Offerings to the Divine

As possessive as we are of our culinary heritage, temple food is an excitement at a whole other level and definitely a notch higher in our domineering attitude to every dish in the roshui-ghor!

Temple food varies — from personal offerings of worshippers, to offerings done on auspicious events, to one cooked to mourn the demise of a loved one. And then there is the majestic feast spanning the ten days of Durga Puja.

What is so special about puja food, or any other temple food for that matter? Is it the charred flavour, the deliberate attempt in creating magic with no use of onions and garlic, profuse use of fresh vegetables, and seemingly endless number of fruits?

Well, it is all that and more! Rituals and ceremonies, lavish preparation and serving meals to devotees — these are the element that make the grandeurs that is Durga Puja. To all devotees attending the mandap, the food is brought and visibly placed on the altar; the priests and the congregation pray, urging the goddesses and the gods to bless the provisions placed before them.

The bhog is offered ceremoniously with great exuberance and vigour. The chanting mantras, the beats, the dance and the burning incenses take one to frenzy.

What god would not bless offerings of such devoted followers?

The food is then distributed among worshippers waiting to join the collective experience; the purpose is simple — to share what the gods have approved. That is the outward devotion along the lines of the scripture, but what goes behind the scenes is not short of any visible act of worship. Neither in terms of importance, nor in grandiosity!

Temple food in its simplest form is one that comforts and consoles restless souls. The process behind the preparation is as important as the cooking itself. It is not only a concern of hygiene, but also the mindset with which the thakur cooks the meal: purity, the righteous mindset, and bhaav — which can be termed as an emotional vibe, being the paramount concern.

The most important ingredient is nothing organic but the 'manorath' — what the chef's heart desires during the cooking process, and ultimately serving it to the Lord.

Fire, or Agni in Hinduism, is believed to be the indestructible and purest of elements, and thus is used to prepare the food befitting the gods, and the ones they bless. Needless to say this imparts the signature charred flavour of temple food.

Even before the meal is cooked, the underlying principle is followed —the body must be able to digest what is prepared. The ingredients for the bhog are picked with utmost care. The meals are to comprise all the five tastes — sweet, sour, bitter, salty, and caustic. The cook handpicks seasonal vegetables and fruits that can bring in all the desired tastes into one square meal. That is why we see the use of seasonal fruits like mango and hog plum (aamra) in chutneys, and vegetables in dishes such as fried bitter gourds, pumpkins, and tomatoes.

The milk used can only be from the cow; when oil is used — it is without exception only ghee. If it is to be replaced, only mustard oil can be used, and nothing else can serve as a substitute.

According to Hindu scriptures, the time the goddess Durga and her children spend in their mortal abode is as Brahmins, and thus they consumed only what is considered satvik —  vegetarian dishes rich in prana, the life-force, like fresh fruits and vegetables. Onions and ginger are deliberately left out as they are believed to evoke base emotions of anger, rage, and agitation.

Imagine a vegetable curry, or even daal without these quintessential Bengali ingredients, yet those who have grown up tasting temple food will vouch for the distinct aroma, and the unique taste, even without these essentials.

The bhog is believed to nourish not only the physical body, but also the mind and every attempt is made to make it holistic — replenishing needs of a physical existence and ensuring a desired spiritual growth. To a devout Hindu, the expression of bhog is transcendental, promoting purity, devotion and peace.

The need to consume food is a trait of life. What is served at thousands of temples during all pujas, and not necessarily limited to the Sharodiya festivities, once blessed by the gods and goddesses, a necessity for the sustenance of life receives a godly touch. And on that rare occasion a mortal in need experiences a divine touch.

Special thanks to Jayanta Lal Sen, Advisor, Bangladesh Puja Udjapan Parisad.                      

Photo: Sazzad Ibne Sayed

Location and food: Dhakeshwari Temple