Category Archives: Amazing Feats

Why India Must Remember its First Muslim Jurist

Delhi, Mughal Period / Sitapur, British India:

The first Muslim judge of a high court in colonial times, Syed Mahmood’s professional conduct offers a counterpoint to the declining standards in Indian judiciary.

WHEN Justice Abdul Nazeer addressed the 16th national council meeting of the RSS-affiliated Akhil Bharatiya Adhivakta Parishad at Hyderabad last December, he said, “Great lawyers and judges are not born but made by proper education and great legal traditions, as were Manu, Kautilya, Katyayana, Brihaspati, Narada, Parashar, Yajnavalkya, and other legal giants of ancient India.” In the symposium on “Decolonisation of the Indian Legal System”, Justice Nazeer also said the “continued neglect of their great knowledge and adherence to the alien colonial legal system is detrimental to the goals of our Constitution and against our national interests…”.

Perhaps Justice Nazeer should have also recalled 19th-century jurist Justice Syed Mahmood (1850-1903). A pioneer in bold assertions against the colonial judiciary, he produced incisive legal commentaries that reflect an audacious dissenter’s point of view. Writing in an Urdu newspaper, his father, Sir Syed Ahmed Khan, narrates Mahmood’s resignation from the Allahabad High Court in 1893 to “protect the self-respect of Indians against the racism of British judges”.

In that era, conceptions of nationhood were still evolving in India. Indian judges would not muster the courage to contest the racism of the imperial power or fellow European judges. But Mahmood did, in intrepid ways. Khan founded the Mohammedan Anglo-Oriental (MAO) College at Aligarh in 1877 and figures prominently but contentiously, stereotyped as a British loyalist and separatist in debates on contemporary nationalism. Mahmood supported his father’s modern education project, but unfortunately, his contributions are largely ignored by historians and the legal fraternity.

By 1920, MAO College, now Aligarh Muslim University, was the most prominent residential university in the country. Its history department has been a premier centre for advanced studies for a half-century. In 1889, primarily on Syed Mahmood’s initiative and his gifts in terms of books, journals and cash, AMU established a law department. Yet, he was neglected in its research. Only in 1973, seven years after the centenary of the Allahabad High Court, the Aligarh Law Journal brought out Mahmood’s contributions, and legal scholars reflected on his high calibre as a lawyer and judge.

The good news is, in 2004, Alan M. Guenther did his doctoral thesis on Mahmood at McGill University, Canada, which is available online for the public to access. His meticulous and well-researched account touches almost every aspect of Mahmood’s public life. Guenther also published an extended essay in 2011on Mahmood’s views on English education in 19th-century India. (In 1895, Mahmood had written a book on the theme for his speeches at the Educational Conference.)

In 1965, Asaf Ali Asghar Fyzee (1899-1981) complained, “Syed Mahmood’s contributions to the transformation of Muslim law in India have been largely neglected by historians and survive primarily as footnotes in legal texts on Muslim law.” Guenther, too, observes, “…overshadowed by the life and writings of his illustrious father, Ahmad Khan, his legacy has not received the attention it deserves. A large part of his father’s achievements in the reform of education, in fact, would not have been possible without the assistance of Syed Mahmood. But when he reached the age at which his father had made his most significant achievements, [Mahmood] had his life cut short.”

Mahmood had laid out his life plans clearly. S. Khalid Rashid, writing in 1973, reports that Mahmood decided early on that, like his ancestors, he would devote the first third of his life to educating himself, the second to earn a living, and the last to “retired study, authorship and devotion to matters of public utility”. But Guenther writes about how Mahmood’s health had deteriorated through alcohol abuse and disease. He died before he turned 53, broken by forced retirement, estranged from his father (who had died five years previously), stripped of responsibilities at the college he had helped found, separated from wife and son, and in poverty. He was selling personal items to repay debts. “His father’s numerous writings and letters are still republished, but Syed Mahmood’s contributions to Muslim thought are hidden in bound volumes of the Indian Law Reports and brittle files of government correspondence,” Guenther writes.

One aspect of Mahmood’s last years is captured by Prof. Iftikhar Alam Khan’s Urdu books, Sir Syed: Daroon-e-Khana (2006, 2020) and the recent Rufaqa-e-Sir Syed: Rafaqat, Raqabat wa Iqtidar Ki Kashmakash. These accounts expose the smear campaigns of the three companion successors of Sir Syed—Samiullah, Mohsin-ul-Mulk and Viqar-ul-Mulk—against Syed Mahmood as they vied for the secretary’s post at MAO College. Often European members of MAO College conspired with them. Exploiting his weaknesses and eccentricities, they ousted him to get a hold over college affairs, compounding his hurt during his tragic final years.

SYED MAHMOOD’S ROLE IN SIR SYED’S EDUCATIONAL ENTERPRISE

Having returned to India in 1872 after studying in England, Mahmood took time out of his budding legal career to assist his father’s reform work, particularly setting up MAO College. He prepared a detailed plan along the lines of his experiences in Cambridge. His specific aim, explained in February 1872, was to produce future leaders of India through an educational institution whose residential nature would be “as indispensable an education as the course of study itself”. The aim was to create a society of students and teachers quite different from the rest of society.

He travelled with his father to Punjab in 1873 and spoke at a rally to promote the project. In 1889, Sir Syed introduced a motion to nominate Mahmood as joint secretary of the board of trustees of MAO College by highlighting his assistance despite the opposition he faced. In particular, he considered his son’s influence the primary factor that persuaded European professors to come to India and teach there.

