Nizam's generous side and love for books

Rashmun wrote:

kinnera wrote:
The sucker preaches about integration, synthesis and stuff like that, wants all south indians to learn hindi, but he himself doesn't care to learn kannada even after living in b'lore for years! What a loser! *puke!*

Gulti does Ulti!

Kayalvizhi wrote:>> pAventhar wrote that?



Yes, I remember it from my college days in Madurai. Most likely it is in Vol. 1 of the anthology (I coulkd be wrong about this reference)

I think Tamil Virtual University web site has Paaventhar poems. I know it has Bharathi poems.

Rashmun wrote:

kinnera wrote:
The sucker preaches about integration, synthesis and stuff like that, wants all south indians to learn hindi, but he himself doesn't care to learn kannada even after living in b'lore for years! What a loser! *puke!*

Gulti does Ulti!

MaxEntropy_Man wrote: i'm digging the contrast of understated violence juxtaposed with the softness of nature in the poem. i must get a hold of this collection. he must have written it in the context of the 65 riots.

Kayalvizhi wrote:

MaxEntropy_Man wrote: i'm digging the contrast of understated violence juxtaposed with the softness of nature in the poem. i must get a hold of this collection. he must have written it in the context of the 65 riots.

Paaventhar died before the Anti-Hindi 1965 agitation. He had wriiten some militaristic poems

Example, Kolai vaaLinai edadaa miku kodiyoar seyal aRavae.

kinnera wrote:

Rashmun wrote:

kinnera wrote:
The sucker preaches about integration, synthesis and stuff like that, wants all south indians to learn hindi, but he himself doesn't care to learn kannada even after living in b'lore for years! What a loser! *puke!*

Gulti does Ulti!

Ya ya, I def'ly do, with ppl like you around. The Ulti is done on YOU, btw. Go clean yourself up, your acts, your mind and all.

Rashmun wrote:the fact that more and more north indians are settling down in hyderabad means that the pre-eminence of Dakhini (a variant of Hindustani) as the lingua franca of Hyderabad city will never be challenged.

charvaka wrote:

Rashmun wrote:the fact that more and more north indians are settling down in hyderabad means that the pre-eminence of Dakhini (a variant of Hindustani) as the lingua franca of Hyderabad city will never be challenged.

Yes, that is why all the R2Iers are talking about Duckini-cluckini. Duckiini-cluckini forever!

Rashmun wrote:Fine dining on Nizami fare

Chitra V. Ramani

juicy kebabs, lip-smacking biryani... Tandoori Pomfret (whole pomfret marinated with Indian spices and cooked in a tandoor)... The fish is delightfully succulent and fresh, without being overpowered by thespices... We then try the specially ordered Rann-e-Murgh(chicken leg pieces cooked in a spicy gravy)

http://www.thehindu.com/life-and-style/Food/article2611904.ece

Rashmun wrote:

charvaka wrote:

Rashmun wrote:the fact that more and more north indians are settling down in hyderabad means that the pre-eminence of Dakhini (a variant of Hindustani) as the lingua franca of Hyderabad city will never be challenged.

Yes, that is why all the R2Iers are talking about Duckini-cluckini. Duckiini-cluckini forever!

those who don't like Dakhini are free to go and live in some remote village in AP where only telugu is spoken.

Rashmun wrote:

charvaka wrote:

Rashmun wrote:the fact that more and more north indians are settling down in hyderabad means that the pre-eminence of Dakhini (a variant of Hindustani) as the lingua franca of Hyderabad city will never be challenged.

Yes, that is why all the R2Iers are talking about Duckini-cluckini. Duckiini-cluckini forever!

those who don't like Dakhini are free to go and live in some remote village in AP where only telugu is spoken.

charvaka wrote:

Rashmun wrote:

charvaka wrote:

Rashmun wrote:the fact that more and more north indians are settling down in hyderabad means that the pre-eminence of Dakhini (a variant of Hindustani) as the lingua franca of Hyderabad city will never be challenged.

Yes, that is why all the R2Iers are talking about Duckini-cluckini. Duckiini-cluckini forever!

those who don't like Dakhini are free to go and live in some remote village in AP where only telugu is spoken.

Personal Subjective Opinions of those who don't speak the language don't count.

charvaka wrote:Nizami food, n.: euphemism for starvation diet. From the lack of adequate food that the vast majority of the Nizam's subjects suffered from, thanks to the high taxes they had to pay to make the Nizam the world's richest man.

charvaka wrote:Nizami food, n.: euphemism for starvation diet. From the lack of adequate food that the vast majority of the Nizam's subjects suffered from, thanks to the high taxes they had to pay to make the Nizam the world's richest man.

charvaka wrote:

charvaka wrote:Nizami food, n.: euphemism for starvation diet. From the lack of adequate food that the vast majority of the Nizam's subjects suffered from, thanks to the high taxes they had to pay to make the Nizam the world's richest man.

