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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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Golden Temple Kitchen-Harmandar Sahib (Some Facts)
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<blockquote data-quote="Archived_member7" data-source="post: 98079" data-attributes="member: 2306"><p><span style="color: darkred">For a moment, if one pushes the religious fact aside, it is no ordinary</span></p><p><span style="color: darkred">feat</span><span style="color: darkred"> to serve a meal to thousands of people in a day and that too </span></p><p><span style="color: darkred">round-the-clock.</span></p><p></p><p><span style="color: darkred">Forty to fifty thousand people, on an average, partake of langar every day </span><span style="color: darkred">at Harmandar Sahib. "On Sundays, festival days and Masya, the number exceeds </span><span style="color: darkred">1 lakh," says jathedar Harpinder Singh, who is in charge of the langar. </span></p><p></p><p><span style="color: darkred">Serving such a huge gathering is not an easy task. But, the devotion and </span><span style="color: darkred">selfless service of the sewadars makes the job simple. </span></p><p></p><p><span style="color: darkred">"We have 300 permanent sewadars who work at the langar. They knead dough, </span><span style="color: darkred">cook food, serve people and perform a number of other jobs. Also, there are </span><span style="color: darkred">a good number of volunteers, both men and women, who work in kitchen and </span><span style="color: darkred">langar hall. They also wash and wipe the utensils. "In the washing hall we </span><span style="color: darkred">have four sewadars to supervise the work," adds Harpinder Singh.</span></p><p></p><p><span style="color: darkred">Of course, an elaborate arrangement is in place to cook and serve food at </span><span style="color: darkred">such a large scale.</span></p><p><span style="color: darkred"><img src="http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.2&fid=Inbox&inline=1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></span></p><p></p><p><span style="color: darkred">The langar at Harmandar Sahib is prepared in two kitchens, which have 11 hot </span><span style="color: darkred">plates (tawi), several burners, machines for sieving and kneading dough and </span><span style="color: darkred">several other utensils. At one tawi, 15 people work at a time. It is a chain </span><span style="color: darkred">process - some make ***** of dough, others roll rotis, a few put them on the </span><span style="color: darkred">tawi and rest cook and collect them.</span></p><p><img src="http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.3&fid=Inbox&inline=1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><span style="color: darkred">It is all done so meticulously that one is surprised to see that on one hot </span><span style="color: darkred">plate, in just two hours, over 20 kg of flour is used to make rotis. The </span><span style="color: darkred">kitchen also has a roti-making machine, which was donated by a Lebanon-based </span><span style="color: darkred">devotee. The machine is, however, used only on days that are likely to </span><span style="color: darkred">witness huge crowds. The machine can make rotis of 20-kg flour in just </span><span style="color: darkred">half-an-hour. </span></p><p><span style="color: darkred"><img src="http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.4&fid=Inbox&inline=1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></span></p><p><span style="color: darkred">To get the flour, there are two machines in the basement of </span></p><p><span style="color: darkred">the langar hall and another that kneads one quintal of flour in just five </span><span style="color: darkred">minutes. It is this fine team of man and machine that makes it possible for </span><span style="color: darkred">the gurdwara to provide 24-hour langar on all days.</span></p><p><span style="color: darkred">But, what about putting together the raw material?</span></p><p></p><p><span style="color: darkred">"About 50-quintal wheat, 18-quintal daal, 14-quintal rice and seven quintal</span> <span style="color: darkred">milk is the daily consumption in the langar kitchen. We have utensils that </span><span style="color: darkred">can store up to seven quintal of cooked daal and kheer at a time," says </span><span style="color: darkred">assistant in-charge Kanwaljeet Singh. Items needed in langar are bought in </span><span style="color: darkred">huge quantities from Delhi. The purchase mainly includes pulses, while other </span><span style="color: darkred">every-day requirements are met from the local market. A stock of all items </span><span style="color: darkred">is maintained for two months, he adds.