Thursday, February 23, 2012

Good Afternoon from Bangalore,

This blog is starting a bit late, but it's the first day of the Tibetan New Year and the Dalai Lama is marching at Dharamsala in celebration.  So it's a good day for new beginnings.

In India, Ganesha governs all new beginnings, so he must bless all of our new undertakings.

The scope of this blog will be primarily to bring some news and comments on the social, cultural and spiritual aspects of our sojourn here.  Personal experience will be included only when needed for context.

It is the first day of the Tibetan New Year, and the Dalai Lama is marching in celebration.  That seems an auspicious indicator for starting anew.  Of course in India, we must also ask for the blessings of Lord Ganesha when taking on any new project, since he is the remover of all obstacles and the source of hope in all new beginning.  

India is full of itself – and of wonder.  Expecting growth, prosperity and a great future.  Even the cynics have difficulty avoiding a smile.  I have said that it reminds me of a woman six months pregnant -- full of expectations, confidence and hope.  Very different from the cultural environment in the U.S.

In the newspaper, theorists such as Joseph Stieglitz are invoked to explain to people what is necessary to lay the economic grounds for the future through education of its people.  Alongside that is a column about being kind to small children, without invoking a sense of competition in order to motivate them.  Below it is an article of spiritual development.  Next page:  when should you opt for 3-G connectivity.  If we were serious in the U.S. about ecology and preserving water resources, we could set up bathrooms as they are here.  A small geyser of hot water is available for bathing.   I have learned to turn it off while lathering soap and shampoo and then to turn it on again when rinsing. 

Since being here, we have witnessed two Hindu festivals, Sankranti and Shivaratri.  Sankranti
is similar to our Thanksgiving.  Candies are given as a reminder to spread sweetness everywhere.  Lots of people worshiping  at small roadside shrines.  We were invited to a celebration sponsored by a well-known businessman at St. Mark’s Cathedral when we were served Bengali sweets, hot breads and curries on palm leaves.  Musicians played ragas on flutes, clay pots (yes!), sarods, violins, table and a mouth instrument that twangs.  

Shivarati is a holiday for the Lord Shiva.  In Bangalore there is a statue of Shiva that is about 25 feet high.  It was lit with small twinkling lights and could be seen many miles a way.  We were driving across the city during the poojas and observed the activities at many temples and shrines.  Also music and lots of activity.

India assaults one's senses.  It is sometimes difficult to find one's voice and to stay oriented.  There is so much to pull one's focus outward -- but also to move inward. 

Telephones are purchased at phone stores.  Then one purchases a SIM card from a network vendor which is the source of a very long phone number (Lots of people here.  They must have hit their ‘area code limit’ a long time ago.)  You can stop at any roadside stand to recharge minutes on the run

Hard to explain the impact of it all.  I have been going as often as possible to attend the teachings of some Tibetan monks at the local Tibetan Buddhist center here -- but it is far away from where I live and hard to get to.  The monks from Bylakuppe Monastery near Kushalnagar come into Bangalore to teach here on weekends.  It is a great treat to have this opportunity.

More tomorrow.  Metta.  Joy.

2 comments:

  1. Joy,
    so lovely to hear from you; it's the first time I've ever read a blog. Your senses must be on overload. We miss you. Spring is pushing for an early delivery here. Not sure I could handle all that bird noise. Enjoy and plese keep sharing. Peace....Gail

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  2. This isn't a reply to a specific blog post. It's just me keeping Joy in the loop. A couple of weeks ago I brought food to the Hungry Buddhists, and I promised I'd share the recipe. I'm copying and pasting what I sent to Karen to forward to the group:
    ......................

    Yipes, I got sidetracked and forgot I'd promised to share this recipe with the Hungry Buddhists. I'll trust Karen to forward it to everyone.

    This recipe comes from the Hare Krishna cookbook: Lord Krishna's Cuisine, The Art of Indian Vegetarian Cooking, by Yamuna Devi. Lemme tell you, those Hare Krishna people make some mighty fine food.

    1 cup basmati or other long-grain white rice (I used jasmine rice)
    1 3/4 - 2 cups water
    1/3 teaspoon high-quality saffron threads
    1 1/2 inch piece of cinnamon stick
    6 whole cloves
    1 teaspoon cardamom seeds, coarsely crushed.
    1/4 teaspoon salt
    1/2 cup jaggery, which is a kind of sugar. I used brown sugar, since I don't know where to get jaggery around here and haven't had any for years anyway.
    2 tablespoons ghee or vegetable oil
    3 tablespoons slivered or sliced (I'm too damn lazy to slice) raw pistachios or almonds (I used slivered almonds)
    3 tablespoons raisins or currants (I used a mix of dried cramberries, blueberries and cherries from WalMart)
    2 tablespoons blanched raw pistachios, sliced into thin curls for garnishing (and no, I'm not about to slice curls of blanched pistachios, that's more work than I want to do, I told you I'm lazy). I didn't garnish. I just used a larger quantity of slivered almonds in the dish and didn't worry about pistachios.

    Cook the rice, saffron and spices together. That's how I did it. The recipe has you soaking the saffron separately for 10 minutes in 2 1/2 tablespoons hot water. You then put the sugar together with the cardamom in the saffron water and cook it to make a syrup. I forget quite what I did. I think I simply dissolved the sugar and stirred it into the rice. Did I heat it...? I forget. And I'd already put the cardamom and saffron in the rice. In any event you cook the rice and add the syrup or totally dissolved sugar into the cooked rice when it's done.

    Then you heat the oil and roast the nuts and dried fruit till the fruit swells and the almonds brown a bit. Stir these good things into the rice.

    Cheers,

    Laura

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