#Bengaliwomantravellers
#পথিকৃৎ
(2)

Before we venture further into the topic, it would be prudent to provide a backdrop to the topic and discuss about the facilitators who gave a platform to these budding writing talents.

The three most influential periodicals which
provided these industrious women with a platform to express themselves would be Bamabodhini Patrika, Bharati Patrika and most importantly Antahpura Patrika which was an all women effort.
Antahpur Patrika (1898-1903)

The first editor of the magazine was Banalata Devi. After her short but eventful life came to an abrupt end in 1900 the mantle was taken over by Hemanta Kumari Devi and later on Kumudini Mitra of Mary Carpenter fame.
( Kindly check the alt text 👇) Banalata Devi ( 20-12-1880: 3-11-1900)  Barahnagar-Calcutta.Kumudini Mitra who also authored the book Mary Carpenter. ThHemanta Kumari Chaudhuri  Not only was she an editor of Anta
Bamabodhini Patrika (1863-1922)

Founded by eminent personality Umeshchandra Datta and editors such as Ashutosh Ghosh and Santosh Kumar Datta, Bamabodhini Patrika carried around 13 travel articles by women in between 1863-1922. Umesh Chandra Dutta. Founding editor.Bamabodhini Patrika used to carry articles of women's travelEditions are available on the Internet archive.
Bharati (1877-1926)

This periodical was published by the illustrious Tagore family from Jorasanko ,Kolkata. It was the longest serving Bangla Magazine of the time till it lapsed. It witnessed the rise of women's writing and editors. It evolved into women's magazine after the Dwijendranath Tagore.  The editorship was passed on from himSwarnakumari Devi  Editor in between 1884-1895, 1907-1915Sarala Devi
editorship shiifted to Swarnakumari Devi. Sarala Devi, Rabindranath, Hiranmayi Devi also served as editors. Hiranmayi Devi served as an editor from 1895-1898. Sourindranath Mukhopadhayay and Manilal Gangopadhyay also served as editors. In 1894, the periodical merged with Dwijendranath and RabindranathJnanadanondini Devi
Jnanadanondini Devi's periodical, Balak.

20th Century saw two more periodicals which provided women with a platform to express themselves.

Bharatvarsha (1913-1953)

Bharatvarsha was founded by Dwijendralal Ray but after his death barely two months after the magazine was set up Jaladhar Sen.   Few editions are available on Internet archiJaladhar Sen . He had written several travelogues including Dwijendralal Ray
Jaladhar Sen took over.

Prabasi (1901-1964)

The father of Indian Journalism, Ramananda Chattopadhyay established the periodical Prabasi in Bangla while simultaneously editing the Modern Review in English.

Prabasi used to carry at least three articles on travel every edition
. There were 4 short pieces authored by women about cities of India. They might not have been intended to be written as travelogues per se but do function as an effective guide for these cities.
It would be important to note that a lot many of these serialised pieces were later combined in the shape of a book and then published, as was the norm at that time.

We have provided the sources of the write-up in our previous thread on this topic. We have also mentioned
the places where one could find some editions of these periodicals in the Alt texts of the photos attached.

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More from @BengalAntiquity

Jan 31
A Middle ages inspired platter. Recreated using techniques listed in the Mangalkabyas.

( Will be a long post,kindly bear with me😁)

Bethua Shaak ( White goosefoot greens)
Kolaiyer Dal ( Roasted Urad dal)
Thowr Mangsho ( Chevon with Banana stem)
Served with Rice, Goyna Bori and Sweets.

While reading Padmapuran/ Manasamangal by Bijoya Gupta (15th century) came across this couplet:

"মাংসেতে দিবার জন্য ভাজে নারিকেল।
ছাল খসাইয়া রান্ধে বুড়া খাসির তেল।।
ছাগ মাংস কলার মূলে অতি অনুপম।
ডুমডুম করি রান্ধে গাড়রের চাম।।"

This mentions few chevon dishes. Such as with coconut, with Banana stem, a dish prepared with the skin of a lamb ( Garorer Cham) and an oily dish , cooked in the chevon fat using skin of the goat.

What piqued my interest was the third dish mentioned. The one using Banana Stem, called "Thowr" in Bangla.

