Fostering Friendships - Enhancing Social Bonds in the Classroom
Know everything about your state.
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RESEARCH ON THE ORIGIN AND IMPORTANCE OF FOOD, FESTIVAL AND
CUSTOM OF TAMILNADU, WEST BENGAL AND JAMMU AND KASHMIR AND
DOCUMENTATION OF THE RESEARCH DETAILS.
PROJECT REPORT
Submitted for CAL in B.Tech Indian Heritage and Culture (HUM 1023)
By
BALA KUMAR S 16BCE1039
PRAJOTH 16BCE1202
SIVA SHANKAR S 16BEC1039
SHAMIK BANERJEE 16BLC1065
VISHAK CHANDRA PRAKASH 16BME1209
Slot: B2
Name of faculty: Dr. RAJASEKARAN V
April, 2018
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CERTIFICATE
This is to certify that the Project work entitled “RESEARCH ON THE ORIGIN AND
IMPORTANCE OF FOOD, FESTIVAL AND CUSTOM OF TAMILNADU, WEST
BENGAL AND JAMMU AND KASHMIR AND DOCUMENTATION OF THE
RESEARCH DETAILS” that is being submitted by “BALA KUMAR S 16BCE1039,
PRAJOTH 16BCE1202, SIVA SHANKAR S 16BEC1039, SHAMIK BANERJEE
16BLC1065 and VISHAK CHANDRA PRAKASH 16BME1209” for CAL in B.Tech
Indian Heritage and Culture (HUM 1023) is a record of bonafide work done under my
supervision. The contents of this Project work have not been submitted for any other CAL
course.
Place: Chennai
Date: 3rd
April, 2018
Signature of Students:
BALA KUMAR S 16BCE1039
PRAJOTH 16BCE1202
SIVA SHANKAR S 16BEC1039
SHAMIK BANERJEE 16BLC1065
VISHAK CHANDRA PRAKASH 16BME1209
Signature of Faculty:
Dr. RAJASEKARAN V
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ACKNOWLEDGEMENT
We have taken efforts in this project. However, it would not have been possible
without the kind support and help of many individuals and organizations. We
would like to extend my sincere thanks to all of them.
We are highly indebted to (VIT, Chennai) for their guidance and constant
supervision as well as for providing necessary information regarding the project
& also for their support in completing the project.
We would like to express our gratitude towards our friends & member of (VIT,
Chennai) for their kind co-operation and encouragement which helped us in
completing of this project.
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ABSTRACT
Cultural development is a historical process. Our ancestors learnt many things from their
predecessors. With the passage of time they also added to it from their own experience and
gave up those which they did not consider useful. We in turn have learnt many things from our
ancestors. As time goes we continue to add new thoughts, new ideas to those already existent
and sometimes we give up some which we don‘t consider useful any more. This is how culture
is transmitted and carried forward from generation to next generation. The culture we inherit
from our predecessors is called our cultural heritage. This heritage exists at various levels.
Humanity as a whole has inherited a culture which may be called human heritage. A nation
also inherits a culture which may be termed as national cultural heritage. Cultural heritage
includes all those aspects or values of culture transmitted to human beings by their ancestors
from generation to generation. They are cherished, protected and maintained by them with
unbroken continuity and they feel proud of it. A few examples would be helpful in clarifying
the concept of heritage. The Taj Mahal, Jain caves at Khandagiri and Udayagiri, Bhubaneswar,
Sun Temple Konarak, Jagannath Temple, Puri, Lingaraja Temple, Bhubaneswar, Red Fort of
Agra, Delhi‘s Qutub Minar, Mysore Palace, Jain Temple of Dilwara (Rajasthan) Nizamuddin
Aulia‘s Dargah, Golden Temple of Amritsar, Gurudwara Sisganj of Delhi, 5 Sanchi Stupa,
Christian Church in Goa, India Gate etc., are all important places of our heritage and are to be
protected by all means. Besides the architectural creations, monuments, material artefacts, the
intellectual achievements, philosophy, treasures of knowledge, scientific inventions and
discoveries are also the part of heritage. In Indian context the contributions of Baudhayana,
Aryabhatta, Bhaskaracharya in the field of Mathematics, Astronomy and Astrology;
Varahmihir in the field of Physics; Nagarjuna in the field of Chemistry, Susruta and Charak in
the field of Medicines and Patanjali in the field of Yoga are profound treasures of Indian
Cultural heritage. Culture is liable to change, but our heritage does not. We individuals,
belonging to a culture or a particular group, may acquire or borrow certain cultural traits of
other communities/cultures, but our belongingness to Indian cultural heritage will remain
unchanged. Our Indian cultural heritage will bind us together e.g. Indian literature and
scriptures namely Vedas, Upanishads Gita and Yoga System etc. have contributed a lot by way
of providing right knowledge, right action, behavior and practices as complementary to the
development of civilization.
CONTENTS
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Sr.No. Topic Page No.
1. Introduction 6
2. Objective and Motivation 6
3. Tamil Nadu 7
4. West Bengal 18
5. Jammu & Kashmir 26
6. References 34
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1. INTRODUCTION
Culture refers to the patterns of thought and behaviour of people. It includes values, beliefs,
rules of conduct, and patterns of social, political and economic organisation. These are passed
on from one generation to the next by formal as well as informal processes. Culture consists
of the ways in which we think and act as members of a society. Thus, all the achievements of
group life are collectively called culture. In popular parlance, the material aspects of culture,
such as scientific and technological achievements are seen as distinct from culture which is
left with the non-material, higher achievements of group life (art, music, literature,
philosophy, religion and science). Culture is the product of such an organization and
expresses itself through language and art, philosophy and religion. It also expresses itself
through social habits, customs, economic organisations and political institutions. Culture has
two types: (i) material, and (ii) non-material. The first includes technologies, instruments,
material goods, consumer goods, household design and architecture, modes of production,
trade, commerce, welfare and other social activities. The latter includes norms, values,
beliefs, myths, legends, literature, ritual, art forms and other intellectual-literary activities.
The material and non-material aspects of any culture are usually interdependent on each
other. Sometimes, however, material culture may change quickly but the non-material may
take longer time to change. According to Indologists, Indian culture stands not only for a
traditional social code but also for a spiritual foundation of life. Indian culture is an
invaluable possession of our society. Indian culture is the oldest of all the cultures of the
world. Inspite of facing many ups and downs Indian culture is shinning with all it‘s glory and
splendor. Culture is the soul of nation. On the basis of culture, we can experience the
prosperity of its past and present. Culture is collection of values of human life, which
establishes it specifically and ideally separate from other groups.
