Skip to main content

Bhupen Hazarika

Bhupen Hazarika was born on September 8, 1926 in Assam. Son of Nilakanta and Shantipriya Hazarika, began his career in the production of the musical Borgeet and after studying Political Science he decided to follow his passion for music.

In 1949 he released Bistirno parore, national success that goes beyond the sale of all the albums. It's the song Moi Eti Jajabor to accompany the Assamese films and that he sings in the first person Ganga Mor Maa back on the scene with Bimurto Mur Nixati Jen, and then sung Jeevanmukhi geet, inspired by Kabir Suman.

After stormy years, finally the relationship with Kalpana Lajmi was booming. Among the best choices of its life is surely Rudaali and, among the worst, to have claimed to have little, very little indeed gifted.

To not use his famous surname appears initially to record companies as Bhupen Hazarika Buku Hom Hom Kore proves to be an even greater success than the last, making him win Padma Vibhushan in 2012. In 1979 he published Mohua Sundari, followed by Nagini Kanyar Kahini, his first theatre plays. Years later it was the turn of Ek Pal.

In 2011 collection is carried out in Gandhi to Hitler. In 2006, he released Chingaari, in 2000 it was the turn of the collection Gaja Gamini. In 1977 comes the new album Shimana Perye. He won Dadasaheb Phalke Award and Padma Shri Awards. In 1973 he released Titash Ekti Nadir Naam. It's just the appetizer for the new album For Whom the Sun Shines.


kalaiselvisblog said…
nice 2 know abot dis singer....
Jyoti Mishra said…
He was a great artist :)
thanks 4 sharing.

Popular posts from this blog

Egg Curry Recipe

Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.

This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.

An Italian Meal with my friend at Da Mauro

As I walked down the street, distracted by my thoughts and my memories, the smell from a nearby pizza shop invaded my senses and immediately my mind was transported to a recent visit to an expat friend's house. My friend, John lives in Central Park Resorts at the heart of Gurgaon. I'm not a huge fan of Gurgaon given the dusty roads, pollution, bad traffic and civic sense, but Central Park Resorts is another world in itself - an ample green environment with the usual facilities like amphitheatre, gym, spa, kids play area etc. But two things really caught my eye - the town-ship is automobile free and golf buggies are used to commute on surface. That sounds downright futuristic and something only the millionaires could afford, right? But there it was, right in front of my eyes in Gurgaon! Well, the future is really here I guess.

But what really got to me is the second thing - something situated inside the Central Park Resorts township. Read on:

As John and I planned to discuss t…

Mysore Pak Recipe

The Mysore Pak is an Indian dessert originating in the state of Karnataka in southern India, but it is widely consumed throughout peninsular India and especially Tamil Nadu, Andhra Pradesh and Kerala. There are 2 ways to prepare it, soft or more solid, with generous amounts of melted butter or ghee, chickpea flour and sugar. Of course people prepare these delicacies especially for the feast of Diwali, the festival of lights.

The mysore pak was originally known as masoor pak, and was made with masoor dal flour. The exact origin of the recipe is unknown, although some claim that it was created in or near the Mysore Palace by a cook raised in the Kakasura Madappa. Its history dates back to, probably sometime in the 17th or 18th century Mysore, where during the reign of King Krishna Raja Wadiyar IV, the recipe was invented in the kitchens of the palace by the chef Kakasura Madappa. Having no idea for his creation, Madappa decided to call the recipe Mysore Pak, which means in Sanskrit and…