Contrary to general perception, those devoted to arts and culture do not live as islands. This is precisely what the worldwide tour “Bhairav Se Bhairavi Tak” being undertaken by renowned vocalists, Pandit Rajan and Sajan Mishra, which commenced from Varanasi recently, signifies. “We were seized of the ongoing violence and terrorism world over, which only harms humanity without serving any purpose. Wondering what to do, we decided to propagate peace and brotherhood through our music,” explains Rajan Mishra as we settle down for a quiet lunch at Shangri-La’s Eros Hotel’s Tamra restaurant. Agreeing Sajan Mishra, adds, “music has tremendous power to move human hearts.”
We ask for green tea to be followed by som tam, the Thai papaya salad. The staff suggests tomato and bocconcini sandwich to which they readily agree. “As in music where we keep exploring ragas, we also experiment with food too,” quips Sajan Mishra.
Power of music
One wonders as to how music can help? “The entire planet and nature is enveloped in music. Our voice is sound or swara and the heart and pulse beats are layas. Nobody is beyond music as it strikes a chord with all living beings instantly. In fact, the whole cosmic energy moves in rhythm. We have formed rapport through music with even those who do not know our language. In Paris, the audience approached us for autographs with tears rolling down their eyes. Such is the power of melody,” relates Rajan Mishra.
Sajan Mishra cites the example of their concert at Maastricht, Holland, where audience did not clap. “Wondering what went wrong, we were later informed by them that they did not want to disturb the harmony created by the music. That is one of the best compliments we have been paid ever.”
Has singing given them tranquillity? “Besides name and fame, it has given a spiritual dimension to our life making us at peace. Be it riyaaz or concert, we remember Goddess Saraswati and our forefathers and seek their blessings and start. Closing our eyes we are lost and sing to our satisfaction ensuring the audience follows and they do. Recently at Delhi University’s Shivaji College, we sang for three hours without any student leaving the hall.”
Driving home the point, Sajan Mishra recalls that once they rushed from a Ganesh Utsav recital at Pune to Mumbai to catch a flight to Malaga in Spain for another show. “We did not sleep a wink. Reaching the venue, we splashed water and changed into fresh clothes. We were bone tired yet on the stage with tanpura and tabla as accompaniments, we felt no fatigue and gave a memorable performance.”
So will this whirlwind tour involve long concerts encompassing all ragas from Bhairav to Bhairavi. Sajan Mishra expounds: “We are talking about the whole spectrum and bouquet of ragas and not necessarily from early morning to evening. In lots of places, there are issues concerning audience, auditorium, timings, or security and so keeping those in mind we have worked out various permutations and combinations to bring fore the flavour of ragas. In Ahmedabad, Kolkata, Delhi and Bengaluru, we are doing two concerts, morning and evening just as in Houston. In London we will start at 1 p.m.” Adding Rajan Mishra says, “Bhairav is an important raga which is sung at dawn just when sun rays start dissipating darkness, has mircotones of Rishabh and Dhaiwat being used. There are several types of Bhairav like Lalit, Ahir, Bairagi and Nat. Bhairavi, a ragini of Bhairav, uses many surs and shudh surs and brings down curtain on a performance.” His short demo of the two have heads turning around in awe and admiration.
With sandwich and salad being laid, we take a break. Tasting them, the two approve much to the delight of the staff. “Bahut achha hai,” remarks Rajan Mishra, who loves food and is eager to taste all things new. “I like almost all regional cuisines, be it Gujarati, Rajasthani, Uttar Pradesh, Punjabi or South Indian. My favourites include dal-chawal, khichdi, khandvi, undhiyu, rohu fish, bhaat-jhol, dosa, idli, paniharam and appam. Food like music is a labour of love and brings happiness, satisfaction and peace to one making as well as eating.” Sajan Mishra, prefers food from UP, Rajasthan and Punjab. “They are rich in taste. These regions offer great variety like dal bati choorma, kachhi methi ki and sangria ki subzis, different parathas and dahi.”
When asked if he cooks, Rajan Mishra replies promptly: “Mujhe toh nimbu bhi katna nahi ata.” He quietly lets it slip in that Sajan Mishra is a fabulous cook reputed for his dal and chicken preparations. “I never had formal training and don’t depend on recipes. Having observed my mother and chachi, I started out when we had to fend on our own in Delhi many years ago. Recalling what I had observed, my first attempt yielded delicious dal and gobhi subzi. The bhindi I did not realise had to be washed before being cut. It didn’t get cooked despite several helpings of ghee and oil. Our friend sarod player, Ashok Roy and his wife, dropped in. They enjoyed dal and gobhi and quietly ate the bhindi without any comment,” quips Sajan Mishra.
Such is his love for food that at Vlodrop, Holland, during a tour organised by Maharishi Mahesh Yogi, on finding the food placid, Sajan Mishra, decided to use some tadka in the dal and vegetables. “I purchased ginger, garlic, chillies and other condiments and decided to use the electric kettle. About to start, Maharishi’s nephew Girish dropped in unexpectedly. Getting the fragrance, he remarked, ‘Can we also have some of this,’ and I said join the party. Once, Ritesh, my nephew, requested for kadhi, which I had never made before. With everything ready, I used the curd in the fridge and later the whole place was filled with a strong aroma of strawberry. Investigating I found myself staring at the red kadhi as I had used strawberry curd. Quietly, I dumped it far away. No wonder, they say, ‘raag rasoi pagdi kabhi kabhi bandh jaye (music, food and pagdi sometimes turns to be excellent),” he chuckles loudly.
On a serious note, Rajan Mishra, is appalled with the burden of studies on children these days. “In our time, we studied, played, indulged in pranks and also bunked to watch movies.” They couldn’t be serious. “We had been caught and punished too. Our gurus, grandfather, Bade Ram Das Ji Mishra, father, Hanuman Prasad Mishra and uncle, Gopal Prasad Mishra insisted that sports is required to keep fit and healthy. They insisted on complete concentration, singing with heart and soul instead of treating it as a drill. That helped us to do well in studies too.” While Rajan Mishra has a masters degree in sociology, Sajan Mishra graduated from Banaras Hindu University.
With great masters at constant attendance, it must have been advantageous. “Yes, we were helped by nature and nurture but they never favoured us. The taalim was without fear or favour. They instructed us to listen to other great masters and imbibe their qualities. So we learnt the grasp on sur from Pandit Bhimsen Joshi, while Ustad Vilayat Khan, sitar maestro taught us that the tempo of laya and taan should always synchronise,” replies Rajan Mishra.
New generation singers
Talking about the new generation of singers, Rajan Mishra says, “They are extraordinarily talented. All they need is stay away from diversions like mobile, television, internet and computer. Forgetting about updating Facebook, they need to concentrate on studies and music.” Rajan Mishra loves to teach while Sajan Mishra fills in his absence. “Main unko workout karata hoon, bhai sahib daud lagwate hain (I give workout while brother makes them run),” he jests making Rajan Mishra smile.
With the brothers declining desserts, one wonders if is a precautionary measure? “No, we love khoye ki mithai, sandesh, Banarasi jalebi and sohan halwa,” replies Rajan Mishra, “and as for precaution, you will be surprised we eat everything.” Finding me surprised, he says, “Eating is closely related to psychology. The moment you think gol gappa pani will affect the throat, it will. We eat everything bindaas — chutni, aachar, papad, chaat, bhel puri, dahi bhalla, pav bhaji, sev puri, ice creams and drink chilled water. It has never affected our voice.” Sajan Mishra adds, “Riyaaz cleans up everything. Did you know Begum Akhtar used to eat paan and drink ice water but her voice remained golden.”
