The making of the rajasthani bari is equivalent to mastering the art of slow living. At Shri Jasnath Asan (ashram) I have been fortunate during my stay to take part of the annual bari making. The bari is a delicious snack or sabji (vegetable dish). It looks like small spaghetti, but it’s made of beans and spices.
Sometimes we don’t need words to speak, but a genuine presence by sharing your time and dedication to a joint activity. The Hindi word for this, upasthiti, only begins to explain the importance of this concept in the Hindu culture. An expanded understanding of upasthiti might explain the constant staring in these communities. It’s learning, really, plus respectful admiration.
During the two days of the bari making, I have been blessed to meet four hard working women: Sau appointed “chief cook” for that occasion, assisted by Rampieri, Kabu, and Anupi. They speak few words of Hindi and none of English; I don’t speak any Marwari. Nevertheless, they find a way to pass on to me their know-how in the same way it is handed down in their villages- from generation to generation. I am feeling humble and follow all the instructions joyfully.
The traditional process of making bari:
The bari cooks in only 15 minutes, which seems ridiculous knowing that it took two days to process! The ashram family eats 20 kilos of bari for the 3 months of winter. The rest of their meals come from the vegetables garden, sesame oil from their fields, milk and ghee from the stables. And disciples will come with donations of lentils, rice, spices, and other edible oils. Their store room is never empty.
Dr. Estelle Fourat, Food Sociologist
email contact: [email protected]
@ pictures by Estelle Fourat
Shri Jasnath Asan is offering Yoga Lifestyle Workshops throughout the year where you can experience the magic of life in Rajasthan and learn to make healthy vegetarian meals from the local traditional cuisine. Yoga Lifestyle Workshop
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