Works are compiled in https://knowindianheritagenculture.wordpress.com
2. OBJECTIVE AND MOTIVATION
Our current team comprises of members belonging to 3 different states namely Tamil Nadu,
West Bengal and Jammu and Kashmir thus creating a diverse group within a faction itself.
Since we have studied about Indian diversity and culture present in these states we decided to
go a bit deep into our research, and at the same time create a blog about it to make people
from around the world know our culture.
We are proud of who we are and from where we belong and want to showcase this
remarkable diversity of ours to the world.
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3. TAMIL NADU
Tamil Nadu is a southern state of India which is supremely rich in culture and heritage.
Known to be one of the oldest civilisations in the world, the people of Tamil Nadu belong to
the prestigious Dravidian Family. Tamilians also, like other South Indians, take much pride in
their rooted culture and make great efforts to protect their 2000 years old history. The state
has been ruled by the Cholas, Pandyas and the Pallavas and has been flourishing since. The
art and architecture have been their creations which are used and maintained even today.
People of Tamil Nadu
Out of 74 million Tamil people in the world, around 62 million live in Tamil Nadu. Rest of
the Tamilians are scattered in different parts of India and the world, mostly in the northeast of
Sri Lanka. People who live in the state understand the ethnicity of their culture and how it
marks their identity in the world. They are very adherent towards their rituals and traditions
like following the caste system, religion and community traits, etc.
Tamil is the official language of the state. It is a derivative of Brahmi script, and the letters
represent sounds, much like the Mandarin language. Not only most of the people in Tamil
Nadu speak Tamil, but it is also spoken by many in Sri Lanka, Mauritius, Singapore, and
Malaysia.
Religion
A great amount of relevance is given to a person’s religion when it comes to personal
identity. Although four-fifth of the population of the state are Hindus, rest of them are
divided in Islam, Christianity, and Jainism. Their rituals include deity worship and animisms
like tree worship, animal worship and stars and planets worship. Many Hindus are followers
of different religious institutions.
Traditional Dress
Men can be seen wearing a Lungi with a shirt and Angavastra. Lungi is a rectangular cotton
cloth tied across the waist, and Angavastra is a cloth draped around the shoulders. It can be
worn over or without a shirt. Some people may also wear dhoti which is a long form of
Lungi, the bottom of which is mostly stuck at the waist. Men also wear Vibhuti on their
forehead.
Tamil Nadu women mainly wear Saree which is a five to six yards rectangular cloth made of
cotton, silk or any other fabric. The prints, design and style depend on the fabric and
community rituals. Kanchipuram Saree is often worn at the time of festivals. Young girls
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wear half-saree which includes a blouse, long skirt and a dupatta from the waist to the
shoulders. Nowadays, salwar kameez and even western wear are preferred.
Music & Dance
Tamil Music has evolved over the years. The most important form of music was the Carnatic
music which considered only for the elite who could understand the intricacy of music. For
others, Telugu songs and a mix of traditional numbers from a source of entertainment.
Bharatnatyam is the official dance form of Tamil Nadu, recognized all over India and the
world. It’s a complicated dance form with subtle moves of body parts and expressions. Some
other folk dances like Parai, Villuputtu Karakaatam, and Kuthu are also performed by local
people including tribal people.
Art & Architecture
Kolam (also known as Rangoli) is drawn at the doors of every house in Tamil Nadu. It is
drawn before the sunrise and is said to welcome Goddess Laxmi. This has become hugely
popular among North Indians too.
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Tamilians have perfected the art of spinning, weaving and chiseling over the years and their
brilliance is reflected in different art subjects like bronzes, sculptor works, carvings, etc.
Magnificent temples represent Tamil architecture with lofty gopurams and statues of
goddesses engraved all over the edifice. Many well-known temples such as Meenakshi
Amman Temple and Breehadeeshwara Temple are located here which displays a grand vista
of ancient Hindu mythological diversity and Tamil heritage.
Food
1)Dosa: Dosa is indigenous to South India; its exact birthplace in that region is a matter
of conjecture. According to food historian K. T. Achaya, dosa (as dosai) was already in use in
ancient Tamil country around the 1st century AD, as per references in the Sangam literature.
According to historian P. Thankappan Nair, dosa originated in the Udupi town of present-day
Karnataka.
The dosa is one of the most ancient dishes, dating back to the 5th century AD. It is generally
believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. Dosa is often
pronounced or spelled as dosay or dosai. The savory pancake is eaten for breakfast, dinner, or
even as a snack item. Dosas are usually considered appropriate for vegetarians and
individuals with wheat allergies. They also appeal to the health conscious, as they are usually
high in carbohydrates and low in calories and fat.
South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas,
idlis, and vadas. Besides being delicious, they are known for being nourishing and digestible
(due to the fermenting process).
South Indian chutneys are extremely flavorful and can contain a myriad of tamarind, coconut,
peanuts, dal, fenugreek seeds, and cilantro. Seasonings aren’t meant to overpower or mask
foods but rather to enhance natural flavors and to encourage the subtle blending of the
combined vegetables. Vegetables are also prepared in more health conscious ways, such as
steaming. Deep-frying is rarely used in the cuisine of this region.
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Made with a simple batter, by grinding uncooked and soaked black lentils (soaked till the
skin falls off and rice in a one is to three ratios. This batter is allowed to ferment overnight.
This process breaks down the starches, easier to metabolise, besides lending it its
characteristic hint of sourness. A piping hot griddle awaits, the lightly thinned, runny batter
that can be ladled out in spiraling concentric circles. As soon as its bottom is golden, it is
folded deftly and served.
Saltless, sugarless, rich in carbohydrates, has good leguminous proteins and gluten free for
those who care. A big thumbs up indeed for a 1,500 years old recipe.
A factor that definitely differentiates the two is that the original Tamil Dosa was softer and
thicker. The crisper, thinner version of Dosa, which Indians all over the country and in
foreign lands are familiar with was first made in present day Karnataka. A recipe for Dosa
known as Dosaka can be found in Manasollasa, a 12th century Sanskrit encyclopedia
compiled by Someshvara III, who ruled from present day Karnataka.
This brings me to telling you all about the other Dosas, which I like too. Well, a Rava Dosa
and a set Dosa are close runners for me. The popular ones, of course, are the plain Dosa,
made homestyle as it is healthy and light. The Mysore Masala Dosa has potato masala
stuffing. The set Dosa is Karnataka style soft sponge Dosa, the Pesarattu or Moong Dal Dosa
is made of green gram and is a part of Andhra, Telangana cuisine. The Cheese Dosa is topped
with cheese and is street style, the whole wheat or Atta Dosa could be a hasty breakfast meal.