Examples in everyday use...

"My doc wants me to lose fifty pounds; I am gonna put me on Nizami food for a while."

"I stuffed myself at lunch today. I am going to do Nizami food tonight."

"Oh, no the Guptas invited us for dinner again. They always serve Nizami food. I have to come home make myself a sandwich."

I think I am going to submit this to the urban dictionary.

Propagandhi711 wrote:few days of interacting with rashmun will turn the most friendly person into an the most rigid and inplacable foe. this is a very special gift that only the most obdurate donkeys possess. currently this august group of donkeys have two special inductees: rashmun and phlegmy. sevaji and the toothseeker are next inline for hall of fame induction.

Rashmun wrote:Sad is the case of someone who has proclaimed that he loves to gorge on Nizami food (Hyderabadi mutton biryani, haleem, etc.) and then who goes around mocking Nizami food.

charvaka wrote:

Rashmun wrote:Sad is the case of someone who has proclaimed that he loves to gorge on Nizami food (Hyderabadi mutton biryani, haleem, etc.) and then who goes around mocking Nizami food.

I love Hyderabadi food. The Nizam had pretty little to do with that food. The Nizam's main contribution in the area of food was to deprive millions of it. So it is not Nizami food.

Rashmun wrote:

charvaka wrote:

Rashmun wrote:Sad is the case of someone who has proclaimed that he loves to gorge on Nizami food (Hyderabadi mutton biryani, haleem, etc.) and then who goes around mocking Nizami food.

I love Hyderabadi food. The Nizam had pretty little to do with that food. The Nizam's main contribution in the area of food was to deprive millions of it. So it is not Nizami food.

Though the Mughal court based in Delhi invented most of the great dishes of modern north Indian cuisine, these were preserved by the satraps after the decline of the Mughal Empire following Aurangzeb.
Thus, Lucknow is a better example of Mughal court cuisine than Delhi. And the same is true of Hyderabad, where the Nizam-ul-Mulk, the Mughal Governor of the Deccan, finally declared himself independent and came eventually to be known as His Exalted Highness, The Nizam of Hyderabad.

http://blogs.hindustantimes.com/rude-food/2009/02/21/hyderabad-diary/

charvaka wrote:First, I shall refer you to my good friend Rashmun. He says: a wikipedia article can help us in forming a tentative view but it
certainly cannot be the final word on any historical issue particularly a
controversial issue.

Second, let me make some size adjustments to that Wikipedia quote and repost it.

Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad, India. The city was founded by the Sultans of Golconda, who has developed its own cuisine over the centuries. It is heavily influenced by Turkish (Biryani), Arabic (Haleem), Mughlai and Tandoori, with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine....

A 400-year history is behind the culinary delights of Hyderabadi food.[5] It evolved in the kitchens of the Nizams, who elevated food to a sublime art form. Hyderabad cuisine is highly influenced by Mughals[6][7] and partially by Arabic[8], Turkish[9] and Irani[10] food where rice, wheat and spices are widely used to great effect. It is also influenced by the native Telugu and Marathwada food, bringing in a unique taste to the dishes.

In other words, the cuisine was born before the Nizams even came to Hyderabad. The synthesis of cultures in Hyderabad occurred under the Sultans of Golconda. The Nizams were latecomers to that party, and in cultural matters, they were mostly wallflowers at that party. The life of the party were people like the sultan who wrote Telugu poetry and the sultan who freed Ramadasu because he had a dream about Rama and Lakshmana.

Rashmun wrote:Haleem at Jama Masjid, Delhi
by AALOK WADHWA on MARCH 4, 2012
It is Saturday noon time, and a motley group of food freaks walk purposely into the Gali Kababiyan at Jama Masjid with a determination to get their haleem fix. We reach kareem and find this patli gali running through its empire. As this gali takes a turn, it reveals a man with a big pateela, and crowds in an almost frenzied state. It is here that Naeem patiently doles out haleem at Rs 10 a plate. We join the commotion and patiently wait for our turn.

Some time later we get what could be called a lavish treat for our Rs 10 topped with mint leaves, lemon juice, coriander leaves, chopped ginger root, and green chilies. And I can understand the enthusiasm of the populace – this Haleem is yummy. In consistency it is chunky (like its cousin Khichda), and especially flavoursome. I get a chunk of freshly cooked tongue in my mouth which tastes exceptional – meaty, slightly gamey but spongy and melting in the mouth. Naeem peers over his patila and informs me proudly that his family has been serving Haleem from this very spot for the last 125 years.

