds, asafetida powder,  curry leaves, paste of ginger garlic, some chopped onion and stir.

When the onion become translucent, add washed matki sprouts  and cubed potatoes.  Stir well.

Add a little turmeric powder, a little garam masala and pinch of salt. Add some water to cover the sprouts completely.

Pressure cook  till three whistles. Usal should not be watery but still have some gravy.

Turn off the heat and let the cooker cool.

Spoon the usal in a serving dish.

To toast the Pav –

Slice the pav buns  and toast them slightly in butter in a pan or just warm them. They should be soft and nice so don’t toast for long. I recommend roasting in butter.

To assemble the Misal –

In a deep dish first add two ladels of matki usal and one ladle of kat( the fiery gravy). The nadd a layer of chopped onions and chopped coriander greens. The third layer must be of farsan/ sev or whichever spicy gathia mixture you have. Squeeze generous amount of lemon juice.

Serve it hot with toasted pav.

You can serve kat, usal and farsan, chopped onions, chopped tomatoes and lemon pieces in separate bowls too. People can mix them as per their taste.

Alternately if you know that everyone in the family has a liking for hot and spicy curries, you can mix the usal in the kat and boil for some time. Serve with chopped onions, tomatoes, farsan and lemon wedges.

Notes –

You can eat usal with bhakri or roti too.

Some people like to have curd or butttermilk with misal pav to balance the heat from the curry.

Adjust the oil and chili according to your preferences. This is my version of misal pav, you can make your own.

The authentic misal pav uses a typical masala called goda masala. You get it in the market. You can also use Maharashtriyan achar ka masala which gives the misal a unique tastes. If you don’t have any of these, you can use the usual garam masala though the misal will taste different.

I don’t get all the ingredients for goda masala but I make this mix which you can try too. I will post the recipe for it in the next post.

 

To make the bean sprouts –  Wash moth or matki beans properly and soak them in water overnight in a covered container. Once the beans swell, take them out in a sieve and wash a few times under filtered water. Put the sieve on a small container and cover loosely with muslin cloth. Keep in dark place till the sprouts appear. Wash the sprouted beans properly under running filtered water before using.

 

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Shevgyachya Shenganchi Amti |Drumsticks Amti Dal


This recipe post has a little story. A childhood story before plastic took over our lives. We always ate in thalis which were either made of steel or brass even copper. Mainly steel.

We had a low table or chowki and patras with it to sit.  Sometimes we used a chatayi or woven mat too. Food was served in thali and karoti and these small tumblers had tak/ mattha/buttermilk or water. They were always kept on the left side of the thali. Most of the utensils and furniture etc was given away when I was growing up because my parents kept moving from one place to another and carrying too many things was a headache. Mom still managed to save some heirlooms like a betel nut cutter ( sarota), karanji maker and spoon, a few lotas of different shapes and sizes, katoris and thalis, a few brass and copper cooking utensils, milk pots and some other stuff like bolti or morali/vili, a grinding stone, pestle and mortar etc.

This small thali seen here is about 59 years old. It was given to mom when my brother was born, mine is slightly bigger but I loved to eat in this one. Little thali, a small katori and a tiny tumbler. It fitted perfectly in the imaginary tales I spun all day as a kid. As I grew up things changed and reluctantly we shifted to melamine / china/ glass plates but now i’m going back to thalis.

Today I was reminiscent of my aaji ( maternal grandmother) and of many other things that were part of my childhood and growing up years and I wondered how does one feel eating in old utensils that have been a part of so many kitchen stories. I can tell you there is a certain joy and fulfillment that only these utensils can provide. It is the same with food. There are some soul foods that stay with you from your childhood to old age and as you grow older you crave for them more. Varan Bhat and Amti bhat are two such dishes. You can call them pillars of daily Maharashtriyan cuisine.

