Traveling as diplomat children, we’ve been brought up in various cultures, always fascinated by the people, food, and crafts. My sister and I have always had a strong pull towards crafts, especially Indian textiles. We’d always look to bring Indian textiles, jewelry, and crafts into our home. However, the truth is that it was hard to find the true treasures amongst the mass-market goods. Indian craft market was hidden in the villages with very few outlets in the mainstream market except for a few stores.
At the same time, my sister was working to finish her Masters in Textiles, specializing in the ancient technique of Block Printing with natural dyes. The timing was right and with the passion for crafts and a desire to scour and promote craftsmanship. I quit my 11-year software engineering job to set off with my sister on a craft tour of India.
We met many artisans and their families and saw that most of them were connected with their art as a tradition passed down from their ancestors that they also wish to pass down to their children. We also visited a few NGOs that are supporting farmers, artisans, and women. And we loved it all! With such history and tradition in making of a product, it was just not possible for us not to be part of it. And thus came about ichcha, or ‘a wish’, to live and encourage conscious living; conscious of the environment and of the value and life of the products created and sought.
Ichcha – A Wish to Live
While Ichcha is also about expressing our artistic side, it’s also about encouraging the artisans to find dignity in their art. “Ichcha for Artisans” is an endeavor to encourage the artist within the artisan, giving back 100% profits to the whole community that makes the product possible. All hands are awarded the credit of being part of the end product; the treasure that makes it’s way into the customer’s home.
How we got started…
Back in the days, India, specifically the region of Rajasthan, was filled with multiple tribes who were known by the work they did. One of those groups was the Chhipas or Printers. They used to create the printed clothing for the various tribes in the region. Each design, with various motifs, specified your job or the tribe you belonged to. You could tell whether a person was a farmer or Metal smith by the printed shirt or turban worn.
The strict separation of the tribes has slowly dissipated but what remains are a few stories by the elder generation still keeping alive the secrets of the motif and the craft of block printing.
To the artisans we work with, the art of block printing has been their tradition and their way of life, for the past four generations. It continues now to the latest generation that strives to keep the family craft alive by finding new markets and ways to keep up with fashion. The only thing that remains true is the beat of the wooden block on the table, the 20 year old and 10 ft deep indigo dye vat, and the passion to continue.
What is Hand Block Printing?
Hand Block Printing with natural or vegetable dyes is an ancient print technique. This art form has been around for years in India, and saw its most glorious years around the 12th century. Today, it is competing against the fast world, but surviving only because to the people who still value them.
Step 1 – BLOCKING. Block means a wooden square piece with an engraved pattern on it. This block is used to print on fabric – and this art is called block printing. The fabric is then commonly called block print fabric.
Step 2 – CARVING. Master block carvers, who have been doing this for many years, carve these blocks. These blocks are carved by a chisel and wooden hammer to form a design pattern.
Step 3 – PRINTING. There are a couple of block printing techniques but the one that we work with is called Dabu. Dabu is a mud resist made by mixing together fuller’s earth, gum and few other natural ingredients. It is mixed into a paste not by hand nor by machine, but by foot, just like grapes were crushed to make wine in the yesteryears!
Once this paste is ready, the fabric is printed with a block using that resist. The areas that are stamped resist any dye that the fabric is dipped in.
Step 4 – DRYING. Sun is crucial to this process. At every step the fabrics have to dry in the open fields under the sun.
Step 5 – DYEING. After the fabric has been printed, it gets dyed. We work with dyes that are made with natural materials found in our surroundings, such as flowers, leaves, spices and various other natural metals. Below is an indigo vat that has been going on for several years.
Step 6 – WASHING & DRYING. After dyeing, the fabrics get washed by hand. More so than not, block printing is a multiple step process where the fabric gets re-printed, re-dyed to bring out the designs we want.
Use Coupon code “goeatgive” to receive 20% off any purchase at www.ichcha.com. Offer expires May 30, 2016.
~ By Rachna Kumar, co-founder of Ichcha, for Go Eat Give.
Picture a human female nursing a stray doe with her own breast milk. When I first saw this video in a BBC documentary, I was speechless. It was filmed in a village in Rajasthan, India that I had never heard of before. The lady’s husband found a baby deer who went astray, brought it home, and took care of it until it was ready to go out into the wild again. The documentary showed the close quarters humans and animals share and the loving relationship they have with one another in this village.
My tour group to India in March 2016 and I went to witness this firsthand. We hired a jeep that took us on a half day safari through the Bishnoi community near Jodhpur, gateway city to India’s desert.
