Even if at first I had had slight apprehensions at the expression of such very unusual hospitality, these were soon dispelled, and I was proud to be assured by my host that I was the first Englishman (or for that, European or American) who had been allowed to enter the living part of a Shoka house and partake of food in a Shoka dwelling. The opportunity was too good to be lost, and I was sorely tempted to tarry among them, so as really to get an insight into their mode of living, their customs and manners.
Shoka Child Smeared with Butter which is Left to be Absorbed in the Sun
CHAPTER XIII
Shoka hospitality—How I obtained much information—On a reconnoitring trip—A terrible slide.
They are indeed Nature's gentlemen, these worthy Shokas, and as such they did all in their power to make my stay among them pleasant. It was a contest between them as to who should entertain me first, and who should be the next. Invitations to breakfast and dinner literally poured in; and those convenient "sick headaches," "colds," and "previous engagements," so opportune in more conventional parts, were of no avail here. No card—no friendly note bade one to come and be merry. They generally arrived en masse to fetch me. Pulling and pushing played a not unimportant part in their urging, and to decline was thus out of the question. Indeed I must confess there was but little inclination to decline on my part. When you arrived, your host spread out fine mats and rugs, of Tibetan and ancient Chinese manufacture, and often of great value. In front of a raised seat were displayed in shiny brass bowls the various viands and delicacies which constituted the meal. There was rice always; there was curried mutton, milk and curd with sugar; then chapatis made in Hindustani fashion and Shale, a kind of sweet pancake made of flour, ghi (butter), sugar or honey, also Parsad, a thick paste of honey, burnt sugar, butter and flour, all well cooked together—a dainty morsel even for a jaded palate.
I was invariably made to sit on the raised seat, which I did cross-legged, while the crowd squatted respectfully on the floor round the room, forming a semicircle with me in the center. I generally ate with my fingers in their own manner, a courtesy they particularly appreciated, and although I must have seemed awkward to them at first, I soon acquired a sort of dexterity in manipulating hot food—meat and vegetables, for instance—with my hand. The trick is not very difficult, but it requires practice. You gather up your five fingers downwards in the dish, seizing a mouthful, and with a rapid circular twist of the hand you collect as much sauce as you can round the morsel you have caught. With a still more rapid movement, and before anything has time to drip between your fingers, you half drop and half throw it into your mouth.
