On Saturday, shortly after brokering peace between his feuding son Akhilesh Yadav and brother Shivpal Yadav, Samajwadi Party (SP) chief Mulayam Singh Yadav launched a scathing attack on the former, who seemed to have emerged a winner from the tussle.
In a public address, Mulayam blamed his son for turning egotistical during his tenure as the chief minister of Uttar Pradesh. "Had I not agreed, he would have not become the CM ever," The Hindustan Times quoted him saying. "Everybody must know that once you are in a high post, you should learn to take everyone along. You must also learn to tolerate criticism," he added.
Mulayam pointed out that Akhilesh had little individual standing in politics before the 2012 polls, when Shivpal had asked Mulayam to become the chief minister for the fourth time. Since then, Mulayam said, Akhilesh has been upset with his uncle.
"What did Akhilesh do before the 2012 polls, other than riding a bicycle? While I admit that his government may have done a good job, most of it consisted of just carrying forward the work my government did," he said.
Mulayam went on to claim that Akhilesh won the 2012 elections because of the promising party manifesto drafted by him, along with Shivpal and cousin Ram Gopal Yadav.
The SP leader added that Shivpal had been probably right in his suggestion. "The defeat in the Lok Sabha polls was proof of this. Who was the chief minister when we lost in 2014 — getting just five seats? Can you even imagine how humiliated I felt? At one time, when I was the chief minister, we got 27 seats. At another instance, our Lok Sabha tally was 39. But how many seats did we get in 2014? Five seats — just five! We were ruined," Mulayam said.
When one of the party workers argued that the Modi wave was responsible for the 2014 election results, Mulayam reportedly dismissed him curtly. He also rebuked another worker for demanding action against Amar Singh, The Times of India reported. Singh, Mulayam said, had stood by him when he was deserted by almost everyone else after the Central Bureau of Investigation (CBI) had filed a case against him.
Mulayam also made uncharitable remarks about the programmes launched by Akhilesh's government. The funds for the metro project, he said, could have been better used for the welfare of farmers. "Almost all the schemes he talks about were launched by me, be it Kanya Vidya Dhan, free power to farmers for irrigation, or free medicine to poor," he added.
Sources say Mulayam's comments may have been made as damage control for the fall-out between Akhilesh and Shivpal.
3 Lucknow Inspired Recipes By India's Most Stylish Chef
Jaiutuni Butter Chicken (a healthier version of butter chicken with olives)(01 of03)
Open Image ModalIngredientsChicken drumsticks: 400 gramsLemon juice: 1 tablespoonKashmiri red chilli powder: 1 teaspoonSalt : to tasteOlive oil: to brushFor marinade: Yogurt: 1/2 cupGinger paste: 2 teaspoonsGarlic paste: 2 teaspoonsKashmiri red chilli powder: 1/2 teaspoonGaram masala powder: 1/2 teaspoonSalt: to tasteOlive oil: 2 teaspoonsFor makhni gravy Olive oil: 2 tspGreen cardamom: 2Clove:2Black peppercorns: 2-3Cinnamon: 1 inch pieceGinger paste: 1 teaspoonGarlic paste: 1 teaspoonTomato puree: 1/2 cupRed chilli powder: 1/2 teaspoonSalt: to tasteSugar or honey: 2 tablespoonsKasoori methi: 1/2 teaspoonFresh low fat yoghurt: 1/2 cupMethodApply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil.Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.Baste with the butter and cook for another two minutes. Remove and set aside.To make the makhni gravy, heat olive oil in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh low fat yoghurt. Serve hot with naan or parantha. (credit:Courtesy Ranveer Brar)
Lucknawi mutton biryani(02 of03)
Open Image ModalIngredientsFor garam masala:1 cinnamon stick8-10 cloves2-3 tsp cumin seeds1 tsp fennel seeds2-3 tsp coriander seeds1 tsp pepper corns2 star anise2-3 mace2-3 brown cardamom3-4 green cardamomFor mutton marination:1/2 kg mutton2-3 tsp. ginger-garlic paste1 tsp turmeric1 tsp chilli powderCashew nut pastePinch of garam masala4-5 tsp. curdFor cooking:2-3 tsp salt3 tsp ghee2-3 tsp oil2-3 cups milkSaffronMethodFor garam masala: Dry roast all the spices. Once they are roasted, transfer them to a masala grinder and grind them finely.For mutton marination: To half kg mutton, add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala, curd and whisk it. Cover it with the lid and put it in the refrigerator for an hour.Final preparation: Let the meat come to room temperature. Season the meat with salt. Grease the handi with some ghee and oil. Transfer the marinated meat from the bowl to the handi. Now stir and cook the meat for a few minutes.Cover with the lid and simmer it for another half an hour.Now layer the mutton with cooked rice and pour a little saffron induced milk over it.Add a little salt, garam masala, roasted onions and ghee over it.Cover the handi with the lid and weight it down with something heavy. Keep the flame low.Cook for about half an hour. Serve it hot. (credit:Courtesy Ranveer Brar)
Dorra Kebab(03 of03)
Open Image ModalIngredientsMeat (lamb) - 1 kg Fat (kidney) - 250 gmVanilla root - 1Khus root - 1Sandal powder - 2.5 gmGondh (Gum Arabica) 1 pinchFlax seeds - 2.5 gmPistachio powder - 5 gmKebab chini - 5 gmA few rose petalsSaffron - 2.5 gmMethodMake a mince of the meat and the fat and pass through the mincer for 10-12 minutes till it becomes a fine paste. Now, add the spices to the mixture and mix well. Skewer onto a rounded wooden stick covered with a silk dorra and cook over a charcoal grill until done. Remove dorra and serve. (credit:Courtesy Ranveer Brar)