आलाप प्रतिलाप 1 / Echo of the Aalap I / Âm vọng của Aalap I (thơ - poetry) - Mai Văn Phấn. माई वान फान. अनुवाद: रति सक्सेना

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आलाप प्रतिलाप 1 / Echo of the Aalap I / Âm vọng của Aalap I (thơ - poetry) - Mai Văn Phấn. माई वान फान. अनुवाद: रति सक्सेना – Rati Saxena dịch sang tiếng Hin-đi

08/03/2016

Mai Văn Phấn - माई वान फान

अनुवाद: रति सक्सेना – Rati Saxena dịch sang tiếng Hin-đi

Nhà thơ-Tiến sỹ Rati Saxena

Bìa tập thơ “Âm vọng của Aalap” của Họa sỹ Ajay Kelang

आलाप प्रतिलाप 1 / Echo of the Aalap I / Âm vọng của Aalap(*) I

maivanphan.com: Nhà thơ - Tiến sĩ Rati Saxena vừa gửi tôi tập thơ bằng tiếng Hin-đi, có tên “आलाप प्रतिलाप / Echo of the Aalap / Âm vọng của Aalap”, do Nxb KRITYA - Kerala, Ấn Độ ấn hành vào tháng 2/2016. Theo giải thích của bà, Aalap là bản nhạc không lời, thường được chơi trong âm nhạc cổ điển Ấn Độ, trước khi bài hát bắt đầu. Đây là tập thơ do Rati Saxena tuyển chọn một số bài thơ của tôi từ các bản tiếng Anh (của các Nhà thơ - Dịch giả Trần Nghi Hoàng, Frederick Turner, Susan Blanshard, Pornpen Hantrakool, Lê Đình Nhất - Lang, Nguyễn Tiến Văn) để dịch sang tiếng Hin-đi. Trân trọng cảm ơn Nhà thơ - Tiến sĩ Rati Saxena đã dành thời gian và tâm huyết cho tập thơ của tôi. Xin giới thiệu với Quý Bạn đọc 3 bài thơ (Giai điệu xuân, Con chào mào, Cốm hương) rút trong tập thơ “आलाप प्रतिलाप / Âm vọng của Aalap”.

maivanphan.com: Poet – Dr. Rati Saxena has just sent me a poetry book in Hindi language called “आलाप प्रतिलाप / Echo of the Aalap”, published by KRITYA - Kerala, INDIA I in February, 2016. According to her explanation, Aalap is the musical note without words, usely sung in classic Indian music, before starting the song.... and prati lap means the echo of the Aalap. This poetry book was selected by Poet – Dr. Rati Saxena from some of my poems from English versions (translated by Poet - Translator Trần Nghi Hoàng, Frederick Turner, Susan Blanshard, Pornpen Hantrakool, Lê Đình Nhất – Lang and Nguyễn Tiến Văn) to translate into Hindi language. May I express my sincere thanks to Poet – Dr. Rati Saxena for her time and devotion to my poetry book! I am pleased to introduce to you readers 3 poems (Spring Tone, The Bulbul, The Scent of Cốm) from the poetry book “आलाप प्रतिलाप / Echo of the Aalap”.

बसन्त की धुन

तीखी चट्टान पर

तुम्हारी देह दर्द में थी

अनावृत, कोमलता से बून्द बून्द पिघलती

आवेग की गर्माहट

सूरज की बून्दे तुममें बहती हैं

तमतमाती लहरों के ज्वार में , मौसम लौट रहा है

मधुमक्खियाँ अपनी उड़ान रोक लेती है

हवा सीधी बहने लगती है

मेरी परछाई में लम्बे दरख्त खड़े होने लगे हैं

कबूतर परों को ताने हुए है

ओस से भीगी रात में कीट मकौड़े जगे हुए हैं

कुम्भियाँ अपनी आँखे पूरी तरह खोल

और हरी घास को ढंक रही हैं

बुलबुल

लाल टोपी और सफेद बुन्दकी वाली एक बुलबुल

ऊँचे दरख्त पर गा रही है

ट्विट विट... ट्वी... वू.....

कहीं बुलबुल उड़ ना जाये सोच

मैं विचारों का एक पिंजर गढ़ लेता हूं

लेकिन जैसे ही मेरा पिंजरा तैयार होता है

वह उड़ जाती है, मै धूपीला और हवादार चौखटा थामता हूँ

एक हरी शाख उसका पीछा करती है

उसके विदा होने पर मैं सोचता हूं कि

वह कीड़े चुगने तो जरूर लौटेगी

लाल पके फल

जल की हर बून्द

मेरी पावनता है

ट्विट विट... ट्वी... वू.....

