India

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April 10, 2026

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April 10, 2026

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"Non-violence and the advice given by Mrs. Sucheta Kripalani, Mahatma Gandhi and Dr. Rajendra Prasad, etc., to stay out where they were with a firm trust in God appeared to most of the victims as a counsel of perfection which could only be given from a safe distance. Who else came to the rescue of the people at this stage, but a band of young selfless Hindus- popularly known as the RSS? They organised in every Mohalla of every town of the province the work of evacuation of the Hindu and Sikh women and children from dangerous pockets t comparatively safe centres. They organised for their feeding, medical aid, clothing and care. Parties for the protection of institutions were organised. Even fire engine brigades were formed. in various towns. Arrangements for transport by lorries and uses and provision of escort on the trains carrying the fleeing Hindus and Sikhs were organised. Day and night vigils in various Hindu and Sikh localities were kept up and people were taught how to defend themselves when attacked. When the Situation on the eve of Partition became very serious and law and order utterly broke down-or it would be more correct to say, was now used only to suppress the Hindus and Sikhs,— several members of the RSS showed their proficiency in the use of fire weapons. it almost became a tit for tat. These young men were the first to come to the help of the stricken Hindus and Sikhs and were the last to leave their places for safety in the East Punjab. I could name several Congress leaders of note in the various districts of Punjab who openly solicited the help of the RSS even for their own protection and the protection of their kith and kin. No request for help from any quarter was refused and there are cases which came to our notice where the Muslim women and children were safely escorted out of the Hindu Mohallas and sent to Muslim League refugee centres in Lahore by the RSS men."

- Rashtriya Swayamsevak Sangh

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"They are hardy, stout men, particularly those of the Catteywar and Cutch districts. Their usual dress is a petticoat round the waist, like that of the Bheels, and a cotton cloth wrapped round their heads and shoulders, which, when they wish to be smart, they gather up into a very large white turban. In cold weather, or when drest, they add a quilted cotton kirtle, or “lebada,” over which they wear a shirt of mail, with vant-braces and gauntlets, and never consider themselves as fit to go abroad without a sword, buckler, bow and arrows, to which their horsemen add a long spear and battle-axe. The cotton lebada is generally stained and iron-moulded by the mail shirt, and, as might be expected, these marks, being tokens of their martial occupation, are reckoned honourable, insomuch that their young warriors often counterfeit them with oil or soot, and do their best to get rid as soon as possible of the burgher-like whiteness of a new dress. This is said to be the real origin of the story told by Hamilton, that the Coolies despise and revile all cleanly and decent clothing as base and effeminate. In other respects they are found of finery; their shields are often very handsome, with silver bosses, and composed of rhinoceros-hide; their battle-axes richly inlaid, and their spears surrounded with many successive rings of silver. Their bows are like those of the Bheels, but stronger, and in better order; and their arrows are carried in a quiver of red and embroidered leather."

- Clothing in India

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"The growing of cotton appears earlier in India than elsewhere; apparently it was used for cloth in Mohenjo-daro.15 In our oldest classical reference to cotton Herodotus says, with pleasing ignorance: “Certain wild trees there bear wool instead of fruit, which in beauty and quality excels that of sheep; and the Indians make their clothing from these trees.”16 It was their wars in the Near East that acquainted the Romans with this tree-grown “wool.”17 Arabian travelers in ninth-century India reported that “in this country they make garments of such extraordinary perfection that nowhere else is their like to be seen—sewed and woven to such a degree of fineness, they may be drawn through a ring of moderate size.”18 The medieval Arabs took over the art from India, and their word quttan gave us our word cotton.19 The name muslin was originally applied to fine cotton weaves made in Mosul from Indian models; calico was so called because it came (first in 1631) from Calicut, on the southwestern shores of India. “Embroidery,” says Marco Polo, speaking of Gujarat in 1293 A.D., “is here performed with more delicacy than in any other part of the world.”20 The shawls of Kashmir and the rugs of India bear witness even today to the excellence of Indian weaving in texture and design.IV But weaving was only one of the many handicrafts of India, and the weavers were only one of the many craft and merchant guilds that organized and regulated the industry of India."

