Delbahar and Ghee by Prasanta Mridha

Published in The Global Feast: Writing About Food, Words Without Borders, May 2017

 

As I read Mridha’s essays, I was excited to find the known and unknown. And sometimes the known in disguise. The taffy-like sweet that he describes with the poetic name of delbahar (the heart’s beauty), I grew up knowing as the more prosaic, but descriptive, tana: literally, “pulled.” Perhaps this is where the beauty of the quotidian rests: in that space between the poetic and the prosaic.

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