Wednesday, August 1, 2012

The World's Northernmost Buddhist Temple


Since the 17thth century, Buddhists from Tuva, Kalmykia, Buryatia, and parts of Altai have been part of the vast, ethnically and religiously diverse Russian territory.  These northern Buddhist people are mostly adherents of the Tibetan, Mahayana tradition that arrived in these lands in the 8th century.  Buddhism became one of the officially recognized religions of Russia in 1741, by decree of the empress Elizaveta Petrovna.  Between 1909 and 1913 the northernmost Buddhist temple in the world, and the largest in Europe, was constructed in Saint Petersburg.  The history of the building and the lives of its current occupants are equally fascinating.

The Datsan (as Buddhist university-monasteries are called in Russia and Mongolia) is located in the Primorsky region of the city, close to one of its biggest parks, on the banks of the Bolshaia Nevka River.  Stepping inside the gates of the territory, one gets the impression of stepping outside of time itself – the noise from the large surrounding roadways seems to disappear, the wind seems to blow calmer.  Perhaps it is all self-suggestion born of my idea of what a Buddhist temple should be like… Though, on my first visit to this place a couple of days ago, a tall and unusually-large-for-Russia man with glasses and greasy, graying hair came up to me, introduced himself as a buddhologist and proceeded to remark upon the fact that time moves slower within the walls of the Datsan.  I was not the only one to feel this way apparently.  The rest of what he said, however, made little sense, and after he asked me for some spare change I decided to not take him too seriously.

There are red prayer wheels around the perimeter of the courtyard.  On the walls marble plaques immortalize the names of the Datsan’s founders and important teachers.   Strings of Tibetan prayer flags are wound around the trunks and branches of all the trees, though they strangely clash with the lush leafiness of the local flora.  Their tangled, colorful scraps seem to long for the desolate, windy highlands of the Himalayas, to flap freely in the breeze, away from the suffocating density of the cottonwood leaves.  

The founder of the Datsan was Agvan Dorzhiev, a spiritual adviser and ambassador of the 13th Dalai Lama in Russia.  Dorzhiev received permission from Tsar Nicholas II to build the temple in 1909.  The project was led by the architect Gavriil Baranovsky, famous for his Eliseevsky Emporium on Nevsky Prospekt.  Various prominent orientalists took part in the planning and construction of the Datsan, including Nicholas Roerich, whose stained glass windows depicting important Buddhist symbols are still in the temple today.  The construction of the Datsan was a political move of rapprochement between the Russian Empire and Tibet and the temple was supposed to serve in part as a cultural mission to the imperial capital.  The temple was opened in 1913; the first services were dedicated to the 300-year anniversary of the Romanov dynasty and were led by the Hambo Lama Dashi-Dorzho Itigilov, famous today for the life-like state of his body since his death in 1927. 

“This temple is unique; you won’t find architecture like this anywhere in Buryatia or Mongolia. It’s purely Tibetan architecture with some Buryat elements, and there are many European details – the tiles, stained glass windows, stairwells,” says lama Anton, one if the 16 students and teachers who permanently serve in the temple.   The Art Nouveau details of the building and its granite walls place the Datsan at a crossroads of history and culture, like the prayer flags in the cottonwoods.  Anton himself is another testament to the strange fusions found here.

Anton converted to Buddhism eleven years ago and is now in the process of receiving his university degree in Buddhism from the Datsan of Ivolga in Buryatya (one of two Buddhist higher education institutions in Russia).  Anton’s education, however, happens mostly here in St. Petersburg, his hometown.  He came to Buddhism out of curiosity and stayed because he found in it an ethical system he was happy to live by.

“I’ve always had an interest in Buddhism but it wasn’t religious in nature. I didn’t believe in God or the devil. I had a normal atheist family but I was just interested,” Anton explains.  “I decided to do it as a hobby, to learn about all the religions. I began with Buddhism and ended there, because I found all the answers to the questions that interested me right away.”  His interest for religions has continued to develop, but only the ones rooted in the traditions of specific ethnic groups.  Anton firmly believes that without cultural traditions, a religion cannot exist.

Some of Roerich's stained glass windows
“Traditions and religions are two sides of the same coin.  Sects arise when there are no traditions in a religion. So, thanks to the traditional faithful, the people of Buryatia, Kalmykia, Tuva, and Altai, we have a solid foundation [here in St. Petersburg].”   Anton believes that his own Buddhism is somewhat different from those of the traditional Buddhist people that come to the Datsan.  “I accept Buddhism from an ethical point of view, because the traditional element of Buddhism that was born among those people is difficult for me -- I’m Russian.  The mentality is hard for me, certain practices.  I may know them, respect them, act out the rites, but I’ll never be a Buryat.  As Hambo Lama says: ‘If you want to be Japanese, wait until the next life.’” 