बुलबुल को लौटना है

मैं उसकी चहचहाट सुन रहा हूँ

कोम# की महक

बसन्त शर्माता हुआ लौट आया है

धान पर अस्पष्ट ओस है

वह परिधान, वह स्कार्फ, रेशम सा मुलायम, त्वचा, मेद...

उत्तरी पूर्वी हवा स्वर्ग तक उठती है

कोम# के कूटने की लय, लसदार चावल के फटने का मौसम

टोकरियों से भुस छन रहा है,

धूप के रेगिस्तानों में लाल अंगूरों की महक बस रही है

निर्मलता और प्रफुल्लता गमक रही हैं

बरसात के बाद धरती और आसमान के मध्य हरी कमलनाल एक दूसरे सेलिपटी हैं

ग्रीष्म के मेघों से युक्त अतिपक्व क्षितिज है

दीपशिखा की रोशनी में रात में प्रेमालाप

कोम की निश्छल महक से तेन्दु लसित हो उठे

_________

काम# वह खास तरह का धान हैं जिससे वियतनाम की खास चिपकनेचावल वाली मिठाई बनती है, इस धान की महक बहुत मदमस्त होती है,साथ ही इसे बनाने की प्रक्रिया भी खासी कठिन होती है़

Translated from Vietnamese by Trần Nghi Hoàng

Edited by Frederick Turner

Spring Tone

On the jagged rock

Your dripping body was in pain.

Wide open. Tenderly drop by drop

With passionate warmth

Drops of sunshine flow into you

In a radiant tide, the season returns.

The bee cuts its flight

The wind goes straight up

The tall tree rises up to my shadow.

The dove is fully fledged.

On dewy nights the insects waken.

The straw mushrooms open their eyes

And cover the young with green.

The Bulbul

A bulbul with white spots and a red hat

Sings on the towering tree:

Tee-whit… whit… tee-woo...

Quickly I draw a cage of thought

Afraid the bird will fly away.

Just when I finished the drawing he took off,

I hugged the sunny frame, the windy frame;

As the green bough chased after him.

Of his disappearance without a trace, I thought

Later the bulbul will be back to peck worms,

The ripe red fruit.

Every drop of water

Is my purity

Tee-whit… whit… tee-woo...

The bird needn’t fly back again--

I hear birdsong now, quite clearly.

The Scent of Cốm^(*)

Autumn returns in shy

Vague mist upon green rice.

That dress, that scarf, as smooth as silk, the skin, the flesh...

The northeast wind is rising up to heaven.

Rhythm of pounding Cốm, bustling season of the sticky rice:

Baskets slowly sieving out the husk. Ruddy

Fragrant grapefruit moistens the sunny drought.

Pureness the inflorescences ohmantus fragans

Between heaven and earth the lotus tuber after rain

Tormented by a deep longing at each tightening circling roll.

The green lotus leaves are giving succor to you and me,

Over-ripening the horizon clouds of summer

To nights of making love in lamplit silence,

Persimmons drenched with the fragrance of flawless Cốm.

_________

⁽^*) Cốm: green rice flakes, green rice; grilled rice. A Vietnamese special traditional snack make from young sweet rice. Rice growing farmers are the only ones who truly understand when it is time to gather young grains to make Cốm. Then young rice grains are harvested, roasted and ground down to become Cốm. They are put into a large firing pan under small flames and stirred slowly for a specific period of time. They are then poured into a rice mortar and slightly pounded with a wooden pestle, rhythmic pounding and at quick intervals until the husk is removed. Following this, the young rice is removed from the mortar and winnowed before being poured again into the mortar and the process repeated. This is then repeated exactly seven times so that all the husk is removed from the young sticky grains. If the pounding is done irregularly and in haste, or it is not repeated for the prescribed seven times, the green colour of the grains will disappear and be replaced by an unexpected brown colour. Cốm is regarded as a purely pastoral gift. To enjoy Cốm, it is advisable to chew it slowly so that one can feel the stickiness of the young rice and at the same time enjoy its sweet, fragrant taste. Visitors to Vong village (about five km from Hanoi) during the Cốm making season will have a chance to listen to the special rhythmic pounding of wooden pestles against mortars filled with young rice and see women shifting and winnowing the pounded young rice.