Sikh Wedding Quotes

Such good relations we had that if there was any function that we had, then we used to call Musalmaans to our homes, they would eat in our houses, but we would not eat in theirs and this is a bad thing, which I realize now. If they would come to our houses we would have two utensils in one corner of the house, and we would tell them, pick these up and eat in them; they would then wash them and keep them aside and this was such a terrible thing. This was the reason Pakistan was created. If we went to their houses and took part in their weddings and ceremonies, they used to really respect and honour us. They would give us uncooked food, ghee, atta, dal, whatever sabzis they had, chicken and even mutton, all raw. And our dealings with them were so low that I am even ashamed to say it. A guest comes to our house and we say to him, bring those utensils and wash them, and if my mother or sister have to give him food, they will more or less throw the roti from such a distance, fearing that they may touch the dish and become polluted ... We don’t have such low dealings with our lower castes as Hindus and Sikhs did with Musalmaans.

Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.

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