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Quote by Abhijit Naskar

“Verb Over Noun (The Sonnet) I do the best of my writing, When I don't feel like a writer. I create the best of my philosophy, When I don't feel like a philosopher. I write the best of my poetry, When I don't deem myself a poet. I publish the best of my science, Walking just a pilgrim of knowledge. Labels we hold dear often hold us captive, So do not take the acronym for the act. Designations can't contain the designated, Move past the noun and let the verb enact.”

Quote by Abhijit Naskar

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Visvavictor: Kanima Akiyor Kainat

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Abhijit Naskar

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“Himalayan Sonneteer Sonnet 56 Seni seviyorum be insan! It's okay if you don't get a word I say. You won't remember the words anyway, It's the sentiment that makes the way. There is a bridge from my heart to yours, But you won't fathom it with all the words. Oneness is a bridge revealed in silence, Can you hear the pitter-patter of teardrops! If you can't hear the teardrops of a warzone, All your philosophies are basically useless. If we can't light up the forgotten corners, What's the point in discovering photoelectric effect! What's the point of all these fancy words and doohickeys, If human emotion sinks to the bottom of our priorities!”

“Hometown Human Sonnet Everybody loves Rumi, I learnt his tongue, So I could pick up where he left off. Better than basking in borrowed light, Is to be an original light to the world. Everybody yells, viva la libertad, I learnt el idioma, so I could humanize the paradigm of revolution. Everybody loves Indus valley diversity, Annitiki munde anni shaashtralu nerchkunnanu, So I'm never out of spice for my humanitarianism. Everybody loves boasting about their culture, I spent years making all the cultures my own. Thus my strength was amplified a thousand folds, My sight expanded beyond all norms of vision known. Polyglots have more fun - there is no question. When science, poetry and polyglottery come together, That's the beginning of a paradigm bending revolution.”

“Fish fingers don't feature on my menu and I immediately hate myself for the arrogant way I put my menus together. What makes so-called serious food, dishes that are meant to be refined- cod loin in blackberry jus with wild mushrooms, millefeuilles of lamb and aubergines, torte of mascarpone with grapes and cognac- what makes them any more worthy of being served at Chez moi? I find my own elitism repulsive.”