Indian odyssey: A Holi debauch in Varanasi

Varanasi, City of Death, City of Passage to Worlds Beyond.

Founded by Lord Shiva on the banks of the holy Ganges, Varanasi (once known as Benares) occupies the most sacred land in India, and is a reputed tirtha (passage point to the Other World). For at least 3,000 years Varanasi has drawn India’s dying, specifically those dying Hindus seeking release from Samsara, the burdensome cycle of birth, death, and rebirth in which all beings are karmically rewarded or punished for their deeds on earth with a new round of existence, accordingly torturous or pleasant. However, if you expire in Varanasi, have yourself cremated in a pyre beneath the handless clock of Manikarnika Ghat, and have your ashes consigned to the Ganges, you achieve moksha, the highest release possible, the most munificent mercy of all: freedom from Samsara, everlasting surcease of suffering and dispatch to the ethereal Void beyond the world of the flesh.

Well-read travelers to India probably know this much about Varanasi even before arriving. But Varanasi is not only a citadel of mortal passage and spiritual relief. Soot-stained, chock-full of crumbling temples and hostels for the moribund and screeching monkeys, reeking of incense and sandalwood and less salubrious odors, ostensibly holy Varanasi is also home to some 3 million human beings with entirely mundane, even profane, proclivities. I found myself with an unexpected chance to see this for myself during my third sojourn there, two years ago, during the springtime Hindu festival of Holi, when people ritualistically splash each other with colored dyes and ignite corner bonfires in celebration of the deity Prahlad´s escape from the flames into which the demoness Holika had cast him. There are other rites associated with Holi, but for some youths celebratory antics have recently taken more serious turns involving drunkenness and debauchery, the groping of female tourists foolish enough to wander the streets, even assault and rape.

All of which prompted me to wish for Holi’s end even before it had started. As it was, an undercurrent of violence seemed to flow through the city, born of overpopulation, caste-related violence in the surrounding countryside, and desperate poverty. My Varanasi-born Indian friend, whom I will call Rajiv here, to protect his identity, sensed my trepidation, and invited me to festivities he was arranging for later in the day.

“Holi out on the streets is one thing,” Rajiv said. “But I will show you another.” He winked slyly. “If you attend my party, I promise you will not regret it.”In his forties, Rajiv was a landowner and builder with money and status — an Indian Big Man, as it were. He was erudite and earthy, devoted to his gods, and a man of inestimable good humor who nevertheless managed to succeed in Varanasi´s challenging environment of violence and corruption. He was also generous, perhaps to a fault.

“I’m throwing a Holi party for our laborers” — mostly migrants from Uttar Pradesh state who led lives of unimaginable penury and deprivation. “I will show them a good time. One like they never get a chance to see.” He winked again, and smiled slyly. “A real good time.” The local district administrator would be there, along with a high-ranking official from the state security services. Big Men all. My safety, he said, was “guaranteed.” Which seemed to indicate it could be dangerous indeed. Just dangerous enough to intrigue me.

“What time should I be there?” I asked.

The day waned and darkness fell, but the March heat hardly abated. I was not to walk the Holi-stricken streets of Varanasi alone. One of Rajiv’s servants pulled up to my doorway on a motorcycle and I hopped aboard for a rumbling, tipsy-turvy ride down yard-wide, serpentine streets, to one of Rajiv’s properties, a three-story cement building, stained with ashes from Varanasi´s endlessly burning cremation fires. The event he was staging would call for privacy, so it would be held on a rooftop enclosed within walls.

The party was already on. With a pistol stuffed in his belt, seated behind a table, dressed in a sweat-blotched sleeveless t-shirt, Rajiv was ministering to his flock: some twenty pencil-thin men in robes and turbans squatting above paper plates piled high with steaming dhal and vegetables, which they scooped up and ate with their fingers. His brother, a powerful fellow who had received training in hand-to-hand combat, was also in attendance and seated behind the table, armed with a handgun as well.

“Get up!” Rajiv commanded his guests, pulling a bottle of English whiskey from a box packed with more of the same at his side. The workers arose, and with downcast eyes, formed a line. Rajiv handed each one a plastic cup, which he filled to the brim with booze. “Keep it moving!” he said. The laborers applied his command to their elbows. They upended their cups of whiskey, burped raucously and shook their heads, walked on, and straightaway got back in line. This was no doubt the first time anyone had treated them to whiskey, a proscribed substance in Hinduism, and illegal within the sacred precincts of central Varanasi.

