Kaiserbagh Palace

January 15, 2019

A tale of unabated passion of Wajid Ali Shah for art, music & romance

Filed under: Lucknowledge — @ 9:55 am

Out of all the seasons, the arrival of spring is the time when everything around us seems to bloom at its best. The atmosphere around turns a little warm, refreshing & alive as the chilling winter fleets away. This season also serves as a perfect muse for every lover, poet & artiste. Going back in the time, we have found some profound tales from the epoch of the last Nawab of Awadh – Wajid Ali Shah, who was also a great romantic poet.

Nawab Wajid Ali Shah

Nawab Wajid Ali Shah ascended the throne of Awadh in 1847 and was dethroned by the British in 1856.  

The glorious reign of the 10th Nawab of Awadh is widely mentioned but not many people know deeply about his romantic outlook. Nawab Wajid Ali Shah is renowned for his secular approach and his interest in Hindu culture. In his quest to revisit the cult of Hindu traditions & mythology, Lord Krishna’s life fascinated him to an extent that he became his role model.

Nawab discovered within himself a quintessential image of romance as depicted by Lord Krishna. Following his passion for romance & love, he even set forth the Yogi Mela (Yogi meaning an ascetic or a Hindu Holy man), in July 1853 in the then Qaiserbagh courtyard. The fete was open to public.

Basant Mela, Lucknow

Nawab Wajid Ali Shah celebrates Basant on banks of the Gomti

However, due to different accounts by different witnesses, the fete is also referred to as the Qaiserbagh Mela, the Royal Mela or Jogiya Jashan (Jogiya meaning a female servant of a Dev (the divine), or a young woman who has dedicated her life to worship & service of a deity). The Yogi Mela was organized in the Sawan month of Hindu calendar and was hence also named as the Sawan Mela.

The fete was marked by Nawab dressed up in the Yogi attire, a saffron robe and holding a rosary in hand, sauntering into the courtyard, accompanied by two alluring women or ‘paris’ dressed as Yoginis (female Yogi). His body and face would be smeared with ash of pearls. More men and women throw in to participate and a group of musicians join the rush. As the fete approaches its end, Nawab would recline with his Yoginis by the bank of a stream, gazing at the fireworks, surrounded with an excited crowd of men who cosseted him like a groom.  

Nawab’s autobiography ‘Ishqnamah’ carries the description of his inspiration behind the Yogi Mela. He says, one day he was sitting under a Banana tree and reading his own love poetry. He got so overwhelmed by those words that he tore off his clothes like a Majnu (a Persian term used to denote someone madly in love). 

In the same month was held a Basant Mela or the Spring Festival, to mark the onset of Basant (spring). The Mela was set out at River Gomti. Everyone irrespective of the caste and creed was welcomed to the Mela. People would come dressed in Yellow garments, as the colour Yellow is believed to be the colour of spring in Indian traditions. Not much of written account of this mela is available but is best depicted by a painting exhibited in Picture Gallery of Hussianabad.

Nawab’s generous nature as a ruler was a reflection of his profligate personality. Nevertheless, Wajid Ali Shah as a person was an enthusiast of poetry & arts, and an avid admirer of – beautiful women. As the legend says, even during his adolescence, Nawab showed interest in women by unhesitatingly picking beautiful women who had some flair of music and dance in them. He even had his own ‘Parikhana’ or ‘fairyland’ – a lavishly adorned palace & a music school where his begums took lessons in music & dance.

Nawab made use of the Parikhana to stage ‘Rahas’ in Lucknow, a morphed portrayal of Lord Krishna’s divine sport – raas leela. Nawab himself played the role of Lord Krishna and ‘paris’ played Gopis. The 36 types of Rahas by Nawab are contained in his book titled ‘Banee’. They all had graceful; names like – ‘Mor – chhatri, ‘Salami’, ‘Ghunghat’, ‘Mujra’ and ‘Mor Pankhi’ and were choreographed by him.

All this was quite strange and thus many stories revolve around Wajid Ali Shah’s aura of love & romance.

Even after the annexation of his Awadh Empire in 1856, Nawab Wajid Ali Shah’s passionate craving for music, dance & women stayed unabated. He kept alive the flame of his love for arts & beautiful women in Metiyaburj in Calcutta, where he was banished.   

As evident – from 1861 onward, the Radha Kanahiya ka Kissa was performed regularly in Metiyaburj.

Sharar, who had observed the Nawab closely in Metiyaburj recounts that although he fell in love with hundred of beautiful or deprived women, but he married everyone of them and made them his rightful wives – either by Nikah or Muta (a form of marriage contract in Islam which is valid for a fixed period of time).

Sharar wrote that the Nawab was a cautious & pious person who did everything under the boundaries of religion. He refrained from eyeing on women who were not his legal wives either by Nikah or Muta. He also tells that Nawab never visited a prostitute in Calcutta nor did he ever go to see Mujra, dance performance by tawaifs (courtesans) in Lucknow. 

