Bijoya Shammeloni

On the tenth day of the lunar month of Ashwin, the immersion of the idols of Goddess Durga and her children , Lakshmi , Saraswati,  Ganesha and Kartikeya takes place.

Soon after the immersion Shanti Jal or the Holy Water is sprinkled marking the beginning of Bijoya Shommeloni. It’s the time to take the blessings of the elders by touching their feet and exchanging greetings and hugs with friends and  acquaintances.

But the real attraction of Bijoya which extends till the Kali Puja or the worship of the Goddess Kali a fortnight later, is the ‘meetings and eatings’. It’s the time when the families invite friends and relatives home to  lavish gastronomic spreads.

I remember, one of our neighbours, who happened to be the local physician, used to invite the entire Bengali community of the locality to their household for a large get together. Durrees and mats were spread on the terrace and the room adjacent was converted into a makeshift kitchen. Mangsher Ghugni and home made Gulab Jamuns were served as part of the Bijoya menu. Mangsher Ghugni is mutton cooked with boiled chickpeas – a tasteful, traditional delicacy.

Another of my mother’s friends, also a very popular lady known for her social and cultural activities in the community, was known for her Chhanar Jilipees which are Jalebis made of paneer dipped in sugary syrup.

My mother’s speciality was Kobiraji Cutlets and Mangsher Chop or mutton chops. Kobiraji Cutlets are made of either mutton or fish covered with a layer of beaten egg. Mangsher Chop is made of well fried minced meat stuffed in  pockets of boiled potato covered in a crispy layer of egg beaten with corn or refined flour. My father would buy cuts of fresh mutton for the special ocassion and  help mother the whole day in the elaborate preparations.

In between Dusshera and Kali Puja falls the Kojagari Lakshmi Puja i.e. worship of Goddess Lakshmi, which is again celebrated in every Bengali household. Every household has their signature offerings to the Goddess. We offer  khichuri, labra, bhaja, tomator chatni and payesh. Khichuri is a preparation of gobindo bhog rice and Shona mug dal or yellow lentil, labra is a curry made of five different seasonal vegetables , bhajas are  vegetable fries, chatni or chutney is sweet made of tomatoes and dates and payesh is rice porridge made of condensed milk garnished with nuts and raisins. Along with the homemade bhog fresh fruits and sweets are also offered.

One who prepares the bhog or offerings has to fast the whole day till the Puja or worship is complete. She also has to take a bath early in the morning, clean the kitchen and cook all the dishes without tasting yet  ensuring the proportion of salt, sugar and spices in the food offered is perfect. After the Puja the bhog is said to be imbued with divine blessings and consumed by the householders with reverence and gratitude.