This was the first time anyone had treated them to whiskey, a proscribed substance in Hinduism, and illegal within the sacred precincts of central Varanasi.

Soon the administrator and the security chief arrived, pot-bellied men in plaid shirts, well-coiffed, splashed with cologne, their collars starched, their cheeks immaculately shaved. They nodded greetings to me, without a smile. Rajiv pulled another bottle of whiskey — higher-grade hooch reserved for Big Men — and poured us honorary Big Men cupfuls. I sniffed it. I don’t usually drink whiskey, but this was fine stuff. We all downed our shots and pulled up chairs by Rajiv. Soon I broke into a sweat, and felt the whiskey burn its way through my capillaries. Mists were now drifting over the rooftop, the humidity was rising, the workers, a few already drunk, were talking louder and louder. The whiskey high hit me fast and hard. How fine it was to be in India! I proposed a toast to my host, who was showing me there was nothing to fear, and, indeed, much to enjoy, in Holi.

But Rajiv was struggling urgently to keep up with the workers and their outstretched hands. “Keep moving!” he shouted, pouring the wondrous bronze elixir into their wobbly cups. Slackers were not allowed; each continuously drank his share to the dregs and returned to the end of the line. Intentionally or not, Rajiv was prompting them to drink much, and rapidly. He turned to me. “I’m doing these fellows a good deed. They don’t get a chance to drink whiskey in their villages. So they will never forget this Holi!”

In other circumstances, I might have ascribed all sorts of abstemious virtues to these impoverished laborers. Knowing little of their lives, but having many preconceptions about India, I would have doubted whether they would drink alcohol, even if offered it for free, or engaged in other vices. Now I saw the truth.

It might seem wrong to some to watch villagers being debauched, but a certain amount of vice keeps people human, whatever their social status. I noticed that the administrator drank at the same pace as they, and soon was leaning into my face, belching whiskey fumes and trying to tell me something of great apparent significance. The security chief kept to himself, working his elbow up and down, his eyes slowly losing focus. All livened up when someone popped a cassette tape into a boom box, and raucous Indian dance music blared forth. Instants later workers were leaping about in frantic sloppy duets, their turbans unraveling, sweat spinning off their foreheads. Men all, drunker and drunker, they began hip-thrusting belly dance moves with each other, with the occasional fall onto the concrete floor.

At some barely perceptible moment, when ragged clouds drifted over the moon and a fetid stench arose from the streets, the party’s mood shifted. Sweating profusely, the security chief slumped in his seat, babbling incoherently. The administrator lifted his finger, as if to make an announcement of momentous import, but staggered past me, vomited onto his shirt, and collapsed. Shouts arose — the workers, bleary-eyed and soaked in perspiration, were berating their sloggered Bihari supervisor, who lashed out at them with his fists. Those still dancing took to shoving one another and cursing. A melee was erupting.

Rajiv jumped to his feet, brandishing his pistol, as did his brother. Both grabbed the workers and started breaking up the squabbles, shouting violently and calling for order, their commands drowned out by the music. The Bihari hardly appreciated any of this. He fell onto a chair, vomited into his lap, and then collapsed onto the cement. Finally, even I was called into service as a bouncer of sorts.

The administrator and the security officer had had enough. They staggered to their feet and leaned on the shoulders of their own servants, who walked them carefully to the stairwell. A half-hour later, we had herded the laborers back out onto the streets and were alone on the rooftop amid puddles of vomit, crushed dhal-splattered plates, soiled turbans, and broken plastic cups.

Whatever Varanasi was, it was above all a hive of humanity, with only a superficial layer of sanctity that covered its multi-faceted identity. It was not as it seemed, which accorded perfectly with the Indian concept of Maya, the veil of illusion shrouding the realities of our world, realities common to India and the West.

A Sanskrit hymn echoed from a nearby temple, a mist twirled up from the Ganges, swathing in white beggars and holy men and commonplace sinners like us alike. We drank the last of our whiskey and got ready to leave. Servants would clean up the mess in the morning. We filed down the stairway toward the street, where Rajiv’s assistants had the motorcycle engines rumbling.

“Happy Holi!” Rajiv said to me, wiping sweat from his brow. We boarded his motorcycle. Glow from the pyres of Manikarnika Ghat reached into the skies, and we bounced off into the serpentine lanes leading back to his home.

