The Call Of the Palm
For a Bengali, winter is synonymous with Motorshutir Kochuri (Peas Kachauri), Choto (Baby potatoes) Alur Dom and Gur. Out of all these, Gur is the one that is getting increasingly difficult to procure. So, every winter we set out to explore the countryside, scouting for unadulterated Gur! COUNTRYSIDE DOTTED WITH PALM TREES Khejur Gur , or Jaggery made from Khejur Rosh, the extract of the date palm is a seasonal delicacy. The Gur-making season lasts for a very short span, mostly throughout the peak of winter. It lasts till the temperature rises gradually and the warm winds from the south flow in. In my mother-in-law’s words, ‘dokhiner haowa’, or the breeze from the south heralds the end of the season. Prices of Khejur Gur rises every year and can go up to Rs 300-400 per kg. Such is the demand! But good quality Gur is hard to get. I fail to understand the logic behind this. On our numerous trips, we have seen a large number of date palm trees lining the countryside. Then why can’