</span> </p><p><span style="color: #1f497d"><img src="http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.5&fid=Inbox&inline=1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></span></p><p><span style="color: #1f497d">British Foreign Minister Jack Straw makes chapatis at the langar hall of </span></p><p><span style="color: #1f497d">Golden Temple during his visit - ANI photo</span></p><p></p><p><span style="color: darkred">"Desi Ghee comes from Verka Milk Plant in the city Also, the devotees make </span><span style="color: darkred">donations. In a day we receive , over eight quintals of sugar and seven </span><span style="color: darkred">quintals of dal. Often, people also donate money in langar funds. For </span><span style="color: darkred">instance, we recently received a donation of Rs 2 lakh from a devotee who </span><span style="color: darkred">wanted to bear all langar expenses for a day ," says in-charge Harpinder </span><span style="color: darkred">Singh. "Besides dal-roti, kheer and karah prasad is prepared on alternate </span><span style="color: darkred">days. On an average, seven quintals of milk and an equal quantity of rice is </span><span style="color: darkred">needed to prepare kheer. On festive occasions, we also distribute jalebis. </span></p><p><span style="color: darkred">Every day over 100 , gas cylinders are needed to fuel the kitchen. For </span><span style="color: darkred">making tea, 6 quintals of sugar and 20 kg of tea leaf are consumed," adds </span><span style="color: darkred">Kanwaljeet.</span></p><p> </p><p><img src="http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.6&fid=Inbox&inline=1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><span style="color: #1f497d">Early morning meditation at the Harmandir Sahib</span></p><p></p><p><span style="color: darkred">But, all this wouldn't have been possible without the grace of Waheguru:</span></p><p><span style="color: darkred">"Loh langar tapde rahin" (may the hot plates of the langar remain ever in </span><span style="color: darkred">service) are the words that every devotee says in his prayers at the </span><span style="color: darkred">gurdwara. At a time, over 3,000 people are served on the two floors of the </span><span style="color: darkred">hall. Everyone is welcome at the darbar to share te meal, with not </span><span style="color: darkred">distinction of caste or religion.</span></p><p></p><p><span style="color: darkred">The Sikh practice of Guru ka langar was strengthened by Guru Amar Das, the </span><span style="color: darkred">third Sikh guru. Even Emperor Akbar, it is said, had to take langar with the </span><span style="color: darkred">common people before he could meet Guru Amar Das. Langar or community </span><span style="color: darkred">kitchen was designed to uphold the principle of equality between all people </span><span style="color: darkred">regardless of religion, caste, colour, creed, age, gender or social status.</span></p><p></p><p><span style="color: darkred">In addition to the ideals of equality , the tradition of langar also aimed </span><span style="color: darkred">to express the ethics of sharing and oneness of all humankind.</span> </p><p><img src="http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.3&fid=Inbox&inline=1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><span style="color: #1f497d">Langar Being Served</span></p><p></p><p><span style="color: darkred">On the other hand, following the principle of division of labour, the</span></p><p><span style="color: darkred">sewadars in the hall make sure that sangat gets the complete meal, from </span><span style="color: darkred">pickle to rice and dal. The whole thing is highly organised - from arranging </span><span style="color: darkred">the material to cooking and then serving. </span></p><p></p><p><span style="color: darkred">After eating, the utensils are collected in one part of the hall in huge</span></p><p><span style="color: darkred">bins from where they are taken away for washing. Once cleaned, the dishes </span><span style="color: darkred">are quickly but neatly stacked in huge, wheeled storage bins, ready to be </span><span style="color: darkred">used again for the next sitting. ?