Book Review: The Book of Bihari Literature by Abhay K.

 

Author: edited by ABHAY K.

Publisher: Harper Collins

Genre:  Fiction

book buy link : @Amazon

“All languages, large and small, have a lot to contribute to our common humanity.”
— Ngũgĩ wa Thiong’o

 

Pali, Urdu, Sanskrit, Prakrit, Maithili, Persian, Bhojpuri, Hindi, Bajjika, Magahi, Angika, and English — all these languages and the works in these languages, writers and translators are all part of this book and eventually come together under the huge Bodhi tree of Bihari literature, where all these profound scholars are strong branches in their own language.

It is a book of stories and poems, totally 61 pieces in various regional languages, translated into English, with a few pieces originally in English, from the state of Bihar. Around 360 pages, edited by Abhay K., the book opens up a new perspective of leading a rural life, especially in Bihar.

The stories range from various time periods, from ancient to recent times. There are clean footnotes with explanations for all the words that are perfect in their original language, helping the readers with their meaning and leaving them with a cute chance to learn a few words from the regional dialects of Bihari literature.

The book is of a class apart, with a selection of stories from a wide range of authors from almost 11 languages within the state. The book brings out a treasure which otherwise would have been a hidden one to readers who cannot read all these languages of that particular state.

There is a warm change in the style, narration, language, theme, message and the plot, with every story or a poem. Though the medium is English, the touch and the rural effects and the regional substance linger throughout the book.

The rural life obviously turns first towards farmers, crops, their way of life depending on weather and their beliefs, caste system in rural regions, marital life, rural system and the need to be bound to it. The role of weather in their lives, food, occupation and especially how women are succumbed to the congested way of life, with no freedom, are all brought out through the stories.

Religion's interference and nature — birds, animals, insects, plants and flowers — and their use and support to sustain life also find their place. Hardships and politics, and how they interfere in the lives of the uneducated, are very well penned, with tough decisions and strong will to overpower these.

Relationships, money and many facets of human lives are intertwined on many occasions in the stories. And above all, in any language, LOVE finds a subtle space and gets into the lives of humans in many abstract forms. The book is no exception. Love poems and stories leave a soothing touch in the readers' thoughts.

The idea of combining short stories in between with poems is a presentation that brings together two different literary forms. It gives a little twist and a quick balance, like a cyclist on a mountain road, where an excellent view keeps coming up in sequence.

Finally, this anthology shows how literature can preserve a way of life. This is an invitation to look at Bihar through its many literary voices—and to discover how many languages, cultures and experiences can grow together under one enormous literary Bodhi tree.

Do grab a copy of the book and delve into the literary landscape of Bihar.

(This blogpost is a part  of Blogchatter's Half marathon from a team member of Piyush plotter's. Details here : https://www.theblogchatter.com/campaign-registrations/the-blogchatter-half-marathon-2026-version-2)

Car-Free Day: When the Fancy Cars Take a Day Off!

  

Imagine the fancy cars resting quietly at home for a day. No engine starting, no reversing out of the parking space, no traffic jams from behind the steering wheel. Sounds interesting, doesn't it?

That is the idea behind Car-Free Day—a day when we leave our private cars behind and experience the city differently.

For someone accustomed to the comfort of driving their own car, the day can begin with a small adjustment. Instead of getting into the car, you walk to the metro station. Or you catch a bus—which may arrive already carrying its share of passengers, leaving you with just enough space to stand!

And if the office is nearby, walking becomes the best option. A short walk that would normally have been replaced by a car ride suddenly becomes part of the day's routine.

Of course, there is another interesting character in this story—the car driver. The person who normally drives you around gets a day off, perhaps even with pay! While the car enjoys its holiday at home, we discover what it feels like to depend on public transport.

The public transport adventure

Travelling by bus or metro in Chennai can be an experience in itself.

You have to plan differently. You cannot simply leave home whenever you feel like it. You check the bus or metro, walk to the stop, wait, board, find a place to stand or sit, and keep an eye on where you have to get down.

Then comes the little practical inconvenience: what happens when you have shopping bags?

A bag of vegetables, a packet from a shop, a book or two, and suddenly that comfortable car boot you took for granted begins to look very attractive!

Rain creates another challenge. A sudden Chennai shower can turn the simple walk from the bus stop into a small adventure. In summer, the heat reminds you why air-conditioning feels like such a luxury. And during peak hours, squeezing into public transport can test one's patience.

Yet there is something to be gained from all this.

