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.
How well our culture respected women in different forms and celebrated it. Thanks for sharing.
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True. You are absolutely welcome
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This sounds like very lavish spreads and going on for many days. Happy Diwali dear sister
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It is. Wish you a very happy Diwali to you and your family, dear Sadje
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Thank you dear friend
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I’d like to taste your interesting food, gc. That local physician sounds cool!
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Of course! I guess these dishes will be exciting for you. Have a blast Hazel.
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For sure! Thanks, gc
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हम ने भी सोचा हमारी गीता दी कहां हे,लगा तो था कि आप दिवाली में मशगूल हो,पर इतने पकवान ,खाना खिलाना ,यह सब रिवाजू का नहीं पता था.
सारे पकवान मजेदार लग रहे हे.
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नुसरत, मैं अभी शहर से बाहर हूं।
अभी सारे रिवाज़ वक्त के साथ साथ बदल गए हैं। परिवार छोटा हो गया है। संयुक्त परिवार टूट गए हैं। लाइफस्टाइल बदलते जा रहे हैं। मेरे अपने परिवार में ही बहुत कम लोग रह गये हैं। जो हैं वे दूरियाँ, स्वास्थ्य, बढ़ती उम्र इत्यादि के कारण मिलने मिलाने आ नहीं पाते हैं। अब तो बस टेलीफोन पर ही कुशल मंगल, प्रणाम किए और आशीर्वाद लिए जाते हैं।
इस पोस्ट के माध्यम से पुरानी यादें ताज़ा कर ली।
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हमारे यहाँ तो होली में पकवान बनते हैं दीपावली में तो लक्ष्मी -गणेश जी की विशेष पूजा-अर्चना की जाती है । मिलावट के कारण अब मिठाईयों का चलन भी कम हो गया है ।🙏
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हाँ, होली का पकवान तो अलग है। हमारे में हर उत्सव और पूजा के लिए भिन्न भिन्न प्रकार की मिठाइयां व पकवान का प्रचलन है। अधिकतर विजया में घर के बने हुए खास पकवान ही परोसने का चलन हुआ करता था। परंतु समय के साथ काफी बदलाव आ गया है। अब लोग रेस्टोरेंट में जाकर उत्सव मनाना ज्यादा पसंद करते हैं। और आपने सही कहा बाजारों में बिकने वाले मिठाइयां मिलावट से पूर्ण है। उन्हें वर्जन करना ही बेहतर है।
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Geeta, what a lovely post! ❤️
I really enjoyed learning about Bijoya Shammeloni and the traditions surrounding the celebrations. There’s something very special about the way families and friends come together, visit one another, exchange blessings and carry these customs through generations.
But I must confess, my attention kept wandering towards the food! WHAHAHAHA! 😂
Your mother’s Kobiraji Cutlets and Mangsher Chop sound absolutely delicious, and then you introduced us to the neighbour’s Mangsher Ghugni and homemade Gulab Jamuns! Goodness, Geeta, you certainly know how to make a person hungry! 🤣
I loved reading about those childhood memories and the special dishes associated with the celebrations. Food has such a wonderful way of bringing people together, and family recipes often carry memories that are just as precious as the traditions themselves.
I also enjoyed learning about the preparations for Lakshmi Puja and the care that goes into making the traditional offerings. It’s fascinating to discover how much meaning and history can be found in customs that families have preserved over the years.
Thank you for sharing such a personal glimpse into Bengali culture and your family’s memories, Geeta. I always enjoy learning about traditions from different parts of the world.
And if you ever decide to share those recipes, I suspect you’ll have quite a few eager readers! I’ll certainly be near the front of the queue! 😂❤️🤗
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Hehh! Hehh!
A foodie’s memories…
Bengalis cannot celebrate or worship without food.
I am still trying to perfect the Mangsher Ghugni. About Kobiraji Cutlets and Mangsher Chops, those were the days when me and my sister were strictly prohibited from the kitchen and told to focus on studies. Till this day we regret not having learnt the process of preparing the delicacies from mother.
Yes, the bhog of Lakshmi Puja we both make together. It’s simple, unassuming and season driven. But I tell you the taste of a bhog cannot be replicated on other days when these dishes are made at home. I guess the making on an auspicious day is blessed.
The name Kobiraji is actually derived from a mispronunciation of coverage cutlets – an Anglo Bengali street/cabin food. Cabins are small cubicle-like spaces where food is served – street restaurants style.
Otherwise, the term kobiraj refers to an Ayurvedic physician. Interestingly food has travelled through history and become a part of cultural heritage.
I am really glad you liked this post so much. Being a foodie I aspire to make my readers salivate over dishes , delicacies and what is served on a regular basis at home. 😂 😂 😂 😂
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😂❤️ Then we’d better keep an eye on Geeta’s kitchen! One more photograph of those cutlets and we’ll be demanding an international food delivery service to South Africa.
Sir Rambo can head the tasting committee, provided everything is approved for his diabetic diet. 🐾🤣
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I like the look of those chops
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Yes, they are delicious. Thank you so much Derrrick 🙏
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Wonderful to hear of the customs. Food always at the heart!
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Yes, food is inseparable from festivities
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You describe those festive dishes so evocative that I’m craving them just from reading your words.
Ah, how I miss our homeland.
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That is what a foodie can do…
You live in a beautiful country.
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After reading this I’m now very hungry! 🙂
Thank you for sharing this. It’s always a treat to learn more about cultures and customs from around the world.
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If you are ravenous then mission accomplished. 😂 😂
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🤣
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बहुत पहले लग बग सारा परिवार एक ही शहर बल्कि एक ही मोहल्ले में रहता था. में समझ गई आप पुरानी यादें ताजा कर रही हो लेकिन मुझे लगा आज भी bhog वैसे ही बनता होगा.
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भोग वैसे ही बनता है और लक्ष्मी पूजन उसी भक्ति के साथ हम करते हैं घर पर।
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बढ़िया
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बहुत पहले लग बग सारा परिवार एक ही शहर बल्कि एक ही मोहल्ले में रहता था. में समझ गई आप पुरानी यादें ताजा कर रही हो लेकिन मुझे लगा आज भी
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Such lovely traditions and nothing beats the excitement of waiting for the delicious bhog after puja 🙏🏻❤️
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You are absolutely correct Rajeshwari. The labour of the day seems justified when the bhog gets accepted by the deity and served to her devotees.
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Wonderful post! Reading about all those delicious dishes is truly fascinating and inspiring.
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Thank you so much Luisa. I am glad you liked the post.
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My pleasure🙏
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I always love learning about these beautiful cultural traditions and the love that goes into preparing the Bhog. Wishing you a wonderfully peaceful and happy week ahead!
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Thank you very much OM. Wish you the same.
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Your devotions and customs are deep in symbolism and practicality, Geeta. Thank you for sharing.
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Thank you very much Mary
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