MARY A MASTERPIECE – ‘Pieta’ by Michelangelo, St. Peter’s Basilica, Vatican City, 1498 – 1499

 Pietà, Italian for ‘pity’ and Latin for ‘piety’, is a heart-wrenching depiction of the Blessed Virgin cradling the dead body of her Son Jesus in her loving arms. Bearing no scriptural reference, the Pieta developed as a thirteenth-century German devotion and was regarded as the Vesperbild or ‘the evening picture’. However, you will agree that the word Pieta is synonymous with Michelangelo’s famous masterpiece. Through this article, we will explore to experience its artistic beauty and belief.

In 1497, a twenty-four-year-old Michelangelo was commissioned by the French Cardinal Jean de Bilheres to create ‘the most beautiful work of marble in Rome’ for his future tomb. The artist did not hesitate to rise to the patron’s challenge. He scouted and secured the perfect block of Carrara marble and chiseled stone to flesh. So sublime and admirable was its execution that art-historian Giorgio Vasari praised Michelangelo’s genius saying:

‘It is indeed a miracle that a block of stone, formless at the beginning, was brought to such perfection which nature habitually struggles to create in flesh! No other sculptor, not even the rarest artist with all his hard work, can ever reach this level of design and grace.’

 But what makes this sculpture so special? Undoubtedly it is the profound relation shared by the Mother and her Son. She who cradled her little baby now carries her dead Son. Adhering to the ideals of the Renaissance,  Michelangelo augments this affiliation through naturalism. Pyramidal in shape, the body of the beautiful Virgin is enlarged. This was suited to carry the physique of a fully grown man, her Son into her lap.

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THE BOMBAY SEMINARY: H.E. Valerian Cardinal Gracias

 The Seminary is the gift of the present generation to the generations that follow, and posterity will gaze with pride on this mighty structure and will bless the great builder, Cardinal Gracias who worked hard and long, planning this gigantic project and mastering its infinite details, who undertook arduous journeys to distant lands to secure the sympathy, goodwill and financial cooperation of the prelates and the peoples of other lands. The Seminary will be a lasting memorial to the wisdom and foresight of our beloved Cardinal Archbishop, his Auxiliary, his Vicars-Generals and his priests who labored in the great cause and brought this grand work to full fruition.’ – Mr Leo Rodrigues K.C.S.G

 We can state without any fear of contradiction that the Bombay Seminary at Goregaon stands testimony to the practical genius and vision of the first Indian Cardinal – Valerian Gracias. His Eminence was closely connected with the Seminary since its inception at Parel in 1936. It is worth noting that as secretary to Archbishop Lima, Fr. Valerian Gracias helped to draft the inaugural speech and the outline of studies of the Parel Seminary. Around a quarter of a century later, at the inauguration of the Bombay Seminary at Goregaon, His Eminence, as Cardinal heartily addressed the audience for fifty-three minutes. Who can forget those opening words?

Mine is not a mere speech, but a full-length Address. This unique occasion demands it. I would beg you, therefore, to suffer me patiently, if only because I spent a full year preparing this speech!’ – Valerian Cardinal Gracias

The Cardinal walked the talk. The foundation stone laid by his predecessors was dear to him. Post his consecration as an auxiliary bishop of Bombay, he was put in charge of the Seminary. He visited the institution frequently, noting its problems and achievements, presiding over talks, academics, functions, examinations, etc. He often addressed the seminarians and spoke about the Seminary in his column in the Examiner titled ‘Talks to My People’. In October 1947, he placed before the public the need to build a new seminary. His vision, which the architects translated on paper, was famously called ‘City Set on a Hill’.

Undoubtedly, the ‘City Set on a Hill’ was too ambitious for the slender resources of the Archdiocese. But in hindsight, we can simply admire the courage and the foresight of the Cardinal. He dared to dream the impossible and he did all that was possible to make this dream come true, of course with characteristic faith and unbounded trust in the Almighty and his people.

He did not expect to finish the whole plan in his lifetime; for a seminary, like a cathedral, is a work of generations. He would be satisfied, he said, if he could see only the central block constructed while he was yet alive; he did not, however, entirely exclude the possibility of seeing the whole plan completed.

