Sabat Ansari

Abstract

Background: The Yemeni migrants settled in the Vadodara city of Gujarat, India, is a minority community, and follows distinct customs and food patterns which need documentation. Aim: The present study aimed to assess the customs and culture of the Alavi Bohra community of Vadodara during using ethnographic research methodology. Materials and Methods: An ethnographic study was conducted engaging the royals, community leaders and at-Taiyebaat Committee members as the key informants and over 120 women of Alavi Bohra Community. Qualitataive research methodologies such as narratives, concept testing, direct observations, key informant interviews and focus group discussions were used to understand the ethnography of food and culture of Alavi Bohra Muslims which were supported by photographs of the Iftaar and Sehri, which are the major meals during the month of Result: Distinct traditional practices such as celebration of in the eighth month by praying at night and use of (the holy soil from the battle ground of Karbala, Iraq) for breaking the fast were noted. The use of food items such as indicate a blend of Gujarati-Yemeni cuisines in their Conclusion: Though Alavi Bohra Muslims of Vadodara city have retained the Yemeni culture, as per the Alavi Misri calendar, this ethnographic research has highlighted that their food habits have a strong influence on the local cuisines of Gujarat. Keywords: Alavi Bohra, Ramadan-ul-Moazzam, Sehri, Iftaar, Fasting, Ethnographic research, Food anthropology, Indian Muslims, Muslim foods, Indian Food Anthropology

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Abstract

Introduction: The Alavi Bohras, besides their long and distinguished history, have a distinct culture around food and identity, elements of which are still preserved and active by the Alavi Bohras decades after their settlement in Vadodara. They have a typical food pattern in the mourning month of Muharram, which is the first month of the Islamic calendar. Objective: To document the food anthropology and ethnography of foods, ingredients, and dishes of Alavi Bohra Muslims during Muharram using qualitative methods. Materials and Methods: In this cross-sectional study, mixed qualitative methods of ethnographic research were used to understand the diet culture of Alavi Bohras during Muharram – the historic significance of Muharram, assessing the diet quality, type of foods and key ingredients used in cuisines as served in community thaals. Methods like direct observations (n=10 days) of the community kitchen, key informant interviews (n=5) with clerics and cooks, and focus group discussion (n=1) with prominent and learned people of the community. Result: Based on the observations, interviews, and focus group discussion it was found that Alavi Bohras eat food served through the community kitchen on all nine days including Ashura, during Muharram, Food is consumed from thaal, which essentially has two items each day, a sweet and a savory dish served with a milk-based beverage daily and served ad libitum. The thaal comprises all four food groups - namely cereals, millets; pulses; vegetables, and fruits; and Milk and Milk products, egg, meat and fish, oils and fats (ICMR -NIN, 2011). Conclusion: This study showcases the culture of Alavi Bohra Muslims during Muharram, the diet quality of Muharram, and Ashura thaal, which is a completely balanced meal, such thaal can be promoted at large and a comparative account of Muharram by Shia and Sunni Muslims. Rich diversity is observed in the thaal wherein all foods from all 4 groups are incorporated, which is considered healthy and nutritious. Keywords: Alavi Bohra, Muharram thaal, New-year, Ashura, Traditional foods

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