Anton laments that the resources needed to properly maintain the temple are difficult to come by.  Despite the fact that the building is designated as a historical landmark, the city allocates few funds for restoration efforts.  Though money was given recently to fix the roof, the majority of the repairs are financed by the Datsan members and the local Buddhist congregation. 

Overall, however, the state of the temple is far from decrepit.  Six magnificent glass mosaics adorn the walls – gifts from Regina, a local Buddhist artist.  New benches stand everywhere and the interior is well painted and clean.  There are plenty of offerings in front of the Buddha statue.  True, the stained glass is aging and fractured in places and there is a heap of old construction materials behind the building.  But, nevertheless, the place does not breathe of abandonment and disrepair.  Despite the roughness around the edges the hundred-year-old Datsan is full of life and activity.

There are about 10,000 people in the St. Petersburg Buddhist congregation connected with the Datsan.  About half are from the Buryat diaspora alone.  There are also Tuvan, Kalmyk, Altai, Chinese, Vietnamese, and some Thai Buddhists that come to the temple, as well as converted and curious Europeans.  Two services are held per day and liturgy is read in both the Tibetan and Buryat languages.

Anton leads tours in the Datsan as the historical expert of the community.  Now there are 3-4 tours per week of 40-60 people.  In the past year the tour traffic was even heavier: as many as 7 groups of forty people each per day.  Because of its unique location and connection with Itigilov, the Datsan is also an important pilgrimage site for Buddhists the world over.

After the Revolution, the Datsan suffered a fate similar to that of many other religious sites in the Soviet Union – it was pillaged in the years immediately following the uprising of 1917, then continued to be open to worshippers until the mid-1930s.  Buddhism and buddhology were outlawed under Stalin in 1935; the priests and students of the Datsan were repressed.  During the Second World War it served as a military radio station and continued on as a glushilka to block foreign radio transmissions into the Soviet Union until the 1970s.  Then, the building was given to the zoological institute of the USSR Academy of Science.  The Datsan was not returned to the faithful until 1990. 

As I walked around the temple and spoke with Anton, I began to wonder what it is like to be a Buddhist in Russia.  This country has not had the best reputation for religious and ethnic tolerance in recent years and so I asked Anton to weigh in.  I asked him how he thought the treatment of ethnic Buddhists differed from the treatment of Muslim, Central Asian migrants in the city.

“There are few Buryats in the city and the Buryats are a less provocative people [as compared to other ethnic minorities], they’re unpretentious, and so people don’t complain about them.  Anyone who is even a little familiar with Russia’s history knows that the Buryats are fully in their right to be here,” he says.  The same goes for the other Buddhist ethnicities in his opinion.  However, the sheer number of migrants from the Caucuses and Central Asia is much more threatening to local natives.  “We’re afraid for our culture, all peoples are afraid for their culture.  When [migrants] come they bring a different culture, even in terms of clothing, and it causes irritation. One shouldn’t bring one’s own rites to someone else’s monastery.”

Lama Anton
Anton seemed to be speaking both as a Buddhist and as a Russian as our conversation continued.  On one hand he criticized certain migrant groups for participating in criminal activity and culturally insensitive behavior while praising the inconspicuous comportment of Buddhist immigrants.  These cultural generalizations are a dime a dozen in this country.  On the other, he meditated on the causes for turning to a life of crime – poor working conditions, low pay, exploitation, discrimination and fear.   Even as he claimed to have never seen Russians direct racism at immigrants, he explained how the aggressive behavior of some such immigrants is a direct result of the poor treatment they receive from their employers, neighbors, etc.  Just as so many other things in the Datsan, Anton’s views represent a fusion of perspectives. The seemed to float between a Karmic fatalism which sees suffering born of suffering and a distinct Russian determinism which condemns our future to our cultural history.  Somewhere between the two, he finds his middle way.   

Sunday, July 15, 2012

Back in SpB after 2 years - Day Life/Night Life

It's been 2 years since I've been in St. Petersburg and almost a whole year since I last posted.  I'm pretty sure that means that I have not only failed as a blogger but I've also failed at having a blog about Russia...  But anyway, I'm back in my hometown now and for the next month will try to provide you (whoever is out there reading this still) with some interesting stories and information.