‘The City Set on a Hill’ was the title of the article in which he sought to explain the details of his dream seminary. Back then, Archbishop Roberts had traveled to America in the interest of the Seminary but the response was not very encouraging. Bishop Gracias was not disappointed.

Some benefits’ he wrote, ‘we have already received; others will follow in God’s time; for the seed sown through sermons, lectures, articles, contacts must fructify someday. I can do no better than walk steadily in the footsteps of my Chief – not by a trip to America (alas!) but by broadcasting the Chief’s message throughout the Archdiocese and interesting the clergy, nuns, laity, school children in the great cause.

Seven years later, providentially, it was given to Bishop Gracias, now Cardinal, to go to America and champion the cause of the Seminary. ‘When in October 1955 His Eminence Cardinal Gracias went to the United States, accompanied by Msgr. V. Dyer, he got a wonderful reception all over the country from the American hierarchy who had invited him. A memento of this visit is the offer of help towards the building of our new seminary.

With promising aid, the Cardinal felt confident to embark upon the Seminary building project. Several meetings were held. The Cardinal, as was necessary, left the exploration for the site in the hands of qualified men; but he took the trouble to go to every suggested spot evaluate the pros and cons until the most suitable was found. And then it came to pass. The Cardinal writes – ‘Actually, I was in Burma at that time. On arrival at the airport, I was whisked off to inspect the site. My reaction was that of love at first sight, which though in most cases is blind, in this is not.

H.E Valerian Cardinal Gracias regarded the fulfillment of this dream of the Bombay Seminary as his Nunc Dimittis! But the Almighty had great plans for the Archdiocese. In the years to come, this humble seminary would host two Holy Fathers (now saints) while nurturing and inspiring many more dreams and vocations. The Bombay Seminary continues to serve as ‘love at every sight’ to all who behold it.

Please feel free to share this story with others and your story of the Seminary with us! You will get regular updates at this blog site on this exhibition.

© – Archdiocesan Heritage Museum     

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Bhindi (Okra or Lady Finger) Tava Masala

500 grams Bhindi (Washed, wiped and ends removed.)
3 tbsp Vegetable oil (Plus for frying)
1 tsp Mustard seeds
¼ tsp Fenugreek seeds
15-20 Curry leaves
1 cup Onions (Thinly sliced)
½ tsp Turmeric powder
1 tsp Kashmiri red chilli powder
1 and ½ tsp Tamarind paste
Salt to taste
1 tsp Jaggery
2 tbsp Fresh coriander (Finely chopped)
For the Masala paste
2 tbsp Peanuts
2 tbsp Sesame seeds
2 tbsp Grated fresh coconut
3-4 Dry red chillies
1 inch Ginger (Chopped)
3-4 cloves Garlic

Instructions
Heat oil in a pan for frying the Bhindi and deep fry them until slightly browned on medium heat. Drain on a plate and keep aside. Dry roast peanuts, sesame seeds, coconut and dry red chillies until slightly browned and fragrant. Add in a blender along with ginger and garlic and make a smooth paste. Add some water to make the paste. Heat 3 tbsp oil in a pan. Once the oil is hot, add mustard seeds, fenugreek seeds and curry leaves and let them splutter for a few seconds. Add onion and fry until they turn slightly brown. Add the masala paste, turmeric powder, red chilli powder and salt along with 2 cups of water. Cover the pan and cook the curry for 15-20 minutes on low heat. Add the fried bhindi and again cook for 10 minutes. Add more water if required. Now add tamarind paste and jaggery and cook for a minute.Garnish with fresh coriander  

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Ingredients

  • 6 cups mixed vegetables (I used cauliflower, beans, and carrots)

  • 15 whole cashew nuts

  • 1 tbsp raisins

  • 2 tbsp oil

  • 1 tsp cumin seeds

  • ½ cup chopped onions

  • 1 cup tomato puree (grind ripe tomatoes in a blender and then measure)

  • 1 tbsp ginger garlic paste (freshly ground or pounded in a pestle and mortar)

