Hyderabad: The Recipe

 And when,

 in the smouldering cauldron of April

Musi sizzles like Ghee

and the tendrils of Nastaliq 

caramelize

issuing the aroma of Dakkani,

add the oblongs of cumin

till you hear the crackle of names:

"Ghode ki kabar",

strew in the petals 

of a star anise

till you hear 

the blooming of Azaan 

from Jama Masjid,

and stir in

the peeling stuccos of cinnamon

till you hear 

the rustle of old book market

in Abids.

Now,

toss in the marinated viscera of the city,

the arcades Chowmahalla

and the sinews of 

Begum Bazaar,

the marrow of ancient alleys

winding through Charminar.

Finally,

slide your hands 

into a casket of anima,

find the longest grains of Basmati,

layer carefully the folds of time:

first Kakatiya,

then Bahmani,

followed by Qutub Shahi

and on the top Asaf Jahi.

And there!

you have the recipe of a city.

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