Nawab Wajid Ali Shah was a ruler by clan but by heart he was a romanticist and his writings truly testify it. Here is a resplendent excerpt from his various love poetries –

Ulfat ne teri hum ko to rakkha na kahin ka,

Dariya ka na jangal ka sama ka na zamin ka

– Wajid Ali Shah ‘Akhtar’

(I have been destroyed in your love, I am of no good to river, forest, sky or Earth.)

January 11, 2019

Meal Planning (We Curate Your Menu)

Filed under: Home Product Box,Wow — @ 1:14 pm

– by Prateek Hira

In this product we plan what you eat and where you eat. A course meal is served to you on a pre-set menu under an expert guidance of Prateek Hira (Avadhi Cuisine Expert, by virtue of his education, knowledge and experience).

Meal planning is an art, specially when you are planning a meal from the a-la-carte menu of a specialty cuisine, which may not contain your native food. Though a lot of description goes in about the preparation and a sort of showcased recipe too is a part of the menu book of all good restaurants, but seldom do they rate their own stuff, putting you always at a risk of ordering some lunatic stuff and ending your meal with a negative impression.

Restaurants, world over are business houses that often tend to sell over-priced or over-stocked stuff from their selection list and at times we feel that it is improper to talk about the prices, when a captain or steward is suggesting us a dish, thereby risking our pockets unknowingly or just draining our credit cards. Often the restaurant staff shows that it has all the knowledge of a Specialty Chef, though they might be just the most uninformed and the most ignorant pack in the restaurant. They are great people, when it comes to sales, sweet talking and of course have great serving skills, but seldom do they have knowledge about the specialty cuisine that we are searching for our exclusive meal.

When one speaks of Awadhi Cuisine, it is so very complicated and the appreciation is in the preparation and its combination. There are dishes that are cooked overnight or marinated for hours together or for that matter cooked in sealed pots to retain its juices and aroma. To appreciate such a cuisine you ought to have an expert plan your meal and servings. This is the only way to get the utmost satisfaction and appreciate such a complex cuisine.

Prateek Hira is known for his researches in Awadhi Cuisine and has studied and experienced this subject well. He regularly visits eateries and homes to compare the real cuisine with the one that is served at fine dine restaurants. His interest makes him a master of this subject, backed by his specialized education and extensive travels. ‘A foodie by interest and a chef by education’, would be just the right phrase for him. Prateek will be more than happy and willing to personally plan your Awadhi Meal in course servings within your assigned budgets and he will organise to donate the left-over to the poor and needy immediately after this meal (Lunch / Dinner).

Participating Restaurants :

  • Oudhyana (Hotel Taj Mahal)
  • Falaknuma (Hotel Clarks Awadh)
  • Sepia (Hotel Renaissance)
  • Dastarkhwan (Standalone)
  • Royal Café (Standalone)

More details on request : info@tornosindia.com

Cost :

No cost / No Obligation for guests traveling with Tornos.

Starting Time : 

Lunch / Dinner (Subject to availability) 

Expected Duration : 

1 hour (minimum)

Remarks : 

This is a non-obligatory service by Tornos to popularise Awadhi Cuisine among the visiting guests.

Prateek (subject to his availability) will be happy to curate the meal for the diners.

An exclusive lecture may be arranged by Prateek Hira on the subject of cuisine at any location or participating restaurants where meal is served.

Chhat (छत) – The Terrace (Culinary Workshop)

Filed under: Home Product Box,Wow — @ 12:55 pm

An open air popup private kitchen on the terrace – by appointment

‘Chhat’ is a vernacular for an open terrace or a roof top. The name ‘Chhat’ became popular among all of us at Tornos as a hang-out area, when we often assembled here for a casual chat or organised some small internal get-together to cut the venue cost.

This place is a popup kitchen (on a home rooftop) that comes alive to hold private cooking sessions in an unpretentious casual home-like setting or to enjoy home-cooked potluck dinner (non-commercial. It is not a restaurant or a paid eatery).  It can accommodate a maximum of 25 guests at a time for live-cooking interactive sessions, based a bit on the concept of, ‘Guestaurant’ (A guestaurant is a unique concept also at times referred to as, ‘Anti-Restaurant’ or a ‘Supper Club’ that is more personal in nature and not a a commercial restaurant and revolves around the main theme of exclusive cooking aimed at not making commercial profits, but to share the passion of food and knowledge of cuisine with like-minded patrons). 

The Chhat as we refer to it (or a home terrace) could be an ideal place to enjoy an interactive cooking session in a home setting.

Cost :

On request – info@tornosindia.com

Starting Time : 

7 pm (operational from October-March only) 

Expected Duration : 

2.5 hours

Remarks : 

This is an exclusive programme offered to groups of more than 7 guests by appointment and pre-booking. For lesser numbers check with us for other options on info@tornosindia.com

The menu is curated by the food curator for the day and based on the menu a culinary session takes place at the terrace. 

Experiences