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MacQueen’s Quinterly: Knock-your-socks-off Art and Literature
Issue 33: August 2026
Tanka Prose: 327 words
By Vaishnavi Ramaswamy

Transmigration

 
scorching salt 
waist-deep in the surf 
tears evaporate—
a forty-year-old bond 
merging into the waters 

Saturday morning. In turns, I feel the elements in my palm—fire, water, earth. People; a small crowd of them—some stay, some leave. I come back home to a solitary lamp, silence, and my little one. The configuration of the home is irreversibly altered. The air, silent in contemplation. Even the water tastes more of copper.

Decades ago. The memory of Saturday evenings. Amma and me at the Chandogya Upanishad class. Ruffling my three-year-old’s hair, I recite the dhyana shloka, as we gaze together at the distant gopuram, a V of geese emerging.

spring breeze 
my son asks me where 
grandma went—
a cluster of white clouds 
slowly drifting north 

A year in passing. Amma’s first wake. I recall Chapter 5, verse 5. Fading daylight. Guruji continued to talk of the soul's journey across realms before it assumed a physical body.

greying clouds 
on our faces skyward 
cool raindrops—
we nod to each other 
through the hush of a drizzle 

Second anniversary. The scent of pink roses and sweet marjoram. My son says it smells just like Grandma’s prayer room.

sweet pongal 
on a banana leaf—
my son tastes 
the aroma of camphor 
melting in warm rice 

Three years. Winter evening. Warm empty bowls with scraps of red carrot in the kitchen sink, floating around in water. Family time under ivory lights.

photo album—
my son touches grandma 
through glassine 
i take his palm on my skin 
to grandma’s heartbeat

 

Chandogya Upanishad: An ancient Sanskrit text of the Sama Veda, exploring the soul’s journey.

dhyana shloka: A meditative Sanskrit invocation traditionally recited to invoke the sacred presence.

gopuram: A monumental, usually ornate entrance tower of a Hindu temple in the Dravidian architecture of South India and Sri Lanka.

pongal: a rich, creamy South Indian dessert made from rice, moong lentils, and jaggery, traditionally served on a banana leaf during festivals.

 

Bio: Vaishnavi Ramaswamy

 
 
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