European staff members confirmed this around six years later when there was renewed opposition to Mahmood continuing as joint secretary. The principal, Theodore Beck (1859-1899), testified, “Syed Ahmad….acknowledged his reliance on Syed Mahmood for advice in all matters, and his imprint could be noted in the correspondence relating to the school. He declared his firm conviction that Syed Mahmood was the one person who shared his vision for the college, and apart from him, no one would be able to administer the school in keeping with that vision.” However, Samiullah (1834-1908) disagreed with Sir Syed on this count. As a result, a tussle for power began in the college management. The power-play could explain why AMU felt inhibited in bringing out a biography of Mahmood, a research gap that Guenther’s doctoral thesis fills. He has extensively relied on important correspondences of Mahmood preserved in the London India Office (British) Library.

SYED MAHMOOD’S TRYST WITH MUSLIM LAW

Mahmood is a forgotten pioneer of the transformation of Muslim law in modern South Asia. In 1882, at just 32, he became the first Muslim judge of the high courts in British India. He delivered numerous landmark decisions that shaped Muslim law, the law in general, and its administration.

Earlier, he blazed a trail his younger contemporaries followed in their judicial roles in British India. He was one of the first Indian Muslims to study in England and train in the English system of jurisprudence, the first Indian to enrol as a barrister in the High Court of Judicature at Allahabad in 1872, the first appointed as a district judge in the restructured judicial system of Awadh in 1879 and the first Indian assigned as a puisne judge to the High Court at Allahabad. He was the first Muslim in any High Court of India. He cleared a path for Indian Muslims to participate in administering justice in India. But his contribution is not limited to creamy career opportunities for Muslim youngsters. His lasting legacy is how Muslim law is perceived and administered in South Asia today.

CHAMPION OF ACCESSIBLE JUSTICE

An abiding concern of Mahmood was the cost of administration of justice. Court procedures were lengthy and expensive, and the “mass of law” was complicated. Distance from courts was another concern, for which he proposed a network of village courts for “on-the-spot” adjudication. He sought to make justice accessible through unpaid tribunals and honorary munsifs. He prepared a comprehensive draft for this, Guenther informs.

Furthermore, he attacked the [racial] mindset and court fees and stamp duties on legal documents. He ruled in August 1884 and February 1885 that “…if justice costs the same amount [to the] rich and poor, it follows that the rich man will be able to purchase it, whilst the poor man will not.” He declared, more than once, that British judges in India were too quick to find fraud.

In a speech at the Allahabad Bar in April 1885, Mahmood raised the language issue in judicial transactions, saying laws should be in languages intelligible to the masses. He insisted on the vernacular in arguments, pleadings and justice delivery and translated verdicts so that people unfamiliar with English could rest assured that judgments are reasoned. Of course, the issue of judicial language continues to be debated, and for this, acknowledgement is due to Mahmood.

AN INDIAN DISSENTER IN THE HIGH NOON OF BRITISH COLONIALISM

Mahmood is known most for outstanding dissenting judgements. In volume 2 of his 2021 book, Discordant Notes, Justice (retd.) Rohinton F. Nariman writes that Mahmood was known for detailed judgments, some of which stand out for thoroughness and fearless language. Mahmood would refer to the original Sanskrit versions when ruling on Hindu laws and the Arabic texts for Muslim laws, rather than using interpretations of the relevant texts.

From the 1860s to 1880s, during the codification of laws, he sought limits on importing British laws and protested that the local context was getting overlooked. His concern was not just the laws but their efficacy and adaptability within India’s cultural diversity.

Guenther observes, “…throughout his life, he identified himself as a Muslim as well as an Indian and a subject of the British crown, and that he was actively involved in the education and improvement of the Indian Muslim community. At the same time, Mahmood… [made] efforts to promote harmony between people of diverse backgrounds, and…[supported] initiatives that improved the situation of all Indians, regardless of religious affiliation…”

An anecdote from Altaf Hali’s Hayat-e-Javed (1901), cited by Shamsur Rahman Faruqi (2006), is worth sharing. “Contrary to the culture of sycophancy and genuflecting before the English colonial authority….Syed Ahmad Khan and his high-profile and brilliant son Syed Mahmud strived to conduct themselves as if they were equal to the English….Syed Ahmad Khan had stayed away from the [1867 Agra] Durbar because Indians had been given seats inferior to the English. A medal was to be conferred on Syed Ahmad Khan at that Durbar. Williams, the then Commissioner of Meerut, was later deputed to present the award to Syed Ahmad Khan at Aligarh railway station. Willams broke protocol and showed his anger at having to do the task under duress and said that government orders bound him, or he wouldn’t be presenting the medal to Syed Ahmad Khan. Syed Ahmad Khan accepted the medal, saying he wouldn’t have taken the award, except that he too was bound by government orders.”

Indian democracy is an outcome of anti-colonial nationalism, and dissent is its core component: Mahmood’s dissent contributed to nationalism in his time. In 2022, the V-Dem Institute described India as an electoral autocracy where dissent is being criminalised, and the judiciary is failing to contain the majoritarian upsurge. Mahmood’s professional conduct is an encouraging counterpoint to the degeneration in the Indian judiciary.

WHAT DID MAHMOOD THINK OF THE INDIAN NATIONAL CONGRESS?