If you think 125 years is a long time, consider this – the history of Haleem can be traced centuries back to Iran, where originally it was made with camel meat and burghul wheat. When the dish travelled to India, camel meat was replaced with meat of goat and burghul wheat by wheat (dalia). It was once reserved for the royalty but later it was given to soldiers in a leather pouch so that they could just squeeze it into their mouths while riding the horse without dismounting from it. When the Mughal Emperor Aurangzeb surrounded the Golconda Fort, the cooks in the Nizam’s army created this overnight and fed to the soldiers on battle field.

Its better known (and now recipient of the GI badge) version of Haleem is sold in Hyderabad, especially during Ramzan. The effect of the Nizams is evident there and the haleem has a smooth consistency and a rich finish. Naeem’s Haleem on the other hand is more rustic, chunky and lighter. Which one do I prefer? Well, it is like asking me who do I prefer – Selma Hayek or Penelope Cruz? Both of them are different and beautiful!

http://www.indianfoodfreak.com/haleem-at-jama-masjid-delhi

charvaka wrote:

Rashmun wrote:Haleem at Jama Masjid, Delhi
by AALOK WADHWA on MARCH 4, 2012
It is Saturday noon time, and a motley group of food freaks walk purposely into the Gali Kababiyan at Jama Masjid with a determination to get their haleem fix. We reach kareem and find this patli gali running through its empire. As this gali takes a turn, it reveals a man with a big pateela, and crowds in an almost frenzied state. It is here that Naeem patiently doles out haleem at Rs 10 a plate. We join the commotion and patiently wait for our turn.

Some time later we get what could be called a lavish treat for our Rs 10 topped with mint leaves, lemon juice, coriander leaves, chopped ginger root, and green chilies. And I can understand the enthusiasm of the populace – this Haleem is yummy. In consistency it is chunky (like its cousin Khichda), and especially flavoursome. I get a chunk of freshly cooked tongue in my mouth which tastes exceptional – meaty, slightly gamey but spongy and melting in the mouth. Naeem peers over his patila and informs me proudly that his family has been serving Haleem from this very spot for the last 125 years.

If you think 125 years is a long time, consider this – the history of Haleem can be traced centuries back to Iran, where originally it was made with camel meat and burghul wheat. When the dish travelled to India, camel meat was replaced with meat of goat and burghul wheat by wheat (dalia). It was once reserved for the royalty but later it was given to soldiers in a leather pouch so that they could just squeeze it into their mouths while riding the horse without dismounting from it. When the Mughal Emperor Aurangzeb surrounded the Golconda Fort, the cooks in the Nizam’s army created this overnight and fed to the soldiers on battle field.

Its better known (and now recipient of the GI badge) version of Haleem is sold in Hyderabad, especially during Ramzan. The effect of the Nizams is evident there and the haleem has a smooth consistency and a rich finish. Naeem’s Haleem on the other hand is more rustic, chunky and lighter. Which one do I prefer? Well, it is like asking me who do I prefer – Selma Hayek or Penelope Cruz? Both of them are different and beautiful!

http://www.indianfoodfreak.com/haleem-at-jama-masjid-delhi

Remember Max's advice? Don't read random crap anybody has written on the internet, and treat it as the truth. Let me show you what is wrong with this piece.

When the Mughal Emperor Aurangzeb surrounded the Golconda Fort, the cooks in the Nizam’s army created this overnight and fed to the soldiers on battle field.

Aurangzeb beseiged Golconda in 1686 and 1687. The first Nizam established himself in Hyderabad in the 1720s. Golconda was ruled by the Qutbshahi sultan Abul Hasan Tanashah at the time of Aurangzeb's invasion. So this article you copy-pasted proves my point that Hyderabadi food was invented before the Nizams got there.

Rashmun wrote:Asaf Jahi kebabs

charvaka wrote:

Rashmun wrote:Asaf Jahi kebabs

You should ask every single person you can find from Hyderabad whether they have had Asaf Jahi Kebabs and what they are. I am willing to bet that the vast majority won't know what you're blathering on about.

Rashmun wrote:

charvaka wrote:

Rashmun wrote:Asaf Jahi kebabs

You should ask every single person you can find from Hyderabad whether they have had Asaf Jahi Kebabs and what they are. I am willing to bet that the vast majority won't know what you're blathering on about.

one cannot expect the average hyderabadi to know about every single hyderabadi dish. The previous article i gave laments the fact that many Hyderabadi dishes which were common are now becoming 'rare cuisine' or even dying out. Nizams and the Mughals need to be thanked by all Hyderabadis for passing on their cooking techniques which resulted in the development and perfection of Hyderabadi food.

----
"What we think of as rare cuisine, used to be the everyday food of Hyderabadis. But today, it is unfortunate that the biryani seems to be the sole representative of Hyderabadi cuisine." ....