At first glance, we saw nothing unusual. Thatched huts, modest brick homes, dirt roads, open grasslands, cows, farms, etc. School kids waived at us as we drove past. They screamed out all the English words they knew, “Hello, dollar, pencil, I love you, bye!” We passed by the little one story building that was their school. Then we saw wild camels grazing in the field next door. A few deer and antelopes. More cows and buffalos.
Bishnoi is a religious group found in the Western Thar Desert of India, and areas of Punjab, and Sindh in Pakistan. Founder of the religion, Guru Jambheshwar gave the message to protect trees and wildlife around 540 years ago, prophesying that harming the environment means harming yourself. He formulated twenty nine tenets. The tenets were not only tailored to conserve bio-diversity of the area but also ensured a healthy eco-friendly social life for the community.
It turns out one of the tenets includes providing protection to all animals. Which means that the Bishnoi people allow their agricultural crops to be grazed on by wild animals and predators, only to gather what is left for themselves. This is hard to imaging because the area is dry, people are poor, and there is not much food to go around anyway.
Black bucks migrate from far off lands to the lake in this area, where they are provided ample food and protection against hunting.
They are also strictly vegetarian and do not allow the killing of animals. They go to the length of removing each ant or bug from firewood before using it for consumption.
Bison are also known as tree huggers due to an incident that happened in 1730. A local lady, Amrita Devi protested against the Maharaja to not cut trees in the area. 363 villagers died while protecting nature. They do not wear blue clothing as a large quantity of plants are harvested to make blue color dye.
During our visit, we stopped at the homes of a potter and carpet weaver to learn about local arts and crafts. Then we ate lunch at the home of Mr. Tulsiram, a Bishnoi villager. We welcomed us to his mud house with warm hospitality. We sat on woven beds and enjoyed a simple yet delicious meal of bajre ki roti (millet bread), daal (lentils), and ker sangri (capers and greens). Tulsiram encourage me to eat more as he commented, “The only thing I bought for this meal was salt.” Like most people in the village, he grows everything he needs, including oils and spices. Though he doesn’t have much in terms of materialistic things, he is living a very sustainable and fulfilling life.
29 Rules of Bishnoi Faith
- Observe 30 days’ state of untouchability after child’s birth
- Observe 5 days’ segregation while a woman is in her menses
- Bath early morning
- Obey the ideal rules of life: Modesty
- Obey the ideal rules of life: Patience or satisfactions
- Obey the ideal rules of life: Purifications
- Perform Sandhya two times a day
- Eulogise their God, Vishnu, in evening hours (Aarti)
- Perform Yajna (Havan) every morning
- Filter water, milk and firewood
- Speak pure words in all sincerity
- Adopt the rule of forgiveness and pity
- Don’t steal and not keep any intention to do it also
- Do not condemn or criticize
- Don’t lie
- Don’t waste the time on argument
- Fast on Amavashya and offer prayers to Vishnu
- Have pity on all living beings and love them
- Do not cut green trees, save the environment
- Crush lust, anger, greed and attachment
- Accept food and water from our purified people only
- Provide a common shelter for male goat/sheep to avoid them being slaughtered in abattoirs
- Don’t sterilise ox
- Don’t use opium
- Don’t take smoke and use tobacco
- Don’t take bhang or hemp
- Don’t take wine or any type of liquor
- Don’t eat meat, remain always pure vegetarian
- Never use blue clothe
Last Thursday, May 28, 2015, Go Eat Give brought Atlanta a taste of Northern India, and it was delicious. Over fifty members and guests from the area joined us at Indian restaurant Bhojanic Buckhead location for Destination India dinner. There was excitement in the air as the evening began and attendees mingled over mango martinis and Kingfisher beer, taking the opportunity to purchase exclusive Go Eat Give India t-shirts and raffle tickets before settling down in their seats.
There was much buzz about the raffle, and for good reason: first prize winners received a free plane ticket to India, generously donated by our sponsor Air India. The restaurant gave off an exotic yet inviting feel, warmly lit with hanging Indian lamps and decorated with brightly hued pillows of all colors. Near the end of the long, family-style table arrangement, large carts with intricate designs were loaded with enticing food, adding to the sense that I had been transported to India.
The meal began with a variety of samosas served as appetizers. Some of these tasty Indian pastries were filled with spinach and spices, while others were filled with a combination of spiced potatoes and peas. Guests also enjoyed turkey kebabs with mint chutney. Small cups of mango lassi, a popular yogurt-based drink, served well to offer guests a break from the heat. I particularly enjoyed the unexpectedly delicious combination of spicy and sweet.