Egg Dosa, slightly heavy is a popular Tamilnadu street food, oats, ragi, chana, jowar are other
variants.
Served with Sambhar, tomato chutney and coconut chutney Dosas are soul food and can
transport one to a blissful state.
2)Idiyappam: Idiyappam is made of rice flour or wheat flour, salt and water. It is
generally served as the main course for breakfast or dinner together with a spicy curry either
made of potato, egg,fish or meat curry and coconut chutney. Idiyappam is also served with
sweetened coconut milk in the Malabar region of Kerala.
Idiyappam is culinary specialty in Tamil Nadu, Kerala, and coastal areas of Karnataka
(especially in the districts of Dakshina Kannada and Udupi). It is also popular in certain areas
of Sri Lanka. It is also called noolappam or noolputtu from the word for string, nool or noolu
in the major four languages in southern India, but is most commonly known as idiyappam or
string hoppers. It is known as semige in the coastal areas of Karnataka. It is made of rice flour
or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner
together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is also served
with sweetened coconut milk in the Malabar region of Kerala. It is not usually served at
lunch. Using wheat flour in preparation gives it a brownish hue.string hoppers is a traditional
Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.
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3)Appam: Appam is a type of pancake made with fermented rice batter and coconut
milk. It is a common food in Kerala,Tamil Nadu and Sri Lanka. It is eaten most frequently for
breakfast or dinner.It is considered as a staple diet and a cultural synonym of the Nasranis
(also known as Saint Thomas Christians or Syrian Christians) of Kerala.
The batter mainly has raw rice, cooked parboiled rice and grated coconut. The batter is then
fermented with yeast. It is cooked only on one side by covering it. The center part with be
thick, fluffy and spongy and the border will be lacey, crisp and golden brown in color. It is a
very different type of pancake and it tastes awesome.
Appams are served with vegetable stew, kadala curry (chickpea curry), potato stew, vegetable
korma, coconut chutney or sweetened milk. i also make a sweet coconut milk that goes very
well with appams. the coconut milk is sweetened with jaggery and flavored with cardamom
powder. just take required amount of thick coconut milk. add powdered jaggery as required
along with a bit of cardamom powder. stir very well till the jaggery is dissolved and serve this
sweet coconut milk with the appams.
4) Kozhukkattai:
Ganesh Chaturthi can never be complete without the ubiquitous kolukattais. The dish comes
in various shapes and tastes these days – from the regular traditional varieties to the exciting
ones with different stuffing. “It is said that the practice of making Kolukattai and steam
cooking came to our country from East Asia through trade merchants in the olden days,”
South Indian sweet dumpling made from rice flour, with a filling of grated coconut and
jaggery. It is similar to modak made in other parts of India. Kozhukatta is usually eaten as
breakfast or as a snack with tea. In Tamil Nadu the dish is traditionally associated with the
Hindu God Ganesha and prepared as an offering on the occasion of Vinayaka Chathurthi..
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5)Idly: Idli are a type of savoury rice cake, popular as breakfast foods throughout
India and neighbouring countries like Sri Lanka. The cakes are made by steaming a batter
consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks
down the starches so that they are more readily metabolized by the body.
The modern idli is mentioned in several ancient Indian works. Vaddaradhane, a 920 CE
Kannada language work by Shivakotiacharya mentions “iddalige”, prepared only from a
black gram (urad dal) batter. Chavundaraya II, the author of the earliest available Kannada
encyclopedia, Lokopakara (c. 1025 CE), describes the preparation of this food by soaking
black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and
spices.
The recipe mentioned in these ancient Indian works leaves out three key aspects of the
modern idli recipe: the use of rice (not just urad dal), the long fermentation of the mix, and
the steaming for fluffiness. The references to the modern recipe appear in the Indian works
only after 1250 CE. Food historian K. T. Achaya speculates that the modern idli recipe might
have originated in present-day Indonesia, which has a long tradition of fermented food.
According to him, the cooks employed by the Hindu kings of the Indianised kingdoms might
have invented the steamed idli there, and brought the recipe back to India during 800-1200
CE. The Gujarati work Varanaka Samuchaya (1520 CE) mentions idli as idari, and also
mentions its local adaption idada (a non-fermented version of dhokla)The earliest extant
Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century. Each idli
contains just 39 calories, which is a minimal amount in comparison to a healthy 2,000-calorie
daily diet. Idlis contain no fat, no saturated fat and no cholesterol. Consuming less than 16
grams of saturated fat and 300 milligrams of cholesterol lessens your risk of cardiovascular
disease and stroke.
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6)Pongal: This is the most important Harvest festival celebrated by the people of Tamil
Nadu. It lasts for a period of 4 days and is normally celebrated on the 13th of January till the
16th.It is also the start of the tamil month of thai. This festival is actually mainly celebrated to
thank or show appreciation to the Sun God for giving energy towards agriculture. The people
boil the first rice of the season as a tribute to the Sun God. Pongal is also the name of a dish
that is very famous in the South and is cooked for most of the festivals there.
One month before the festival the females of the houses make patterns at the entrance of the
houses known as Kolam with rice and colored powder. This month is called Margali and
houses are whitewashed and kept ready for Pongal.
The first day is known as Bhogi and is mainly to honour Lord Indra who provides the farmers
with rain. Also on this day, people get rid of something old and get something new as a sign
of a new beginning. At dawn all that was gotten rid of is burnt in the bonfire.
The houses are all decorated for the forthcoming day, the horns of the buffaloes are painted.
Sugar cane is an important crop on this day at least that’s what I remember because I used to
be so excited each year in the hostel for the sugarcanes that our friends would bring for us.
The main Pongal falls on the second day and is called Thai Pongal (Thai is the 10th month in
the Tamil Calendar). All the people wear the traditional clothes, also on this day, the husband
and the wife throw away some vessels that were used for the Puja. The offering also includes
sugar cane and coconut. Mattu Pongal, the third day of the festival is mainly for the cows.
Many beads, bells, flowers are tied onto the cow and most importantly a garland. They are
fed Pongal and other dishes and are worshipped. They are also taken around the village so all
the people can join in on this auspicious day.
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Festivals:
Thiruvaiyaru: This is celebrated in Thiruvaiyaru, a town in the district of Thanjavur,
Tamil Nadu. It is a music festival in honour of the famous music composer and Saint
Thyagaraja and is held every year in the month of January. It is celebrated every year on the
Pushya Bahula Panchami day when the saint Thyagaraja attained samadhi.