The Mughals passed on their cooking techniques on to the kitchens of the Deccan and these were applied to the food, which was richly influenced by the Andhra, Kannada and Marathwada cuisines, resulting in some unique fusion recipes. "I have discovered an old Hyderabadi recipe that involves bitter gourds and green bananas. I am sure many can't imagine a combination like this one. In some bordering towns like Gulbarga, you will still find rural Deccani food that is heavily flavoured with peanuts and dry coconut," he says.

But these rare recipes are getting lost and the ancient flavours, dying out slowly and surely. "A documentation is long due," he says, "because most of Hyderabadi cuisine is already dying. Unless we make efforts, it will be lost. A systematic documentation of the history and recipes is long due. In fact, not just Hyderabadi, but Indian cuisine in general is not systematically documented , vis-a-vis the Western cuisines." Ask him if he is writing a book then, and he smiles answering, "well I am doing something more interesting . I am travelling extensively and promoting Hyderabadi cuisine."


http://timesofindia.indiatimes.com/city/hyderabad-times/Most-Hyderabadi-cuisine-is-dying/articleshow/1978463.cms

charvaka wrote:

Rashmun wrote:

charvaka wrote:

Rashmun wrote:Asaf Jahi kebabs

You should ask every single person you can find from Hyderabad whether they have had Asaf Jahi Kebabs and what they are. I am willing to bet that the vast majority won't know what you're blathering on about.

one cannot expect the average hyderabadi to know about every single hyderabadi dish. The previous article i gave laments the fact that many Hyderabadi dishes which were common are now becoming 'rare cuisine' or even dying out. Nizams and the Mughals need to be thanked by all Hyderabadis for passing on their cooking techniques which resulted in the development and perfection of Hyderabadi food.

----
"What we think of as rare cuisine, used to be the everyday food of Hyderabadis. But today, it is unfortunate that the biryani seems to be the sole representative of Hyderabadi cuisine." ....

The Mughals passed on their cooking techniques on to the kitchens of the Deccan and these were applied to the food, which was richly influenced by the Andhra, Kannada and Marathwada cuisines, resulting in some unique fusion recipes. "I have discovered an old Hyderabadi recipe that involves bitter gourds and green bananas. I am sure many can't imagine a combination like this one. In some bordering towns like Gulbarga, you will still find rural Deccani food that is heavily flavoured with peanuts and dry coconut," he says.

But these rare recipes are getting lost and the ancient flavours, dying out slowly and surely. "A documentation is long due," he says, "because most of Hyderabadi cuisine is already dying. Unless we make efforts, it will be lost. A systematic documentation of the history and recipes is long due. In fact, not just Hyderabadi, but Indian cuisine in general is not systematically documented , vis-a-vis the Western cuisines." Ask him if he is writing a book then, and he smiles answering, "well I am doing something more interesting . I am travelling extensively and promoting Hyderabadi cuisine."


http://timesofindia.indiatimes.com/city/hyderabad-times/Most-Hyderabadi-cuisine-is-dying/articleshow/1978463.cms

I am happy that the article you copy-pasted and you both refer to the cuisine correctly as Hyderabadi cuisine. Nizami food, as we all know, is a euphemism for starvation diet.

charvaka wrote:Nizami food, n.: euphemism for starvation diet. From the lack of adequate food that the vast majority of the Nizam's subjects suffered from, thanks to the high taxes they had to pay to make the Nizam the world's richest man.

"My doc wants me to lose fifty pounds; I am gonna put me on Nizami food for a while."

"I stuffed myself at lunch today. I am going to do Nizami food tonight."

"Oh, no the Guptas invited us for dinner again. They always serve Nizami food. I have to come home and make myself a sandwich."

Soon to be published at http://www.urbandictionary.com.

charvaka wrote:Nizami food, n.: euphemism for starvation diet. From the lack of adequate food that the vast majority of the Nizam's subjects suffered from, thanks to the high taxes they had to pay to make the Nizam the world's richest man.

"My doc wants me to lose fifty pounds; I am gonna put me on Nizami food for a while."

"I stuffed myself at lunch today. I am going to do Nizami food tonight."

"Oh, no the Guptas invited us for dinner again. They always serve Nizami food. I have to come home and make myself a sandwich."

Soon to be published at http://www.urbandictionary.com.

doofus_maximus wrote:I think Rashmun is trying to archive all the wikipedia articles here on Forum motion by cutting and pasting all the articles available there.

Yeshhh, I found his motive. Case closed. Move along boys and girls.

charvaka wrote:

doofus_maximus wrote:I think Rashmun is trying to archive all the wikipedia articles here on Forum motion by cutting and pasting all the articles available there.

Yeshhh, I found his motive. Case closed. Move along boys and girls.