According to Guenther, though Mahmood never joined the Congress, he was “equally aloof” from the anti-Congress propaganda his father indulged in. “…a rare catholicity characterised his views on most of the controversial questions,” he writes. He adds, “His acceptance among the Hindus [elites] generally was demonstrated by the fact that they tried to send him as their representative to the Imperial Legislative Council, though he never received that appointment.”

Nonetheless, like his father, Mahmood harboured class and regional prejudices. Guenther reveals an article Mahmood wrote in The Pioneer on 4 September 1875, suggesting the government must strive to with the sympathies of the “higher classes of natives”. When challenged to defend his position by “Another Native” in the same newspaper two weeks later, Mahmood responded that people in Punjab and the North-western Provinces [now Uttar Pradesh] were, historically speaking, of “much greater political significance” than those of Lower Bengal. Gunther cites his write-up: “…any educational system that succeeded in ‘attracting the Bengalee and fail(ed) to exercise any influence upon the higher classes of the Rajpoot, the Sikh, and the Mussulman’ must be regarded as a failure.”

Considering the socio-regional composition of top functionaries of AMU, even impartial insiders would testify that it still harbours regional and sub-regional prejudices. The Sir Syed Academy is releasing many publications during the ongoing centenary celebration of AMU. Publishing Guenther’s dissertation may be a fitting tribute to Mahmood, who must be regarded as a prominent co-founder of MAO College.

Mohammad Sajjad teaches modern and contemporary Indian History at Aligarh Muslim University. Md. Zeeshan Ahmad is a lawyer based in Delhi. The views are personal.

First published by Newsclick.

source: http://www.theleaflet.in / The Leaflet / Home> History / by Mohammad Sajjad and Zeeshan Ahmad / April 01st, 2022

Centre Notifies Appointment Of 5 Judges To Supreme Court, Working Strength Rises To 32

INDIA:

BREAKING| Centre Notifies Appointment Of 5 Judges To Supreme Court, Working Strength Rises To 32

Accepting the recommendations made by the Supreme Court collegium, the Centre today notified the appointment of 5 Judges to the Supreme Court.

The 5 judges whose appointments have been notified are:

1. Justice Pankaj Mithal, Chief Justice of Rajasthan High Court,

2. Justice Sanjay Karol, Chief Justice of Patna High Court,

3. Justice P. V. Sanjay Kumar, Chief Justice of Manipur High Court,

4. Justice Ahsanuddin Amanullah, Judge, Patna High Court and

5. Justice Manoj Misra, Judge, Allahabad High Court).

Currently, the Supreme Court of India has a sanctioned strength of thirty-four Judges and is presently functioning with twenty-seven Judges.

With these appointments, the working strength of the Supreme Court will rise to 32.

The appointments were cleared a day after the Attorney General for India R Venkataramani informed the Supreme Court that the Central Government will very soon clear the recommendations forwarded by the Supreme Court collegium in December 2022 to elevate five High Court judges to the Supreme Court.

source: http://www.livelaw.in / LiveLaw.in / Home> Top Stories> Breaking News / by Sparsh Upadhyay / February 03rd, 2023

The origin of Biryani – how a Mughal delicacy invaded Bengal

WEST BENGAL:


Bengalis are a race of foodies who practically eat to live and live to eat. It’s an inevitable component of any adda and the Bengalis are dead serious about it, any day, any time. Even people who have lived all their lives in the comfort zone of their homes and hearth do not hesitate to become the quintessential explorer when discovering new food or joints.

And when it comes to something like biriyani, the happiness of the Bengali Epicurean is one of exuberance and excitement and all one’s self-restraint is defeated as the flavourful aroma overpowers the senses. Truly, biryani is one dish that Bengalis unanimously love indulging in though it is not an indigenous dish of India.

The exact origin of biriyani is not known, though historian Lizzie Collingham writes that the modern biryani was developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf. According to Pratibha Karan, who wrote the book ‘Biryani,’ biryani is of Mughal origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine), and other small principalities in North India. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from the Hyderabad Deccan. Whereas, some believe that the dish originated from Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigul), Kerala (Malabar), Telangana, and Karnataka (Bhatkal), where Muslim communities lived.

Navratan Biryani

All said and done, there is no denying that biriyani staged a bloodless coup and became the monarch of all gourmets in India, kings and paupers alike. The deliciously complex blend of flavours, spices, and aromas in biryani epitomizes the zenith of Indian cuisine. The ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat (of either chicken, goat, beef, lamb, prawn, or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing biryani. Corn may be used depending on the season and availability. Navratan biryani tends to use sweeter, richer ingredients such as cashews, raisins, and fruits, such as apples and pineapples. The spices and condiments used in biryani also differ according to regional preferences. 

The evolution of biryani spans many centuries, many cultures, many ingredients, and many cooking styles. From an army dish to a dish fit for royalty, the biryani today is a pan-India culinary favourite. Its varieties reflect the local tastes, traditions, and gastronomic histories of their regions of evolution. There are so many types of biriyanis with local and hyperlocal variations that one is truly spoilt for options when it comes to experiencing this melting pot of flavours.

Biryani can be cooked using one of two styles/techniques, pakki (“cooked”) and kacchi (“raw”). In pakki biryani, the rice, marinated meat, and vegetables are partially (“three-quarters”) cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric to give the rice different colours and flavours). The contents are then baked to complete the cooking and allow the flavours to combine. Alternatively, the components may be fully cooked, and then simply combined by layering before serving.