You notice the neighbourhood. You see the small shops you normally pass without looking. You observe people going about their daily lives. You discover a lane, a bakery or a flower shop that you never noticed while concentrating on the road ahead.

And then comes the bicycle!

Cycling is perhaps the most adventurous option.

Cycling around Chennai in neatly dressed corporate clothes may itself qualify as an adventure! Imagine arriving at office after negotiating traffic, signals, buses and two-wheelers—while trying to remain reasonably presentable.

But once you get past that practical difficulty, cycling offers a completely different relationship with the city.

You feel the breeze. You notice the trees. You can stop whenever something catches your attention. A familiar road suddenly looks different when you are moving at cycling speed rather than driving speed.

And today, Smart bicycles make the idea even more inviting. They stand there almost saying, “Come on, give me a try!”

A day without the car

Car-Free Day need not mean that we suddenly give up cars forever.

It can simply be an opportunity to ask ourselves: Do I really need the car for every short journey?

Perhaps the metro will do. Perhaps the bus will do. Perhaps the office is close enough to walk. Perhaps a bicycle can take us to the nearby market.

There will certainly be inconveniences. We may reach a little later, carry our own bags, wait for a bus, walk a little more, or occasionally wonder why we voluntarily chose this adventure!

But perhaps that is the point. For one day, the fancy cars get to rest, the driver gets a break, and we get to experience our own city differently. What begins as an inconvenience may end as a new experience—and perhaps even a small habit worth carrying beyond Car-Free Day.

Neither Dusk Nor Dawn

Neither dusk nor dawn can delude me,
says the leaves that fall in the autumn.

Everywhere they are feeling the earth and the soil.
All these days, from a height, they have seen it.
It’s now the time to touch,
feel,
and be part of the earth
with their skin upon it.

The leaves of the trees
happy to be with the soil,
but a longing and a miss—
its mother-like tree
and its caring branches.

But nearing its roots
is like strength gained.

Though dried its colour,
the coarse nature of texture,
and the experience of being green all round,
and now the season of autumn—
the evening in their life.

And these leaves
always add life to our lives.

As humans,
we enjoy watching the leaves change colour,
turn different from the way they sprouted—
still they serve us humans.

And neither dusk nor dawn can delude them.

They are from nature
and always remain as one—
though autumn or spring.

3 Workshops in Two Days – Writing, Reading and Learning

 

Friday and Saturday were very busy days, attending 3 workshops about writing and reading.

First, thanks to my Wi-Fi, that was with me like a sincere friend and who proved trustworthy this time. I was able to listen to the words of the speaker without interruption, able to see his face clearly with no misshapes of his face. A good internet connection can make such a difference when attending online workshops!

Medium Day – September 18

The first workshop that I attended on Friday was the celebration of MEDIUM DAY – SEPTEMBER 18TH.

It started at 5.30 PM IST and ended by 6 AM the next morning (IST). There were workshops back to back. Here, I was able to attend only two of them, though I bookmarked another three, which I am planning to listen to through the recordings.

The first workshop was MORNING PAGES WRITING SESSION BY KASSANDRA MENDES.

The second one was WHY EVERY HUMAN SHOULD WRITE A DAILY BLOG (and how to consistently do it) by NIKLAS GOKE.

Both were highly informative and thought-provoking sessions.

Reading Between the Lines

On Saturday, from 12 to 1 PM IST, there was another workshop, READING BETWEEN THE LINES, organised by YOUTH KI AWAAZ, moderated by NIPUNIKA SACHDEVA.

The workshop guest speakers were NIKHIL KAMATH AND NATASHA RAMANATHAN, and the topic was about writing book reviews without using AI.

This session was highly amazing. All the three members were cool and enjoyed answering the questions of the participants.

There were small, big and medium questions around books and book reviews. It was so refreshing learning from the guests.

Online Workshops Can Be Engaging Too

These workshops were a learning experience and once again proved that even the online can be so engaging.

Three workshops, two busy days, and plenty to learn about writing, blogging, reading and book reviews.

Sometimes, attending a workshop is not just about listening to the speakers. It is also about the questions asked, the answers shared, the ideas that emerge, and the new thoughts that stay with us even after the session ends.

For me, these workshops were a definite proof that online learning can be engaging, interactive and refreshing.

Foray into new territories: Connecting with newer tongues

 

When Anuradha Sowmyanarayan (AS) reached out for a guest post, I was hesitant.  I had my fingers in several pies, so I was reluctant.  But I’m glad I found time to peek into her blog, gather insightful information, and eventually share my two cents.

“Ten Years of Writing, and a New Chapter Begins.”