</span> </p><p> </p><p><img src="http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.7&fid=Inbox&inline=1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><span style="color: #1f497d">The spectacular Golden Temple of Amritsar</span></p><p></p><p><span style="color: darkred">Aashima Seth Captured on film Belgian filmmakers, Valerie</span></p><p><span style="color: darkred">Berteau and Philippe Witjes were so impressed with the langar at the Darbar </span><span style="color: darkred">Sahib that they made a documentary film on it. Entitled Golden Kitchen, the </span><span style="color: darkred">film has impressed audiences at numerous film festivals in Europe. On June 6 </span><span style="color: darkred">this year, it was adjudged Outstanding' at the Festival of Short Films </span><span style="color: darkred">organised at the New York Museum of Modern Art. Critics have praised the </span><span style="color: darkred">film for bringing out the beauty of what is for western audiences "an </span><span style="color: darkred">endeavour that is remarkable in scale, the clockwork efficiency with which </span><span style="color: darkred">the kitchen is organised and the fact that all the people manning the </span><span style="color: darkred">kitchen are volunteers who are inspired to undertake the heavy labour by </span><span style="color: darkred">their religious convictions." IN THY SERVICE Around 3,000 people are served</span></p><p><span style="color: darkred">meals at a go. It wouldn't be possible without sewadars, who look for no </span><span style="color: darkred">return except Waheguru's blessings.</span></p></blockquote><p></p>
[QUOTE="Archived_member7, post: 98079, member: 2306"] [COLOR=darkred]For a moment, if one pushes the religious fact aside, it is no ordinary[/COLOR] [COLOR=darkred]feat[/COLOR][COLOR=darkred] to serve a meal to thousands of people in a day and that too [/COLOR] [COLOR=darkred]round-the-clock.[/COLOR] [COLOR=darkred]Forty to fifty thousand people, on an average, partake of langar every day [/COLOR][COLOR=darkred]at Harmandar Sahib. "On Sundays, festival days and Masya, the number exceeds [/COLOR][COLOR=darkred]1 lakh," says jathedar Harpinder Singh, who is in charge of the langar. [/COLOR] [COLOR=darkred]Serving such a huge gathering is not an easy task. But, the devotion and [/COLOR][COLOR=darkred]selfless service of the sewadars makes the job simple. [/COLOR] [COLOR=darkred]"We have 300 permanent sewadars who work at the langar. They knead dough, [/COLOR][COLOR=darkred]cook food, serve people and perform a number of other jobs. Also, there are [/COLOR][COLOR=darkred]a good number of volunteers, both men and women, who work in kitchen and [/COLOR][COLOR=darkred]langar hall. They also wash and wipe the utensils. "In the washing hall we [/COLOR][COLOR=darkred]have four sewadars to supervise the work," adds Harpinder Singh.[/COLOR] [COLOR=darkred]Of course, an elaborate arrangement is in place to cook and serve food at [/COLOR][COLOR=darkred]such a large scale.[/COLOR] [COLOR=darkred][IMG]http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.2&fid=Inbox&inline=1[/IMG][/COLOR] [COLOR=darkred]The langar at Harmandar Sahib is prepared in two kitchens, which have 11 hot [/COLOR][COLOR=darkred]plates (tawi), several burners, machines for sieving and kneading dough and [/COLOR][COLOR=darkred]several other utensils. At one tawi, 15 people work at a time. It is a chain [/COLOR][COLOR=darkred]process - some make ***** of dough, others roll rotis, a few put them on the [/COLOR][COLOR=darkred]tawi and rest cook and collect them.[/COLOR] [COLOR=darkred][/COLOR][IMG]http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.3&fid=Inbox&inline=1[/IMG] [COLOR=darkred]It is all done so meticulously that one is surprised to see that on one hot [/COLOR][COLOR=darkred]plate, in just two hours, over 20 kg of flour is used to make rotis. The [/COLOR][COLOR=darkred]kitchen also has a roti-making machine, which was donated by a Lebanon-based [/COLOR][COLOR=darkred]devotee. The machine is, however, used only on days that are likely to [/COLOR][COLOR=darkred]witness huge crowds. The machine can make rotis of 20-kg flour in just [/COLOR][COLOR=darkred]half-an-hour. [/COLOR] [COLOR=darkred][IMG]http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.4&fid=Inbox&inline=1[/IMG][/COLOR] [COLOR=darkred]To get the flour, there are two machines in the basement of [/COLOR] [COLOR=darkred]the langar hall and another that kneads one quintal of flour in just five [/COLOR][COLOR=darkred]minutes. It is this fine team of man and machine that makes it possible for [/COLOR][COLOR=darkred]the gurdwara to provide 24-hour langar on all days.[/COLOR] [COLOR=darkred]But, what about putting together the raw material?[/COLOR] [COLOR=darkred]"About 50-quintal wheat, 18-quintal daal, 14-quintal rice and seven quintal[/COLOR] [COLOR=darkred]milk is the daily consumption in the langar kitchen. We have utensils that [/COLOR][COLOR=darkred]can store up to seven quintal of cooked daal and kheer at a time," says [/COLOR][COLOR=darkred]assistant in-charge Kanwaljeet Singh. Items needed in langar are bought in [/COLOR][COLOR=darkred]huge quantities from Delhi. The purchase mainly includes pulses, while other [/COLOR][COLOR=darkred]every-day requirements are met from the local market. A stock of all items [/COLOR][COLOR=darkred]is maintained for two months, he adds.