I got here a little less than a week ago and already I have to say that St. Petersburg is suddenly FULL of awesome art spaces, bars, clubs, and restaurants.  Not that this wasn't the case the last time I was here, but I never noticed so many before.  Here are a few examples:



An exhibition at one of the ETAGI galleries
Loft Project ETAGI - a multi-functional art and culture space that's actually been around for five whole years!  The building used to be a big bread factory but has now been converted by a creative group of entrepreneurs into five floors of galleries, a hostel, bookshop, and restaurant.  The best part is by far the restaurant where you can have a fabulous, filling meal for under $10 - a rarity in this city.   They even have a vegetarian menu!  I had the leek soup and an Uzbek-style pilaf, as well as birch juice, all of which was excellent. There are constant new art shows going on as well as special events like lectures and concerts.  Great design, great ideas, and best of all,  it's all laced with social and ecological consciousness.  The places provides free tea to pensioners and there are solar panels on the roof.  The whole building is a big experiment in recycling and creative reuse of building materials.  More info: http://www.loftprojectetagi.ru/en/
Location: Ligovsky Prospekt 74
Cafe Hours: weekdays and Sunday 9:00-23:00,  Fri, Sat 9:00-6:00 (yes, AM)
The Green Room Cafe at ETAGI



Dom Beat
 (Дом Быта) - This is a hot new club/bar/restaurant/cafe/whatever in retro 70s style.  Дом Быта in Russian refers to general stores that existed in the Soviet period, selling everything from bath robes to cleaning supplies, to appliances.  The location used to be one of these and so the name stuck.  The place has an incredible selection of delicious, original cocktails but they cost a pretty penny.  Make sure you and your friends try one of the original 4-shot sets.  It runs for about $20.  The kitchen boasts a cosmopolitan menu with everything from breakfast to dinner fare, including Panasian and European cuisine.   While it's basically a calm lounge on weekdays, expect for it not to be easy to get in on the weekends.  Dom Beat has bouncers and serious "face control" - in Russia that means that if you're unattractive, not well dressed, or overweight, you can have trouble getting in.  Yes, it's just like Studio 54.  Check out the club's site: http://www.dombeat.ru/ and Facebook page: http://www.facebook.com/dombeat
Location: ul. Razyezhaya 12
Hours: weekdays and Sunday 12:00-6:00, Fri-Sat 12:00-7:00


Terminal Bar - Rubynstein St. is now a hotbed of cool restaurants and bars, and Terminal is one of the best.  There, you can enjoy relaxed weekday afternoons listening to someone play the piano, or sample their extensive cocktail list all night long.  The prices aren't too outrageous for SpB and the atmosphere is great if you're not that into the whole dance club scene. Plus, the bartenders are all really cool guys, and if you become a regular there can be all kinds of perks. 
Location: ul. Rubynsteina 13
Hours: 16:00-4:00

A note on Saint Petersburg nightlife: Things are generally open till DAWN! So you can dance till your heart's content until 6 or 7 in the morning at a lot of places.  Also, smoking is allowed inside everywhere. There's no such thing as being asked for ID to drink.

Saturday, July 16, 2011

Russian Memories at Golden Valley Restaurant in Phoenix, AZ

This an article that I originally wrote for the Phoenix New Times' food blog, Chow Bella.

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Maya Dukmasova
My grandmother with a tray of manti on Christmas

When Maya Dukmasova arrived in Phoenix for the summer, her first assignment for Chow Bella was to find the Russian food in this town. Dukmasova was born in Saint Petersburg and lived there til she was nine, when her family moved to Pennsylvania. But she still craves a good pirozhok once in a while. She found it at Golden Valley in west Phoenix.
Though most people in the West have the impression that the Soviet Union was a desolate and dismal place of oppression and fear, in reality things were much different. Sure, freedoms of speech, print, religion and assembly were limited but the quality of life for most families was actually quite high. No one was unemployed, few were uneducated, health care was free and accessible, and overall people reaped the benefits of living in highly internationalized environment. There was a steady flow of people, culture, and ideas between the Soviet Socialist Republics and this is how I was lucky enough to grow up in a Russian family and enjoy my fair share of Central Asian foods.
My grandmother was a doctor at a medical university hospital in (then) Leningrad and every year received residents and fellows from all over the vast USSR. She was also an expert cook, originally from the region of Mordovia in central Russia. Her own cooking style was classically Russian - pirozhki (essentially like English pasties), pelemeni (think pirogi but smaller and usually filled with meat), kotleti (large meat balls served up with potatoes and friend onions), and other meat-and-potatoes and pie combinations. But she always kept her ear to the ground and tapped into the large multicultural community at work to learn new techniques and recipes. She acquired some of the most interesting and unique dishes, that became holiday staples at my home, from Uzbek and Tatar students.
Needless to say, when I recently arrived in the Valley and started looking for Russian restaurants and grocery stores, my interest was piqued by Golden Valley, a halal eatery on 19th Ave. The intersection of 19th and Northern also just happens to be the closest thing Phoenix has to a Little Russia.
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Maya Dukmasova
The friendly staff at Golden Valley Restaurant
A block away from Golden Valley is another Russian-Uzbek restaurant called Samarkand. This place is kosher and has some particular Bukharan Jewish specialties in addition to the Russian and Central Asian fare. Across the street from Samarkand you'll find a little Russian grocery store where to buy everything from cold cuts, to caviar, to magazines.
But in late June, our critic Laura Hahnefeld and I decided to check out Golden Valley for lunch. The restaurant only opened two months ago and I was eager to try those Central Asian specialties that reminded me of my childhood.
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Maya Dukmasova
Manti at Golden Valley Restaurant
Manti resemble pirogi but these dumplings are steamed instead of being boiled. Inside they are filled with a hearty mixture of ground lamb, onions, herbs, and cumin. When properly prepared, the manti will fill with a delicious broth while cooking in the steamer. Manti at my house were an epic endeavor and a holiday staple. Because of the time consuming preparation process and the richness of the dumplings, my grandmother would only serve them on very special occasions and upon the request of her favorite male family members. One of her favorite things in the world was to see happy, healthy men leave the table full after her meals. The men in my family ate a lot and loved her cooking so manti were always a hit. She was taught to prepare them round with a small opening at the top so that the steam would pass through more easily creating ample amounts of broth. Eating them was also a ritual. First we bit into the dumpling dough to pour out the broth onto a spoon. After drinking that up, the manti were devoured with sour cream.
The manti at Golden Valley did not disappoint. They were more oblong and had no opening at the top, but the filling was properly composed with plenty of onions and cumin. Though there was not as much broth as I had expected, the flavor of the meat so pleased me that I harbored no resentment. The order came with five plump dumplings, sprinkled with dill. I managed to get through only two which has always been about all I could handle of this delicious but heavy dish. And Laura and I had three more items to try.
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Maya Dukmasova
Samsa topped with toasted cumin at Golden Valley

