Lose yourself in Sufi meditation bliss at Rumi Retreat
Titled Rumi Retreat, the programme spanning an entire day will be led by meditation master Siddiq Muhammad and Sufi musician and retreater Sameer Binsi.
'Mystic and poet Jalaluddin Rumi is known to the people of Kerala as an author. However, there is a Sufi path known by his name that is seldom discussed here. Rumi Retreat will perhaps be the first event of its kind in the country. Our order is modelled on the ones in the US,' said Siddiq.
There are many Sufi tariqas in Kerala that follow different paths. 'Ours is unique as there are no caste, gender or religious segregations. Anyone can join it and experience bliss,' he said. Siddiq said he was attracted to the verses of Rumi through the works of Guru Nitya Chaitanya Yati, who translated his work 'Masnavi' into Malayalam.
'Guru had stated that for 40 years, Rumi's book was with him everywhere he travelled. I learned the Persian language to understand the book in its original form and translated into Malayalam. For the past five years, I have been engaged in a programme called 'Masnavi Mananam' and have completed around 1,000 classes,' Siddiq said.
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Indian Express
a day ago
- Indian Express
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TasteAtlas has released its list of the 50 best frozen desserts in the world. At number eight is our beloved Indian dessert, kulfi. While much of the world grew up on gelatos and frozen yoghurts, Indian kids were raised on matkas of thickened milk, generously topped with dry fruits. For the next installment of our ongoing series Bites of History, where we delve deeper into the origins of India's culinary delicacies, found out about its fascinating history and origins. Celebrity chef Ananya Banerjee told us that the name kulfi, derived from the Persian word qulfi, means 'covered cup,' referencing the cones it is formed in. In today's day and age, kulfi is eaten out of matkas, cones, bowls, and even on leaves. The range of flavours, too, has expanded –– mango, pista-badam, malai (cream), chocolate, and rose are simply the tip of the iceberg. Executive Chef Tamoghna Chakraborty of DoubleTree by Hilton, Whitefield, Bengaluru, shared that kulfi dates back to the Mughal era in the 16th century. 'Royal kitchens would freeze a rich mixture of thickened milk, nuts and saffron in metal cones, which were then immersed in ice brought down from the Himalayas, an early version of cold storage,' he said. Unlike Western ice cream, kulfi is not churned, resulting in a dense, creamy texture that melts slowly on the palate. Over centuries, this regal dessert has evolved across regions, incorporating local ingredients like mango, rose, cardamom, and pistachio. Banerjee also said that ice from the Himalayas was stored in deep wells by the royal bawarchikhanas (kitchens) and used to chill dishes like kulfi. 'What makes kulfi so special is its intense, milky flavour and dense texture. It's not aerated like modern ice creams, so it tastes far richer and more satisfying. It's also deeply nostalgic—reminding many of childhood summers, roadside kulfiwalas, and festive family gatherings,' she said. Another plus: it's naturally eggless, making it a favourite among vegetarians. Traditional kulfi is made by slowly reducing full-fat milk until it thickens and caramelizes slightly. Sugar is added, along with flavours like cardamom (elaichi), saffron (kesar), rosewater or kewra, crushed nuts (almonds, pistachios). 'This mixture is poured into kulhads (clay cups) or metal molds, sealed, and then frozen, often using the salt-ice method in rural areas or with modern refrigeration. Modern versions sometimes use condensed milk and cream for convenience but compromise on the authenticity and texture,' said Banerjee. Other variations available are malai kulfi (classic), kesar pista kulfi, mango kulfi, falooda kulfi (served with vermicelli and rose syrup), matka kulfi (served in clay pots).
Time of India
2 days ago
- Time of India
Why the Red Fort was once white; more interesting facts to know about Delhi's Lal Qila
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The Hindu
25-07-2025
- The Hindu
Delhi misunderstood fort at Tughlaqabad
'Don't visit Tughlaqabad Fort, it is cursed': That's the caution that has long surrounded the 700-year-old fort constructed by Ghiyasudding Tughluq, founder of Tughlaq dynasty. Nestled in the rocky terrain of the Aravali Hills, this vast fortress has become less a monument and more a relic wrapped in rumours of unexplained misfortunes passed down generations in hushed tones. While sites like Qutub Minar, Red Fort, and Humayun's Tomb enjoy spotlight and footfall, Tughlaqabad fort looks like a ghost town; under-visited, under-appreciated, and overwhelmingly misunderstood by a generation more familiar with Instagrammable tombs than silent ramparts. The legend of the fort's so-called 'curse' has run through centuries. Ghiyasuddin, who came to power in 1320 CE was eager to build a stronghold capable of withstanding Mongol invasions. But his ambition collided with the spiritual authority. The revered Sufi saint Hazrat Nizamuddin Auliya was constructing a stepwell (baoli) for his community. When Tughlaq diverted labourers from the saint's project to speed up construction of his fortress, tensions escalated. The saint is believed to have uttered a curse: 'May it remain desolate, or inhabited only by shepherds.' Whether meant as divine warning or a moment of frustration, the words stuck over time. So did the myth turning Tughlaqabad into more of a cautionary tale than a piece of architectural history. Historian Prof. S. M. Azizuddin Husain challenges the version. 'Tughlaqabad was built for defence; There is no historical record of any curse affecting the fort. These stories emerged later, when the site was deserted and overgrown, and people began filling in the blanks with fantasy,' he says. With towering stone walls over 15 metres high enclosing a city-within-a-city complete with water reservoirs, granaries, elevated watchtowers, and escape tunnels, Tughlaqabad was a strategically designed forts of its time. 'Even later forts like Agra or Red Fort can't match the military logic of Tughlaqabad,' says Husain. 'Ghiyasuddin used the landscape intelligently building into the Aravallis, surrounding the complex with water bodies, and creating multiple lines of defence,' he adds. With its formidable design, Tughlaqabad was never breached in battle but politically sidelined. When Ghiyasuddin's son, Muhammad bin Tughlaq, shifted the capital to Daulatabad in the Deccan within a decade, the fort lost its importance. Later years, it was abandoned not destroyed. Ghiyasuddin's death, however, added fuel to the fire of myth. Returning triumphantly from a Bengal campaign, the Sultan was received with a grand wooden pavilion built in his honour which collapsed and killed him. The timing led many to recall another statement allegedly made by Nizamuddin: 'Hunooz Dilli door ast' — 'Delhi is still far away.' Was it a coincidence? A prophecy? Political theatre? No one can say with certainty. Heritage activist Sohail Hashmi sees the myth as a distraction from the real story. 'We love ghost stories because they're easier to remember than historical facts,' he says and adds, the feud between the Sultan and the saint was real but more political than mystical. 'Nizamuddin commanded an enormous public following. For a ruler used to absolute power, this was threatening. Their conflict was about influence and authority.' Husain cites a mehfil held within its walls where more than 400 scholars debated the permissibility of Sama (spiritual music). Hazrat Nizamuddin's arguments prevailed, and Qawwali was officially accepted in the Indian Sufi tradition. 'This one event alone makes the fort historically and culturally significant,' he says. 'It was not just a site of military brilliance, but of spiritual transformation.' Tughlaqabad today remains eerily empty when compared to the crowds at other monuments in the city. Whereas, the place is an opportunity to explore the expansive landscapes, uninterrupted skyline views, rugged architecture and birdsong echoing off stone walls. 'This should be a classroom under the sky, not a ghost town,' says Sohail. Mehrauli-Badarpur Road, near Govindpuri Metro station; 9am to 5pm; Entry Fee: ₹25 (Indian citizens), ₹300 (foreign nationals)
