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Choc full of notes

Photo: Rajeev Bhatt

Spice of life Tejpal Singh at Eggspectation, Jaypee Siddharth.

As a disciple of the legendary Ustad Amir Khan who brought a spiritual dimension to Khayal music, Pandit Tejpal Singh quenches his spiritual thirst with music. But he is not averse to the occasional hearty meal. The elder of the famous Singh Bandhu duo who reigned over the hearts of classical music lovers for decades, Panditji now lives a quiet life in West Delhi. The rush of constant touring may have diminished, but not his immersion in music. Busy writing books and tutoring his senior students, many of whom are performers, professors and radio professionals, he is at peace with his new innings in life.

At Eggspectation, the swanky 24-hour resto-café at Jaypee Siddharth in New Delhi's Rajendra Place, he is as much at home as he would in be in a gathering of scholar-musicians. Though a representative of a fairly ancient tradition, Panditji has made a graceful leap into the current era of shortcuts and abbreviations. He quotes an adage: If we keep lamenting that the sun has gone down, we will miss the beauty of the stars.

That is not to say he has forsaken the old values; merely that he takes change in his stride. The same applies to his food habits. Simple dishes like yellow dal are among his favourites. Both vegetarian and non-vegetarian food is welcome, though not too spicy. He also likes Chinese Manchurian fare, kababs and tandoori delicacies. “I never liked arbi,” he adds. He thinks it may be because of the prickliness it created in his throat, of which he takes special care. No iced drinks, no ice creams. These are temptations he has gladly given up for a life devoted to music. The torpid weather nearly lures him into making an exception for fresh lime soda, but he opts for chicken soup instead.

“I'm not a great eater,” says Panditji cordially, “but I relish it every time. As I like good music, I like good, well-prepared food.” Over the hot and sour soup, which is chunky and satisfying, the veteran vocalist remembers one of his own famous preparations. “Sometimes there are so many boxes of sweets at home, what to do with them? So once or twice I innovated.”

First he set some milk to boil and crumbled barfi into it. Continuously stirring, he added bread slices with the crusts removed. Then he added dry fruits — “whatever was available”. The trick, he notes, is to keep stirring, otherwise the mixture gets lumpy. Also, you have to combine your boxes of mithai carefully. “You can't combine ras malai with barfi.” The new dish found favour with everyone at home. “It's good for the throat, fine for the palate, and you consume what is lying in the house,” he remarks.

It's not just unusual desserts he is good at rustling up. Panditji says he is fond of making tea, adding, “for my wife also.” Plus, he is game to put together his own breakfast: Cornflakes, sandwiches with onions, tomato, cheese spread…. “I'm not fond of butter, because I'm not fond of greasy things,” he remarks. “Even if I make an omelette, I make it less greasy.”

Pineapple raita

In keeping with his tastes, he has ordered a “home style cooked chicken” that is not too oily. The succulent chicken, along with the seasonal tossed vegetables and “kadak” tandoori rotis, just as Panditji likes them, makes an elegant and colourful entry. Pineapple raita adds a fresh, sweet touch.

Panditji does not drink water with his meal. The main course over, he is also inclined to forego dessert, but Eggspectation's staff will have none of it. A platter of fresh fruits enlivens the table. Besides, there is gulab jamun and the restaurant's signature dish, caramel custard to try. The former comes in for praise because of its lightness, the latter because it's not overly sweet. If in the old days vocalists were advised a diet rich in butter and ghee to keep their throat moist and their strength up, he feels it is because life required more exercise and people were less aware of ramifications on the heart. Trim at 74-plus, he goes for walks and does yoga to maintain his health. Besides, the regulated yogic breathing is to be found in singing too. “When you sing, it is automatically yoga,” says the veteran.

Once “addicted” to recordings of Osho, he feels the essence of life is to keep moving, doing one's own duty. His activities exemplify the concept. One would need more than an afternoon to discuss Panditji's philosophy of life. Right now, duty beckons. Time to move on.

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