At the outset, hearty congratulations on a decade’s achievement. May daffodils bloom and spread joy all around. Let the daffodils continue to bloom alongside asters, irises, lilies, gladioli, roses, and rouse more sensitive souls.

Quoting from the blog chatter page: “Book Food Language”

“Ten years of writing, learning, experimenting, submitting, waiting, receiving responses, facing rejections, discovering new possibilities and, above all, continuing to write. When I look back at this decade, I realise that the journey has been much more than maintaining a blog. It has been a journey of learning through writing and growing through experience.”

 

The Simple Mantra

Continue to write, edit, present, and repeat it all, without giving up. After all, that’s the roadmap to recognition.

We’ve read innumerable success stories. 

Walt Disney, after several setbacks and learnings, achieved long-term success through resilience.  J. K. Rowling faced multiple rejections and poverty as a single mother before Harry Potter was finally picked up. English writer John Greasy has probably faced the record number of rejections – seven hundred plus, but he went on to publish over six hundred books, under pseudonyms too. As a prize-winning author and poet who has faced many rejections in my literary journey, I deem it appropriate to share a few thoughts –

 In the game of writing, one must keep creating, keep sharing, and keep learning.  The journey is continual.

 

The following lines, I believe, will reflect your creative journey.

 

YOU HAVE IT WITHIN…

 

The night was dark and silent.

The only light was the cursor; it blinked on the screen.

She sat, hesitant to key in something onto the page.

What would she write about?

Work, Hobby, Passion, Home, Kitchen, Life…

In her heart, she knew she could, if she persisted.

 

The afternoon was sultry and quiet.

People were resting in their airconditioned rooms

The whirring fan overhead was the only noise in that room.

She was keying in – writing her thoughts on the blog page.

She wrote about people, places, poets, personalities and more…

In her heart, she knew should would, if she persisted.

 

The evening breeze was gentle and soothing.

As she worked in her favourite niche,

Words, paragraphs and pages came tumbling as torrents …

 

“Pootling contains an attitude towards time.”*

“A city that gives shelter.”*

“Give the instrument its own designated space.”*

Reading as a scooter pillion — Is it possible?*

 

And then, she became unstoppable…

 

(* - taken from the blog posts)

 

 

About Me: Hema Ravi is a poet, author, reviewer, and editor of Efflorescence. She is also an event organizer, independent researcher, and resource person for English language development workshops. Her creative work - poems, short stories, travelogues, and articles has appeared in reputed international journals and leading Indian publications. Her writings have won prizes in literary contests.

She has authored several books, including The Greatest Sweepstake (short stories), Joie De Vivre (108 poems), The Cuckoo Sings Again (short stories), Everyday English (self-tutor), and the Write Right Handwriting Series. She has co-authored Sing Along Indian Rhymes and Everyday Hindi.

After serving briefly in the Central Government and teaching English and Hindi for over two decades, she now freelances in IELTS, Communicative English, and Soft Skills. She has conducted sessions for IIT Madras initiatives such as SheViL STEAM (IViL.iitm) and has been a guest faculty trainer in the IITM communication programs (2020-2021)

As Secretary of the Chennai Poets’ Circle, she nurtures creative talent. A lifelong learner, she believes Learning never stops.

( This is the 2nd WEEK- 11TH YEAR- GUEST POST SERIES - POST 2)

Ponni Raw Rice: The Everyday Rice of the Cauvery Delta

   

Rice is not merely a staple in South India. It is part of the rhythm of everyday life.

Breakfast may have idli or dosa, lunch may begin with rice and sambar, dinner may end with rasam or curd rice—and somewhere in between, rice appears again in one form or another. Yet, the rice that reaches the plate is not the same everywhere. Different regions have nurtured different varieties, each with its own grain, texture, aroma and cooking character.

Among the familiar varieties of Tamil Nadu, Ponni raw rice occupies a special place. It is not a rice reserved for a particular festival or an elaborate dish. Its strength lies precisely in its simplicity: it can be the rice of an ordinary day.

A rice with a river connection

The name Ponni has a beautiful connection with the Cauvery, which is traditionally called Ponni in Tamil. The Cauvery delta has long been one of Tamil Nadu's important rice-growing regions, and historical agricultural literature identifies Ponni as a short-grained variety associated particularly with the Cauvery delta.

This makes Ponni more than just a name on a rice packet. It carries a geographical and culinary association with the river-fed rice country of Tamil Nadu.

There is, however, an important distinction to make. Ponni is available in both raw and parboiled forms. Raw Ponni is produced by milling the paddy without the parboiling process; Ponni boiled rice is processed differently. Historical documentation specifically notes that Ponni raw rice has its own fragrance and texture.