The festival is held near his Samadhi, on the banks of River Cauvery. This is one of the
biggest music festivals of India and welcomes music-lovers from all the country.
Thyagaraja is the most popular of the musical Trinity, all born in Thiruvarur, the sacred town
which has been placed on the same pedestal with Kasi(Benaras), as having the unique
distinction of giving salvation or mukthi to the person born in the former and shuffling of his
mortal coils in the latter.
Grandson of Giriraja Kavi and son of the Ramabrahmam, a scholar learned in Vedas and
Shashtras, he had his first music lesson from Sonti Venkataramanayya, the Palace Vidwan of
Thanjavur. At the age of 16, he was initiated into the tharaka mantra of Sri Rama by a sage
from Kanchi.
He spent most of his time doing pooja and singing to the idols of Rama, Lakshmana and Sita,
and thus his compositions were inspired and infused with Rama bhakthi. His music as
extensive, yet direct and instantaneous. His compositions in vogue may be about 600 to 700,
as his journey far and wide in the realms of his imagination created melodic patterns in
various varjya and vakra ragas.
At Tirupathi, he is said to have miraculously raised the drawn curtain with his song,
“Theradiyzka RAdha” and breathed life into a person who had drowned in a temple well with
his kriti, “Najeevadara”, Another incident is related of how Rama and Lakshmana armed with
bows and arrows guarded his palanquin when it was attacked by robbers.Aware of his
approaching end, he took Sanyasa. On the 10th day of his Sanyasa, he merged with eternity.
It is celebrated worldwide but Thiruvaiyaru Thyagaraja Aradhana is the most famous
celebration which observed as Pancharatna Kriti festival. Apart from the music, rituals and
Pujas are also conducted during the two days of this festival.This festival promotes Carnatic
and classical music and is so global that it is also celebrated in USA, Mauritius and Nigeria.
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Mahamaham: This is a Hindu Festival that is celebrated once in 12 years in the State
of Tamil Nadu in a small town called Kumbakonam. On this day, people from all over the
country come to take a dip in the famous ‘Mahamaham tank’ as it is considered sacred. The
last time it was celebrated was back on March 6th, 2004. It generally occurs in the month of
Masi in the Tamil calendar that is February to March. Once in twelve years when Jupiter
enter the Leo sign in the Constellation is when this grand festival is celebrated. It is a bath
which is believed to purify you of your sins and wash away your sins. This festival sees the
arrival of more than 1 million people. The tank is a 6.2 acres one and is surrounded by shrines
and wells. The day of this festival begins by praying at the Temple, then dipping in the 20
wells, then a visit to the Kumbeswarar Temple, then a dip in the holy tank and lastly to
complete it a dip in River Cauvery. The Masimaham is an annual event that occurs in
kumbakonam in the Tamil month of Masi in the star of Magam. Vast crowd of devotees
gather at Kumbakonam to have a dip in the tank, along with saints and holy men. All the
rivers of India are believed to meet at the tank on this day and a purificatory bath at this tank
on this day is considered equal to the combined dips in all the holy rivers of India Festival
deities from all the temples in Kumbakonam arrive at the tank and at noon, all the deities
bathe along with the devotees – it is called “Theerthavari”. The purificatory bath is believed
to remove sins and after the dip, pilgrims offer charitable gifts in the hope of being rewarded
in the current life and subsequent lives. The temple cars of major temples in Kumbakonam
come around the city on the festival night. During the Mahamaham of 1992, the number of
devotees reached 1 million.
During the time of Mahamaham festival, it is believed that taking bath in the holy stream of
water from the famous rivers like Ganges, Yamuna, Sarasvati River, Sarayu, Godavari River,
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Mahanadi River, Narmada River, and Kaveri River, which are mixed together in
Mahamaham tank, would get rid of sins.
3) Kartigai Deepam: It is known as the ‘Festival of Lights’ and falls in the month
of Karthigai (November to mid-December) according to the Tamil Calendar. This happens on
the day when the moon is aligned with the constellation Karthigai. The main idea of this
festival is to keep away bad things from life and welcome the good ones. Tamil Nadu
celebrates this festival for 10 days. All the people wear new clothes and enjoy themselves
without any worry. They exchange gifts and try to meet all their relatives during the festival.
People believe that on this day Lord Shiva appeared in Thiruvannamalai hills and they mark
this by lighting a huge fire on the top of the hill. Ghee and camphor are used to light the huge
fire and people shout saying Annamalaiyarku Arohara. There is even a fair held on this day
which is one of the main attractions. It is one of the best celebrations of Tamil Nadu and trust
me when I say this you need to be there.
The Karthigai Deepam festival is celebrated in the Tamil month of Karthigai (November –
December) at Arunachaleswarar Temple, Thiruvannamalai. It begins on Uttradam day with
flag hoisting and goes on for nine days. In the early hours of the tenth day, Bharani Deepam
in five ’agantams’ is lit in Arunachaleswarar’s Sannithi. In the evening, the Pancha Murthis
are brought to the Katchi Mandapam. At dusk (Pradosham), with the Karthigai day
synchronising with full moon day, the deity, Ardhanareeswarar, is taken in a procession to
this place with the five deepams, which are put in a big receptacle near the flag staff. At the
same time, the beacon light on the hill is lit. The huge concourse of devotees from all parts of
the country in a million voice raise a cry simultaneously, “Annamalaikku Arogara.” It is a
sight for the Gods. Rows of earthen lamps in front of every house… this is the image that at
once comes to the mind when one thinks of Karthigai Deepam — the festival of lights
celebrated throughout Tamil Nadu during the month of Karthigai (November-December).
Not many of us are aware that it is one of the oldest festivals celebrated in the State, perhaps
even before people began celebrating Deepavali and Navarathri. Also, unlike many other
Hindu festivals, Karthigai is basically a Tamil festival and is virtually unknown in most other
parts of the country.
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One of the earliest references to the festival is found in ’Ahananuru,’ which dates back to the
Sangam Age (200 B.C. to 300 A.D.). The Ahananuru clearly states that Karthigai is
celebrated on the full moon day (pournami) of the Tamil month of Karthigai. It was one of
the most important festivals (peruvizha) of the ancient Tamils. Avaiyyar, the renowned
poetess of yore, refers to the festival in her poems.
Karthigai is essentially a festival of lamps. The light emitting lamp is considered an
auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy.
While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for
Karthigai. Many Vaishnavites in Tamil Nadu make sure to light the fire using the fruit of
Maruda trees, a stick named Kavattaik kambu with cloth, rope made of cloth, saw dust and
Konkani resin. Presenting elephant shaped lamps(Yanai vilakku) to their daughters for their
prosperity and well being is a custom in most of the south Indian families. Such lamps
symbolize their blessing towards the family.
