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During the same period the methods were introduced and widely used in India, during the Delhi Sultanate rule. Southern Europe developed a taste, (pun intended), for the distillation methods introduced by Middle Eastern Muslim chemists by the early 14th Century. The distillation of wine is alluded to in Arabic works, attributed to Al-Kindi (c.801-873CE) and Al-Farabi (c.872-950 CE), and in the 28th book of Al-Zahrawi. Traces of alcohol has been detected in archaeological evidence unearthed from Chinese pottery as old as 7,000 to 6,000 BC, and further evidence proves that a part of the wages of Great Pyramids of Giza workers were paid in beer. Of course, alcohol has a complicated history. On his way home, he would stop at the ‘corner bar’ to have his quick dram, and the man would become even quieter afterwards.Īlcohol, or rather the escapades resulting from the effects of the ethanol is the foremost conversational topic in the vast majority of gatherings, at times beating the banter on a recently held cricket series. On his ‘pension day’ he would go to the local grocery store to settle the monthly grocery bill and would get us the best sweet chewy muscat in town. He was a jack-of-all-trades, a handy person who could fix anything, be it our broken leather soccer ball or a stuck bicycle axle. I attributed this to his habit of chewing betel.
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During our childhood, other than the warnings he yelled at our climbing the many tall guava trees in his garden and during our ‘hide and seek’ episodes, fleeing down his low roof and side verandah, he hardly spoke. My paternal grandfather was a man of few words, literally. His friends further swore that Nada was finally rescued from ‘death’, fully sober and the news appeared in the local newspaper, though nobody believed it. In the middle of the night the mortuary attendants heard heavy banging from inside and ran for their dear lives to fetch a ‘kattadiya’. Friends swear that once he ended up in the hospital mortuary because he lacked vital signs. When he was under the influence of liquor, which became a daily evening ritual, his angle became pronouncedly more obtuse, perhaps qualifying as a new Yoga posture. People have noticed that his posture, while standing, in relation to the ground, is not 90 degrees, unlike that of other fellow Homo sapiens he stood at more or less an obtuse angle. Tall with well-oiled hair, combed back, his forehead always had light holy-ash markings.
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Unlike Chella, Nada was at the helm of finance with many professional acronyms adorning his name. There was another gentleman-let’s call him ‘Nada’-who worked with us many moons ago. The booze takes complete dominance over him, so much so his family members had to take refuge in neighbouring houses. On pay day, Chella, became another beast, howling, singing, swearing, kicking fences over-a driverless bulldozer in motion. While Chella’s role at the college kitchen was not widely realised, there was another side which became a legacy of his. His curries were graded ‘A’ by the future educators and that possibly enhanced their ability to enlighten students and in turn helped in an indirect manner to build a country with greater resolution and mission. The legend is that ‘Chella’ uses his bare hands to crush large quantities of garlic, ginger, curry leaves and green chillies to be put in boiling cooking vessels. Chella was the chef or chief cook at the local Teachers’ Training College, where, obviously, meals must be prepared for a larger crowd. Let’s call him ‘Chella’, and unrelated to his acquired name, he was a tall and burly strapper. There was this gentleman who lived on the lane behind our house. What is missing from our dinner menu is not the fault of the kitchen keepers!