Kacchi Biryani

In kacchi biryani, layers of raw marinated meat are alternated in layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking, or applying medium-to-low heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients’ moisture: the cooking vessel’s lid is sealed (traditionally, with a strip of wheat dough) so that the steam cannot escape (proper Dum pukht). A yogurt-based marinade at the bottom of the cooking pot provides additional flavour and moisture. Potatoes often comprise the bottom-most layer because, with their natural moisture content, they brown with less risk of getting burned accidentally. The lid is not opened until the dish is ready to serve.

Kolkata Biryani

In Bengal, the Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh’s last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb Metiabruz. Shah brought his chefs with him. The Kolkata biriyani is characterized by the unique presence of potato, along with meat and egg. It is said that the former Nawab of Awadh was a great connoisseur of good food and encouraged his chefs to try new ingredients in the dish. The potato was an exotic vegetable in India and his chefs added it to biriyani, transpiring pure magic! 

Unlike other Indian biryanis, which are eaten with salan or raita, the Kolkata biryani is a complete meal and needs no accompaniment. Many, however, many swear by the combination of biryani and chaap—slow-cooked meat in a luscious gravy. It’s a great spicy companion to the otherwise mellow biryani. As one of the most popular dishes in Kolkata, it also has a fan following to match.

Dhum Pokht Biryani

Some of the oldest and best-known biriyani joints in Kolkata include names like Shiraz Golden Restaurant on Park Street, Aminia in New Market, India Restaurant in Kidderpore, ZamZam in Park Circus, and New Aliah Hotel. Many new players have entered the fray and are also doing very well. The delicate flavour of Kolkata biriyani combines well with mutton pasanda and mutton chaap. Gourmets recommend Kachi Gosht biryani at India Restaurant, a recipe derived from Hyderabadi biryani preparations.

The Dhakai version of the dish from the Bangladeshi capital is no less seductive and is believed that it could have traversed the sea route to reach this port city, which was once ruled by nawabs. In 1610, after the Mughal rulers declared Dhaka as the provincial capital, Mughal subedars and other high officials arrived in Dhaka to manage the administration, and they brought — along with intrigue, grandeur, and tantrums — the biryani. Back then, people believed that the biryani could be prepared only for members of the ruling family, and that too on special occasions. The cooks came from the west, where the Hyderabadi biryani had only started to spread its aroma around India.

Somewhere along the way though, the Dhaka biryani developed its characteristics, which set it apart from its Hyderabadi progenitor – and even from the Sindhi, Kozhikode, Kolkata, Lucknow, and Tehari offshoots. The Kachchi Biryani is perhaps the most pleasant and authentic cuisine of Bangladesh. So, what makes Dhakai Kachchi different from other schools of biryani?

It refers to the ingredients which are cooked raw and in layers. Layers of meat, rice, and potatoes are infused with delicious blends of aromatic spices to prepare the Dhakai Kachchi Biryani. The key is to get the right balance of spices – not too spicy, not too bland, just right with succulent pieces of meat and potatoes.

Dhaka is also known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, curd, peanuts, cream, raisins, and a small amount of cheese (either from cows or buffalo). Haji Nanna Biriyani is a favourite joint as are Hazi Fakhruddin Kachchi, Shalimar Kachchi, Bashmoti Kachchi, Sultan’s Dine, and scores of others. 

Awadhi Biryani

Unfortunately, a majority of biriyani lovers are not acquainted with the real taste of true-blue biriyani because the fare dished out at most eateries can be best described as “frying pan biriyani”. Here you may find long grain Basmati rice with a hint of saffron, but the traditional cooking process is not followed. Instead, most chefs have developed the fine art of “assembling” the dum ki biriyani. Despite all, Bengal’s love affair with biriyani continues unhindered and grows by the day. mellow biryani. As one of the most popular dishes in Kolkata, it also has a fan following to match.

Some of the oldest and best-known biriyani joints in Kolkata include names like Shiraz Golden Restaurant on Park Street, Aminia in New Market, India Restaurant in Kidderpore, ZamZam in Park Circus, and New Aliah Hotel. Many new players have entered the fray and are also doing very well. The delicate flavour of Kolkata biriyani combines well with mutton pasanda and mutton chaap. Gourmets recommend Kachi Gosht biryani at India Restaurant, a recipe derived from Hyderabadi biryani preparations.

The Dhakai version of the dish from the Bangladeshi capital is no less seductive and is believed that it could have traversed the sea route to reach this port city, which was once ruled by nawabs. In 1610, after the Mughal rulers declared Dhaka as the provincial capital, Mughal subedars and other high officials arrived in Dhaka to manage the administration, and they brought — along with intrigue, grandeur, and tantrums — the biryani. Back then, people believed that the biryani could be prepared only for members of the ruling family, and that too on special occasions. The cooks came from the west, where the Hyderabadi biryani had only started to spread its aroma around India.

Hyderabadi Biryani

Somewhere along the way though, the Dhaka biryani developed its characteristics, which set it apart from its Hyderabadi progenitor – and even from the Sindhi, Kozhikode, Kolkata, Lucknow, and Tehari offshoots. The Kachchi Biryani is perhaps the most pleasant and authentic cuisine of Bangladesh. So, what makes Dhakai Kachchi different from other schools of biryani?

It refers to the ingredients which are cooked raw and in layers. Layers of meat, rice, and potatoes are infused with delicious blends of aromatic spices to prepare the Dhakai Kachchi Biryani. The key is to get the right balance of spices – not too spicy, not too bland, just right with succulent pieces of meat and potatoes. 

