THE KHICHURI DAYS
I always remember the time Maa cooked Khichdi (or Khichuri in Bengali) during festivals at our house. We were a joint family then of at least 16 members and every festival was a grand occasion followed by a massive feast. Though it was all veg items in the menu, the taste would give any non-veg platter a good competition. It was fun as all my cousins would come to pay us a visit and and we had a merry time. Soon grandfather would enter the temple and the puja rituals began. It was a diving experience. Soon after the puja ceremony, ‘prasad’ was served followed by a grand lunch, also called ‘bhog’. It was a delicious spread starting from Khichuri, Beguni (deep-fried Brinjal coated with Gram Flour), Labra (mixed veg), Peas Paneer, Potato-Cauliflower Dum, Chutney and Kheer. Though we don’t celebrate festivals in such grandeur anymore, but all that I remember, is the love that all went in cooking the ‘bhog’. Maa, accompanied by other senior women of the hou