Women try to make their homes look welcoming and fresh during this time. They wear new
clothes and tidy up their homes to invite their brothers. The home looks heavenly with oil lit
lamps everywhere. Children blow crackers and make merry with friends and family. This is
like a family get-together. Indians want to be preset in their homes during this wonderful
festival. They try to return to India from anywhere in the world to meet their parents, sisters
and relatives. The idea behind this festival is to keep away bad things from life and welcome
the good and holy things of life.
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4. WEST BENGAL
West Bengal has a rich legacy of amazing literature with great authors like Sharat Chandra
Chattopadhyay, Rabindranath Tagore, Kazi Nazrul Islam and Bankim Chandra
Chattopadhyay contributing their fair share to the Bengali literature as well as to the world
literature. The literature heritage extends well beyond that too. There has been a long
tradition of folk tales like the Thakurmar Jhuli, stories of Gopal Bhar and much more which
in their popularity bear a great resemblance to famous stories like Arabian nights and the
Panchatantra. Bengalis have played a significant role in modernising the course of Indian
literature. Rabindranath Tagore even went on to win the Nobel Prize for Literature for his
collection of poems – Gitanjali. There were several post modernisation movements in the
latter part of the 20th century, some of them were known as Kallol movement, Hungry
movement and Little magazines. These movements saw some emerging leaders who would
go on to be prominent names in the Bengali literature circle like Sukumar Ray, Jibananda
Das, Sunil Gangopadhyay and Syed Mustafa Siraj being a few among them.
Architecture
Architectural influences from different eras continue to be a part of the region. There are
buildings of public and private use that show influences of Terracotta, Indo- Saracenic, Islam
and British. The city of Calcutta used to be the Capital of India during the British reign and
so it has a lot of buildings reflecting the British culture. There are various temples, mosques,
churches, rajbaris (Home of the aristocratic people in the olden times).Calcutta was once
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known as the ‘City of Palaces’. With the growing status as a cosmopolitan, Kolkata has flats
coming up in its newer region.
Music and Dance
The amazing influence of regional music further increases the rich heritage of the region.
Baul singing is perhaps the most famous of all the traditional singing of the yore. This
involves singing a folk song about God, and one can see the powerful emotions that such type
of singing evokes. The singer has his/ her eyes closed, completely lost in the moment- as if in
a trance. There are other forms of folk singing too like Gombhira, Bhawaiya and kirtans etc.
The region also has certain influences of the Indian Classical Music and Rabindrasangeet-
made famous by the genius all rounder, Rabindranath Tagore is considered to be a
contemporary music option. In short, West Bengal has quite a rich variety of music.
Traditional dance forms like Chau originated in the state of West Bengal, where people wear
huge colourful masks and dance.
Food Culture Of West Bengal
Food-something that we cannot live without, and Bengalis sure know how to enjoy theirs!
Rice is a staple, owing to the enormous plantations of rice all across the state. Roti,
Vegetables with thick curry, fish, egg and meat form staples of everyday life. Fish is found in
many different varieties, and Bengalis have many unique dishes devoted to the same such as
Malai curry of Prawn Fish, patori, ilish mach etc. The sweets of West Bengal are also very
famous with majority of them are made of milk and its subsidiaries. The most famous are
rasogolla, sandesh, rasamalai, homemade pitha, etc. which are loved throughout the country.
The modern day Bengali prefers to explore more, and so Anglo -Indian, Continental,
Lebanese, Thai and Chinese are also preferred in addition to the traditional Bengali cuisines.
1)Lobongo Lotika: shaped to resemble a tiny envelope, which is then sealed with a single
clove, the Lobongo Lotika is usually savoured during special occasions, but who’s looking
anyway? Made with refined flour pastry, stuffed with a mix of khoya, grated coconut, nuts,
raisins, and cardamom, which is then folded like an envelope, held together with a stick of
clove, it is then fried in ghee, and soaked in thick sugar syrup for a little while .
Maida, khoya, nutmeg powder, coconut (grated), ghee, nuts, raisins, cardamom, cloves &
sugar are the ingredients of the traditional recipe.
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2)Sita bhog: The Sita Bhog again is not an easy one to make. Alternately called
‘sweetened rice’, legend has it that it was a favourite of Lord Rama’s wife, Sita.
According to history, the Sita Bhog and mihidana was served to Lord Curzon in 1904 when
he visited Burdwan to award the then king Vijaychandra the title of ‘Maharaja’. The local
sweet maker, Bhairav Chandra Nag, had put together this delicious combination, and served
it for the occasion. The Sita Bhog, made by breaking dough made with chhana and powdered
rice, and then fried in ghee and soaked in sugar syrup. The end product looks like grains of
basmati rice. While the Sita Bhog comes with miniature versions of the Gulab Jamun in it, I
think it’s a much later addition. It’s also traditionally white, but is found in a yellow avatar
too these days. The mihidana, its faithful companion, is made by mixing rice powder (usually
Gobindo Bhog, or even Kamini Bhog) with gram flour, and saffron. The mix is then fried in
hot ghee through a large ladle with holes. Those tiny fried grains are then strained and soaked
in sugar syrup.
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3) Kheer kadam: An exotic Bengali sweet, made of mini rasgullas, grated khoya and
powdered sugar. It is also known as Raskadam and has two layers of dessert heaven.
Kheer Kadamba is a two layered sweet and almost looks like the earths picture from
childhood geography books. The core is not made of magma but of dry rasagolla. The shell is
kheer (milk solids). It is then rolled over a bed of shredded kheer. The name of the sweet
comes from the Kadamba flower.
4) Rasgulla:
History reveals some interesting facts about the origins of this celebrated Indian sweet. Many
Odias claim that the answer lies in the history of Puri in Odisha, where this 700-year-old
sweet dish was part of a ritual. The legend goes that Lord Jagannath offered the sweets to his
consort Lakshmi, to pacify her for not being taken along during the Rath Yatra or ritual
chariot ride.
Known as khira mohana due to its almost white appearance back in the 11th century, it thus
became customary to offer this chenna sweet dish to Goddess Mahalakshmi as prasad,
especially on the last day of the Rath Yatra, also called Niladri Vijay.
For the villagers of Pahala (a hamlet in the outskirts of Bhubaneswar) this came as a blessing
in disguise. This tiny hamlet was in fact home to more cows than humans, and milk was
always in excess. With the villagers quickly learning the the method of making chenna
(curdled cheese), Pahala soon emerged as Odisha’s rasgulla hub. The rasgulla produced here,
brownish in colour due to hard baking compared to the white ones prevalent in Kolkata, are
sold throughout the state.