Here's how I did it

The chevon ( mutton chops and assorted pieces) was marinated using turmeric paste , peepul ie long pepper paste, marich paste ie black peppercorn paste. Green chillies were not used at that time in Bengal, hence I avoided using it. Similarly avoided using onion or garlic. Then soaked in ginger water ( ginger ground and then squeezed ). And then using two pea sized Asafoetida bricks, roasted and ground, rubbed into the chevon. Asafoetida(Hing) is an excellent "Galawat" and can be used to tenderize the meat. Topped with one tablespoon of ghee.
Then grilled the chevon. The process for grilled or "Shulyapakka" meat can also be found in historical texts but I did use the modern electric grill.

Cut the Banana stem into matchsticks. Steam the stems and then cook in ghee, tempering with pulverized garam masala ( cardamom, cinnamon, cloves and bay leaves) and asafoetida. Used a bit of cumin paste.

Finally mix the grilled chevon with the Thowr and then to finish off, add one teaspoon ghee, pulverized garam masala and pepper paste mentioned above.

Worked out great. I guess this is how our ancestors cooked and ate 500 years back!

Description of the other dishes in the following post.Image
Image
Image
Image
From Bijoy Gupta's Manasamangal, 15th century,we find various recipes for making saag. One such couplet goes like this

"কোমল বাথুয়া শাক করিয়া কেচা কেচা।
লাড়িয়া চাড়িয়া রান্ধে দিয়া আদা ছেঁচা।।"

Bethua saag or White goosefoot greens, coarsely chopped and cooked with pulverized ginger. Stayed largely true to this description. Coarsely chopped saag, steamed and then tossed in ghee with grated ginger and tempered with a bit of methi seeds. Spiced with Piper chaba ( chui-jhaal) and peppercorn dust.Image
"মুগের ঝোল রান্ধে আর মাস কলাইর বড়ি।
দুগ্ধ লাউ রান্ধে আর নারিকেল কুমারি।।
সুক্তা পাতা দিয়া রান্ধে কলাইর ডাইল।
পাকা কলা লেবু রসে রান্ধিল অম্বল।।
রান্ধি নিরামিষ ব্যঞ্জন হইল হরষিত।
মৎসের ব্যঞ্জন রান্ধে হইয়া সচকিত।। "

In the above passage, Bijoy Gupto in Manasamangal mentions the Kolaiyer Dal (Mash Kolai) is used for making Bori which is used in Moong dal and also cooked separately as a dish using the leaves of Shukto pata or Shukto leaves.

Two points to be made
1. Kolai Daal is used for Urad dal . This isn't entirely true. The term Kolai can mean different Dal/legume/lentil. The term for Urad dal is "Mash-Kolai". In the Maglakavyas, mention of MashKolai ie Biuli/Urad is found at numerous instances.
2. Shukto -pata, means the leaves of the pointed gourd/parwal plant and used to be the main ingredient for Shukto.

I used the same.Image
Read 4 tweets
Sep 15, 2024
Since the Padma Vs Gangetic Ilish debate is in vogue. Here's what I know. Would be a longish thread 🧵 though

1. The Gangetic Ilish tastes better and has a different odour than the Ilish from Padma.
Kamalkumar Majumdar , out of jest, had mentioned ," গঙ্গার ইলিশ দুশো বছর ধরে কোম্পানির তেল খেয়েছে। এই ইলিশের সাথে অন্য ইলিশ পাল্লা দেবে কি করে? " But this is a wrong idea. Because Padma ilish has higher fat content compared to the Gangetic Ilish. One can check out for themselves. Now, how to differentiate or identify which one is which?
( Jatindramohan Dutta remarks " পুবদেশের মাছে তেল আর কলকাতার ইলিশের সুগন্ধ বেশি।"Image
2. The ilish from the Ganges is as good as the ones available in the Gomti river. Dhaleshwari and Diamond Harbour also have excellent Ilish. Kolaghat, as I have mentioned before, has good locations from where one can buy Ilish Image
3. Padma has different variants of Ilish. The Padmo ( পদ্ম) Ilish, Chandana Ilish ( Hilsa Kili, not to be confused with Chandana fish , which is different ) and Gurta Ilish.
The Padma Ilish has a silvery texture with a tinge of greenish tint on its back . Image
Read 12 tweets
Jun 2, 2023
Chorebagan Art Studio, which was located at 24 Bhoobun Banerjee lane of Kolkata , was one of the pioneering art studios, that specialized and popularized lithography. Indeed, the popularity of lithography did also lead to the decline of Kalighat Pat as an art form.