Dhaka is also known for selling Chevon Biryani, a dish made with highly seasoned rice and goat meat. The recipe includes highly seasoned rice, goat meat, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, curd, peanuts, cream, raisins, and a small amount of cheese (either from cows or buffalo). Haji Nanna Biriyani is a favourite joint as are Hazi Fakhruddin Kachchi, Shalimar Kachchi, Bashmoti Kachchi, Sultan’s Dine, and scores of others. 

Unfortunately, a majority of biriyani lovers are not acquainted with the real taste of true-blue biriyani because the fare dished out at most eateries can be best described as “frying pan biriyani”. Here you may find long grain Basmati rice with a hint of saffron, but the traditional cooking process is not followed. Instead, most chefs have developed the fine art of “assembling” the dum ki biriyani. Despite all, Bengal’s love affair with biriyani continues unhindered and grows by the day. 

source: http://www.getbengal.com / Get Bengal / Home> Culture> Food / by Shuvra Dey / November 16th, 2022

Website On The Life & Works Of Late Maulana Mufti Ashraf Ali Baqavi, Former ‘Ameer-E-Shariat’ Of Karnataka, Launched

Virinjipuram (Bilanjpur) North Arcot District, TAMIL NADU / Bengaluru, KARNATAKA:

A website documenting the life and works of the late Maulana Mufti Ashraf Ali Baqavi, former ‘Ameer-e-Shariat’ (Head of the Shariah) of Karnataka, was launched today in Bengaluru.

The website www.muftiashrafali.org, which is aimed at keeping the legacy of the late Islamic scholar alive was launched in the presence of the current Ameer-e-Shariat Maulana Sageer Ahmed, Dr Rahi Fidai, Maulana Dr Maqsood Imran and Hafiz L. Mohammed Yusuf, among others.

“The primary purpose behind creating this website was to introduce to the younger generation a scholar, a mentor, a social activist and a self-effacing person who made such a difference to the people who had the privilege to know him closely,” said writer and researcher Khalid Noor Mohammed, who is behind the launch of the online repository.

Maulana Mufti Ashraf Ali Baqavi

Mufti Ashraf Ali was born on February 26, 1940, at Virinjipuram (Bilanjpur) in the North Arcot district, in Tamil Nadu, India. After completing his Aalimiyat course at Madrasa Al-Baqiyath us Salihath, Vellore, he went on to complete his Fazilat and Ifta courses at the prestigious Darul Uloom, Deoband, UP, India, after which he was appointed the Shayk-ul-Hadith at the Darul-Uloom Sabeelur Rashaad, Bangalore, India.

Mufti Sab, as he was fondly called, took over the rectorship of Darul Uloom Sabeelur Rashaad, while continuing to serve as Shaykh-ul-Hadith (Master teacher of Hadith), after the demise of his father, Maulana Abus Sauood Ahmed. Owing to his sagacity and learning, as well as his accommodating nature, he was unanimously elected Ameer-e-Shariat of Karnataka, a position he held until his passing away on 8th September 2017.

Mufti Ashraf Ali rose to eminent positions at both the national and international levels. He was a founding member of the All India Muslim Personal Law Board, Vice-president of the All India Milli Council, an executive member of the prestigious Islamic Fiqh Academy; in addition to being an honorary member in numerous academic boards and governing councils of prestigious Islamic Institutions.

“Mufti Saheb was an embodiment of the lofty teachings of Islam and a great role model. Despite his teaching assignments, he would be at the forefront of social causes, never losing his calm and disarming smile,” said Khalid Noor Mohammed reminiscing his association with the late scholar.

Khalid hopes that the website will serve as a template for documenting the lives and works of other illustrious scholars and statesmen of the Muslim community. “Eventually, these collections of ‘stories’ will serve as an encyclopedia of the stalwarts who shaped the destiny of the community and left it richer and more dignified.”

source: http://www.thecognate.com / The Cognate / Home> News / b y Shaik Zaker Hussain / September 20th, 2020

I want to explore people through food: Sadaf Hussain

Ramgarh, JHARKHAND / NEW DELHI:

Sadaf Hussain savouring South Indian food (Courtesy: Instagram )

“Sadkon Par Sheharoan ki Rooh Basti hai” (it is on the streets where the essence of the city lies)says Sadaf Hussain, a chef and an author of the book Dastan-e-Dastarkhwan. On a given weekend, Sadaf can be found exploring the food joints in Delhi. Sidelining all the rumours of his roots to Rampur’s erstwhile Nawabs, Sadaf says, “As much as rumours are alway welcomed I am just a fan of Rampur foods, my paternal grandfather may have been something but otherwise we are mango people..(aam aadmi)..”

Sitting on his couch comfortably at his home in Noida, while sipping “adrak-elaichi chai” (ginger-cardamom tea) he spoke with Awaz-the Voice on his journey to fame. Sadaf’s Instagram handle says he is a “khansaman” and he explains this.

Khansamans are considered gourmet chefs who are known for making very specific portions of food, Khansaman is basically someone who is not trained at a culinary school he learns from their family, parents and so on, it could be as simple as learning how to make kababs or something basic like chopping onions. Similarly I have never been to a culllinary school, I have learned it from my parents, from the golgappa (Crispy fried semolina-wheat balls filled with onion, chickpeas and spicy water) vendors of my street, that is what made me interested in food and that is why I call myself a Khansaman.

