Making foil in the historic centre of Hyderabad

THE CHARMINAR IS a tall four-sided tower in the centre of Hyderabad (India). It was constructed in an Indo-Islamic style in 1591, soon after the capital of the Golconda Sultanate was moved to Hyderabad by Muhammad Quli Qutb Shah (c1565-1612). Today  this impressive, elegant building is surrounded by market stalls and many shops. Whenever we visit Hyderabad   we spend some time around the Charminar.

 

Since the first time we visited the city (2012), there has been what looks like a makeshift Hindu temple attached to one corner of the Charminar. During our most recent visit in January 2025, it was still present and looking as makeshift as when we first saw it. On one of our several visits to Charminar,  the square in which it is located was surrounded by armed police and many armoured vehicles. It was during Ramazan and the police had erected barriers around the makeshift temple. The atmosphere was tense.

 

This January (2025), the Charminar area was peaceful and felt as relaxed as can be in a busy Indian market place. As we strolled along, I heard loud rhythmic tapping coming from a small shop. We wandered over to see what was going on.

 

The small shop had four men squatting on its floor. Each one held a hefty mallet. They were rapidly banging the mallets on small square, thick leather pads, which they supported with fingers. How they managed to avoid crushing their fingers with the mallets amazed me. We asked them what they were doing. They told us that they were flattening silver and gold to produce sheets of silver and gold leaf/foil. These ultra-thin (0.2-0.8 microns) metal sheets, which are edible,  are sold to caterers, who use them to decorate Indian sweets and other food items.

 

Known as ‘vark’ (also varak  Waraq, or warq) , these thin foils are made by putting silver or gold particles between two sheets of thin paper, and then pounding them with mallets as we observed. Later, the papers support the incredibly fragile foils, and can be peeled off when they metal is applied to foods.

 

We had never seen vark being made before. Had we not visited Charminar once again, it might have been a long time before we saw that process elsewhere.

No guide, no happy

Partvif Golconda Fort

THE GOLCONDA FORT near Hyderabad was constructed between the eleventh and sixteenth centuries. It fell into disuse and ruin in 1687. This extensive ruin is very impressive. On arrival, and even after entering the protected archaelogical compound, men offer their services as guides. Employing one of these is unnecessary because the different parts of the fort each have their own information panels with English translations.

When we were approached by one of the guides, we declined his services, and he told my wife (in Hindi):
“Take guide, please your husband.”

On hearing our refusal, another man offering to be our guide said (in English):
“No guide, no happy.”

A DISH OF RICE AND MEAT IN HYDERABAD AND ELSEWHERE

HYDERABAD IS FAMOUS for its biryanis. One restaurant that is well-known and highly rated is Shadab, which is not far from the Char Minar in the centre of the old city. We have visited it on previous visits to Hyderabad and thought highly of its biryanis. Today, in late January 2025, we ate a mutton biryani. It was certainly very good, but not nearly as excellent as one we ate in Surat last year and another we ate at Berhampore (West Bengal) a few days ago. However, the best biryani I have eaten to date was a Moplah style biryani served at Paragon in Calicut (Kerala). Blending Arabic and Keralan flavours, this biryani, which we ate more than 20 years ago, was memorably fragrant and tasty: a symphony of flavours.