DEOLALI CAMP: Legendary actor Yusuf Khan aka Dilip Kumar, breathed his last today (7th July) around 7:30 a.m. in Mumbai. He was 98 years old and is survived by his wife, Saira Banu, a veteran actor herself.
The actor had his roots instilled in the grape city as he was fond of the city and its special food. City’s Misal, Batatawada, and Zhunka Bhakri were his favourites. He studied in Deolali Camp’s Musa Cottage and Barnes School and was well-versed with the Marathi language. On being questioned about speaking fluent and pure Marathi, he used to tell them his educational background and how he fell in love with the language while studying in Deolali Camp. He used to visit Nashik often and had a special place in his heart for the city.
His nephew, Javed Noor Mohammad Khan, resides in Deolali Camp. Before Independence, In 1942, Dilip Kumar’s mother, Ayesha Khan, was suffering from asthma. To make her condition better, they shifted to Deolali Camp’s Fatima Sanatorium.
His father, Ghulam Khan, had an orchard in the city. He used to supply fruits to the army at the Artillery Center. While residing in Deolali, his mother passed away and was buried in camp. The graves of his parents and elder brother are also in the camp’s cemetery. He often visited the camp to lay sheets (Chadar) and flowers on their graves. He used to interact with the staff and tell them his last wish was to get buried by the side of his family. However, as his wish isn’t stated officially in any document, he’ll receive a state funeral in Mumbai.
Superhit film shot in Nashik
Dilip Kumar’s superhit film ‘Ganga Jamuna’ was shot in Nandur Vaidya, Rokdoba village in Nashik. The film was shot for over three years, from 1956 to 1960, released in 1961, and became a super hit film. One of the wadas (castle) used in the film belonged to the Rokdoba family. Kumar shared an inseparable bond with this city.
Loved Nashik’s food
Kumar loved the food and weather of the city. He used to enjoy his time with his brother Nasir and friend Murki whenever he visited Nashik. He loved hot Usal (now Misal), Fafada and Ghati Sev, Poha, Puri Bhaji, Zhunka Bhakri with Green chilli chutney, and many other dishes. He provided all this information in his interview with a daily newspaper.