*****

Jeffrey Tayler is the Moscow-based correspondent for The Atlantic and the author of numerous books, including Siberian Dawn, Facing the Congo, Glory in a Camel’s Eye, Angry Wind, and River of No Reprieve. His most recent book is Murderers in Mausoleums. He is also a contributor to Conde Nast Traveler, National Geographic, Harper’s, and Smithsonian magazines.

[Photos: Flickr | abrinsky; Woodlouse; Diganta Talukdar; Kyle May]

From the Shores of Louisiana — Call in the navy!

Cat Island, Louisiana — During the past eleven weeks I’ve been on and around the edges of Barataria Bay for many days. This is ground-zero for the oil mess clean-up in southern Louisiana, a 650-square-mile jigsaw puzzle of marshes and wetlands where hundreds of workers have been sweating for weeks, valiantly attempting to wipe, absorb and suck up the oil which has penetrated it deeply.

If you haven’t been there in person, it’s hard to describe just how convoluted the place is. Imagine it this way, using that puzzle analogy: Think of a 1,500-piece jigsaw puzzle spread out on a table. Now randomly take half those pieces away, the pieces that remain resemble the bay.

It is a jagged, unformed piece of shallow water and low-lying land with no straight lines and thousands of corners, inlets, shallows and loosely connecting waterways. Today, oil has seeped into nearly every corner. Policing it – trying to stop it from entering, with booms – proved impossible. Skimming oil off the surface has worked to a degree, but even the dozens of fishing boats armed with skimmers can only make a dent. Cleaning it up once the oil has invaded the edges of the marshes is, well, a nightmare. Imagine trying to scrub individual pieces of sea grass by hand or vacuum out bubbly brown crude that has penetrated several feet into the wetlands.

During a recent weekend on the bay I was able to see the efforts being coordinated by a variety of local and non-local contractors, who have each hired workers, some from the area, some from other states. While there appears to be lots of activity on the bay – boats zooming here and there, floating villages set up as way stations – there seems to be little authority or control.

Many of the oil-soaked booms ringing, or partly ringing, wetland islands need to be changed but instead have been ignored and pushed onshore by currents and tides. The giant barge communes that have been floated in the heart of the bay to serve as central drop-offs for oil vacuumed up – some of it by shop-vacs purchased at nearby box stores, others by sophisticated pumping systems – are often surrounded by small boats filled with men who seem to be constantly on break.

%Gallery-98231%Every boat that heads out to help in the clean-up, many filled with fishermen whose livelihood is now and perhaps forever on hold, get a safety briefing from the Coast Guard, which is nominally in charge here.

But from sea level, judging by the work going on, the incredible amount of work still to be done, and a fair amount of workers adrift who clearly need some direction, one thing is clear: No one is really in charge of this clean-up.

While there are lots of workers toiling hard under the hot sun, there are also more than a few who are out there to collect a day’s pay with as little sweat as possible. On a political level, it’s clearly hard for some of the local elected officials to crack down when they see such abuse; many of these are their voters, after all, and they need jobs.

In retrospect, it makes me wish one thing President Obama had done just weeks into the gusher, was to call out the Navy and the Marines (whatever is left of them in this country, given their other current obligations).

This ongoing mess seems a perfect setting for an orderly, disciplined, ceaseless, military attack rather than a chaotic, independent, freelance approach. Granted, some of those jobs for needy locals would be diminished. But my gut says the oil would be better contained.

Ask Gadling: How can I make an important trip more romantic?


Today’s question comes from Alvin in Westchester, New York.

“My fiancee and I have taken a number of trips together. Now we are planning our honeymoon, and I am wondering what to do to make it special? I’ve heard of rose petals on the bed, but I don’t really know what else is available.”

Gadling: First of all, congratulations. Secondly, good job for even asking, your fiancee’s a lucky girl. Thirdly, there are a lot of great ways to make an important trip like a honeymoon more romantic and special. Though I don’t know where you’re going, here are some basics you can add to a typical trip.

Ask your hotel.

The first thing you should do is call your hotel and let them know it’s your honeymoon. They may provide welcome champagne and more, free of charge. Beyond that, ask them if they have any “Romance” or “Honeymoon” packages; hotels love to host honeymoons and often cater to them with breakfast in bed, side-by-side spa treatments, dinner on the beach and other add-ons, all for a packaged price. If they don’t have a package like that, here are some things you can ask for:

View more Ask Gadling: Travel Advice from an Expert or send your question to ask [at] gadling [dot] com.
  • couples’ massages
  • in-room dining (find out the hours and menu, and order in advance to impress your fiancee)
  • private dinner on the beach
  • private table in the restaurant
  • rose petals on the bed
  • special baths
  • candles
  • picnics

Find out what’s nearby.

