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The Impact of Partition on Delhis Food Culture Shabd Braham E ISSN 2320 – 0871 International Research Journal of Indian languages 17 January 2018 Peer Reviewed Refereed Research Journal The Impact of Partition on Delhi’s Food Culture Shashi Bhushan Deo (Researcher) Centre of Historical Studies School of Social Sciences Jawaharlal Nehru University, New Delhi Introduction therefore, for the Hindu and Sikh refugees On 15th August, 2017 India celebrated 70th from the urban areas of Western Punjab anniversary of independence. Independence Delhi appeared to be a more suitable of India, as we know, was achieved after a destination. Furthermore, by the time the long and hard fought struggle against the hapless refugees reached Delhi, they had British Raj. This independence, was neither the resources nor the energy and will however, accompanied by the trauma of to carry the onward journey. partition of the country into India and If we go by the Census of 1941, Delhi’s Pakistan. Though estimates vary, the population stood at about 9.18 lakh in 1941. massive communal rioting in and around the By the 1947 it had risen to about 9.5 lakh. event of partition claimed the lives of about a Out of this, about 3.3 lakh Muslims left the million people. In the words of Gyanendra city for Pakistan in the wake of communal Pandey: “Perhaps the most obvious sign of trouble surrounding partition. At the same partition of India was the massive violence time about 5 lakh Hindu and Sikh refugees that surrounded, accompanied or constituted entered into Delhi. The Census of 1951 put it” 1 The fear created by these riots led to the Delhi’s population at 17.44 lakh. It is largest migration of human population in estimated that about 28.4 per cent of this known history. The minority population from population comprised of the partition 3 both the dominions moved across the newly refugees. This huge influx of people with created borders in huge numbers by the different socio-economic and cultural force of the circumstances under backgrounds had the effect of gradual unforeseen, inhuman conditions. By the time transformation of Delhi in all fields. This the huge tide of refugees subsided, about imperial city which was the centre of the 12.5 million people were uprooted from their Muslim culture for centuries began to be settled homes and cut off completely from dominated by the Punjabi culture since their old moorings. By June 15, 1948 itself, 1947. Corresponding changes also took about 55 lakhs non-Muslims were estimated place in the languages, foods, costumes, to have been brought over to India from art, cinema and what not. Among these West Punjab and other provinces of Western changes, the change in the food culture of Pakistan and during the same period about Delhi is perhaps the most unique. Let us 58 lakhs Muslims moved across the newly look briefly how Delhi’s food culture created border into Pakistan.2 transformed with the coming of refugees in Among the Indian states, it was Delhi which the wake of independence and partition of attracted the largest number of refugees, the country. mainly because it seemingly provided the Delhi’s Food Culture best opportunities of economic A significant majority among the refugees development. Being the capital of the newly belonged to West Punjab and therefore, the independent state had its own attraction as cultural transformation of Delhi was very well. In addition to it, the present day much dictated by the Punjabis. The food industrial areas of Punjab like Jalandhar and culture of Delhi also changed the Punjabi Ludhiana had not developed by then and way, with traditional Punjabi cuisine gaining This paper is published online at www.shabdbraham.com in Vol 6, Issue 3 194 Shabd Braham E ISSN 2320 – 0871 International Research Journal of Indian languages 17 January 2018 Peer Reviewed Refereed Research Journal increasing popularity as the time Restaurant which played a very important progressed. To put it in the words of Anoothi role in popularising the Punjabi food Vishal, famous food writer, columnist and throughout the country. author of Mrs LC’s Table: “What the city lost Other important additions were the mouth- in terms of its artful, elaborate dishes was watering Multani Moth Kachori, Dahi Bhalley replaced by newer, bolder, tomato-laden and Papri Chaat, Dal Makhani etc. The slow flavours from