HIGH DEMAND FOR AGARTALA'S EARTHEN CUPS

The centuries-old usages of earthen crockery in ancient India are reviving in the 21st century across the country’s urban areas, especially in restaurants, dhabas, sweets and tea-selling outlets. With prodigious usage of handle-less clay cups unpainted and unglazed in Northern and Eastern India, tea corners and cafes in Tripura’s capital city Agartala had also introduced it significantly, keeping aside paper and plastic cups which had escalated the craving among customers in an uncompromising manner. The demand is at its peak compared to five years back from now. Traditionally, this ‘bhar’ serves various mouth-watering delicacies like Mishti Doi (Curd), Masala Chai, Mawa or Kulfi. These clay-made cups feel an earthy essence and fragrance. They are biodegradable, not hazardous like plastic, can be reused, are inherently hygienic, etc.

- Abhijit Nath

In Tripura, ‘Bhars’ was mainly used as a carrier for ‘Mishti Doi’, ‘Tok Doi’, ‘Rasogollas’, etc., in sweet shops. Clay-made plates are popular in religious places like a temple for serving ‘Bhog’ or ‘Prasad’ to the devotees. But for the last decade, the demand for ‘Bhar’ for consuming different kinds of tea is gradually increasing. Potters located on the outskirts of Agartala city produce these ‘Bhars’ on condition of demands or orders placed to them. Over 10 small-scale potters are completely engaged in ‘Bhars’ for serving tea only.