Your hotel concierge should also be able to help with this, if the hotel has one. If not, definitely Google your destination and “romantic” and “couples” to see if there are particularly romantic excursions available for you. There could be private tours of wineries and/or museums, couples’ horseback riding and all sorts of activities designed specifically for two.

Make it memorable.

The important thing to do is make memories together, so inquire about scenic spots you can drive to alone or adventures like zip lining, rock climbing and water sports. Try something together that you’ve both never done, whether it’s a strange, foreign cuisine or a nightclub with a waterslide in it. The nightclub itself may be a disaster, but in five years, you may find yourself cracking up on the couch saying “Remember that awful nightclub with the waterslide?” Bad nightclub, terrific memory.

Take pictures.

Be sure and get some decent photos of the two of you on your honeymoon; you’ll treasure them forever. Furthermore, you’ll want to remember all the crazy things you did, that weird painting in the lobby, that nightclub with the waterslide. Surprise your fiancee after the honeymoon with an album of hard copies of your favorite photos from the trip, and your marriage should be off to a good start.

[Photo credit: nattu]

Hotels making a move on social media, with targeted help

The hotel industry has plenty of faith in the social media world – and no reservations about using it to gain reservations. But, it’s struggling to take control of the medium. A survey by Wine and Hospitality Network indicates that most respondents (in the business) spend only two hours a week managing their Facebook fan pages – with 14.2 percent having no such page to manage. Forty-two percent don’t use Twitter, and 25 percent tweet for less than an hour a week (they should reach out to @Colonnade for tips).

But, it isn’t for lack of trying. The internet is littered with the corpses of abandoned social media marketing initiatives, inside the travel industry and out. Notes online marketing publication ClickZ:

“Before hoteliers even consider a social media initiative, they should be aware that social media is a very engaged, hands-on marketing format. The social networks are a graveyard of abandoned hotel profiles and fan pages by hoteliers who did not realize the complexity of social marketing,” said Margaret Mastrogiacomo, social media specialist with Hospitality eBusiness Strategies, a strategic services and design firm.

Several properties are getting in on the action, committing resources and genuinely seeking returns. New York’s Roger Smith Hotel has made a clear social media play, according to ClickZ, by adopting Revinate, a tool to facilitate active social media management specifically for the hospitality business. Kimpton has adopted this platform as well.

ClickZ continues:

The focus on hotels pays off for the Roger Smith’s Simpson, who used to spend hours using search and setting up news alerts on competitors. While Revinate doesn’t include some of the hot new social media startups he keeps an eye on, like Bizzy and Pegshot, he says it covers the major sites, especially TripAdvisor, the most important. The ability to compare his hotel’s buzz with competitors is also unique. “It’s one thing to do it manually for your own establishment, but for me to do that for surrounding hotels or for what other people we have an interest in are doing, that becomes more laborious.”

So, what does this mean for the average traveler? Your opportunities to engage with the hotels you’ll call home, if only temporarily, are set to increase. Think beyond deals (though they are important) to every other reason you’d contact and open dialogue with a hotel. The possibilities are immense, and hotels, a bit slow to move in social media, appear to be on the brink.

Top 10 farmers markets in U.S.

There’s an innate pleasure to eating seasonally, especially this time of year, when berries, stonefruit, peppers, corn, and tomatoes are at their peak. Farmers markets are one of the best ways to enjoy these ingredients, not only because they afford the chance to connect with growers, ranchers, fishermen, and food artisans, but also because they’re a window into the soul of a community.

I’ll be the first to admit I can’t afford to buy all of my groceries from my local market, and I get toilet paper and other household essentials from generic grocery chains. In our present era of food-related pretense, being on a first-name basis with your local farmer has become a form of culinary oneupmanship. Forget all that. The best reason to shop local and grower-direct, besides supporting family farms and local food security, is that you have access to fresh food, which is higher in nutrients, and often just tastes better. The bonus is usually a lively scene, with music, cooking demonstrations, tastings, and seasonal events.

