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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