Our next order was samsa, which do not differ from manti on the inside, but their shell is made of plain, flaky, baked or pan fried dough. This is pretty much a standard savory pastry, more reminiscent of English pasties than Indian samosa. In a particularly appetizing touch, the plump, golden triangles were crowned with a few toasted cumin seeds. In Russia samsa is more generally known as pirozhki. These can be filled with anything from cabbage, to eggs, to meat, to apples. My grandmother would make hers early in the morning, the day of a party or special dinner. She used recipes that she knew by heart from her upbringing in central Russia, filling them with cabbage and eggs, sometimes mushrooms, and a dark, creamy apple sauce for dessert. Though many people tend to pan fry pirozhki or samsa, my grandmother preferred to bake hers. They would come out a little less golden brown and oily, but the dough was always tender and fluffy, without the hard edges. The samsa at Golden Valley are a definite must try. The dough was delicious and a little crispy, and the filling was once again flavorful with cumin and herbs. However, with four per order you should definitely consider sharing with friends.

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Maya Dukmasova
Golden Valley's flavorful and fulling palov

Next came the plov, aka pilav, palau, palaw, etc. On the Golden Valley menu it is listed as palov but same difference. Plov is a staple of Central Asian cuisine and stories about it are filled with myth and ritual. There are thousands of ways to prepare this traditional rice dish. At Golden Valley it is cooked with various herbs and spices (cumin most notably), carrots, and bits of lamb. It is rich, oily, filling, and much more flavorful than it looks at first glance. At my house we would eat this only occasionally but throughout my life I've learned many stories of its traditional consumption: I heard that in Uzbekistan and Azerbaijan it was eaten with the hands and if you were ever a guest in that region, the highest form of honor would be for the head of the household to offer you to take a mouthful from his hand. People also always told me that men would wipe the oil from the plov on their hair and onto their leather boots to keep both glistening and lubricated. There is a saying in Uzbekistan: "A poor person eats plov, a rich person eats only plov." The heaping serving at Golen Valley will more than fill you beyond capacity. We recommend you enjoy in moderation.

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Maya Dukmasova
Hearty shurba stew at Golden Valley

Our final choice was the shurba, a lamb-based stew with large chunks of potatoes, carrots, onions, and meat on the bone. By this point in the meal I was far too full to really dig in, but the broth was flavorful and the soup reminiscent of many Slavic as well as Turkic stews that are created from boiling meat and bones, vegetables and spices.
Next time I come back I will definitely get the manti again, and the delicious plov. Another good combination would be the shurba stew with samsa. The restaurant also has a large variety of kebab plates which come with various garnishes. However, if you want to experience a truly authentic and unique meal, stick with the variety of appetizers all of which are abundant enough to keep you full for hours.
Golden Valley is located at 8115 N 19th Ave, Suite A101. They're open 10 am-9 pm Sunday-Thursday and 10 am -10 pm on Friday and Saturday. You can order take-out as well as sit down for a meal and we definitely recommend the latter for the friendly service, Russian speech in the air, typical white tablecloths covered with plastic, and those cute flowery plates. 
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Maya Dukmasova
The interior of Golden Valley Restaurant

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