However,… twitter.com/i/web/status/1… Image
Lithography was first used in India in the 1820s and Graham Shaw has argued that its impact was more significant than the introduction of typography in the 1550s.

The Chorebagan Art Studio was most probably started by one Amar Nath Shaha in early1880's.

They produced images… twitter.com/i/web/status/1… Image
This, went side by side with rise of the theater movement also based on religious texts and stories. Such as those staged by Girish Ghosh.

The Hindu theater company , started by Prassana Kumar Thakur, or the theater of Nabin Chandra Basu were also staging plays along similar… twitter.com/i/web/status/1… Image
Read 10 tweets
May 29, 2023
The Dakshineswar Conspiracy case or Dakshineswar Bomb case was a sensational case which was also related to events in North India, Kakori to be precise, through the engagement of one central figure, Rajendra Nath Lahiri.

By 1925, Bengal had several armed revolutionary outfits.… twitter.com/i/web/status/1… ImageImageImage
It was in Bachaspatipara of Dakshineswar that the revolutionaries used to meet. And it was from this hideout, that Ananta Hari Mitra along with others was picked up from, either on a tip off or due to sheer luck of the colonial police. Among those who were captured were Anant… twitter.com/i/web/status/1… Ananta Hari Mitra Pramod Ranjan Choudhury Image
Rajendra Lahiri would be later shifted to Lucknow jai for his involvement with the Kakori Train Conspiracy case
Read 8 tweets
May 28, 2023
A cartoon from Basantak Magazine ( বসন্তক পত্রিকা) titled ," India's latest Gift, may she enjoy the Gifting". ( ইংলন্ডকে"ভারত মাতার" উপঢৌকন প্রদান)

Wow. This is the earliest cartoon/art that I have seen referring to "Bharat Mata."

Dated, 1873 or 1874. Image
The image was drawn, in all probability by Girindrakumar Dutta for the Basantak magazine/Patrika. Basantak Patrika was a satirical magazine which ran briefly during this period. Along with Harabola Bhand, these were the first magazines to carry political cartoons. Image
@sreejit_d da, any earlier references? In painting/sketch/drawings that is
Read 4 tweets
May 27, 2023
Since I am missing home, and this cookie can't even figure out what to cook, here's me trying to compensate by just staring at Fish recipes and photos and remembering the wise words of Kobi Ishwar Gupta.

1. Topshe

"কষিত কনককান্তি কমনীয় কায় ।
গালভরা গোঁপ দাড়ি তপস্বীর প্রায়।।… twitter.com/i/web/status/1… Image
2. Golda Chingri

জলের ভিতরে মাছ কত রস ভরা।
দাড়ী গোঁপ জটাধারী জামাযোড়া পরা ॥

বিশেষত শীতকালে অমৃতের খনি ।
আমিষের সভাপতি মীন শিরোমণি ॥
গলদা চিংড়ী মাছ নাম যার মোচা ।
পড়েছে চরণতলে এলাইয়া কোঁচা ।।
কালিয়ে পোলাও রাঁধো রাঁধো লাউ দিয়া ।
ভাতে খাও ভেজে খাও হবে মুখপ্রিয়া ॥ Image
3. Kucho Chingri

দীনের তারণকারী চিংড়ির ঘুষো।
সুমধুর বাতহর পয়সায় দুশো ।।
মূলক বেগুণ শাক যাতে তাতে লহ ।
সমভাবে সদালাপ সকলের সহ ॥
অধম পুঁয়ের ডাঁটা তারে নিয়ে তারে ।
ব্যঞ্জন মজাতে আর এমন কে পারে ?
শুকায়েছে খালবিল খানা সরোবর।
বাজারে বিক্রয় হয় চুনা বহুতর।।
টেংরা মৌরলা… twitter.com/i/web/status/1… Image
Read 7 tweets

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