The Sunday Longread

Reminiscing his childhood Sadaf says, “I wanted to be the fattest kid on earth”, this because he was and still is a foodie. Speaking about his childhood days, Sadaf told Awaz-the Voice since the school was just 10 minutes away from his home he was fed like a king daily, his motivation behind attending school was to get good food,“School wese bhi koi padhne ke liye nahin jata hai, na hi hum jaate the (I wonder whether anybody attends school to study, neither did I). I used to go to school to eat food, not midday meals. School used to get over by 10. Thus a normal weekday in my life included a breakfast at 7 then recess at 9 and after coming back home a good hearty lunch, thus in a span of 4-5 hours I ate 2-3 times…”, he laughs loud.

Why he has a name that is generally given to girls? “My mother wanted a girl child, and she did a lot of experiment on me. It is because of her that I am very much in touch with my feminity, in our home, we just had our mother as a female figure, I was 8-9 years old and my mother got paralysed; My parents always worked as a team, I have always been into food, cause I grew up with food makers…”. Sadaf proudly says,

“I am glad I broke the age-old custom of women cooking food, serving men and eating last, at my place I make food,serve all and eat last..”.

Sadaf has studied advertising from St.Xavier’s, Ranchi, Jharkhand. He worked in the media industry In 2015 he started the culture of pop-up cafés in Delhi, “We did it in home and invited friends over where they got to meet each other, every month we cooked European cuisine though I love eating Indian food. We made pasta, spaghetti and other stuff. I always loved cooking for people and of course needed validation..”

In 2016, Masterchef India happened to him and he ended reaching the final round. “I have a philosophy of life – try everything, for one has nothing to lose, try toh karo nahi mila toh koi na, pehle bhi kaun sa tha hiWith this in mind, I entered the Masterchief competition. Those were Ramzan days and i presented the food to the judges without tasting it. We were shooting in Udiapur, Rajasthan. I saw these stars (Top-Ranking Chefs) for the first time…”

Haling from a small town Ramgarh in Jharkhand, it was a dream come true moment for Sadaf, “When you come from a different class and a different area simple and small tasks look big, thus this platform altogether was surreal..after that the environment really pushed me to do bigger things…While I was there, I was thinking chalo office se ek hi din ki chutti hogi (it’ll be a day off from the officebut somehow it was more than that…”; he adds, “one day Chef Vikas (Khanna) called and asked me: Why are you here? I told him that I don’t know but yeah I do know that I am not there to become a celebrity but if I win, 10 log jaante the pehle ab shayad 50 log jaan jayenge, log jane mujhe, mere hunar ko jane bas yahi kafi hai (Earlier 10 people knew me now maybe 50 would, I just want people to know my skill)…

Hussain says after the Masterchef he didn’t want to carry his identity everywhere as he didn’t want just one thing to define him, “I wanted to ditch my identity from Masterchef as I wanted to be something more than that,Meri haisiyat and aukat yeh nahin hai ki mai khud ko Masterchef bolta, mai nahi hu Masterchef, mai chef hu, lekhak hu (I am not worthy enough to be labelled Masterchef).I am an author, I am a chef ..”

Talking about the democracy involved in food and the difference between Diwan-e-Aam (House of Commons) and Diwan-e-Khas (House of Royals), Sadaf believes that the rich will always have a bigger table and more food dishes, “Think about it this way, when we are in college we just avoid any kind of parties, when we start earning we start eating better and at times our platter increases from noodles to spagetting and then maybe we start exploring cuisine,  but for those born with a golden spoon they always have a spine…”.

“I believe taste evolves with time, earlier the Nawabs used to employ dieticians who supervised simple and non-simple foods, from Nahari to Murgh-Mussallam. Royals used to add dry fruits in every dish, today I think anything that one can afford is aam (commons) and rest everything is Khas (special)..”

He says that any food  becomes Shahi (royal) when served with dry fruits and saffron, even a simple milk tea would be termed royal if these ingredients are added. He says the manner in which the food is prepped is democratic, “a Hindu, Muslim and Dalit will make it differently, cause of their backgroud also the usage of Ghee…”

When asked about the disparity among the food he says, “There is disparity and there will be always be disparity, sablog ek level pe ni a skte (not everyone is at the same level), but democracy for me would be if everybody can cook basic food and of course dal-chawal, chicken, rice, curd, ghee, mustard oil and so on are a staple in any cuisine that is democracy…”

“…not everybody can use cheese in their cooking, I feel the rich create demand in the society and then people start using it…for example Blueberries, if the demand is more the supply would increase and prices would go down..but yes basic nutritious food is something that everybody should be able to afford

He told Awaz-the Voice that every century the ruler has tried to maintain a food democracy…food eating habits are the easiest way to make people surrender to food as it is something everybody should be able to afford, “organizations like the UN are trying to make food affordable but then it is a policy-level discussion, the ration system is one way to democratize food but I believe food shouldn’t be available for free, it should be worth something cause then the wrong message sets deep in the psyche..”

Sadaf has recently worked upon a project called The forgotten foods of Rampur, “Dr Tarana Hussain, (author) is responsible for this project, along with Siobhan YH (historian). It was her professor at the University Prof Dunc Cameron who asked her to pursue this project..I was hosting a pop-up cafe one day and that is how I stumbled into Tarana, she was looking for people who were practioners and wanted to document food..thus I became a part of the project…”

Mentioning Rampur’s cuisine Sadaf says, “Urad dal ki khichadi served with Gobhi gosht or Saag ghost and of course mooli Ka achar..then there are kababs, ghalawati kababs, qorma and much more.