- Clothing in India

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"Water is the only drink of every Indian respectable enough to be admitted into their assemblies of public worship, as all inebriating liquors are forbore through a principle of religion; not that the soil is wanting in productions proper to compose the most intoxicating, nor themselves in the art of preparing them for the outcasts of their own nation, or others of persuasions different from their own, who chuse to get drunk. They have not equally been able to refrain from the use of spices and these the hottest, without which they never make a meal. Ginger is produced in their gardens as easily as radishes are in ours; and chilli, the highest of all vegetable productions used for food, insomuch that it will blister the skin, grows spontaneously: these, with turmeric, are the principal ingredients of their cookery, and by their plenty are always within the reach of the poorest. A total abstinence from animal food is not so generally observed amongst them as is imagined; even the Bramins will eat fish; but as they never prepare either fish or flesh without mixing them with much greater quantities of spices than Europeans suffer in their ragouts, animal food never makes more than the slightest portion of their meal, and the preference of vegetables, of which they have various kinds in plenty is decisively marked amongst them all. The cow is sacred every where: milk, from a supposed resemblance with the ‘amortam’ or nectar of their gods, is religiously esteemed the purest of foods, and receives the preference to vegetables in their nourishment. If the rice harvest should fail, which sometimes happens in some parts of India, there are many other resources to prevent the inhabitant from perishing: there are grains of a coarser kind and larger volume than rice, which require not the same continuation of heat, and at the same time the same supplies of water, to be brought to perfection: there are roots, such as the Indian potatoe, radish, and others of the turnip kind, which without manure acquire a larger size than the same species of vegetables in Europe, when assisted with all the arts of agriculture, although much inferior to those of Peru, of which Garcilaffa della Vega gives so astonishing a description: there are ground fruits of the pumpkin and melon kind, which come to maturity with the same facility, and of which a single one is sufficient to furnish a meal for three persons, who receive sufficient nourishment from this slender diet. The fruit-trees of other countries furnish delicacies to the inhabitant, and scarcely any thing more; in India there are many which furnish at once a delicacy and no contemptible nourishment: the palm and the coco trees give in their large nuts a gelatinous substance, on which men, when forced to the experience by necessity, have subsisted for fifty days: the jack-tree produces a rich, glewy, and nutritive fruit: the papa and the plantain-tree grow to perfection, and give their fruit within the year: the plantain, in some of its kinds, supplies the place of bread, and in all is of excellent nourishment. These are not all the presents which the luxuriant hand of nature gives as food to the inhabitant of India…The sun forbids the use of fuel in any part of the year, as necessary to procure warmth; and what is necessary to dress their victuals, is chiefly supplied by the dung of their cows."

- Indian cuisine

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"The food of those who can afford it is partly of meat, mutton of goats or sheep, which sells at about three pence per pound. Beef is not procurable, as the Sikh ruler punishes the death of a cow capitally. The chief food of the people is vegetable; turnips, cabbages, and radishes, the Sinhara, or water-nut, and rice. The turnips are purple, or reddish, and speedily become woolly: the radishes are mostly white and strong: the cabbages do not head, but the leaves are frequently stripped. Besides these, lettuces, spinach, and other common vegetables are in extensive use, boiled into a sort of soup, with a little salt, or even the leaves of the dandelion, dock, plantain, and mallow; and the catkins of the walnut are employed as food, seasoned with a little salt, mustard, and walnut oil... Another principle article of the food of the common people, the Sinhara, or water-nut, grows abundantly in the different lakes in the vicinity of the capital, and especially in the Wular lake, which yields an average return of ninety-six to a hundred and twenty thousand ass-loads a year. It is fished up from the bottom in small nets, and affords employment to the fishermen for several months. It constitutes the almost only food of at least thirty thousand persons for five months in the year. After being extracted from the shell the nuts are eaten, raw, boiled, roasted, fried, or dressed in various ways, after being reduced to flour. The most common preparation is boiling one ser of the flour with two quarts of water, so as to form a sort of gruel, which, though insipid, is nutritive. The Sinhara, in the shell, is sold in about a rupee per load... Another article of food derived form the lakes is the stem of the Nymphaea Lotus. In the autumn, after the plate of the leaf has begun to decay, this has acquired maturity, and, being boiled till tender, furnishes a wholesome and nutritious article, which supports, perhaps, five thousand persons in the city for nearly eight months."

- Indian cuisine

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"The savage, by his chace and the perpetual war in which he lives with the elements, is enabled to devour almost raw the flesh of the animals he has killed. In more civilised nations, the plowman from his labour is enabled to digest in its coarsest preparations the wheat he has sown. Either of these foods would destroy the common inhabitant of Indostan, as he exists at present: his food is rice. To provide this grain, we see a man of no muscular strength carrying a plough on his shoulder to the field, which the season or reservoirs of water have overflown. This slender instrument of his agriculture, yoked to a pair of diminutive and feeble oxen, is traced, with scarce the impression of a furrow, over the ground, which is afterwards sown. The remaining labour consists in supplying the field with water; which is generally effected to no greater a toil than undamming the canals, which derive from the great reservoir. If in some places this water is drawn from wells, in most parts of India it is supplied by rain; as the rice in those parts, when the rainy season is of two or three months duration, is always sown just before this season begins. When reaped, the women separate the grain from the husk in wooden mortars, or it is trampled by oxen. Instead of hedges, the field is inclosed with a slender bank of earth. A grain obtained with so little labour, has the property of being the most easily digestible of any preparation use for food, and is therefore the only proper one for such an effeminate race as I have described. There is wheat in India; it is produced only in the sharper regions, where rice will not so easily grow, and where the cultivator acquires a firmer fibre than the inhabitant of the plain. It was probably introduced with the Alcoran, as all the Mahomedans of northern extraction prefer it to rice, as much as an Indian rejects a nourishment which he cannot well digest even in its finest preparation."

- Indian cuisine

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