Simple, soulful and full of good nutrition, I love amti in all forms poured over hot steamed rice with a generous helping of hot ghee over it. Not many dishes can give me the kind of satisfaction like this does. I make it with or without coconut and with different lentils. All have their unique tastes but this particular one I like the most. A comfort food for all times made with toor dal / arhar dal / split pigeon pea, goda masala, tamarind and jaggery or kokum and jaggery for that tangy sweet taste. The flavor from kokum is distinctly different from the tamarind one. I have used soaked dry kokum here.

A typical meal for me would be steamed rice / bajra bhakri, garlic chutney or lime pickle, stuffed brinjals with in peanut gravy, aamti , fresh buttermilk and salt on side. Maybe a bowl of shrikhand or a peda to go with it. No other meals can beat it.

This amti has the goodness of tender drumsticks or sehjan ki phali or moringa pods which I love to suck on taking in the sweet flavorful flesh from inside.

Ingredients : 

Toor dal / arhar dal / split pigeon peas – 1/2 Cup

Tender drumsticks – 4 medium

Onion – 1 large

Curry leaves – 6-8

Kokum – 3 -4  or tamarind pulp as desired ( approx – 2 tbsp

Asafoetida – 2 pinch

Turmeric powder – 1/2 tsp

Red chilli powder –  to taste

Whole red chlli – 1=-2

Cumin seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Goda masala ( I used homemade) – 2 tbsp

Jaggery – 1-2 tbsp

Ghee / clarified butter –  3-4 tbsp

Chopped coriander leaves – 2-3 tbsp

Grated coconut – 1/4 Cup ( optional ) ( I didn’t use)

Grated ginger – 1 tsp

Steps : 

  1. Wash and soak toor dal for 15 minutes then pressure cook it with grated ginger, salt, turmeric powder, asafoetida for 3-4 whistles or until soft.
  2. Soak kokum / tamarind ( if not using the seedless pulp) in warm water for 20 min and then mash the tamarind into a clear paste ( remove threads / seeds etc) .No need to mash kokum, just throw t in the dal later while seasoning.
  3. Chop onions in big chucks. 6-8 pieces of a large onion.
  4. Wash cut and steam the drumsticks. Check to rule out the bitterness.
  5. Once the dal is done, take a masher and totally mash the dal till it is one smooth mix. Add a cup of water and boil on low flame.
  6. add the kokum or tamarind paste at this time to dal.
  7. Add the goda masala to dal and stir. Also add the jaggery and give it a nice stir so that it melts nicely.
  8.  on the other side, heat a pan, add ghee ( Ghee brings out the best taste in amti). Once ghee warms up add cumin seeds, mustard seeds, fenugreek seeds and let them splutter.
  9. Add pinch of asafoetida again, whole red chilli, curry leaves and onion pieces. fry them till onions are translucent. Add grated coconut if using and stir. Add the steamed / boiled drumsticks. Stir and add a little chilli powder. Let it cook for a minute or two.
  10. gently pour the dal over this seasoning and give a nice stir. Check for sweet, salt and spice and make changes as per your taste. It must have a nice tangy sweet flavor spiced by goda masala.
  11. Let it boil for a while. Add water if the amti seems thick. It is supposed to be a little runny and usually thickens after cooling so keep a little more watery than usual dal. Discard the kokum pieces.
  12. Garnish with freshly chopped coriander leaves and serve with hot steamed rice or bhakri.

It is essential to pour some hot ghee over amti bhat. It enhances the flavors and gives a lovely taste to the dish.

Note :

I used onion but traditionally no onion is used in this amti.

You can buy goda masala or amti masala from the stores or make them at home too.

Do let me know if you make this.

Poetry News -‘Wayfaring’ Is Now Available To Pre-Order


It is a beautiful day in my city, cool breeze, cotton clouds and a melodious cacophony of birds and crickets outside my window.  I’m listening to Nina Simone on YouTube with a hot cup of coffee and some clotted cream shortbread next to me.

A perfect time of the day to share another good news with all of you.

My second book of poems published by Leaky Boot Press is now available to pre-order. It has a very different set of poems from ‘Collection Of Chaos‘ which was published in Jan, 2014. This book is very special to me for various reasons. The entire process of writing and assembling this book was a learning experience in various aspects of writing, editing, and presenting a literary work. I also realized how hard an editor’s job is. No one thanks them really.