[/COLOR] [COLOR=#1f497d][IMG]http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.5&fid=Inbox&inline=1[/IMG][/COLOR] [COLOR=#1f497d]British Foreign Minister Jack Straw makes chapatis at the langar hall of [/COLOR] [COLOR=#1f497d]Golden Temple during his visit - ANI photo[/COLOR] [FONT=Arial][SIZE=2][/SIZE][/FONT] [COLOR=darkred]"Desi Ghee comes from Verka Milk Plant in the city Also, the devotees make [/COLOR][COLOR=darkred]donations. In a day we receive , over eight quintals of sugar and seven [/COLOR][COLOR=darkred]quintals of dal. Often, people also donate money in langar funds. For [/COLOR][COLOR=darkred]instance, we recently received a donation of Rs 2 lakh from a devotee who [/COLOR][COLOR=darkred]wanted to bear all langar expenses for a day ," says in-charge Harpinder [/COLOR][COLOR=darkred]Singh. "Besides dal-roti, kheer and karah prasad is prepared on alternate [/COLOR][COLOR=darkred]days. On an average, seven quintals of milk and an equal quantity of rice is [/COLOR][COLOR=darkred]needed to prepare kheer. On festive occasions, we also distribute jalebis. [/COLOR] [COLOR=darkred]Every day over 100 , gas cylinders are needed to fuel the kitchen. For [/COLOR][COLOR=darkred]making tea, 6 quintals of sugar and 20 kg of tea leaf are consumed," adds [/COLOR][COLOR=darkred]Kanwaljeet.[/COLOR] [IMG]http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.6&fid=Inbox&inline=1[/IMG] [COLOR=#1f497d]Early morning meditation at the Harmandir Sahib[/COLOR] [FONT=Arial][SIZE=2][/SIZE][/FONT] [COLOR=darkred]But, all this wouldn't have been possible without the grace of Waheguru:[/COLOR] [COLOR=darkred]"Loh langar tapde rahin" (may the hot plates of the langar remain ever in [/COLOR][COLOR=darkred]service) are the words that every devotee says in his prayers at the [/COLOR][COLOR=darkred]gurdwara. At a time, over 3,000 people are served on the two floors of the [/COLOR][COLOR=darkred]hall. Everyone is welcome at the darbar to share te meal, with not [/COLOR][COLOR=darkred]distinction of caste or religion.[/COLOR] [COLOR=darkred]The Sikh practice of Guru ka langar was strengthened by Guru Amar Das, the [/COLOR][COLOR=darkred]third Sikh guru. Even Emperor Akbar, it is said, had to take langar with the [/COLOR][COLOR=darkred]common people before he could meet Guru Amar Das. Langar or community [/COLOR][COLOR=darkred]kitchen was designed to uphold the principle of equality between all people [/COLOR][COLOR=darkred]regardless of religion, caste, colour, creed, age, gender or social status.[/COLOR] [COLOR=darkred][/COLOR] [COLOR=darkred]In addition to the ideals of equality , the tradition of langar also aimed [/COLOR][COLOR=darkred]to express the ethics of sharing and oneness of all humankind.[/COLOR] [IMG]http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.3&fid=Inbox&inline=1[/IMG] [COLOR=#1f497d]Langar Being Served[/COLOR] [FONT=Arial][SIZE=2][/SIZE][/FONT] [COLOR=darkred]On the other hand, following the principle of division of labour, the[/COLOR] [COLOR=darkred]sewadars in the hall make sure that sangat gets the complete meal, from [/COLOR][COLOR=darkred]pickle to rice and dal. The whole thing is highly organised - from arranging [/COLOR][COLOR=darkred]the material to cooking and then serving. [/COLOR] [COLOR=darkred]After eating, the utensils are collected in one part of the hall in huge[/COLOR] [COLOR=darkred]bins from where they are taken away for washing. Once cleaned, the dishes [/COLOR][COLOR=darkred]are quickly but neatly stacked in huge, wheeled storage bins, ready to be [/COLOR][COLOR=darkred]used again for the next sitting. ?[/COLOR] [IMG]http://f505.mail.yahoo.com/ya/download?mid=1%5f343028%5fAE0mvs4AAOpDSd2pjwDG2QIwYYc&pid=1.7&fid=Inbox&inline=1[/IMG] [COLOR=#1f497d]The spectacular Golden Temple of Amritsar[/COLOR] [COLOR=darkred]Aashima Seth Captured on film Belgian filmmakers, Valerie[/COLOR] [COLOR=darkred]Berteau and Philippe Witjes were so impressed with the langar at the Darbar [/COLOR][COLOR=darkred]Sahib that they made a documentary film on it. Entitled Golden Kitchen, the [/COLOR][COLOR=darkred]film has impressed audiences at numerous film festivals in Europe. On June 6 [/COLOR][COLOR=darkred]this year, it was adjudged Outstanding' at the Festival of Short Films [/COLOR][COLOR=darkred]organised at the New York Museum of Modern Art. Critics have praised the [/COLOR][COLOR=darkred]film for bringing out the beauty of what is for western audiences "an [/COLOR][COLOR=darkred]endeavour that is remarkable in scale, the clockwork efficiency with which [/COLOR][COLOR=darkred]the kitchen is organised and the fact that all the people manning the [/COLOR][COLOR=darkred]kitchen are volunteers who are inspired to undertake the heavy labour by [/COLOR][COLOR=darkred]their religious convictions." IN THY SERVICE Around 3,000 people are served[/COLOR] [COLOR=darkred]meals at a go. It wouldn't be possible without sewadars, who look for no [/COLOR][COLOR=darkred]return except Waheguru's blessings.[/COLOR] [/QUOTE]
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Golden Temple Kitchen-Harmandar Sahib (Some Facts)
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