The Genies in the Bungalows

Linking it from my last post about the wonderful complement of bungalow staff that served us, this post gives an insight into their efficiency and sense of dedication. I choose to call them genies because of their many problem shooting skills that were tested especially when a guest arrived with very short notice !
Many of the gardens that we lived in were located in remote areas, the nearest town being an hour or two away. With cold storage options in the bungalows, shopping in bulk was usually a monthly affair. We rarely bought dairy and vegetables as most of it was available from the 'maali bari' and the cows in premises. So, during an impending visit towards the end of the month ( with purchased provisions soon depleting), the cook's skills were tested to the hilt. Yet, the team always put up a great show without much difficulty.When a worried Memsaab gasped at the thought of sudden visitors, the genies would use the reassuring words ," aap chinta mat kijiye, hum log kar lega. "
The Maali would collect some fresh vegetables from the kitchen garden and the bearer would cycle to the nearest labour lines to procure some country chicken. Flower arrangements were checked and the grass well weeded , especially near the gates and the portico or the bungalow entrance !!
The other bearers and maids would ensure a change of linen, with embroidered towels, matching bath mats and laced doiley sets in the rest room , starched bedsheets , table linen and tray covers.
A Maali would be posted near the gate to signal any sign of an approaching vehicle that would be relayed at astonishing speed to the rest of the bungalow staff. As soon as the car came in through the driveway, the bearer stood with a glass of water on a tray and greeted the visitor with a prompt " Salaam Saab !"
The hostess came in shortly , ushering the visitor in with a winning smile, irrespective of the situation in the kitchen !! Something told the hostess that it wouldn't be a disaster after all. She could trust her team.
The time that the guest spent for a shower, was utilised dexterously to look into the last minute details. A modest lunch comprised an interestingly decorated salad, a seasonal vegetable , some crisp fries, the humble yellow dal served in a sauce boat, a mildly spiced chicken curry, pulao and chapatis. This would be rounded off with the omnipresent Custard Pudding which could always be relied upon.
Having worked with many Saabs and Memsaabs, these genies were quick to learn and had a unique adaptability. The cooks had mastered their culinary skills and could present Continental, Chinese or Indian cuisine with equal ease.
I remember one of our loving cooks in the garden who would come and ask us- " Baby log nashta mein kya khayega- anda aur saucet (sausages) ? When we asked him which sweet dish he'd serve us, his predictable reply would be - Caashtol pudding (custard) !!
For larger parties, the level of catering can be quite unthinkable for most people now. More on that later.
In my years of growing up, I always found a standard of hospitality that is hard to come by these days. As I recollect all this and more, my heart gleams like the shining silverware on the tables and my senses are still trapped in the freshness of the flowers that surrounded us, bringing unspeakable joy for being a part of that wonderful era.