On the history of food documentation, Sadaf says, “documentation of food started really late..I think it was Ibn-e-Batuta, Marco Polo who started documenting food”.

He says Qorma is different in every state, from Rampur to Lucknow, Hyderabad gravy or Salan as we call it will be prepped in a different manner. On the history of food, Sadaf says that when potato was discovered, it was ridiculed and even considered bad for health but then there were so many wars happening and though it is not Indian, it is cheap and a like chameleon, Potato can take the flavours of every curry, “from sweets, to Vodka to Biryani, it is multifaceted..”

Talking about similarities in cuisines of the world, Sadaf says, “Every country has Dumplings and Cheese..”

On asked to explain he says, “Everybody used to have veggies, milk and meat and off course people started inventing different ways to utilize and preserve it. Thus different ways of cheese were made, “Kalari cheese is prepped in the mountains while Bandel cheese in Calcutta, Cheese of Bombay is called tapela…”

Coming to dumplings and custard he say, “they are very easy to make and then they can be made in a different ways from Momos to Modak to Phare to Litthi..all are versions of stuffed dumplings while custards or kheers are another very basic version of milk puddings..”

Winding off Sadaf says, “Breads I believe are Panch Poorats, as they are made of five elements—fire, earth, air, water, space…”

source: http://www.awazthevoice.in / Awaz, The Voice / Home / by Shaista Fatima / January 24th, 2023

Three Valley professors publish research work in world’s top journal

JAMMU & KASHMIR:

These researchers include Prof. (Dr.) Zafar Ahmad Reshi and Associate Prof. (Dr). Irfan Rashid Kakroo, both working in the Department of Botany of University of Kashmir, and Dr. Pervaiz Ahmad Dar who is working as Assistant Professor at Department of Botany, Amar Singh College Srinagar.
These researchers include Prof. (Dr.) Zafar Ahmad Reshi and Associate Prof. (Dr). Irfan Rashid Kakroo, both working in the Department of Botany of University of Kashmir, and Dr. Pervaiz Ahmad Dar who is working as Assistant Professor at Department of Botany, Amar Singh College Srinagar.Special arrangement

In a significant development, three Kashmir based academicians have published their research work in one of the leading journals “Nature Ecology and Evolution”.

These include two Professors from University of Kashmir Srinagar and one from Amar Singh College, Cluster University Srinagar.

The researchers from Kashmir have been able to publish their research work in the leading Journal at global level which marks one of the rarest occasions.

These researchers include Prof. (Dr.) Zafar Ahmad Reshi and Associate Prof. (Dr). Irfan Rashid Kakroo, both working in the Department of Botany of University of Kashmir, and Dr. Pervaiz Ahmad Dar who is working as Assistant Professor at Department of Botany, Amar Singh College Srinagar.

Notably, this study is a finding of the global network MIREN (Mountain Invasions Research Network; https://www.mountaininvasions.org/) and the Valley based three academicians and researchers are part of the work. This study has revealed that climate change is reshuffling plant species in general and alien plant species in particular.

The study has revealed that climate change is also contributing to a rapid upward shift of alien plant species which is posing a serious threat to our fragile high altitude ecosystems including endemic plant species.

The results of this study are extremely important for mountainous regions like Kashmir as alien plant species are increasingly threatening ecosystems of the region. This publication is recognition of the quality of research being carried out by this group and will encourage and motivate local youth towards quality research.

The article can be accessed through the link  https://www.nature.com/articles/s41559-022-01979-6.

source: http://www.greaterkashmir.com / Greater Kashmir / Home> Education / by GK Education Desk / January 30th, 2023

JMI Dr Ibadur Rahman’s invention ‘environment-friendly cement’ secured Australian Patent

INDIA:

Jamia Millia Islamia (JMI) faculty have invented an environment-friendly cement. The cement was invented by Dr Ibadur Rahman, Assistant Professor, Department of Civil Engineering, Jamia Milia Islami, including other researchers from AMU. The Patent Office, Government of Australia has granted a patent to this cement as an intellectual property.

The invention is entitled ‘A Method for Preparing Modified Cement and Evaluating Mechanical and Chemical Properties,’ it’s main objective is to reduce carbon emissions.

Professor Mohammad Arif, Professor Abdul Baqi, Er Mohammad Gamal Al-Hagri, Er Amer Saleh Ali Hasan and Dr M Shariq are the co-inventors from Aligarh Muslim University (AMU).

Dr. Rahman said “There is a pressing need for the construction and other industries to go through green revolution-in other words, industries need to adopt and introduce environment-friendly materials.”

An official statement said this invention emphasis on the cement replacement effects with micro-silica fume, nano-silica fume and fly ash in a combination of two supplements on the mechanical properties of the concrete mixes.

The inventors said that the mixture of micro and nano-silica fumes, improves the mechanical properties of concrete and ultimately the microstructure and chemical analysis of the modified concrete show amplification in the morphological properties of concrete yielding to pore filling with further dense and compact formation.

Dr. Rahman has been working for the last eight years in the field of nano-based modified cement and concrete composite during his PhD research. A JMI statement said Dr. Rahman now has two patents to his merit.