Dinner continued with biryani, a savory Indian dish consisting of rice and a combination of vegetables or meats with spices. Traditional Indian street-style chips, known as chaat, were topped with mint and tamarind sauces and made to order from a street food cart.
As guests finished their main courses, Dr. Jagdish Sheth, an esteemed Professor of Marketing at Emory University, treated everyone with his engaging speech. Dr. Sheth was born in Burma to a Jain family and emigrated to India as a refugee in 1941. In his speech, he offered insight to the world’s vast variety of culture, fascinating guests with observations on how geography affects the cuisine, clothing, and habits of many different countries. Dr. Sheth kept guests laughing throughout his riveting speech, and his sense of humor and amiable personality showed through as he regaled us with a story about his children fulfilling his dream of driving a Jaguar with “Jag’s Jag” on the license plate for his sixtieth birthday – with a rental car!
After the speech, guests were treated to delicious desserts. These included rasmalai, made of sweetened milk and cheese flavored with cardamom – Dr. Sheth’s personal favorite. Another treat was gulab jamun, which is essentially a ball of fried dough similar to a donut ball in sweet syrup. It’s safe to say these were a huge hit, as they were gone within fifteen minutes of their first appearance.
The excitement continued as the time for the raffle arrived. The second prize winner received two tickets to the Rahat Fateh Ali Khan concert at the Fox Theatre donated by Café Bombay, and first prize winners of course each took home a free plane ticket to India!
As the evening wound down, guests had the chance to learn more about the culture of Northern India with a video, which detailed the experience of those who travelled with Go Eat Give on the last trip to India. Speeches were given by some of the trip’s attendees as they detailed their favorite memories and experiences. Many guests mentioned how much they valued the opportunity to stay in the homes of Go Eat Give Founder Sucheta Rawal’s family and friends in Chandigarh, an experience that allowed them to see India in a way not possible for the majority of tourists. Guests also enjoyed a musical performance by NINAAD, whose song and instrumentals channeled a fusion of tradition and Bollywood style.
Overall, the evening was a delightful success! You can see more about the event by watching Go Eat Give on WSB-TV Channel 2 Atlanta on Saturday, June 6th at 5:30 a.m. and Sunday, June 7th at 12:30 p.m. on the People 2 People Show.
~ By Sarah Margaret, a student at Emory University pursuing a major in History with a concentration in Law, Economy, and Human Rights. Sarah is an event planning and marketing intern for Go Eat Give. She loves to travel, and she is currently learning Italian to prepare for studying abroad in Florence in the fall. Her other hobbies include hiking, photography, and learning to cook.
Finally, an Indian inspired cream liquor is in the market! Somrus meaning the nectar of Gods in Hindi, is a pure Wisconsin dairy cream and hand-crafted Caribbean rum mixed with the flavors of cardamom, saffron, almonds, pistachios and rose. Already, spirit and wine enthusiasts are raving about this new cream liquor, naming it in Top 50 Spirits List of 2014. This decadent 750 ml bottle has an attractive gold coating and look more expensive than it is.
Somrus tastes like spiked up rasmalai, a creamy Indian dessert made with milk and similar spices. The alcoholic cream is great to add to dessert, top fruits, or simply make a toast to after dinner. I enjoyed it chilled in a shot glass, in lieu of dessert.
Here are some recipes from the makers of Somrus to try yourself…
- 2oz Somrus
- 1oz Chambord
- ¾ oz Green Chartreuse
- 2 x Raspberries
Add all ingredients to a Boston shaker. Shake vigorously with ice. Serve in old fashioned or rocks glass over 3 x 1inch by 1inch ice cubes. Garnish with raspberries.
- 2oz Somrus
- 1.5oz Aged Rum
- 1oz Espresso
- 1oz Amaretto
- Garnished with cinnamon stick
- Served in rocks glass
Add all ingredients to shaker and shake with ice. Strain into a chilled rocks glass and garnish with cinnamon stick stirrer.
- 1oz SomruS
- 3oz Chai Tea
- 1oz Milk
- 2 dashes rose water
Boil water. Brew black tea for 3-5 minutes. Heat milk to just below boiling. Strain out tea leaves and add tea to serving utensil. Add SomruS, milk, rose water and then serve in a handled punch cup.
Somrus can be purchased online for only $29.99.