And this post is about the raw variety—Ponni pacharisi.

 What makes Ponni raw rice different?

Open a bag of good-quality Ponni raw rice and the first thing you notice is its appearance.

The grains are generally white, relatively short to medium in length, and fairly uniform, rather than the very long, slender appearance associated with basmati. Published descriptions of Ponni vary somewhat according to the particular strain, milling and market grade, so the appearance of a packet should not be treated as a laboratory identification.

But for the everyday cook, there are several useful clues.

1. The grain

Ponni is not a dramatic-looking rice. It does not have the long, elegant grain of basmati. Instead, its appeal is in its moderate grain size and cooking quality.

TNAU's documentation describes related Tamil Nadu rice varieties in terms of grain type and cooking characteristics, while agricultural literature identifies Ponni as a short-grained rice associated with the Cauvery delta.

2. The cooked rice

This is where Ponni really introduces itself.

When properly cooked, raw Ponni becomes soft, fluffy and tender, making it particularly comfortable with the wet dishes of a South Indian meal. Its mild flavour does not compete with the dish placed beside it.

That is important. A rice meant for everyday South Indian food should not overpower the sambar. It should allow the sambar to be sambar, the rasam to be rasam and the vegetable curry to retain its own character. That is one of Ponni's quiet strengths.

3. It takes on the flavour of the accompaniment

Take a spoonful of plain Ponni rice. Now add hot sambar. The rice absorbs the sambar without turning the meal into a battle between rice and gravy. Add a spoonful of vegetable curry. Mix. Add rasam. And finally, perhaps the simplest test of all—curd rice.

The mildness of the rice allows the sourness and creaminess of curd, the fragrance of curry leaves and the crackle of mustard and urad dal to come through.

This versatility is why raw Ponni is suited to the everyday South Indian plate. Contemporary descriptions of Ponni raw rice similarly emphasise its mild taste, soft texture and suitability with sambar, rasam and curries.

 How can you identify good Ponni raw rice?

There is no completely reliable home test for authentic varietal identity simply by looking at a handful of rice. Different grades, mills, mixtures and growing conditions can alter appearance. But when buying it, these observations can help:

Look for:

• fairly uniform white grains
• a clean appearance without excessive dust or foreign matter
• relatively few broken grains
• a mild, natural rice aroma rather than an artificial fragrance
• consistency in grain size within the packet
• a product clearly labelled Ponni Raw Rice / Ponni PacharisI, rather than simply "raw rice"

And there is an even better test:

Cook it.

The real identity of an everyday rice reveals itself in the cooking pot.

Does it cook evenly? - soft without becoming an undifferentiated mass? -  retain enough body to be mixed with sambar? - taste pleasant even when eaten simply with ghee? -  work equally well the next day for curd rice?

These practical qualities tell the home cook much more than appearance alone.

 Raw Ponni versus Ponni boiled rice

This distinction is often missed.

Raw Ponni rice is milled from paddy without the parboiling process.

Ponni boiled rice is parboiled before milling.

They are therefore not interchangeable simply because both carry the name Ponni. The processing method changes their cooking behaviour and eating texture. Historical agricultural documentation explicitly distinguishes these two forms.

So when buying, don't just say:

"I want Ponni rice."

If you specifically want the rice discussed here, ask for:

Ponni raw rice – Ponni pacharisi.

 The rice for an everyday South Indian meal

Perhaps the greatest compliment to Ponni raw rice is that it does not demand a special occasion. Think of an ordinary Tamil lunch.

Rice -Sambar- poriyal- Kootu- Appalam- Pickle- Rasam- Curd

Nothing extravagant.

Yet the rice has to perform through every course. It has to hold the sambar, work with the vegetable, sit comfortably with rasam and at the end, it should become creamy curd rice.

One rice. Several companions. That is where an everyday variety proves its worth. Ponni raw rice is also used in preparations such as pongal and other traditional South Indian dishes, although individual households naturally choose different rice varieties according to taste and preparation.

 Ponni and the idea of regional food

India's rice story is really a story of regions. The rice grown in one landscape need not behave exactly like the rice grown in another. Soil, water, climate, agricultural practices, variety and processing all contribute to the final grain.

That is why saying simply "rice" tells us very little.

There is basmati, seeraga samba, matta, sona masuri.

There are countless traditional and modern varieties. And within Tamil Nadu itself, agricultural records list numerous varieties suited to different regions and seasons.  Ponni belongs to this larger story of regional food knowledge.

