Tag Archives: J.S. Ifthekhar

Mujtaba Hussain – A humorist par excellence

Hyderabad , TELANGANA :

Padma Shri Mujtaba Hussain who completed 50 years of humour writing in Urdu. Photo: G. Ramakrishna | Photo Credit: G_RAMAKRISHNA
Padma Shri Mujtaba Hussain who completed 50 years of humour writing in Urdu. Photo: G. Ramakrishna | Photo Credit: G_RAMAKRISHNA

Many people have learned Urdu just to read his articles

Laughter is the shortest distance between two people. But in this case, it spans the entire Indian sub-continent. Whatever he writes, creates ripples of laughter across the Urdu world.

No prizes for guessing who the writer is. If it is Urdu and humour , it ought to be Mujtaba Hussain.

For the past half a century, this Padma Shri recipient has been dishing out what is in great short supply today – humour.

Mr. Hussain’s writings open up the lips and the heart and at the same time show the pearls and the soul.

At 77, he is anything but tired.

This Hyderabadi humorist doesn’t believe in resting on laurels. Week after week, he churns out sharp and witty write-ups that are lapped up by his growing fans club.

Two books recently published by the Educational Publishing House, Delhi, bring out some of the finest writes-ups about Mr. Hussain penned by critics and writers of no mean repute.

The book “Mujtaba Hussain Jaisa Dekha Jaisa Paya” is all about his personality while “Mujtaba Hussain Aayeinon ke Beech” deals with his art and style.

At a time when the Urdu language has few takers, Mr. Hussain has revived interest in it through his satirical writings.

Many people have learnt Urdu just to read his articles.

Today a number of people have done research on him and many waiting to do Ph.D on his art.

The enduring appeal of his writings is a tribute to his uncanny sense of humour and the Urdu language itself.

Well known writer-journalist, Khushwant Singh, is an unabashed admirer of Mr. Hussain and feels he is rare among Indian writers of humour.

Pakistan writer, Syed Arif Hussaini, calls Mr. Hussain a purveyor of wit and humour.

“He excels in his field due to simplicity of his language, racy style and absence of overlapping themes,” he says.

Sure, Mr. Hussain’s brand of humour is wholesome and straightforward.

He creates humour without offending anyone. Borrowed brilliance is not his forte, says Mohd Ali Siddique, Pakistan’s well known critic.

No compromises

In a bid to tickle the funny bone, Mr. Hussain doesn’t compromise on the language either.

The simple but literary touch in his works comes as a breath of fresh air.

“His humour is laced with a bitter truth which only a honest person can perceive,” says his daughter, Rashida Samdani. Those who have read his “Apni Yad Mein” composition will know. It is a masterpiece of self obituary wherein the author highlights his own follies while taking pot-shots at life.

The two publications unveil interesting facets of Mr. Hussain’s personality. Several real life incidents are cited to show his ready repartee, subtle intellect and scintillating humour even during trying times.

Man knows how to cry from birth, but laughter takes some learning. But with Mr. Hussain’s ready wit, the job sure becomes easier.

source: http://www.thehindu.com / The Hindu / Home> News> Cities> Hyderabad / by J.S. Ifthekhar / Hyderabad – April 01st, 2013

The exotic Nizami cuisine to make a comeback

Hyderabad, TELANGANA :

Royal spread:The ‘Khwan Nemat-e-Asafia’ lists 15 types of biryanis such as Biryani Rumi, Biryani Mahboobi, Biryani Nargis, Biryani Hazar Afreen.
Royal spread:The ‘Khwan Nemat-e-Asafia’ lists 15 types of biryanis such as Biryani Rumi, Biryani Mahboobi, Biryani Nargis, Biryani Hazar Afreen.

The world knows them for fabulous jewels and splendid palaces. But not many know that the erstwhile Hyderabad rulers had a weakness for a rich diet as well.

Sample this: Biryani Dulhan, Yeqni Palou Shirazi, Khorma Murgh, Qhalia Chamkura, Kabab Gul Khatai. A ‘shahi’ spread any which way. If your mouth is doing a tango, you are not to be blamed.

Now, one can try out these dishes. Urdu daily Siasat has stumbled upon a dog-eared copy containing a list of 680 formulae used by the royal kitchenette of the 6{+t}{+h}Nizam, Mir Mahboob Ali Khan (1866 – 1911). The newspaper plans to publish the recipes in Urdu and English on art paper shortly. The book, titled Matbaqe Asafia , is expected to hit the market in the next two months.

“It will be in time for Ramzan, the month of fasting,” Siasat ’s Editor Zahed Ali Khan says.

Tell me what you eat and I will tell you what you are. A look at the recipes and the ingredients that go into making these sumptuous dishes give an inkling of the royal taste — cuisine that is never clichéd. Every formula differs from the other in the set of instructions and ingredients.

The ‘Khwan Nemat-e-Asafia’ lists 15 different types of biryanis such as Biryani Rumi, Biryani Mahboobi, Biryani Nargis, Biryani Hazar Afreen. As the name suggests, the ‘Dulhan Biryani’ is highly decorated with a fried banana in covering of ‘warq’ (silver foil).

Besides, there are 18 kinds of pulav , 16 of khichidi , 48 of do-pyaza , 21 variants of khorma , 45 of kabab and 29 types of naan . Besides, there are 25 varieties of chutneys (condiments) and 33 types of achaar . Apart from an assortment of spices and dry fruits, the ingredients also include a generous sprinkle of perfumes and sandal.

But some of the formulas could be a recipe for sickness, given the heavy doze of ‘pure ghee’ suggested. There are also some recipes, which, if tried now could land one in trouble. For instance, the book contains formulas for cooking animals which now attract provisions of the Wildlife Act. “But we don’t propose to include such recipes since they are banned now”, Mr. Khan says.

So gourmets, get ready for a royal repast.

Come Ramzan and the Siasat daily plans to publish a list of 680 formulae used by the royal kitchenette of the sixth Nizam, Mir Mahboob Ali Khan

source: http://www.thehindu.com / The Hindu / Home> National> Andhra Pradesh / by J.S. Ifthekhar / Hyderabad – May 13th, 2013