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A killer of an author!
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Richard Crasta is as passionate about his writing as he is about his love for the Indian food
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Photo: S. Subramanium
SPICE OF life Author Richard Crasta enjoys his lunch at The Claridges’ Dhaba restaurant New Delhi
The ambience at The Dhaba is perfect. Richard Crasta is keen on Indian food and the Claridges, known for its class clientele and impeccable service, certainly boasts one of the finest restaurants in the Capital. “I’ll be there at 1.30,
221; Crasta confirms. And he walks in a minute ahead of schedule.
Crasta is an author with a difference. He believes in honest writing and evaluation of the work. “I submit for your review ‘The Killing of an Author’, requesting you to assign a fair, balanced, unprejudiced, broadminded and professional reviewer who will do this book justice.” Crasta obviously understands the world of publishing and reviewing so well.
“Reviews are influenced by fame, hype, power, gifts, drinks, big launches. Chances of a fair review are pretty small. Reviewing should be a sacred job. It should be the voice of literature and not the writer or the publisher.”
Love for food
“Ready for the order, Sir,” asks Sachdeva, the captain on duty. “Great starters, Sir. Chicken tikka, rann kabaab.” Crasta nods and focuses on our lensman, who is clicking away furiously. “Do you know about Minolta….” Crasta engages him in a serious discussion on cameras and photography. He is interrupted by the clatter of plates and spoons as the starters arrive.
“I love writing. I love food.” Crasta smiles and bites the kababs, relishing the well done dish. “I love Maharashtrian and Konkani preparations. I am not at all fussy about food but I dislike preparations that are rolling in oil and spices. One should not be violent towards food.”
Having authored six books with ‘The Revised Kama Sutra’ dear to his heart, Crasta follows William Faulkner’s line …A true writer would rob his other if it was necessary to pursue his writing….For Crasta, writing is all about “passion and commitment. It means to bring out what no one else can give. And you can do it if you are true to yourself. The cause should be greater than yourself.” That’s one reason why he requests, “Please mention my blog ( www.richardcrasta.com). I like to interact with my readers.”
Crasta believes you never cease to be a writer. “Always carry a pen and a notebook and put your idea to paper on the spot. It won’t be the same if you leave it for a later occasion. It is important to get the flavour and combination right.”
“Main course Sir,” the captain reminds Crasta. “Some curry please, and rice too,” requests our guest. Prawn curry, balti meat, rice and naan complete the menu. The food is delicious and the music – Hindi film songs from the ‘60s – that wafts through adds to the appetite. The captain proudly announces the selection of songs is personal. There is quality about everything at The Dhaba.
In Delhi to launch ‘The Killing of an Author’, Crasta talks about his books and his emphasis on being true. “My book is a work of idealism, integrity. I got threats but it made my work all the more important. It is about free expression, humanity, humour. It is like that great movie called The Player, which was quite anti-Hollywood, telling the world to laugh at itself.”
Music, believes Crasta, made ‘The Killing of an Author’ possible. He loves travel, films and music. Bob Dylon, Beetles, Rolling Stones are his favourites. “There is a delicious sadness in these three singers. They made the book possible. Their music aids your understanding of the book.” He also indulges in Jazz and Rock.
“Can I have some more prawn please,” Crasta is enjoying the curry. A small helping of balti meat completes his course. “I like Mexican, Japanese, Chinese, French cuisine but there is nothing to match Indian. I can cook decent vegetables, mutton or chicken curry, and a kind of sambar, dosa…I like fresh ingredients in my food, onion and tomatoes, ginger and garlic, not the paste. The paste is a joke.”
Crasta would love to open a restaurant. “In New York there is a street full of Indian restaurants run basically by engineers wanting to get visas. They know the Americans would eat anything in the name of Indian food. For me it is unbearable.”
The captain insists we try out some kheer. “Hmmm, it tastes awesome,” mumbles Crasta. Awesome, just like his crusade to get his book published in America. His battle for recognition as a writer. “You have to be brave,” he asserts. ‘The Killing of an Author’ precisely signifies this trait of this very different writer.
VIJAY LOKAPALLY
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