Last year September, the intellectual property at the Patent Office, Government of India bestowed Dr. Rahman, the patent titled “High Strength Cementitious Nanocomposite Compositions and the methods of making the same.”

source: http://www.thehindustangazette.com / The Hindustan Gazette / Home> News> Lifestyle / by Rabia Shireen / June 11th, 2021

Kerala: 17-year-old boy builds a robot for his mother to help with household chores

KERALA:

Muhammed Shiyad Chathoth, a 17-year-old Kerala resident studying computer science in class 12, has created a functional robot to assist his struggling mother with some household chores.

When Chathoth and his family were being served by a simple humanoid robot in a Kannur eatery, that is when Chathoth first thought of the concept, when he overheard his mother saying, If only she had a robot that could assist her with chores around the house.

Chathoth enquired about the robot at the same restaurant and was told that it cost Rs 3-4 lakh, and they did not have any technical details about the robot system.

Buying the expensive robot was out of the question he researched and came up with cost-effective ways to build such a system.

He said, “There is no direct information available on the Internet about putting together a robot. But I noticed that the machine in the restaurant was following a fixed path. My research led me to find many videos that explained this tech.”

He build it in about 10,000 rupees and named his robot named Android Pathooty, after a Malayalam film named Android Kunjappan.

Within a year, Shiyad created a simple design by mounting a plastic stool on top of an aluminium base supported by four tyres. A female mannequin that can turn 180 degrees makes up the robot’s top half. But the system is entirely automated.

All that is required is to put a tray of food onto Android Pathooty, and it will proceed to the table along a predetermined course that has been indicated with black tape. The movement is powered by a gear and motor that ran on 12 volts and is controlled by an ultrasonic sensor. The distance between the kitchen and dining area is long, now Pathooty carries the food from the kitchen to the table.

Additionally, a mobile application has been developed through the MIT app and Admega MicroController. It can work both manually and automatically as well as carry a load of up to 6 kg.

Chathoth has big dreams, as he hopes to launch a robot startup in the future.

Source: First Post

source: http://www.thehindustangazette.com / The Hindustan Gazette / Home> National> Kerala / by The Hindustan Gazette / October 26th, 2022

Hyderabad teen Shafia Sultana wins Black belt Championship Cup

Hyderabad, TELANGANA:

Syeda Shafia Sultana has won the Black Belt Championship Cup 2022 and also won 2 good medals in a row. The national level championship was organized by Combat School of Martial Arts on Sunday, 18th December at Victory Indoor Stadium, Chaderghat in Hyderabad.

Shafia, is a BiPC student of Shaheen Group of Institutions from Hyderabad’s Malakpet Branch.

She is being coached by Senior Master Syed Iftequar Hussain, the founder President and Technical Director of Pako Martial Arts & Self Defence Academy

Syeda Shafia Sultana has many other feathers on her hat, she won the Thaiboxing World Champion, Thaiboxing Asian Champion, 10 times Karate International Champion and won the National Champion In Karate, Kickboxing, Koshiki, Kudo & Thaiboxing several times.

source: http://www.thehindustangazette.com / The Hindustan Gazette / Home> News> Sports / by Ayesha Mastoor / December 19th, 2022

List of Muslim Candidates Qualified UPSC 2021

INDIA :

The Union Public Service Commission (UPSC) declared the Civil Services Final Result today 30 May 2022.


The UPSC/CSE preliminary exam was held on 10 October 2021, and the results of the examination were released on 29 October. The Main examination was conducted between 7 to 16, January 2022, and its results were declared on 17 March 2022.

The Interview was the last round of the examination which began on April 5 and was shortlisted on May 26. The interview was conducted at UPSC at Dholpur House, Shahjahan Rd, New Delhi.


The recruitment drive will fill up 712 posts in the organization out of which 22 vacancies are reserved for persons with disability.

Shruti Sharma


Shruti Sharma has secured all India Rank 1 in the final result. All the top three positions have been secured by girl candidates this year. Shruti is an alumnus of St Stephens College & Jawaharlal Nehru University & has been preparing for the UPSC Civil Services exam at Jamia Millia Islamia Residential Coaching Academy.


Following Muslim Candidates cracked the UPSC.

1) 109 AREEBA NOMAAN
2) 125 MOHD SUBOOR KHAN
3) 162 SYED MUSTAFA HASHMI
4) 274 AFNAN ABDU SAMED
5) 276 ARSHAD MUHAMMED
6) 279 MOHD SAQUIB ALAM
7) 287 ASRAR AHMAD KICHLOO
8) 305 ASHIK ALI
9) 309 MOHAMMED ABDUL RAWOOF SHAIK
10) 344 NAZISH UMAR ANSARI
11) 364 FAISAL KHAN
12) 368 SHUMAILA CHOUDHARY
13) 386 MAVIS TAK
14) 414 MD QAMARUDDIN KHAN
15) 419 MOHD SHABIR
16) 441 FAISAL RAZA
17) 457 MASOOM RAJA KHAN
18) 464 ASHIF A
19) 474 MUSKAN DAGAR
20) 482 TAHSEENBANU DAWADI
21) 496 SHAIKH MOHD ZAIB ZAKIR
22) 516 MOHAMMED SIDDIQ SHARIFF
23) 545 MOHAMMED SHAUKATH AZEEM
24) 575 MAKAKMAYUM HOSNI MUBARAK
25) 600 ANWAR HUSSAIN

Shaikh Akhlaque is an educationist and he can be contacted at sakhlaque@ymail.com

source: http://www.thehindustangazette.com / The Hindustan Gazette / Home> News> Education / by Shaikh Akhlaque / May 30th, 2022