Varanasi - Cascadian Abroad

We stepped off the boat, climbed a steep set of crumbling stone steps and entered the city’s dark back alleyways. The always-fragile electricity failed and everything went pure black. A few long seconds passed before the lights flickered back to life. Re-illuminated, several men carried yet another dead body past us, chanting “Ram Nam Satya Hai”… The name of God is truth

The chaos of a Varanasi evening as seen from the back of a bicycle rickshaw

We followed one of the boat’s crewmen toward the center of the market, the narrow alleys filled with eager shopkeepers trying to get your attention. A motorbike pushes through the crowd. We get stuck between a group of people—faces marked with colored powder—and a large bull. Whispers of “Hasish?” come from the shadows, preying on those looking for an additional perk on their spiritual journey.

It sounds like a scene from a thriller movie, but this was very much real life. Welcome to Varanasi, India—the world’s oldest city.

A City of Death

Varanasi is one of Hinduism’s three holy cities along the Ganges River. When a Hindu person dies, the family will transport the body to one of these cities for cremation and the ashes will be brushed into the Ganges. Hindu’s believe in reincarnation and that placing the ashes in the river will allow the soul to escape the cycle of reincarnation, setting the spirit free to move into the afterlife.

Varanasi's ghats, stone steps leading to the Ganges, are used for ceremonial bathing and cremations — Varanasi’s ghats, stone steps leading to the Ganges, are used for ceremonial bathing and cremations

In most Western countries, death is something to be hidden away. But in India, it’s very much a public affair. After a preparation period in the home, the body is transported to the city. The body is wrapped in a shroud—most that we saw were gold in color—and carried through the streets to the ghats alongside the river. The eldest son is in charge of the preparations and leads the processional.

Our tour guide gave us the option of visiting Varanasi’s famous ghats (stone staircases leading down to the Ganges) to view the cremations, which take place all day, everyday. I’m glad to have seen it as it offered an important look into the country’s culture, but it’s not something that you can really prepare to see. It’s simultaneously beautiful and disturbing.

Smoke from the previous day's cremations still smoke while piles of fresh timber are stacked for the next grieving familes — Smoke from the previous day’s cremations still smoke while piles of fresh timber are stacked for the next grieving familes

Out of respect to the grieving families, we were requested not to take photographs—and I believe human decency dictates this as well. The body is laid upon a wooden funeral pyre and covered in clarified butter (ghee), which is both a cleansing ritual and a practical method to help the body burn. The eldest son—who has shaved his head in a sign of respect to the deceased parent—lights the fire and performs rituals. He stays with the body until the fire has burned out. The ashes are brushed into the river and several more days of ritual follow.

I can remember vividly the sight of the body on the pyre. My stomach soured and clenched with the feeling of seeing something you shouldn’t see. The top of the head and the bottom of the feet were visible, reminding you that a person is inside the blazing fire.

A City of Life

As you move away from the Ganges, the city comes to life. Like most of India, tourism is a critical part of Varanasi’s economy with more than 3.2 million visitors—mostly Hindu pilgrims—coming through the city every year.

CW from Left: The famous Blue Lassi Shop serving yogurt-based drinks; the bustling city streets; a street vendor was making dosa from scratch

The first permanent settlements in the area date to the 12th century B.C. You can feel the history as you get lost in the narrow alleys packed with shops and food stalls. Varanasi grew in importance in the 6th century B.C. thanks to a burgeoning silk manufacturing industry, an enterprise that is still the city’s dominant industry 2,500 years later.

Our tour group sitting amongst the various scarves and blankets in Ganga Handlooms, a shop in the alleyways of Varanasi

Our tour leader took us to one of the silk shops. Not unlike a carnival barker, the show is part of the sales experience. They bring out piles of beautiful, colorful fabrics. Your uneducated hands and eyes try to decipher which is rayon and which is silk, but guess completely wrong (hint: both scarves are rayon!). Burning the thread is the only way to tell the difference (silk singes like hair, rayon melts like plastic).

They pull out the silk and the cashmere and the really-nice cashmere, known as pashmina. Pashmina comes specifically from the inner wool of high-altitude Pashmina goats who shed their thick winter coats every spring.

Getting what's left of my hairs cut at an open-air Varanasi barber shop — Getting what’s left of my hairs cut at an open-air Varanasi barber shop

On our free day, we wandered the streets and eventually were befriended by a local shopkeeper. He gave us the nickel tour of the lesser-known sites along with his myriad of opinions on the state of the city and India as a whole. Along the way, we passed a barber shop set up in a tiny alcove in one of the alleyways. I mentioned wanting to get my beard trimmed and he offered to help orchestrate the transaction.

Granted, I don’t have many hairs left to trim, but the barber did a nice job, polishing off the experience with a variety of face creams and a post-trim face massage. When he finished, I asked our new friend how much I owed the barber. They bickered back and forth for a bit… the barber said the haircut was 25 rupees, but because I was a tourist, he felt like he could charge 50 rupees.