Based on my ten years of working at markets in various states, below are my picks for the top ten farmers markets in the nation. I’ve based my criteria on their “green,” growers only (i.e., vendors must sell their own product and adhere to sustainable practices) policies, diversity and quality of product, and community involvement. If a visit to one of these markets isn’t on your Labor Day travel itinerary, not to worry. With over 5,000 markets operating throughout the U.S., there’s sure to be one near you.1. San Francisco Ferry Plaza Farmer’s Market

Top honors go to this thriving market for its gorgeous food displays, Bayside location, and nationally-acclaimed educational programs. Taste olive oil, cheese from Andante Dairy, June Taylor’s heirloom fruit preserves, and Marshall’s Farm Honey, and ogle the exquisite produce from Knoll Tairwa Farm and Dirty Girl Produce. Afterward, stroll the adjoining Ferry Building Marketplace and visit permanent shops from some of the state’s top food artisans.

2. Union Square Greenmarket, New York

The ultimate urban market boasts everything from Blue Moon’s spanking fresh Atlantic seafood, and artisan cheeses from Cato Corner Farm and Bobolink Dairy, to farmstead maple products and a staggering array of apples and cider from Upstate. Go with ample empty shopping bags; you’ll want souvenirs.

3. Santa Fe Farmers Market, New Mexico

Alongside pristine, high desert-grown produce, you’ll find Native American growers from local pueblos selling grassfed buffalo and heirloom crops descended from 300-year old indigenous seed stock; dried posole, and more varieties of dried chile than you knew existed. Come with an empty stomach, so you have room for tamales, bomber breakfast burritos, or goat milk fudge.

4. Boulder Farmers Market, Colorado

Regional farmers prove that a short growing season can still be spectacular in the form of red sunchokes, fingerling potatoes, maroon heirloom carrots, and peaches to die for from Morton’s Orchards. A kaleidoscope of cut flowers and an adjoining prepared food section make this bustling market a colorful-and delicious- community hot spot.

5. Berkeley Farmers Market, California

Although just 13 miles across the Bay from San Francisco, this revered urban market has a distinct flavor all it’s own. Grab a rustic loaf from Brickmaiden Breads, pâté or charcuterie from Fatted Calf, cheese from Redwood Hill Farm, and some produce, and you have the ultimate picnic.

6. Dane County Farmers Market, Madison, Wisconsin

Even in frigid winters, this college town market keeps on, providing hearty fare such as artisan brats and sausages, rabbit, delicate Fantôme Farm chevre, honey, and sweet, Northern European-style baked goods. This time of year, expect an abundance of produce, including cherries, elderberries, foraged hickory nuts, and other wild foods.

7. Seattle “U-District” Market

Seattle’s most popular neighborhood market is “farmers only,” meaning it’s limited to food products. It hosts over 50 regional growers who gather to sell free-range eggs, hard cider, hazelnuts, a multitude of berries, foraged mushrooms and other wild foods, goat meat, fresh and smoked salmon, and native geoduck clams.

8. Dupont Circle FRESHFARM Market, Washington DC

Credited with teaching Washingtonians to add produce to their agendas, this immesely popular, yearround market offers a regular “Chef in Market” program, and sells everything from ice cream and handcrafted soap to meat, seafood, pasta, and cow, goat, and sheep’s milk cheeses. Most of the product comes from the Chesapeake Bay Watershed, and is grown, raised, or caught within a 150-mile radius.


9. Austin Farmers Market, Texas

This beloved market is limited to local (within 150 miles) farms, and boasts a distinct Southwestern flavor. Pick up Creole pralines, pecans, heirloom zipper, cream, black-eyed, and purple peas, then dive into locally made empanadas and Oaxacan and Cuban food.

10. Kapiolani Community College (KCC) Farmers Market, Honolulu, Hawaii

Co-sponsored by the Hawaii Farm Bureau and the Culinary Institute of the Pacific at KCC, Oahu’s most thriving market requires growers to be in attendance, and provides locals and tourists with a real taste of the islands. Purchase grassfinished beef from Haleiwa’s North Shore Cattle Company, farm-raised moi (a tasty, white-fleshed fish once reserved for Hawaiian royalty), Molokai purple sweet potatoes, vanilla beans grown by the Big Island’s Hawaiian Vanilla Co., and produce like taro, lilikoi (passion fruit), and guava. Finish up with a plate lunch of kalua pig and lau lau, and prepare to tackle a hike on nearby Diamond Head to burn off the calories.