Upon going to India, I was not nearly prepared enough for the bombardment of smells, spices, colors and culture that struck me as being so different from any of the ones I had ever seen in the United States. One of the main differences that caught my eye and immediately piqued my curiosity was the Indian sari. The sari, which can be spelled sari, saree, or shari, is a common garment worn by women in south Asia. The term itself is derived from the Sanskrit language and its meaning translates to ‘strips of cloth’. This form of clothing has been worn for thousands of years in this region and can be seen depicted in various historical texts, art, and holy writings. The sari is commonly worn by women in India, Bangladesh, and Sri Lanka as a symbol of grace, beauty, and cultural pride.
On our recent trip to India with Go Eat Give, we were lucky enough to have the opportunity to visit a sari shop in Chandigarh. There, we learned quite a bit about the styles and ways in which saris are worn, in addition to the many different kinds of fabric and pattern. Upon entering the shop, we were surprised to see wall to wall saris stacked to the ceiling. The shop owners, although male, demonstrated how to tie a sari, and the different articles of clothing that you need in order to wear a sari properly.
The typical sari seen on the streets of India and southern Asia is about 5-9 yards in length with a width of at least 2-4 feet. The fabric is usually cotton, chiffon or silk in most cases, but varies from region to region. It is draped across one shoulder, sometimes revealing part of the torso. The reason why the navel or midriff is left bare in many sari styles is due to the belief that this is the location from which comes life and creativity. This area is to be left uncovered in order to pay homage to this belief.
When visiting India or your local sari shop, you can see sarees in every fabric, color, style and shape. Most saris are detailed with incredibly intricate patterns or embroidery. Being a student of design, I quickly became obsessed with the trends and styles of these beautiful cultural gowns. I came to notice that not only are there countless ways to wear these traditional outfits, but that the design varied according to the region, climate, and state.
In addition to giving it unique style, the coloring of saris also holds meaning. Red saris are typically seen during Indian weddings, for the color red is thought to bring good luck to the bride and to her marriage. Orange is also a color you see frequently because it signifies luck, and is representative of saffron, a commonly used spice in India. Green overtones are symbolic for festivity and celebration. Below, you can see an example of the numerous colors of saris as well as a model of how they are worn.
While there are countless variations of how to wear a sari, there are a few styles that are commonly seen, such as Uttariya, which is the part of the wrap that covers the upper body and many times the head. The typical sari is made up of a large piece of cloth and a blouse and petticoat, which must be tailored. The fabric that goes over the petticoat and blouse is versatile and is made to fit most sizes. Another common style is the Kerala mundum neryathum, which is a traditional two-piece sari. The one-piece sari is typically seen as a more modern invention that borrows from western culture.
The blouse that is worn under the sari or shawl on the other hand is called a choli. The common choli is short and somewhat tight fitted, revealing the midsection. Historically, cholis used to only cover the front of the body and leave the back open. This was as much due to India and south Asia’s hot climate as well as past stylistic preferences. This particular kind of backless sari can still be seen in parts of the state of Rajasthan today.
As for sarees that are worn for special occasions, the wedding sari remains not only the most interesting but also the most popular. A traditional Indian wedding sari is red in color and made of the finest silk. It is complimented by ornate amounts of jewelry, such as bangles, necklaces, nose rings, rings, and exquisite gems and jewels that are designed or hand-sewn into the sari itself. Indian wedding saris are typically very expensive and ornamental due to the fact that Indian weddings are some of the biggest events thrown in India, if not in the world. The typical Indian wedding can easily consist of over a thousand guests and a designer wedding sari can set you back a few thousand dollars.
An Indian wedding is a much bigger deal than it is in the United States because Indian culture believes that a wedding between two people is more than just a legally-binding affair. It is a sacred bond that must be honored, respected, and blessed by the Gods in order to bring both families honor, peace, and happiness. It is partially due to these beliefs that typical Indian weddings run so large, and also why the bride’s sari is the most ornamented and elaborate of them all.
I have to admit that at the end of the day, one of my favorite experiences of India was having the opportunity to see and study saris and the way they are worn. They are a beautiful representation of Indian tradition and it was refreshing to see so many women walking around with such a beautiful display of their culture. The Indian saris were so stunning, that every member of our Go Eat Give group bought at least one – myself included!
Sati, meaning “good wife” in Sanskrit, refers to a very interesting and ancient Hindu mourning ritual, which generates quite a bit of attention due to its historically radical means of an end. Sati is a ceremony that was practiced after the death of a woman’s husband, during which the mourning woman was required to be burned alive in order to show mourning and devotion to their lost spouse. It began around the 10th century B.C. The ceremony was first practiced by the wives of kings, until it gained popularity in the Hindu religion and was practiced by other regional groups.