We encountered this many times along the way in what I considered to be a “win-win-win” situation. The barber feels like he can get double his regular fee because I’m a tourist. His “double” fee is about 80 cents USD, so I win because I just got a haircut for less than a buck. He wins because I think an 80 cent haircut is ridiculous and give him 100 rupees (because a $1.60 haircut is somehow not ridiculous).

He wins.
I win.
Everybody wins!

Animal House

A little animal fun…

This dog and monkey were playing along the ghats

This cow was waiting for the bakery to open, but the shopkeeper strong enforced the "No shoes, no shirt, no service" rule — This cow was waiting for the bakery to open, but the shopkeeper strong enforced the “No shoes, no shirt, no service” rule

Bulls and goats just hanging out along the ghats on the Ganges

Mornings in Varanasi

And finally, the peaceful side of Varanasi can be found at 6 a.m.

Fire ceremonies called Aarti take place along the Ganges as a form of worship to Hindu's many deities — Fire ceremonies called Aarti take place along the Ganges as a form of worship to Hindu’s many deities

The sunrise on the Ganges was magnificent

The morning sun cast a beautiful light on the ghats and buildings along the Ganges

Fishermen are out before the sun, getting ready for their day's work — Fishermen are out before the sun, getting ready for their day’s work

Colorful boats along the banks of the Ganges wait for the sunrise

As we planned our trip to India, we had a vague semblance that we were going home to our (vegetarian, spice-loving) people. We knew that the cow was sacred in Hinduism and that McDonald’s in India didn’t have hamburgers. We liked the Indian food we had in the states and in Japan well enough (Japan has a surprising number of Indian and Nepalese restaurants).

Ganges Boat Lunch — Cascadian Bob’s plate on our sailboat journey on the Ganges. From top: aloo, saag paneer, dal, spicy chutney, beets and carrots and chapati. One of the boats held a cook and food supplies for our overnight journey.

But I would have never guessed how incredibly amazing and flavorful actual Indian food is. We never got sick of it, even after three meals a day for 10 days. Nepal (seven days) had similar food to India, but with a little less spice and pizzazz, in our opinion. Quick note on spice: even though we asked for it, we never had really spicy (as in, ‘this is so spicy, I am going to die!’) food in India (or Nepal or Thailand). I think it’s because the locals thought we couldn’t handle it. Shame!

A Thali meal is a selection of many different dishes. It’s served on a steel tray with separate small bowls. It’s fun to order and try a variety of things. It usually includes a rice dish, dal, vegetable curry, roti, chutney or pickle, papad and a dessert like the rice pudding pictured here.

As we were traveling, I was reading books about India. One of which is called “Climbing the Mango Trees” by Madhur Jaffrey. This book hit me at the right time in our travels. The author describes her childhood in India through the lens of the food her family ate. She intertwines food with history, describing the influences of Persian or Muslim dishes on the traditional Indian or Hindu ones. She also accounts a home economics test of cooking bland English (British) porridge.

Every time she mentioned a dish, I thought, “Hey, I just ate that!” She gave a historical, firsthand account of her memory of India’s first Prime Minister Jawaharlal Nehru and the tensions in India about British interference (my word, not her’s), whether the country should split into Hindu and Muslim nations (which, unfortunately, it later did in the Partition, creating Pakistan in 1947) and Gandhi’s funeral. When we visited Nehru’s home in Allahabad, we got to see where many of these historical deliberations were made, including Gandhi’s office.

Now, back to the food! While reading the book and menus in restaurants, I started making notes about what the names of the dishes meant. I was familiar with a few of the Hindi words, but I decided to make a handy guide for the next time we’re in an Indian restaurant and I blank on what “aloo mattar” is. 🙂

Keshari Menu — An example of a typical Indian restaurant menu. Main dishes are from 110 ($1.75) to 180 ($2.90) rupees. Some Indian people we met claimed that foreigners were charged tourist prices. Even if we were “overpaying,” we sure didn’t mind! We could both order a main dish, bread, drinks and maybe a dessert for about $5 to $10 a meal.

I’ll explain more about our cooking classes and share a few recipes in part 2 of this post.

Vegetables—There were many fresh vegetable stands on the street. Potatoes are used a lot, along with garlic, onions and chili peppers. Our cooking host said that if her children wanted a dish with peas, they had to shuck them the night before (no frozen peas here!). We also saw mustard greens with their yellow flowers growing in Nepali fields; we later ate this seasonal green in a Nepali cooking class.

Aloo—potato
Mattar—peas
Saag—spinach or another leafy vegetable like mustard or Collard greens
Palak—spinach. Check out my recipe for Aloo Palak.
Gobhi—cauliflower
Baingan/baigan—eggplant
Chutney—refers to a sauce or fresh, chopped salsa of vegetables or fruit. This was not like a sweet jam, as we’ve previously had chutneys. More like a chimichurri or pico de gallo.

Muktaj Curry — Robert ordered this Mukthaj Curry with naan. The curry had paneer cheese and peas in a sauce with fresh ginger, onions and green peppers.

