Major General (Retd.) Ian Cardozo has lost none of his bite, none whatsoever of his anger. Many summers ago he refused to be operated upon by a Pakistani surgeon. And blood of a Pakistani was a strict no-no too even in case of emergency operation. He had remarked then: “I am prepared to die as a fool but not with Pakistani blood.” That been said, he is far from ungrateful and would like to convey his gratitude to the Pakistani army doctor, Major Mohammad Bashir, who operated upon him during the 1971 war. More than 40 years later, the undeniably more hospitable ambience of Paatra restaurant, Jaypee Vasant Continental does little to make him forget the war terrain. But today the focus is on his heroics in 1965 war. We are informed by the staff they have a specially crafted menu for us. The gentleman-soldier gently nods a go-ahead signal.
“Pakistan who had never got over its infantile obsession with annexation of Kashmir found 1965 an opportune time to do so.” Why? “We had not got over Chinese defeat, Pandit Nehruji was dead, Lal Bahadur Shastri did not impress them and most importantly they had received military equipment including, Patton tanks, squadrons of fighter planes and bombers, light and medium artillery and communication equipment from US.” That year Cardozo saw action against Pakistan’s Operation Gibraltar – to infiltrate and start a rebellion in Jammu and Kashmir. “Even though we lacked intelligence, the resilient Indian Army withstood the attack and chased them across the border because the locals did not support them. On the contrary helped us.”
He feels that 1965 was the turning point when India sent a message across the world that it cannot and should not be taken lightly. “Even though we returned the annexed territory and PoWs but by annihilating Pakistan’s war machine we made a material and psychological impact on them,” he avers.
If anything, the veteran is full of gusto even today. Trained to survive on anything or nothing for the war theatre, Cardozo has a healthy appetite. “We were taught to live off the land and eat anything which moves, including snakes. My Gurkhas were adept in hunting, fishing and used to make fantastic pickles from bamboo,” he says wide-eyed. War-like situations, like lack of water and food were simulated during training to ensure that the personnel survived in all types of conditions.
With the starters tawa meen, nimbu patte ka murg, roti pe boti, paalak akhrot ke kabab and bharwan achaari paneer tikka lined up Cardozo goes back in time when he was a young cadet at the National Defence Academy, Khadvasla. He did not find the college life exciting and adventurous. “It was tough but I was determined and did my best. I boxed, swam, played football, hockey and participated in athletics and became the first to win gold meal for the best all-round cadet and the silver medal for first in order of merit – a feat replicated only once. That is not all. He was the first officer to win Sena Medal for gallantry on a patrol in NEFA in 1960.
Cut to current affairs in the army. The recent announcement by the Centre of one rank-one pension (OROP) does little to drive away the feeling. Sipping his fresh lime, the military historian, who has penned “Param Vir: Our Heroes in Battle” and “Sinking Of INS-Khukri: Survivor’s Stories” sometime back, says, “The government has let us down. OROP is not about money. It is about our rights. I hope the pending issues of yearly increment and the formation of commission to look into matters are accepted.”
While relishing each starter the major-general enquires if it will be followed by the main course. Of course, enjoin the staff. Thus gosht ki biryani, kacche pyaz ka ghost and dahi murg with different types of Indian breads appear on the table.
Hailing from Goa, Cardozo is partial to its cuisine and confesses his love for the fish, mutton and pork items. “Their vindaloo and sorpotel are world famous.” Besides these, he missed bibanca, a sweet dish made of eggs and manghat made of mangoes, during his postings. Back home on holidays his wife ensured he had them. “She makes excellent baigan ka bharta, kaldine (made of fish and coconut), varieties of dal, bhindi ki sabzi, palak paneer among others.”
The army veteran likes Mughali cuisine too, particularly kababs and tandoori chicken. Even though fond of Chettinad fare he is unable to eat it regularly tries it once a while only since having contracted amoebiasis in Bangaldesh during 1971 war, its pungency does not suit him.
Did he miss his favourite dishes during training and postings? “Yes, but the food at the officer’s mess across the country is the best. It is healthy devoid of mirch-masala. As an officer I used to eat the langar ka khana for my men to ensure that it was tasty.”
Ending our interaction over gulab jamun, Cardozo informs that he is busy writing two books –– Indian Victoria Crosses of World War I and India in World War I. So we hope to read more exciting war stories from the military historian.
A heartfelt grouse
He is still irked by the lack of war memorials for the five wars fought after Independence and laments that unlike other countries, the UK and the US, the Head of State never goes to pay respects at India Gate at least once a year. “We are not concerned about our history, including the military history, and it shows disinterest and disrespect.”
