Monday, June 02, 2008

Serenity by the lake and Iilish under the fly-over





The Shillong of ‘Shesher Kobita’ is gone – like most places one read and romanticized over in our youth. The same fate of other hill-stations has also befallen Shillong – ruined by unplanned growth. Being the capital of Meghalaya and the seat of the Council of North Eastern States has further contributed to its concretization.

It’s difficult to imagine the walks Labanya and Amit went on. Ward’s Lake in the center of town is an apology. And, I wouldn’t even dare take that drive to Cherrapunji – now called the ‘wettest desert’ in the world.

The Pinewood Hotel remains tucked away on Rita Road above the Raj Bhavan - now run by the government, it’s a shadow of its former self. But, unlike the desecrated Puri BNR (handed over on contract to a Lalu crony – a hotelier from Patna ), it retains much of its old character – the sprawling suites, the garden, the friendly staff ( if lacking the finesse of the ancient bearers from the days of the Raj ) and, most importantly, the wood paneled bar. The worst casualty, perhaps, is the dining room. It’s run down and looks a bit seedy - tho' the food, I am sure not a patch on what it used to be, is still the best you can get in Shillong (which can’t boast of too many interesting culinary options or choice of restaurants).

Admitted, it’s not easy to know a place and the people on quick business trips – when for the better part of the day ( and, often in the evenings as well ) one is cooped up in meetings. But, a visit to the bar at the local Club usually gives a distilled sense of the social scene. The Shillong Club is as old as the town itself – founded in 1874, when Shillong was declared as the Civil Station of the Khasi and Jaintia Hills. The new Club House re-constructed after the fire of the 70s has lost its heritage look and feel - something the other colonial institution – the Shillong Golf Club, the third oldest in India – has managed to retain. Once a preserve of British Officers and Tea Planters from Assam, the club is today the watering hole of local traders – who are the new dominant set.
==
In the midst of all this is a well kept secret across the Bada-pani lake called Ri kynjai - a breath-takingly beautiful alpine-style resort. Promoted by the owners of the Centre-Point (the best known business hotel in town ), the architecture was inspired by traditional Khasi thatched huts built over stilts ( the aerodynamically friendly structures in the shape of upturned boats are designed to face the squalls and storms of the region ). As you look out from its huge French windows –into the serene waters of the lake, you begin to appreciate - a little - why Shillong was ever called Scotland of the East.
==
'Food-note'

On my now regular trips to Shillong – I take a mandatory stop at one of the many Sylheti-Bengali eateries in Guwahati. My favourite being Soham – a tiny but clean joint under the Ulubari fly-over ( near the editorial office of The Telegraph ). There’s also Ramu’s Hotel across the road – which many prefer - but I think Soham’s better in terms of its hygiene, ambience and even the quality of food. A lunch home for sales people and the staff of nearby offices – it serves the most mouth watering, Pabda, Iilish and Brahmaputra Chitol in home-style curries and a mean Mangshor-jhol. Gandha-leboo, kacha lanka and shutkir-acchar are essential accompaniments for satiating the senses.

On the last trip, I was introduced to a new restaurant serving authentic gourmet Assamese cuisine called ‘Delicacy’ – in Ganeshgudi (next to the Dispur Polyclinic on the way to the Secretariat ). It’s more up-market than Paradise ( where I had been earlier ) and offers a wider choice in the menu – ranging from pork, duck and pigeons in the meat section to a whole array of fish preparations all served in traditional “kanshar” (bell metal ) thalis. Tho’ somewhat comparable to Bengali recipes by way of gastronomical genre, Assamese food is less on spices and have more delicate and subtle flavours – gained from the greater use of vegetables, herbs and leaves ( sometimes also fruit - such as dried mangostein, I am told) in their cooking – imbibing distinct influences of other culinary traditions of the North-east and its neighbouring regions, including – probably – the lower reaches of China ( Yunnan ). It doesn’t exactly set my tastes-buds ablaze but the Tenga, ( a light sour curry made with tomato ) is one dish that I have come to like over time – thanks to the slow induction by Utpala (of the "Mosaic" fame ) in Delhi and the Bezboras of Pune.

7 comments:

  1. This is one of the best pieces I have read on Shillong lately--so easily invokes nostalgia, and also regret at all that has changed...Utpala.

    ReplyDelete
  2. Sandipda is gradually or has already reached the stage of a Gastronome. His writing evokes nostalgia and is able to bring out the subtle taste through writing of things like the aroma of a Gandha Lebu or the spicy flavor of Shutki.
    Keep on writing as I mark the places that I need to eat in when I am in shanghai, Delhi or Shillong

    ReplyDelete
  3. While you are busy satisfying your Gastronomic urges in Guwahati, you may as well try the "Shutki Macher Paturi" which though high smelling, is a absolute must for persons like you seeking "East Bengali" cuisine. Unfortunately, Shillong has no such place for Bong cuisine-much to my unhappiness.

    ReplyDelete
  4. The BNR hotel in Puri was won fairly in a transparent sealed bid process in which the likes of ITC hotels, and Taj Hotels participated (The latter winning the Delhi station property)

    And far from being "desecrated" these decrepit properties are being restored to their former glory while maintaining their heritage status. The restoration work is being overseen by a board comprising of historians, representitives from the ASI and the Railways.
    So before you slander policies and people you dont know or understand, i suggest getting your facts right.

    Regards,
    The Punjabi "cronies" from Bihar who run Patna's finest hotel since 1981 and beat the likes of the Taj group fairly to take over the BNR Puri.

    ReplyDelete
  5. the comments on the BNR (Puri, as indeed, Ranchi ) were based on first-hand experience - so i stand by it. take it as 'genuine customer feed-back" or lump it. but, i'm indeed delighted that 'restoration' work has been undertaken, as I'm all for 'restoration' as opposed to 'renovation' (the 2 terms are often mixed up - please read my other blog on the Clubs - "Raj Redux 1 & 2) which we seldom do in this country. re: the 'finest hotel in patna', if my guess is correct - about the property you are referring to - i recently had an occasion to stay there just for the day - when I visited the city to initiate some relief work post the Bihar floods. but, i had to cut short my trip due to some exigencies - so couldn't experience it in all its finery. but, look forward to checking it out next time when work takes me there again. cheers !!

    ReplyDelete
  6. and, by the way, i didn't question the 'bidding' process - wonder why you are so defensive about it. those of us who have known the BNR from our childhood loved it not so much for the 'property' but it's food and service - which i consider was the real 'heritage' of the BNRs. hope, even that can be 'restored' - except that for doing so historians and the ASI may not be able to help - you may like to consult some food anthropologist :-)

    ReplyDelete
  7. I am inspired to take the trip to Shillong and check out Soham and the club ( sounds like the kasauli club which also got burnt and now looks like a newly constructed bungalow ). awesome detailing of food including the the tomato based curry...i am not well versed with north east food..this was very educative. Looking forward to the next post.
    regards, Praveen

    ReplyDelete