 As familiar as basmati—but for a different purpose

Basmati has become almost synonymous with biryani in many people's minds.

Its long grain, aroma and ability to remain separate after cooking make it particularly suited to fragrant rice dishes.

Ponni does something different. It is not trying to be basmati. It does not need to be. Its place is the everyday plate—the plate where rice meets sambar, rasam, kootu, poriyal and curd. If basmati is often remembered when we think of biryani, Ponni can be remembered when we think of the everyday South Indian meal. And perhaps that is an equally important culinary identity.

 The beauty of an ordinary grain

There is something wonderful about foods that become so familiar that we stop noticing them.

A sack of rice in the kitchen- A vessel on the stove- Steam rising from freshly cooked rice- A ladle of sambar poured over it- A little vegetable curry on the side- And finally, curd rice.

We may not call this elaborate cuisine. But this is where food culture actually lives—in meals cooked repeatedly, year after year, generation after generation.

Ponni raw rice is one such everyday grain. Its importance is not because it is rare.  because it is familiar, adaptable and dependable. From the Cauvery delta to the South Indian dining table, it represents something wonderfully uncomplicated:

A rice that does not ask for a special occasion. It makes the everyday meal complete.

Ponni raw rice — simple enough for every day, versatile enough for every meal.

 

Travel Shopping: Bring Home a Taste of the Place

      

Travel shopping need not always mean buying souvenirs, fridge magnets, key chains or decorative knick-knacks. One of the most meaningful ways of remembering a place is to bring home a little of its food culture—a spice, grain, condiment or traditional ingredient that belongs to the region.

When we travel, local markets often tell us as much about a place as its monuments do. A packet of pepper from a spice-growing region, a distinctive chilli, a local variety of rice, a traditional pickle or a regional spice blend can become an edible souvenir.

Shop for what the region grows

Every region has something that reflects its soil, climate and culinary traditions.

• Spices such as pepper, cardamom, cloves, cinnamon or local spice blends
• Chillies with their distinctive colour, heat and flavour
• Grains and millets, especially traditional or locally grown varieties
• Condiments such as pickles, podis, chutneys and preserves
• Ginger and turmeric, particularly when bought fresh from farmers' markets
• Local pulses, lentils and beans
• Tea, coffee or other locally produced beverages
• Seeds of traditional vegetables, herbs or flowers, where legally permitted

Such purchases are not merely souvenirs. They allow travellers to extend the journey into their own kitchen.

A packet of locally grown pepper can later flavour a rasam. A regional chilli can become part of a chutney. A new grain can inspire an unfamiliar recipe. The memory of a journey then survives not on a shelf but in a meal.

But how do we carry them?

This is where practical thinking matters. Not everything that looks attractive in a local market should automatically be packed into our luggage.

Dry products are generally the easiest to carry. Grains, whole spices, dried chillies and dry spice powders can be packed securely in sealed, labelled packets. It is useful to retain the original packaging, especially when travelling across state or international borders.

Fresh ginger, turmeric, fruits, vegetables and other fresh produce require greater care. They may spoil, leak or attract pests during a long journey. More importantly, rules governing agricultural products differ depending on where we are travelling.

Seeds and live plants need particular caution. A plant that is perfectly ordinary in one region may be restricted from being transported into another because of concerns about pests, diseases or invasive species. International travel has even stricter quarantine requirements. Therefore, check the relevant agricultural/quarantine regulations before buying seeds, plants or fresh produce rather than discovering the restriction at the airport or border.

Buy from the source when possible

There is another pleasure in travel shopping: buying directly from a farmer, cooperative, local producer or traditional market.

Instead of purchasing a generic packet that could have been bought anywhere, look for something that genuinely has a regional connection. Ask questions:

• Where was it grown?
• Is it a traditional local variety?
• How is it normally used?
• How should it be stored?
• Is it seasonal?

These conversations can become part of the travel experience.

From memorabilia to memory

A souvenir usually reminds us where we went. A regional ingredient can remind us what we experienced.

Imagine opening a jar of pickle months after returning from a trip. Or grinding a local spice into a dish and suddenly remembering the market, the people, the smell of the shops and the landscape outside the town.

That is a different kind of souvenir.

Travel shopping, therefore, can move beyond moments, knick-knacks and memorabilia. We can shop thoughtfully for things that represent the region's agriculture and food traditions—and, where regulations permit, bring them home safely.

The best travel souvenir may not always sit on a shelf. Sometimes, it waits in the kitchen pantry, ready to tell the story of a place through taste and aroma.