It use to be part of the Hindu religion that if a married woman’s husband was to fall ill and die or perish in battle, the spouse was expected to immolate; or end her life as an offering, to the spirit of her deceased husband. When this act was being carried out, the woman would also have to do so on top of the husband’s funeral pyre. If a woman refused this act, she was typically sought after, and more or less forcibly convinced to agree to its completion. After a woman went through this ritual, she was then revered and idolized by her community as a holy woman, as well as an object of worship.
A Greek geographer by the name of Strabo who traveled to India with Alexander the Great noted that the majority of these women were in fact, happy to burn in sacrifice of their husbands. The few who did not see this act as honorable and refused to die, were shunned and seen as outcasts of their community. According to historical data, the practice of sati came about because marriages were typically formed by love (as oppose to arranger marriage) in ancient India. When these marriages would take a turn for the worst, the woman would often poison the man and continue on to find a new lover. To put an end to the murders and to protect the women’s virtues, a law was enacted that stated that a woman who was left without a husband was required to burn alive in order to join him, or to be cast out of the community and live out the rest of her days as a widow.
While this bit of ancient history seemed desolate and painful, it was done out of respect for the sacred bond of marriage and love. In the Hindu religion, marriage is a sacred bond that binds two souls together for more than one lifetime. Even the Hindu gods and goddesses lead married lives and respect the duties and bonds that come with the Hindu concept of love and marriage. Although this ritual seems violent in our Western culture, it originated out of love, respect, and dedication between spouses.
The act of sati was banned in 1829 in India, and as late as 1920 in Nepal. This practice was also not necessarily limited to India, but was seen widespread throughout Asia, and remote, bordering parts of Europe.
While a lot of you out there are frequent chai tea drinkers, I’ll bet you didn’t know that chai originated in India. In fact, India consumes more tea than any nation in the world! Historically, ancient Indians used teas as medicinal herbal remedies to cure a variety of ailments.
Some of the Masala Chai mixes, or Kahra, were taken from ancient Ayurvedic medical writings. Although chai (translates to tea in Hindi) is not as frequently used for herbal remedies today, some chai makers prefer to add certain herbs or spices that have been scientifically proven to improve certain aspects of one’s health, such as turmeric or cumin, which is said to aid the sickly with rising fevers.
Typically chai tea consists of a boiled mixture of black tea leaves, milk, sugar, cardamom, peppercorn, cinnamon, cloves and various spices native to India. One of the most popular chais in India is Masala chai, the term ‘Masala’ simply meaning ‘mixture of spices.’ Chai, typically Masala chai, is so popular that is offered as a complimentary beverage to welcome guests, at meetings, shops, home visits, dinners and for breaks throughout the day.
Go Eat Give group that went to northern India got to experience this firsthand upon entering almost every business and home.
While in India, Go Eat Give visitors had the pleasant opportunity to learn more about the process of how chai is created. This process begins with harvesting tea leaves, typically grown in higher plateaus of north India, southern slopes of the Himalayas, and Nilgiri hills in the south. Like wine, the flavor, strength, and acidity levels of the tea leaves depends on when they are harvested. Following the plucking of the tea leaves, the chlorophyll begins to break down, releasing tannins. This oxidization causes the tea to darken. This darkening is then stopped at desired stages that will determine certain qualities by heating the leaves.
With black tea, which is the tea used for chai, the leaves are heated as well as dried at the same time in order to lock in flavor. The caffeine in black tea is about one-third that of coffee, making it less acidic and easy to digest.
Once the leaves are dried, they are either bagged or sold to tea stores as loose-leaf tea. Most of the time, authentic Indian chai is prepared by using a decoction, or loose-leaf tea. The recipe is as follows – bring 1 cup water to a boil, add 1 teaspoon of tea leaves for every cup prepared. Add 1/2 cup whole milk (skim and 2% are newer options now found in India), as well as a combination of spices or tea masala. Let it come to another boil, then turn off heat. Use a strainer to pour the liquid into a cup. Add sugar as needed.
This generally takes more time than the quick tea bags that are mass-produced in most other places of the world. However, it does add a homemade touch to the preparation of this drink. However, for a short cut way to enjoy Indian chai, get the Tetley Masala Chai tea bags found at most specialty grocery stores around the world. (Go to smile.amazon.com and a portion of your purchases will be donated to Go Eat Give)