The technique of steaming the cheese balls and then allowing them to slowly rise in the sugar
syrup was a technique that was mastered by him. The Odias believe that this is how the
modern-day rasgulla originated.
In short, the jury is still out on who owns the sweet. Maybe it was invented in Bengal and
taken to Odisha. Maybe the Odiya cooks of Bengali households bought it to Bengal. Given
the lack of records, it is impossible to tell. However, one thing is more certain: given its
history, and also the fact that it is now almost a pan-India food, any Geographical Indication
claims that either Odisha or West Bengal might make on the rasgulla would be just a little
unfair and unnecessary.
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5)Ilish: A type of fish with a lot of bones marinated in mustard oil and a lot of chillies.
It is popular among all bengalis during monsoon which is known as the month of ilish. In
West Bengal and Bangladesh, ilish is often termed as the ‘queen’ of fishes.
Ilish machh (ilish fish), which migrates upstream to breed is a delicacy; the varied salt
content at different stages of the journey is of particular interest to the connoisseur, as is the
river from which the fish comes—fish from the river Pôdda in Bangladesh, for example, is
traditionally considered the best.It could be fried, cooked in roasted, a simple spicy tomato or
ginger based gravy (jhol/jhul), or mustard based with green chillies , with posto, with
seasonal vegetables, steamed, steamed inside of plantain or butternut squash leaves, cooked
with doi (curd/yogurt), with sour sauce, with sweet sauce or the fish can be made to taste
sweet on one side, and savoury on the other. With the partial drying of Ganga (Ganges) River
the volume of catch river is getting lower driving up the prices. The Ilish breeds in fresh
water and during the rainy season it travels up the Ganges to breed where it is caught and this
fresh water fish is the best in terms of taste.
Traditional Dresses
Bengali women traditionally wear a sari, draping the ‘pallu’ in a special manner that is
exclusive to the state of West Bengal. With modernisation, shalwar kameez have also become
famous with the newer generation wearing jeans, dresses and skirts too. The men used to
wear dhoti kurtas in olden times but now do so only during some special occasions like
during festivals or marriages. Their style is basically fusion with putting on a kurta with jeans
apart from the westernised shirt pants. This touch of westernization is especially visible in
Kolkata more than in any other city of West Bengal.
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Festivals:
1) Kali Puja: Kali Puja was practically unknown before the 18th century; however, a
late 17th-century devotional text Kalika mangalkavya –by Balram mentions an annual
festival dedicated to Kali. It was introduced in Bengal during the 18th century, by King
(Raja) Krishnachandra of Navadvipa.
Kali Puja which coincides with the North Indian festival of Diwali is a major festival of West
Bengal, and probably the second largest after Durga Puja. Goddess Kali is worshipped at
night in thousands of pandals, homes and temples. Kali Puja is light-up night for Bengal as
well as for Kolkata. People decorate their homes with diyas, candles and lights and draw
colourful rangolis on the floors of their homes. Children and adults burst firecrackers and
burn sparklers throughout the night. A large number of devotees visit the temples to offer
prayers to the goddess and animals, especially goats are sacrificed in some places.
Kali Puja worshippers honour the goddess Kali in their homes in the form of clay sculptures
and in pandals . She is worshipped at night with Tantric rites and mantras. She is prescribed
offerings of red hibiscus flowers, animal blood in a skull, sweets, rice and lentils, fish and
meat. It is prescribed that a worshipper should meditate throughout the night until dawn.
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2) Durga Puja:
The greatest festival of the Bengali community, Durga Puja ranks among the popular festivals
in India. It is widely celebrated in West Bengal and other parts of eastern India. It is a four
day festival and is dedicated to the worship of Goddess Durga. Immense fanfare and
celebration takes place during the Durga Puja celebrations.
Durga Puja held in September–October, is the biggest and most important festival of West
Bengal as well as of Kolkata. It marks the victory of ten-armed goddess Durga over the
buffalo demon Mahishashur and signifies the victory of good over evil. The festival
commences on Mahalaya, a week before the actual Puja celebrations begin on Shashti and
continue through Saptami, Ashtami, Navami and Bijaya Dashami, when the festival comes to
an end. Pandals are set up and idols of goddess Durga and her four children – Lakshmi,
Saraswathi, Kartik, Ganesh are worshipped and displayed for five days across the state,
especially in Kolkata.
Shops, restaurants and eateries stay open all night. Fairs are set up in numerous parks and
public spaces. The roads become overcrowded with hundreds of thousands of devotees,
revellers and pandal-hoppers visiting the pandals on Puja days. The number of crowd is
estimated to be a few million on the festive days.To celebrate Durga Puja, all offices,
educational institutions and business houses remain closed in West Bengal. Friends,
colleagues and well-wishers exchange gifts between themselves. Companies and business
houses offer gifts to the customers and employees as a gesture of goodwill. The main
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shopping sale also takes place during this period. Plenty of shops and markets offer heavy
discounts and rebates on a wide range of items. The hotels also offer discounts on the
accommodation facilities to lure more people during the festive season. Thousands of people
come out in the streets and enjoy to the fullest. Traditional Bengali food and other dishes are
also cooked during the festival.
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5. JAMMU & KASHMIR
Jammu and Kashmir is one of those states that has become famous for its many sided culture.
The three regions namely Jammu, Kashmir and Ladakh have different people with their
diverse culture and traditions.
Jammu is dominated by Hindu population, Kashmir has major Muslim population and in
Ladakh, most people follow Buddhism. But one thing that is common to people all regions is
the love, affection, and tolerance they have for each other. Even tourists are considered as a
part of the family. If you ask a locale about a place to stay, you will probably end up enjoying
your vacation in his home, and if you like something worn by a locale and ask him where he
bought it from, he will probably offer the same thing to you. That is how simple people of
Jammu and Kashmir are, far away from artificial feelings, and deception of life. The lifestyle
of people is totally different from that of adjoining states. The food they eat, the dresses they
wear, the language they speak is all different and unique. Though Ladakh region shows a
strong resemblance to Tibet in all things.
Religion
There are three main religions that are followed in Jammu and Kashmir. Kashmir has
majority of Islam, Jammu has major strength of Hindus and most of the population in Ladakh
follows Buddhism. There is also a group of people who are called Dogras. There major
population lives in Jammu region and follows Hinduism but few of them also follow Islam.
