The Attic Page
saturday 5th february
6.30 pm “Prayas” an Odissi dance recital by Snehasini
The creation of a beautiful piece of choreography in dance requires countless experiments, trials and creativity. This constant effort is ‘Prayas’ and Snehasini has chosen to title her performance as one of constant endeavour leading to beauty and perfection of movement.
She has choreographed herself for this evening “Jagabandhu Pari Jane Samanta”, a composition by a poet of the Bhakti revolution in Odisa in the ? Century. The spiritual life of the common Odiya starts and ends with Lord Jagannath. He identifies with Him and Lord Jagannath almost becomes a member of the family, so pervasive is his presence. This composition is by Kavi Dinakrishna Das with a traditional tune, familiar to most Odiyas.
Snehasini comes from a family of musicians and started training in Odissi from the age of 11 under the guidance of Shri Raghunath Dutta. She continued with the famous young danseuse Meera Das in the lineage of Shri Kelucharan Mahapatra . For the last 8 years she has been learning with Padmashree Madhavi Mudgal in the Gandharva Mahavidyalaya in
She has performed with Madhavi’s group at international festivals in
saturday 12th february
6.30 pm “The tradition of social documentary photography and its continuing relevance” a talk by Ram Rahman
Photographer Ram Rahman will speak about the tradition of social documentary photography and its continuing relevance. With reference to his own work, this will be a personal take on the work of Sunil Janah (
Photojournalist, artist, curator, designer and activist Ram Rahman, initially studied physics at the Massachusetts Institute of Technology. Later, he completed a degree in Graphic Design from Yale University School of Art .
Rahman has shown his photographs in individual and group shows in
Rahman is one of the founding members of the Safdar Hashmi Memorial Trust (SAHMAT) in
saturday 19th february
4 pm “Winter Snacks” a cooking demonstration and lecture by Dr Tabinda Burney
This is the 1st in the series of cookery talks that will focus on an individual who will demonstrate some of their family recipes and talk about its culinary traditions. The first speaker is Dr Tabinda Burney, the middle one of the three famous Jalil sisters, each of whom will be presenting their favourite dishes and family anecdotes in this series. Their family, from Uttar Pradesh, was known for its innovative and idiosyncratic cooks, many of whom took pride in never cooking any dish the same way ever again! Born in an age innocent of Tetrapack when mothers did not rip open packets of cookies at tea-time, or kids pick up the phone to order Big Boys or Pizzas whenever they were struck by hunger pangs, the sisters were brought up on a steady diet of middle-class family values and good old fashioned home cooking!
Tea-times were special when at least three different types of snacks would be prepared from scratch and consumed at leisure among much banter and family chit-chat. Moreover, the snacks changed according to the season: if winter brought ghughni, ande ka halwa and qeeme ke samose (green peas, egg halwa, and mince-filled pasties), summer meant phalse ka sharbat, dahi ki phulkiyan and kharbooze ka falooda (sherbet made from plump phalsa berries, besan dumplings in curd spiked with garlic and chilies and roughly mashed melon and crushed ice sprinkled with cinnamon and powdered sugar)!
As the first speaker of the series, Dr Tabinda Burney, will demonstrate, mothers served cooked-from-scratch meals that were wholesome and nutritious and meant for the entire family. Moreover, given the emphasis on preparing the meals, its eating was just as important. In our family home she says, the entire family gathered at the dining table at least three times during the day and missing members were subjected to disapproving looks which were far more effective than rebukes or reprimands. She will demonstrate some recipes from her family repertoire that were traditionally made during late winter afternoons; they depend upon fresh, seasonal produce for their goodness and taste.
Dr Burney lives in
1. Kaali Gajar ka Halwa (a carrot halwa made of black gajar which comes briefly during winter and is not available during the rest of the year)
2. Chokar ki Tikiya (salted dough made from wheat husk and malai, cut into rounds and deep fried)
3. Matar ki Ghugni (Green peas lightly cooked with whole green chillies, zeera and pepper corns.)
4. Gur Dhani (a fudge-like sweet made from straws of besan, jaggery, peanuts, almonds, etc).
5. Adrak ki Chai served in kullars (tea spiked with ginger, served in earthen tumblers)
All items demonstrated will be served for tasting.
Registration Required: Rs 200 per head Call 23746050 or email firstname.lastname@example.org