Coffee, tea or kastori doodh?
By Qasim A. Moini
THOUGH the earlier cold-spell, witnessed during the middle of November, has sadly subsided, the evening breeze and early morning chill in Karachi still justify the writing of a piece on hot beverages. And considering the fact that the whole of December, January and February are ahead of us, methinks there’s more cold weather in store for the metropolis.
Having said this, Pakistanis tend to have a propensity for hot beverages – read tea – year round. Be it the relatively frigid months of December or January or sweltering June and July, citizens of the republic cannot do without their dozen or so cups of tea. Perhaps we have our erstwhile colonial masters to thank for putting us on this road to ruin.
But I must say, here I am displaying an open disdain for tea, a beverage so loved by my fellow Pakistanis that it might be a capital offence to insult the stuff in print or in public. Yet come the chilly winds of the Karachi winter, even I – pun intended – warm up to the idea of having a steaming cuppa.
Chai-wallahs are as numerous in Karachi as there are types of plant species in the Amazon rainforest. You’ll find one under every rock. But a café named after a piyala, or bowl, stands out. One must say that the tea served up at this joint is deliciously different. So much so that it has changed a non-believer like yours truly into a certified disciple of the brew served up in a distinctive piyala. Located right off the main road, all sorts congregate at this watering hole to savour the bowlfuls of sweet, milky tea. And on a chilly winter night, a warm, crispy paratha dipped in the bowl of tea is nothing short of divine. Just remember to tell the waiter to make them Sulaimani, unless you like your parathas incredibly greasy. But if you don’t mind the grease-fest, you can also go for the house omelette or cholas. My personal brotherly advice: avoid the cholas.
And when talking about tea, one cannot forget the fabulous, nutty pink Kashmiri chai, that is available in parts of the city. The place that instantly springs to mind is Boating Basin where, after a gorge-fest, a bit of Kashmiri chai is the perfect end to a meal. I remember back in history when meals were prohibited at wedding parties, an innovative host served Kashmiri chai to guests at a winter wedding.
Moving on, we come to my personal favourite: coffee. With that rich, unmistakable aroma, the caffeine kick it packs and the mature, intense taste that warms to the core, in my book, coffee is the king of hot beverages. From the expensive coffee houses in the more up-scale parts of town, to the cats selling ‘espresso’ from little machines in popular markets to the stuff one makes at home, there is simply no way of going wrong with coffee. Well there is, but you have to be exceptionally talent-less to botch up a cup of coffee.
The last few years have seen a mini-explosion of coffee houses in the city, where the young and hip congregate. One is not sure if it is the pull of the magic brew that pulls ‘em in, or simply the fact that coffee joints are the latest ‘in’ thing. There has even been the spread of a café chain across the city that sells different kinds of java, as well as that demonic shisha. Now if only they could serve up authentic gahwa – Arabic coffee flavoured with cardamom – in Karachi, things would get really interesting.
But if both tea and coffee fail to catch your fancy, I have recently discovered a winter drink that has to be tasted to be believed. This magical concoction is known as kastori doodh. I first heard about kastori doodh when a friend and I stopped at a popular Burnes Road lassi joint to down a couple of cool ones this past summer. Curious, I placed an order for kastori doodh, only to be told by the waiter that it was only available in winter.
Well, winter’s here, and in my quest I marched right back up to Burnes Road to seek the Holy Grail. Even in the relatively cool December night, the punters were downing glasses of lassi as if it were 40 degrees outside. None of this for us, I told by ever-sceptical culinary companion. We had come for kastori doodh.
And kastori doodh we got. Yellowish-cream in colour, it looked like the kind of milk sherbet served at nazr-o-niyaz during Muharram, only it was hot, piping hot. With the first sip, my senses came alive as the rich, creamy milk, sprinkled with almonds, entered my system. It was rapturous.
I asked the proprietor of the lassi house just what the hell they put in it. Well, a magician – as well as a restaurateur – never tells, so he didn’t. They only thing he’d give away was that egg goes into the concoction. Whatever they put into it, who cares, as long as they keep it coming!
qasim.a.moini@dawn.com


The unsung heroes
By Fe’reeha M. Idrees
He was once a strong, robust man. Israr Ahmed’s fragile figure was lying on the bed like the remains of a broken but precious urn.
“I apologise,” he smiled as I entered. “It is rude of me to greet a woman without getting up… but I have been paralysed.” He gave me the information with a smiling face. This warm welcome gave me the much needed support to ease out my discomfort.
For even the most detailed preparation would not have readied me for the emotional roller coaster ride that I had taken during the course of filming for the documentary, The Unsung Heroes, based on the lives of cameramen who have fallen victim in the line of duty.
Israr Ahmed’s wife pulled a wooden chair with a high back and a comfortable cushion for me and I sat down facing him. In the mirror hanging on the wall opposite me, I could see a windowless cupboard full of medicine.
Israr was working for CNBC when he was shot in the crossfire while covering the military operation at Red Mosque in 2007.
He was in front of the mosque as security forces were surrounding the militants holed up inside. Suddenly, he looked to his left where cameraman Nadeem Khan from DawnNews was standing. Israr gave him a word of advice. “Be careful mate, you could get shot.”
These were perhaps the only words of caution that any among the more than 50 Pakistani cameramen caught in the middle of action had received.
With almost no training of working in a war zone, most of the cameramen were working without life jackets and helmets.
Nadeem told me later that Israr’s advice shook him; otherwise it was easy to be swept by the tide of emotion while filming highly adrenaline charged events.
“I crouched low. The next thing I saw was Israr writhing in pain. I realised he’d been hit by bullets. The irony of the situation chills my bones even today,” he said. “I picked him up, bleeding and unconscious and got him to the ambulance.”
Israr on the other hand can hardly recall the events. “All I remember is the hospital, the pain and the faces of my children.”
As Israr narrated his story, his five-year-old daughter kept on adding bits to the tale. To her, it was almost a fairy tale, in which her father, her hero, had come out of the huge castle on fire after fighting with the dragon.
One year on, Israr is still paralysed. A young man with two children, his dreams of having a bigger family, a bigger house and a bigger name as a newsman have all been put on halt.
I left Israr’s house facing the unsettling reality. Could a simple precaution such as a flak jacket have prevented scarring Israr’s life forever? More so in Pakistan, which Reporters without Borders categorises as the third most dangerous place in the world.
Admittedly, major channels have been considerate towards their wounded cameramen by looking after their hospital expenses and giving them paid leave of absence. But this after tragedy has stricken. “What is needed is proper training and safety equipment; awareness of the dangers and the need to mitigate them. Only then we can avoid or minimise the risks associated with reporting from the battlefield,” says a TV executive. This awareness may come too late for Israr but, perhaps, others may benefit from it.
(The Unsung Heroes will be shown on DawnNews at 10.30pm on Saturday and at 3:30pm on Sunday)