Language
Urdu is the official language of Jammu and Kashmir state. Though it is spoken through out
the state but it is most widely used in Kashmir. The other languages spoken here are
Kashmiri, Ladakhi, and Dogri language. Dogri is the language of Dogra people, in 2003, the
language was accepted as a national language of India.
Customs and Festivals
Jammu and Kashmir is a state of different religions and beliefs. And accordingly, the customs
followed and festivals celebrated are many. But the heartening thing about the all festivals
here are that they are celebrated by people of all faiths together with same enthusiasm. Main
festivals includes - Eid-ul-Fitr, Baisakhi, Lohri and Hemis Festival.
Dressing
The moment you enter the state of Jammu and Kashmir, you will notice that the clothing here
is totally different. Most people here wear traditional clothes, though you will see working
executives and youngsters in western clothes as well. Traditional clothes for men include
Kurta Pyjama in summers, but in winters, woolen clothes come out. A kind of an overcoat
called Pheran is worn over Kurta. It is quite loose but inside Pheran, a warm pot called kangri
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is kept, such is the severity of winters here. For women, ladies suit and Burqha (veil) is the
most common attire in summers and in winters Phreran are used.
What lights your soul in Jammu and Kahsmir more than then anything is the beautiful people
of the state. They teach you a new way of living a happy life under all circumstances and
giving others a lesson.
Food
1) Wazwan: The food habits of the majority of the population of Kashmir are
predominantly nonvegetarian. Wazwan is the ultimate name in Kashmiri banquet and is a
formal meal prepared on special occasions such as Kashmiri weddings. It is also being
processed at fast food corners, restaurants, star hotels, etc., and is relished by one and all
visiting Kashmir because of its unique taste. Wazwan is a multicourse meal, and the main
ingredient of this meal is meat from sheep, goat, or beef, although other elements such as
chicken, fish, and vegetables are also there. The origin of the Kashmir’s ethnic/heritage
cuisine—wazwan—dates back to the 14th century when the Mongol ruler Timur invaded
India in 1348 during the reign of Nasiuddin Muhammad of the Tughlaq dynasty, who brought
skilled persons of various professions including cooks from Samarkand to Kashmir These
skilled cooks, called wazas in the local language, cooked meat into various dishes and
classified them according to shape and gravies used for their preparation. The credit for
popularizing wazwan dishes goes to Persian and Sanskrit immigrants. The term waazi is
basically a Sanskrit term waja, which means to cook. The origin of the term has also been
derived from a Persian word, ashpaaz, which means a special cook proficient in making
soups, and with the passage of time the term became waza. The basic prerequisite of a
wazwan is that freshly slaughtered meat is used for its preparation. After acquiring the meat,
the waza sorts it out for the different types of dishes—for example, ribcage is used to make
tabakh maaz, whereas boneless meat is ground and is used for preparation of kabab, rista, and
goshtaba. A number of dishes are prepared in wazwan; among them, the seven important
meat-based dishes are kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and
goshtaba. Wazwan dishes are traditionally prepared in copper utensils (named degs in
Kashmiri) over simmering fires of wood, preferably obtained from old fruit trees . The dishes
are served in large copper plates (called tramies) with rice. Four persons take food in each
tramie. The dishes are served in a particular sequence. Fried chicken, kabab, and tabak maz
are garnished on the rice contained in a tramie before the meal is presented. In the series of
meat products served in wazwan, goshtaba is the last one to be served.
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• Maithi maaz
• Rista
• Lahabi kabab or Moachi kabab
• Waza kokur
• Daeni phoul
• Doudha ras (mutton cooked in sweet milk gravy)
• Rogan josh (tender lamb cooked with Kashmiri spices)
• Tabak maaz (ribs of lamb simmered in yogurt till tender, then fried)
• Daniwal korma (a mutton curry with coriander)
• Waza palak (green spinach cooked with small mutton balls known as paliki riste)
• Aab gosh (lamb cooked in milk curry)
• Marchwangan korma (an extremely spicy lamb dish)
• Kabab (minced meat roasted on skewers over hot coals)
• Gushtaba (a velvety textured meatball in white yogurt gravy)
• Yakh’n (delicately spiced yogurt curry)
• Ruwangan chhaman (cheese squares with tomato gravy)
• Dum aelva (potatoes cooked in yogurt gravy)
• Dum aloo[4]
• Gand Aanchaar(Cutted Onions are mixed with Chilli salt Yogurt with some Spices)
• Muji chetin or Mooli akhrot chutney
2) Modur Pulav: Modhur Pulav is the name given to sweetened Kashmiri rice
prepared using cinnamon, a little saffron, milk, ghee,sugar, cashew nuts, almonds, green
cardamom among several other ingredients. This dish is sweet, flavored and healthy with
saffron as a main spice which gives it beautiful colour and taste. And this saffron is also
grown and in Kashmir itself. The distinctive taste of this pulav is unlike something you’ve
ever tasted before. Just taste once and you will be left craving for more.
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3) Kashmiri Muji Gaad: Muji gaad or machhli mooli as commonly known is a
very special regional specialty from Kashmir. This delicacy from Kashmiri Pundit cuisine is
also hugely popular during winters.
Served on festivals and occasions, Kashmir gaad is a dish made up of fish prepared generally
with radish or nadur. This dish is an amalgamation of vegetarian and non-vegetarian items as
the taste of fish and lotus stem blend together to give it a unique taste while hot spices and
herbs add to it’s unique yet amazing flavour and aroma. This dish is usually served in/during
festivals like ‘Gaada Bata’ in the month of December.
Festivals:
1) Gurez Festival: Gurez is at the crest of Kashmir. The valley lies in the midst of
elevated Himalayas, nearly 86 kms from the district Bandipora and around 123 kms away
from Srinagar in the north of Kashmir. It lies at an altitude of nearly 8,000 ft above sea level.
This attractive place is still unexplored by the tourists. The Gurez valley with cold gentle
wind, snow capped peaks, smiling beautiful faces of Dards who are the people of Gurez, the
wooden small houses, gives a relaxation to the eyes. Gurez valley is close to the Line of
Control, so it is close to the foreigners.
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Even the visitors from the valley of Kashmir need a special permit from the administration of
district to enter into the valley of Gurez. This picturesque valley is on the ancient Silk Route
& it connects Kashmir valley to Dras and Gilgit in Ladakh. Gurez has a distinctive culture
and exclusive lifestyle and language. Its architecture is also unique from the other parts of the
Kashmir valley. The people of Gurez mainly speak Shina language. The flora and fauna of
Gurez is so different including the Brown Bear of Himalayas and Snow Leopard.
