Islamabad: The corn fields of Havelian are the pride and joy of this town in the Hazara region of Khyber-Pakhtunkhwa, and the envy of farmers in other nearby towns.
On the foot hills of the Himalayas and not far from Abbottabad, flour from these prized corn fields of Havelian has found its way into a busy street of Murree Road in Rawalpindi, in the kitchen of Behbud Headquarters, an NGO world renowned for Women Empowerment.
What began in 1965 as rehabilitation of war victims, refugees, the destitute and disabled, today sees Behbud providing economically challenged women walking a reason to walk with their heads high and smiles on their faces.
One such worker in Behbud’s Stitching Department is Noshat Bibi who has been employed here for the last seven years.On normal days she is busy humming away on her sewing machine as the latest designs with intricate hand embroidery reach her and she puts the finishing touches before they are sent to Quality Control.
But whenever the Behbud volunteers gather for brain storming sessions, they know that for lunch they will be treated to Noshat’s delicious ‘Makai kay roti’ made from white corn flour.Smiling away she cooks one ‘Roti’ after the other as there can never be enough, she is no longer thinking of a bed ridden husband and three daughters whom she supports.
They say no-one can improve on your cooking of ‘Ami Jan’ and no matter how hold you are and wherever you are, your mothers cooking is on your palate.But with apologises to my own mother, as far as these ‘Makai Rotis’ are concerned Noshat has left many Ami Jan’s behind!
The only difference is that in many Pashtun households, no butter or oil is added to the ‘roti’, rather the help of water is taken, and it is quite a difficult task to stop the ‘roti’ from crumbling.
Noshat on her visits to her village in Havelian, buys the corn flour and brings it to Rawalpindi, where on huge demand once in a while she cooks these prize winning ‘rotis’ at Behbud kitchen.They are best eaten with ‘Saag’ or yogurt based Kurry, or munched on their own.
At first touch, your fingers feel the warmth and grainy touch of the ‘makai’. As you pop a piece in your mouth, the first layer is crispy and then the softness and flavour bursts open.Eating with yogurt based Kurry the best method is ‘churee churee’, where you put small pieces of ‘makai roti’ into the Kurry, let it absorb the liquid and then scoop it up to eat.
Noshad’s ‘rotis’ have ensured that at that moment there is complete silence as the rotis are chewed, as a quiet tribute to her skills.Suggestions have now come up that Behbud should further utilize Noshad’s skills where once a week she should have her own stall at Islamabad’s Farmers Markets selling her ‘saag’ and ‘makai rotis.’
Best is with Behbud’s support she can be linked to Food Panda which promises that her home cooking reaches thousands.Or , on a weekly basis Noshad can cook her delights at Behbud Café in F 6, one of the most happening place in the capital.
The Café already serves one of the best Kurry’s in town and with these ‘rotis’ who knows where Noshat goes from here!Can one imagine Noshad’s joy when she takes Behbud Café menu cards back to her village in Havelian and shows an item which reads, ‘Noshads makai rotis?’At Behbud you are allowed and encouraged to dream!