Belying one’s expectations, the luncheon interaction with Bhaskar Ghose, retired civil servant — whose second novel “Parricide” (Harper Collins) is all set to be launched — turns out to be an informal affair. Ghose is an avuncular figure allowing some engaging conversation. We meet at the Metropolitan Hotel & Spa which is celebrating its 15 successful years with the guest arriving on the dot at Zing.
It comes as a surprise when Ghose reveals that he always dreamed of writing great novels since his childhood. “In my pre-teens I started writing one –– a lurid action-packed one –– of which fortunately I wrote only four pages and no more. These were read by my two sisters, to whom ‘Parricide’ is dedicated,” he says with smile. Later he did write a novel, “The Teller of Tales”. He also has been penning columns for some leading publications.
The refreshing watermelon helps in waning the effect of the sweltering heat prompting an enquiry about what difference does the writer perceive in writing columns and novels? “The former is not easy as it requires tremendous focus, ruthlessly leaving out what is not relevant in order to develop a style which is spare, eloquent enough to keep the readers’ attention without becoming dull.” The latter he feels is no less difficult to the point of being painful. “It is like telling a lie which becomes compounded as you have to keep adding to it. As you add to it, it becomes more and more complicated and you flounder in trying to keep the consistency. The construction and structure become very difficult to manage as does keeping it in control and building on it in order to take it forward and give a shape,” he explains full of mirth.
What made Ghose write on parricide? Is it based on a real-life incident or a figment of imagination? “It is totally and completely imagination. The trigger point may have been newspaper reports on this.” He points out that his childhood was very different from that of main protagonist. “I had enjoyed enough parental love. But thought what if it was replaced by hatred. Juxtaposing this feeling and reconstructing it led to the story.”
Readers will be drawn to the fact that characters in “Parricide”, including the lead, Ravi Kumar, are devoid of delineation as good or bad. “All of us have flaws. No one is perfect and all of us are subject to emotions or wrong judgements though I did not do it consciously. It worked out as I wrote and rewrote the draft several times,” explains Ghose. However, he adds that, he sketched Ravi to be perceived as “little less than pleasant” and working on that premise ensures that other characters around Ravi have basic principles, making them stand out. “Even though, these are present in him too, they are perhaps clouded by his all consuming hatred and rage for his father,” he comments.
The underlying theme of the story is rejection in different forms like that of a son by father, of father by son, of a lover. Rejection is an integral part of relationships, which the author feels, , leadsto murder, rape and other crimes.
The aroma of the freshly prepared chicken tossed with onion capsicum in hot garlic sauce, hakka noodles with vegetables and penne pasta diverts our attention. Notwithstanding his claim of not being a foodie, Ghose relishes every bite and compliments the staff.
“I eat what I am given but enjoy that. Well-prepared dishes always attract me.” Though fond of Chinese, South-east Asian cuisines like that of Malaysia and Indonesia, he concedes his first love is Bangla cuisine specially, bhaat (rice) and macher jhol (fish curry). “I am staunchly non-vegetarian and like fellow Bengalis consider that fish, the staple diet, as a vegetarian,” he says in good humour adding that he misses it ever since his cook retired. He reveals that he was forced to learn to cook fish curry as his then cook prepared it in the North Indian style which he terms as “ghastly”.
Considering his undying love for Bangla food, how does he manage when travelling within the country and abroad? “I try the local dishes. While in Oxford I never missed Indian food and thoroughly enjoyed English fare including shepherd’s pie, apple pie, roasts and turkey. Similarly I savoured the large variety of sausages in Germany.”
Ghose is equally effusive about south Indian food. “I am grateful to my mother-in-law, an excellent cook, who opened the door to both vegetarian and non-vegetarian preparations, about which I was unaware. Besides kuttu, avial and other dishes, her spicy idi appam and tomato rice are gorgeous.” The retired bureaucrat used to love street food like bhel puri, gol gappas, kachoris, chaat, etc but now finds the experience not always pleasant. “Now of course I am too old for it but earlier I used to visit Kashmere Gate, especially in winters, to eat hot milk and jalebis. It was a heavenly experience.”
We wind up with Ghose enjoying the baked cheese cake. Does he miss the Kolkata sweets like he does the fish curry from that city? “Yes I do. More so since the preparation here are too sweet. I make do with cheese cake and tiramusu. In Chennai I enjoy the delicious payasam, again made by my mother-in-law,” he says.