The crystal clear water of the Neelum River streams through the Gurez valley. The whole
thing seems so courageous; the mountains are there for rock climbing while the limpid water
for river rafting. Foreign tourists get attracted by these specialties of Gurez.
In Kashmir, many festivals are celebrated by the people. One such festival is the Gurez
festival. The Gurez festival is celebrated to enhance the tourism in the valley and also outside
the country. The festival shows the cuisine, culture, customary handicrafts and also the sports
of Gurez valley.
The two days Gurez festival is arranged by the Department of Tourism with the main aim
highlighting potential of tourism of Gurez in the country and also in abroad. The Gurez
festival clearly displays the conventional handicrafts, sumptuous cuisine and the rich culture
along with various sports of the valley. During the fiesta days different activities which are
related to tourists are organized at different tourism spots. Their main aim is to emphasize
adventure, river & eco tourism, leisure, in addition to the culture and art of the valley. On this
occasion, numerous vibrant and entertaining cultural programs are performed by the local
artists, theatre artists and also by school & college students.
The people of the valley assemble and the local people perform conventional cultural
programs on the opening of the 2 days Gurez fiesta. The major attraction of this festival are
folk dances of Gurez, songs, music in addition to cycling, zorbing, rafting, trekking that
fascinates the audience who enjoy adventurous sports. The water rafting is a permanent
element of the Gurez festival. It is organized in the Kishenganga River and a camp place is
also there in the beautiful Dawar valley of Gurez. In this fiesta, in addition to other programs,
there are musical programs arranged in which neighboring people participates. There are
various competitive functions, painting and drawing competition and the most celebrated
angling competition.
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2) Shikara Festival: The lifeline and identity of the Dal Lake in Kashmir, Shikara
needs to be celebrated once in a year. To promote tourism, Kashmir’s government began this
festival in 2016. During the festival, Shikaras are painted and dressed beautifully. Shikaras
participate in Shikara Race, Dragon Boat Race and Canoe Polo Match. Other cultural
programs are also organised which will give you a glimpse of the culture of Kashmir. It takes
place in the months of July or August.
The shikara is a type of wooden boat found on Dal Lake and other water bodies of Srinagar,
Jammu & Kashmir, India. Shikaras are of varied sizes and are used for multiple purposes,
including transportation of people. A usual shikara seats half-a-dozen people, with the driver
paddling at the rear. Like the Venetian gondolas, they are a cultural symbol of Kashmir.
Some shikaras are still used for fishing, harvesting aquatic vegetation (usually for fodder),
and transport, while most are covered with tarpaulins and are used by tourists. Some are used
as floating homes by poor people.
3) Tulip Festival: One of its kind in India, the Tulip Festival in Kashmir celebrates
the blooming season of the magnificent Tulips. Indira Gandhi Memorial Tulip Garden adds to
the natural beauty of Srinagar. Nestled on the foothills of Zabarwan Range, the largest tulip
garden in Asia presents a stunning view of the Dal Lake. The seven terraced garden was built
with the intention to promote tourism and floriculture in Kashmir.
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Once known as the Model Floriculture Center, Tulip Garden of Srinagar is a home to varied
species of flowers like daffodils, hyacinths and ranunculus. However, Tulips cover the major
area of the space. A walkthrough these sweet smelling flower beds will make you stay here
for longer.
A major highlight of the Indira Gandhi Memorial Tulip Garden is the Tulip Festival that is
celebrated every year. It is one of the best reason that will compel you to visit this garden.
Tulip Festival 2018 is a must attend event for the flower enthusiasts, nature lovers, fans,
aficionados, tulip lovers, and tourists from around the world. There are many varieties of this
amazing flowers, some of them are mentioned below. Let’s see how many of them you can
find at the Tulip Festival.
Standard Tulips – These are the normal tulips that are available from florists to local gardens.
Double Bloom – Instead of a single petal of standard tulip, double bloom has many layers.
Parrot Tulips – They appear as ruffled petals in various hues depicting the plumage of
tropical parrot.
Fringed Tulips – The edges and shape are frilly and fringed.
Bi-Color Standard Tulips – They display a variation in terms of color when compared with
the standard tulip.
Rembrandt – pale colored tall tulips
Fosteriana Tulips – They vary in height and have pretty bud.
Lily-Flowering Tulips – These flowers have long, pointed petals with arch at the tips.
Single Late Tulips – Stunning cup-shaped tulips with widest range of colors
Triumph – Wide range of shades, splendid tones and bi colors are the characteristic features
of these tulips.
4) Hemis Festival: Hemis Gompa is the largest and richest monastery in Kashmir,
located in Ladakh where Hemis is celebrated with full pomp and show. This day is declared
as the state holiday. It is celebrated to commemorate the birth anniversary of Padmasambhava
who is known as the founder of Tibetan Buddhism. Celebrated for two days in the fifth
month of the year, also called Tibetan lunar month, the festivities take place in a large
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courtyard of this monastery. Men get dressed up in tradition attires and women also wear
heavy jewelry and headgears.
The Lamas perform ‘Chaam’ dance which is their traditional dance on the beats of drums and
horns and cymbals. This performance is very traditional in its way and reflect the culture of
Ladakh and is an important part of Tantric Buddhism. The story also speaks of a celebration
of victory over evil to remind how Padmasambhava fought valiantly with evil demons and
won.
The Hemis Festival is dedicated to Lord Padmasambhava (Guru Rinpoche) venerated as the
Dance Performance at Hemis Monastery representative reincarnate of Buddha. He is believed
to have been born on the 10th day of the fifth month of the Monkey year as predicted by the
Buddha Shakyamuni. It is also believed that his life mission was, and remains, to improve the
spiritual condition of all living beings. And so on this day, which comes once in a cycle of 12
years, Hemis observes a major extravaganza in his memory. The observance of these sacred
rituals is believed to give spiritual strength and good health. The Hemis festival takes place in
the rectangular courtyard in front of the main door of the monastery. The space is wide and
open save two raised square platforms, three feet high with a sacred pole in the center. A
raised dais with a richly cushioned seat with a finely painted small Tibetan table is placed
with the ceremonial items – cups full of holy water, uncooked rice, tormas made of dough
and butter and incense sticks. A number of musicians play the traditional music with four
pairs of cymbals, large-pan drums, small trumpets and large size wind instruments. Next to
them, a small space is assigned for the lamas to sit.
The ceremonies begin with an early morning ritual atop the Gompa where, to the beat of
drums and the resounding clash of cymbals and the spiritual wail of pipes, the portrait of
“Dadmokarpo” or “Rygyalsras Rinpoche” is then ceremoniously put on display for all to
admire and worship.