Western Punjab. As a new cooked Dal Makhani, became the most immigrant community poured in from across sought-after vegetarian dish. In the the border, new tastes and techniques beginning, regional variations were gained ground. Tandoori became the food of discernible- Pindi, Peshawari, Khyber etc. Delhi. Mughlai, the older cuisine that had were prefixes used as geographical come about as a result of a composite indicators, vaguely indicating the type of culture of Shahjahanabad faded.”4 The food one could expect, but it was not long emergent food platter of the city came to be before the catch-all categories of shahi and dominated by the Punjabi delicacy, both karhai (be it murgh or paneer) blurred the vegetarian and non-vegetarian. What are difference between an item and different today known as Delhi’s delicacies are the items.7 Mouth-watering Rajma Chawal, outcome of the metamorphosis that its food Chhole and Paneer dishes also became an pattern saw since 1947. The delicious important part of Delhi’s culinary landscape Tandoori and the Butter Chicken which after partition. command huge popularity among the non- As these delicacies gained rapid popularity, vegetarians are perhaps two of the most a number of dhabas or roadside-eateries significant additions.5 Butter chicken, now mushroomed all over the city. It provided considered as a classic Delhi dish, has its home-style food at economical rates to admirers throughout the country. This those without home and hearth. These mouth-watering dish which was popularised roadside dhabas along the highways got the by the Moti Mahal restaurant in Daryaganj in Indians addicted to traditional Punjabi 1950s has an interesting story of its own. cuisine- makke di roti, sarso da saag, murg In the 1920s, a person named Kundan Lal tikka and many more such delicacies. Gujral ran a dhaba at Gora Bazar in Seeing their growing popularity, some Peshawar (now in Pakistan). He is opened such dhabas to keep the family pot considered as the person who introduced boiling and moved to other enterprises later Tandoori chicken as a major non-vegetarian on. Thus, in due course of time, the refugees delicacy in his dhaba. Very soon, this begin to invest in big hotels and restaurants delicacy became immensely popular. At the ‘restaurantisation’ of the capital began times, however, Kundan Lal faced the as a number of new restaurants were problem of what to do with the left over opened. chickens. Soon, he found a way out. He Partition, thus, changed the Delhi’s cuisine began preparing a curry in which the dried indelibly. It made it much more rich, varied out chicken pieces could be softened and and perhaps, more mouth-watering. served. He invented a butter chicken sauce References using tomatoes, butter and cream. The 1 After Partition , Modern India Series , Issued original recipe used very small amount of by: The Publication Division, Ministry of spices. It was prepared with a little cumin, a Information and Broadcasting, Government of spoonful of red chilli and salt to taste. The India, Delhi, 1948, p.50 brilliance of the taste lay in the skilful 2 Datta, V.N., ‘Punjabi Refugees and the Urban Development of Greater Delhi’ in R.K Frykenberg combination of tomatoes and dairy fat.6 After (ed), Delhi Through the Ages: Selected Essays in partition Lal and his family moved to Delhi Urban History, Culture and Society, Oxford and established the famous Moti Mahal University Press, Delhi. This paper is published online at www.shabdbraham.com in Vol 6, Issue 3 195 Shabd Braham E ISSN 2320 – 0871 International Research Journal of Indian languages 17 January 2018 Peer Reviewed Refereed Research Journal 3 Pandey, Gyanendra, ‘The Prose of Otherness’, Subaltern Studies, Vol.8, edited by David Arnold and David Hardiman, Oxford University Press, New Delhi, 1994. 4 Pant, Pushpesh, ‘Disappearing Delicacies’, http://www.india- seminar.com/2011/628/628_pushpesh_pant.htm (accessed on: 8 July, 2017). 5 Vishal, Anoothi, ‘Partition Changed India’s Food Cultures Forever’, https://thewire.in/167360/partition-food-punjab- mughlai-bengal/ (accessed on January 4, 2018) 6 Metro Plus, The Hindu, December 25, 2004 7http://www.indianstreetfoodco.com/blog/2016/8/ 8/origin-of-butter-chicken-indian-or-english (accessed on :8 July 8, 2017) This paper is published online at www.shabdbraham.com in Vol 6, Issue 3 196 .
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