Born to be a teacher

The Hindu

Rani Shinghal at 1911 in New Delhi’s The Imperial Photo Shanker Chakravarty

Dancer, guru and choreographer Rani Shinghal on her ascent in Bharatanatyam and the art of cooking

At three when children are learning nursery rhymes by rote, Rani Shinghal started training for Bharatanatyam and went on to perform her arangetam (debut) at seven. Continuing her hard training under her guru-father N.V. Venkataraman she drew applause for excellent footwork, perfect rhythm, bhavas and miming. Bestowed with Kalaichelvi, Natyakalarani and Shobhana honours, a Distinguished Citizen awardee of the Delhi Government, Shinghal now teaches youngsters Bharatanatyam under the aegis of Natya Sudha, founded by her father in 1959.

Teaching was always close to her heart and preoccupation with Natya Sudha since her father’s demise in 1996, limited her public appearances, the last one being “Chirashakha He”, a ballet based on select songs of Rabindranath Tagore. “I always give my best on stage. Besides the ballet, I cherish my ‘Krishna Ganam’ and ‘Ardhanareeshwara’ performances,” she reveals enjoying the roast tomato soup as we start a delightful conversation in the naturally illuminated and cosy environs of The Imperial’s 1911 restaurant.

The noted teacher and choreographer is happiest talking about Natya Sudha, her students and their achievements. Hardly surprising, considering the success stories of thousands of students. “During my childhood I liked to don the role of a teacher. In fact, my mother told me that it was my favourite game. I never imagined that I will teach Bharatanatyam I was probably destined to do so and feel blessed and happy.”

A Bharatanatyam dancer as father and mother a Carnatic singer, Shinghal’s home reverberated with dance and music leading her to imbibe the best from both.

One wonders how she concentrated on her movements and rhythm at an age when children can’t stay still or away from pranks. “You see the tone and tenor at home was divine. I guess that and the genes played an important part in moulding me.” Nature and nurture at their best. All this was not at the cost of education. “From my school, DTEA Mandir Marg, I rushed straight to the dance school where my mother would be waiting with lunch and costume. Ready in 30 minutes I would finish practising by 8 o’clock. Reaching home it will be study time. The focus was dance, music and studies,” she says with a wide smile. Looking back at the past, the dancer says she did not miss her childhood and on the contrary was happy and contented.

Continuing her hectic schedule even now, the guru makes it a point to take classes personally as she feels different requirement of each pupil demands individual attention. “I make it a point to inculcate an interest and love for the art. This requires personal care and focus. Once this is done then it becomes easy,” she says. Helping her to keep pace with this brisk life is her husband, Rajeev Shinghal. “He is an excellent cook and at times when I am late or too tired after rehearsals, he quickly whips up a meal.” That’s not all; he also dons the apron when Shinghal and the daughters demand mattar ki subzi, his speciality.

Preoccupation with dancing meant Shinghal missed on learning to cook. “Busy as I was in studies and dancing, my mother never allowed me. With marital responsibility I developed a knack for it. My mother and husband helped me and the rest I managed by instinct,” she informs as she turns attention to the tandoori phool and kairi paneer tikka suggested by the manager.

Amazingly, she never turned to cook books for help and is proficient in making dal makhani, shahi paneer, chole, sambar, arhar ki dal, kadhi among other dishes.

Born and brought up in Delhi, the dancer enjoys North Indian cuisine and since her husband hails from Rajasthan the household menu generally consists of vegetarian and non-spicy food of north. “I prefer cauliflower, matar paneer, dal makhani, shahi paneer. Being a South Indian I also like avial, sambhar, rasam, masala dosa and idlis.” That is not all, her lists includes dhokla, khandvi, theplas and khakras and Rajasthan’s dal bhatti churma.

During her sojourns abroad, being a vegetarian, Shinghal confines herself to sandwiches, fruits, juices, milk and salads. “Food has never been a problem since I am not fussy. I do try local cuisine but do not indulge in too much experimentation.” But one thing she is particular about is not eating very late in the evening. “I avoid heavy and late dinners. That coupled with getting up early morning, yoga and walk keep me fit and in shape for dance.”

Counting herself blessed to have such talented parents; Shinghal misses the baigan ka bharta and vetha kuzhambu prepared by her mother. “My father was an excellent cook and host. His Mysore pak and shakara pongal were delicious. In fact, on Pongal he would make the latter and my mother would prepare the seven-vegetable sambhar for all his students.”

How does the teacher of traditional art form which lays importance on guru-shishya parampara, view it in modern times?

“My students respect the guru. I have students from different regions, nations and denominations but they all observe the decorum. The seva bhava is essential for the nourishment of the art.”

Having said that she points out that as a guru she also upholds principles like punctuality and impartiality to set an example for them to follow.

Rounding off our interaction, the guru hopes that traditional arts will continue to bloom and be passed to future generations. “Traditional performing arts are an integral part of our society and they help in nurturing love, brotherhood and unity amongst us.”