Class 11 Hindi - KERALA
Prose: Miyan Nasirudeen
Miyan Nasirudeen is a captivating profile written by Krishna Sobti, focusing on the master bread-maker (nanbai) Miyan Nasirudeen, who is famously known as '56 kism ki rotiyan banane wala'. The chapter is an excerpt from Sobti's famous book of interviews 'Subh-e-Sohbat'. Through this interaction in the labyrinths of Jama Masjid, the author highlights the rich heritage of traditional culinary arts, the pride of artisans, and the fading era of royal kitchens. For Kerala SCERT Class 11 board exams, this chapter is crucial for testing reading comprehension, character sketching, and understanding the nuances of Hindi prose.
Start Learning FreeKey Concepts
Nanbhai (Master Bread-Maker)
Miyan Nasirudeen represents an ancestral profession of making various types of breads (roti), taking immense pride in his hereditary culinary skills.
Shahi Andaaz (Royal Style)
Nasirudeen's demeanor, speech, and attitude reflect the grandeur, dignity, and nostalgia of the bygone Mughal royal kitchen culture.
Journalistic Profile Writing
The chapter is a masterclass in profile writing, using vivid descriptions, dialogue, and regional dialects (Dilli ka lehza) to bring a character to life.
Artisanal Pride vs. Modern Change
It highlights the conflict and contrast between traditional master craftsmen who value hard work and skill, and the changing modern times where such crafts are losing value.
Author-Subject Dynamics
Krishna Sobti's patient questioning and observant nature successfully strip away Nasirudeen's initial defensive arrogance to reveal a passionate artist.
Important Formulas
Board Exam Info
In Kerala (SCERT) Class 11 Hindi examinations, this chapter typically carries around 6 to 10 marks. Common question types include extract-based comprehension, character sketches of Miyan Nasirudeen, short answers regarding his views on learning any art form, and questions analyzing Krishna Sobti's writing style.
Frequently Asked Questions
The chapter explores the fading culture of traditional Indian culinary arts through the life and pride of an aging master bread-maker, Miyan Nasirudeen.
The chapter explores the fading culture of traditional Indian culinary arts through the life and pride of an aging master bread-maker, Miyan Nasirudeen.
Why was Miyan Nasirudeen called 'Nanbhaiyon ke maseeha'?
He was considered a master of his craft who treated bread-making not just as a job, but as an art passed down through generations, earning him immense respect among bread-makers.
How does Miyan Nasirudeen react when questioned about his craft?
Initially, he is dismissive and arrogant, preferring to maintain his royal dignity and avoiding direct answers, but gradually opens up as he speaks about his ancestors and training.
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