CalcuttaScape : Krishna Udayasankar

Presenting a new section to the readers : CalcuttaScape. It would be a guest column on One and a Half Minutes, in which published authors will write about their experiences on visits to Calcutta. I will be approaching non-resident authors who have visited for a vacation or stayed in Calcutta for a short while.

I know, dear readers, the first question cropping in your mind would be, why Calcutta? I’m not sure if I have a satisfactory answer for this one. It is my city, at times it has been my muse, it has been a companion in my early adult years, it has been a witness to a major part of my life. This is probably my way of paying a tribute to Calcutta, by bringing to you words flown from famous authors, on a city that never ceases to amaze.

The fifth article in this column is from Krishna Udayasankar, author of Govinda & Kaurava in The Aryavarta Chronicles series.

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Calcutta

Calcutta – I knew it before it became Kolkata, as temporary resident, then as frequent visitor and now as permanent admirer. ‘Cal’ does that to more than one person, I know. It’s a city that’s easy to fall in love with, a place that makes one feel at home. Perhaps that is why I remember the city as a sum of sensations and stimuli, sights and sounds that not only stir fond memories, but also come together in the present as a story that must be told, full of emotions, drama, intrigue, suspense and love.

Image Courtesy: Google

Image Courtesy: Google

Say “Calcutta” and I think of samosas emerging from the depths of a lightless, soot-stained shop in Kidderpore, to be eaten while walking over cobbled streets, sighted feet avoiding open man-holes and the washed remains of yesterday’s downpour. I also think of rasgullas (and its pronounced roshogolla, not roshogullo, as I’ve been oft reminded) from that piece of paradise on earth – KC Das on Esplanade. The informed visitor consumes the delicacy while showering many blessings on the father-son inventor duo of Nobin Chandra and Krishna Chandra Das. The less historically-inclined show as much relish, but affirm that both rasgullas and rasmalai from the decades old main store taste much better than what comes out a high-tech vacuum-sealed tin. Alternatively, one could indulge in street-fare phuchkas and jhal-muri, followed by dessert that would literally seem a world apart: melt-in-your mouth pastries at that unforgettable Calcutta institution –Kookie Jar.

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