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Guru Granth Sahib
Composition, Arrangement & Layout
ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
Ashtpadiyan (235-242)
Chhant (242-249)
Baavan Akhari (250-262)
Sukhmani (262-296)
Thittee (296-300)
Gauree kii Vaar (300-323)
Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
Ashtpadiyan (411-432)
Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Coffee And Qahwa: A Drink For Arab Mystics That Went Global
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<blockquote data-quote="Tejwant Singh" data-source="post: 183267" data-attributes="member: 138"><p>Spnadmin ji,</p><p></p><p>Guru Fateh.</p><p></p><p>Thank for the very interesting article. Now a days, there are many kinds of teas that have branched out from the original black tea. Any kind of leaves one puts in a hot water becomes some kind of tea with exotic names promising miraculous cures. </p><p></p><p>My day starts with bed tea in the morning as a wake me up; the simmering cup of tea being poured from a kettle covered with teacosy to keep it hot. The interesting part is that tea is also called qahwa when over brewed which turns it bitter and is normally discarded or some just put more milk and sugar in it as an antidote.</p><p> </p><p>There is an interesting cultural difference how the two are consumed, the coffee and the tea. Tea is sipped with scones, sipped at leisure in big cups resting on the nice china saucers where as the Turkish/ Syrian and other Middle Eastern coffees are consumed without milk and are not sipped but gulped in one go from tiny shot like glasses with no scones or biscuits. </p><p></p><p>One has to be careful while gulping them because they have ground coffee residue at the bottom which the Italian and Brasillian coffees do not but they are served in the cups, about 1/3 the size of tea cup and no snacks but the gulping method is the same as in the Middle Eastern coffee. </p><p> </p><p>The interesting ritual which is similar in tea and coffee drinking countire is that the moment you enter someone's house, a maid or the hostess is ready with your tea or coffee.</p><p></p><p>I was fortunate to be friends with some coffee farmers in Sao Paulo and I started relishing more there after learning how to taste the different flavours. The only difference is that the Brasillians drink their coffee with no milk but with too much sugar. I drink mine without sugar which is not the case when I drink my tea which needs sugar and milk.</p><p></p><p>There is a common saying in Brasil as far as their sugar intake in their coffee is concerned. Put so much sugar in the small cup till the spoon can stand up in it.</p><p></p><p>My coffee and tea intake have been reduced to half than it used to be in the past.</p><p></p><p>Lastly, I would like to add that coffee tasting of different varieties is just like wine tasting. A lot of spitting out is not uncommon.</p><p></p><p>Thanks for sharing this great history of coffee. One more interesting thing about coffee is that the most expensive are the ones consumed by some animals as whole beans and then collected from the droppings, washed and processed. They are called the rare gourmet coffee because 1 lb of this kind of coffee costs a lot more higher than the one that are do not pass through this digestive process.</p><p></p><p>If a person is able to do same with something through his/her digestion, then the word dump will have a totally different meaning in the international trade markets.</p><p></p><p>Tejwant Singh</p></blockquote><p></p>
[QUOTE="Tejwant Singh, post: 183267, member: 138"] Spnadmin ji, Guru Fateh. Thank for the very interesting article. Now a days, there are many kinds of teas that have branched out from the original black tea. Any kind of leaves one puts in a hot water becomes some kind of tea with exotic names promising miraculous cures. My day starts with bed tea in the morning as a wake me up; the simmering cup of tea being poured from a kettle covered with teacosy to keep it hot. The interesting part is that tea is also called qahwa when over brewed which turns it bitter and is normally discarded or some just put more milk and sugar in it as an antidote. There is an interesting cultural difference how the two are consumed, the coffee and the tea. Tea is sipped with scones, sipped at leisure in big cups resting on the nice china saucers where as the Turkish/ Syrian and other Middle Eastern coffees are consumed without milk and are not sipped but gulped in one go from tiny shot like glasses with no scones or biscuits. One has to be careful while gulping them because they have ground coffee residue at the bottom which the Italian and Brasillian coffees do not but they are served in the cups, about 1/3 the size of tea cup and no snacks but the gulping method is the same as in the Middle Eastern coffee. The interesting ritual which is similar in tea and coffee drinking countire is that the moment you enter someone's house, a maid or the hostess is ready with your tea or coffee. I was fortunate to be friends with some coffee farmers in Sao Paulo and I started relishing more there after learning how to taste the different flavours. The only difference is that the Brasillians drink their coffee with no milk but with too much sugar. I drink mine without sugar which is not the case when I drink my tea which needs sugar and milk. There is a common saying in Brasil as far as their sugar intake in their coffee is concerned. Put so much sugar in the small cup till the spoon can stand up in it. My coffee and tea intake have been reduced to half than it used to be in the past. Lastly, I would like to add that coffee tasting of different varieties is just like wine tasting. A lot of spitting out is not uncommon. Thanks for sharing this great history of coffee. One more interesting thing about coffee is that the most expensive are the ones consumed by some animals as whole beans and then collected from the droppings, washed and processed. They are called the rare gourmet coffee because 1 lb of this kind of coffee costs a lot more higher than the one that are do not pass through this digestive process. If a person is able to do same with something through his/her digestion, then the word dump will have a totally different meaning in the international trade markets. Tejwant Singh [/QUOTE]
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