Legumes—Cheap and filling! We had a great variety of dal dishes, spiced in many ways.

Channa/chole—chickpeas
Dal—can refer to any legume (bean, pea or lentil). There are many types of dal, such as black, green, red, yellow, mung, etc. It can also mean lentil soup as we found out in Nepal.
Masala—means spiced

Dairy—We saw a lot of dairy used in Indian cooking. Milk was boiled in a huge pot and sold on the street. Yogurt, cream, butter and paneer is made fresh daily.

Paneer—cottage cheese, large curd. Freshly made.
Ghee—clarified butter. Used in place of oil when cooking and in desserts. You can buy it already made, but our cooking class instructor said she made her own.
Raita—yogurt sauce, can be flavored in many ways, but we usually had it plain.

Meat—Most of the castes in India are vegetarian, but a few are not. They eat chicken, fish, wild boar and mutton. The Nepalese eat buffalo (which bears relation to the cow), but the Indians do not.

Keema—ground meat, usually lamb
Mutton—can refer to goat or lamb/sheep.

Grains—The base for every meal. The rice was flavorful (I’m not a rice fan), but we especially liked trying the different types of bread. The only kind we had tried previously was naan. Now, roti is our favorite! And stuffed paratha. And masala dosa. And pakori. Yum!

Roti/chapati—wheat flatbread. Unleavened. Just flour, water and salt.
Naan—yeasty, bubbly, teardrop-shaped bread cooked in a tandoor oven.
Papadum/papad—thin, crispy cracker usually served as an appetizer or with beer. Or as part of a Thali meal!
Paratha—flatbread like a pancake. Sometimes stuffed with aloo (potato) or vegetables.
Basmati rice—very long grain rice. This is an expensive type of rice and reserved for special occasions.
Biryani—main rice dish with vegetables and/or meat and spices. Can be served with raita.
Pulao—(rice) pilaf. A Persian influence.
Tandoori—style of food or bread that is dry cooked in clay pot/oven. This style of cooking became mainstream in India (and eventually all over the world) after the Partition when Hindus who moved to India from what is now Pakistan brought their tandoor ovens with them.
Poori/puri—deep-fried puffed bread. We had this for breakfast with curry.

We ordered some basic Indian dishes for breakfast. Breakfast is not a big meal. Top is poori bhaji, fry bread and curry. On the bottom is stuffed paratha with spicy pickled vegetables.

Samosa—deep-fried dumplings stuffed with potatoes, peas and cumin spices.
Pakori—fried vegetable fritters with chickpea flour.

Pakori — These fried vegetable pakori and chutney hit the spot after a long day of sightseeing!

Kofta—deep-fried vegetable dumpling, usually in a brown gravy or cashew-based sauce.
Dosa—very thin crepe that can be filled with spices, dal, and/or paneer. A South Indian specialty.

Two Dosas — On the left is a dosa ordered from a restaurant. This one is a thin, rice pancake filled with paneer and chiles. On the right is a dosa being prepared by a street vendor.

Chaat—savory snack.
Momo—steamed dumpling from Nepal.

Sweets—Many of the sweets were dairy based—condensed milk, milk, ghee. Usually not too sweet. Barfi sounds terrible, but it’s so heavenly. Heaven must be made of milk, don’t you think?

Barfi—similar to fudge; made with condensed milk, sugar and nuts. Usually has gold leaf on top. The pistachio ones were soo good.

Halwa/halva—can be made with flour or nuts. Commonly made with ground sesame seeds (tahini) and sugar. I grew up in a Russian household eating this as a dessert.
Carrot halwa—a pudding made with grated carrot, cashew and sugar. I might have to make it at home!

Street Sweets — Street sweets. On the bottom left is jalebi, the pretzel-shaped donut. On the right, halwa is shaped and decorated. Pieces of halwa are shaved off and sold by the gram.

Jalebis—squiggly pretzel-shaped donut soaked in sugar syrup. It’s a popular street food.
Lassi—yogurt drink. Can be plain or flavored with fruit, nuts or spices. We were encouraged to sample flavors that were in season because fresh fruit puree would be added instead of flavored syrup.

We visited Blue Lassi, a specialty shop making fancy lassis in Varanasi. From top: banana, saffron pistachio and papaya pomegranate flavors.

Gulab jamun—Round balls are made from milk, fried, then soaked in a simple syrup.
Fennel seeds and rock sugar—an after-meal breath freshener and digestion aid. Try it!
Masala Chai (my recipe here)—spiced tea with milk and sugar. The spices are black peppercorns, green cardamom, ginger and cinnamon. We call it chai in the states, but Indian chai has much stronger spices. And deliciously so!

We enjoyed some Masala Chai in terra cotta cups along with some cakes at a bus stop.

Writing this post made me hungry! What’s your favorite Indian dish?

Life and Death: Varanasi, India

A City of Death

A City of Life

Animal House

Mornings in Varanasi

Things We Eat: Indian Edition (Part 1)