  • ¼ tsp turmeric powder

  • 1 tsp Kashmiri chilli powder

  • 1 tsp coriander powder

  • 2 tbsp canned tomato paste (or 1 more cup tomato puree)

  • 2 tsp kasuri methi (dried fenugreek leaves)

  • 1 tsp garam masala

  • ¼ cup cream

  • 3 tbsp chopped coriander leaves for garnish

  • Salt to taste

Instructions
  1. Soak the cashew nuts and raisins together in some warm water for 15-30 minutes
  2. Grind the cashew nuts and raisins together with water to a smooth paste. Set aside
  3. Add the chopped vegetables to a pan with ¼ cup water and cook on low flame until they are tender. Do not cook the vegetables to a mush, just until they turn soft
  4. In a separate pan, heat the oil and add cumin seeds
  5. When they sizzle and turn brown, add the chopped onions
  6. Once the onions turn brown, add the ginger garlic paste and fry until fragrant (about 1 minute)
  7. Then add the chilli powder, coriander powder, and turmeric powder
  8. Fry for 30 seconds taking are not to burn the masala. Keep flame low to prevent this
  9. Now add the tomato puree. If you are not using tomato paste, add all the tomato puree at this time. Mix well and cook for 2 mins
  10. Now add the ground cashew nut and raisins paste along with tomato paste (if using)
  11. Top up with 1.5 cups of water and add some salt
  12. Mix well and let it simmer for 4-5 minutes
  13. Finally, add the cooked vegetables and mix well
  14. Top up with the cream and mix gently. Turn off heat
  15. Then add kasuri methi, garam masala, and chopped coriander leaves
  16. Serve hot with roti, nan, or pulao

Notes:
– If using regular chilli powder instead of Kashmiri chilli powder, add lesser amount since it will be more spicy.
– Adjust all spices to your preference. This quantity in a fairly mild side dish
– You can add more vegetables or even paneer and pineapple to this korma
– Add some whole cashew nuts to the korma along with the vegetables for added richness
– The cream is optional but recommended
– If you don’t use Kashmiri chilli powder or the tomato paste, the colour of the korma won’t be so dark

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There is nothing better than a friend unless it is a friend with chocolate.” – Charles Dickens

Love chocolate

Everyone does. Well everyone except me and a few other people on planet earth. According to worldwide statistics around one billion people are probably eating chocolate today. Montezuma, the Aztec emperor, consumed 50 goblets of chocolate every day. I stand pale in comparison to his consumption. I am that oddball that isn’t the least bit excited about chocolate. 

One of the rare occasions, when I am truly interested in eating it, is when my husband comes home with a tiny box of chocolates called Royce from Japan. These champagne-filled liqueur bites of delight are something I pout over in case someone has eaten my share. And guess what I hate champagne! So let me just say these are exceptional. Packed in a special freezer bag they have to be eaten within a day or two. Though honestly, it doesn’t last that long in this home especially with everyone being so worried about that expiry date;). They melt in your mouth, as all good quality chocolates should, and are oh so delicious. It has even converted an unenthusiastic chocolate consumer like me. Well, partially.

From bean to bar.

Chocolate or actually, cocoa originates from the Americas and tends to grow 20-30 degrees north or south of the equator around the world. This is the reason why some of the best chocolate comes from places like the Ivory Coast, Ghana, Ecuador, and Venezuela. 

The cocoa pod grows on a fruit tree called the Theobroma cocoa tree. Within this baseball like pod lie the beans that are removed when the pod matures. These beans go into wooden boxes and are allowed to ferment for approximately four to five days or longer depending on the temperature. This is because the beans have a very intense, bitter taste, they must be fermented to develop flavor. After this, they are left to fully dry in the sun. These are then loaded in sacks and shipped off to countries where they are treated. 

Chocolatiers then roast these beans at low temperatures for long periods to help extract the best flavour possible. The beans are then put in a machine called a Winnower that cracks them separating the outer shell from the inner nibs. The cacao nibs are then ground into cocoa mass, which is pure chocolate in a rough state. The cocoa mass is liquefied. This is called chocolate liquor and it gets processed into two components: cocoa solids and cocoa butter. Cocoa solids are then molded with or without other ingredients.

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