James Goddard, who is a fantastic writer/photographer/editor/ mentor gave hours of dedicated time all through the making of this book and before that to help me polish my writing.  You will see what a fabulous job he’s done. Thank you Jim.

Here is the cover, a gorgeous photograph by James Goddard. I will tell you the cover story later 😀

 

There were times I felt that the book was jinxed but here it is to pre-order  .  Soon it will be available with other booksellers and online retailers worldwide too. Keep checking.

You’ll buy, won’t you? Show some love for poetry folks, we need it especially in the times we are living in.

The printed copies have arrived in England and will soon come to me too. The book releases on Monday, 20th Nov, 2017 and will be available with all online book sellers across the globe.

I will be getting some extra copies that I have earmarked for a few people. Some will be on sale too. Maybe at a lower price. Need to figure out the numbers and other logistics.

I will keep you updated on events connected to the book though there won’t be any readings etc for now.

Stay tuned.

Cheers !

 

Book Release, Interview And Other Milestones


So much has been happening lately that I have lost count of things I needed to share with my readers though most of those who follow me on other social channels must be getting the micro updates.
I gave in to the temptation and joined Instagram. It is overwhelming and though a great platform I need to nip that desire to make it a focal point of living. Those of you who are there can follow me  @tikulli 

Can’t believe I have already shared more than 120 posts there. 😀

Now to the Good news that has kept me busy and happy.

My elder son Aditya is getting married to his lovely girl friend Snigdha. I don’t know how to explain the feeling of happiness. It is a new chapter in their lives and ours. As the big day gets closer I am becoming very nostalgic and emotional. (Not that I am not that most of the time lol)

I wish them friendship, love and joy. And Peace. I know I tried to do my best as a parent and I hope he starts now on a new note leaving behind the grief, sorrow and grudges of the past. Cherish the bond we share.

Sharing a box of rich dark ganache, dark chocolate from Fabelle chocolate boutique, ITC Maurya Sheraton. This delicious chocolate is made with exquisite Ghana Cocoa. I went there recently and got blown over by the range. Post coming up soon.

Now to writing and other things.

In July poet-editor-academe Seb Doubinsky featured me on TABAGO, his wonderful international page for writers. A great honor for me to share a platform with some of the finest writers.

“I think both fiction and poetry are socially relevant projects just like any other art, a form of protest.”

Let stories be told, poems be written and songs be sung without fear. Let there be tolerance, compassion and love for all. We are living in difficult times and there is a dire need for change for the good of future generations. 70 years of Independence mean nothing if we still live in fear, if human lives do not matter. Violence, apathy, intolerance, bigotry needs to go.

Here is the link to the interview.  TIKULI DOGRA  

Another fantastic new is selection of my short story in ‘Silence is White’ an exceptional anthology dedicated to my dear friend, author, editor, academe, Seb Doubinsky. Kudos to  Chris Kelso and James Goddard for making this happen and Manu Rich for the brilliant cover.  I am the only Indian writer in the anthology and very proud to be included. Thank you James for putting the soul in my story. Releasing Date – October, 19th. You can pre order the book here. Soon it will be available here too.

 

 

I have a very important announcement coming up in a few days. Stay tuned. 🙂 

Meanwhile, my blog has been nominated in five categories for Indian Blogger Awards. Even non bloggers can leave a comment through Facebook. If you enjoy my writing, photographs etc do leave a testimonial by clicking on the given link.  #IBA2017 

Show some love by leaving a comment here.  You can even click on the right side bar widget to reach the page. Indiblogger completed a decade this year and I have nine years of wonderful association with them as a blogger. A great platform to be part of.

In nine years of blogging with WordPress I have now 2,700+ followers and 704,608 blog hits.

The blog was listed in Top Blogs of India for the sixth consecutive year. This year was the seventh edition of the Directory of best Indian blogs. A great milestone for me. Thank you for being part of my journey.

We blog, therefore we are.  

Keep reading and do leave your comments on the posts so that I know your views.

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