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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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Sikhs Rescue Italy's Parmesan Cheese
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<blockquote data-quote="Mai Harinder Kaur" data-source="post: 155460" data-attributes="member: 3558"><p>ZIBELLO, Italy — A master in the art of making Parmesan cheese, Manjit Singh is part of a large community of Sikhs in northern Italy who are shoring up an industry under threat of extinction.</p><p></p><p>Since moving from India seven years ago, the former taxi driver has become the main cheesemaker in a small family-run factory that produces thousands of rounds of the world-famous cheese.</p><p></p><p>Many of Italy's 25,000-strong Sikh community originate from India's Punjab region but have found their calling producing Parmesan and prosciutto ham in Lombardy and Emilia Romagna.</p><p></p><p>Most are employed as dairy hands but some, such as Singh, are taking over key roles in preparing the sharply flavoured hard cheese grated onto pasta dishes and shaved into salads the world over.</p><p></p><p>"I looked for any work when I first arrived, even as a dishwasher. I was ready to do anything, but I like being a cheesemaker a lot," said the 34-year-old father of two.</p><p></p><p>Graziano Cacciali, who runs the Parmesan plant in Zibello, took Singh on as help in 2004 after undergoing a heart bypass operation and said he has enjoyed teaching him skills that Italians were no longer prepared to learn.</p><p></p><p>"There aren't Italians in the industry any more. Making Parmesan means long hours: you have to work weekends, holidays, every day of the year. Italians have money and the young won't do the job any more," he said.</p><p></p><p>"I've stayed because I'm passionate about it, you have to be," said the 71-year-old as he supervised Singh stir vat after vat of slowly heated cow's milk, breaking up the curds with a huge, unwieldy whisk.</p><p></p><p>-- "We're really lucky to have found foreigners to milk our cows" --</p><p></p><p>At the dairy in nearby Novellara, which specialises in producing milk for making Parmesan, half the labourers are Sikhs, prized as methodical, hard workers who are eager to fill the posts that open as Italians desert the industry.</p><p></p><p>By Italian standards, the money is very good too, with Sikh cheesemakers earning up to 2,000 euros ($2,800) a month.</p><p></p><p>"Most of our workers are Indian," said farmer Stefano Gazzini. "They are more dedicated to their work. They seem to have integrated well into the community, and even have their own temple."</p><p></p><p>The first Sikhs arrived in the region at the end of the 1980s. While a few opened their own import-export businesses, many found work in cattle farms or cheese factories -- and tasted Parmesan for the first time, Singh said.</p><p></p><p>Wearing saffron, white or blue turbans, the men accompany their wives to the market on their days off and sip milky tea under the porticoes in Novellara's historic centre, before heading off to the large white temple, or gurdwara.</p><p></p><p>With a fast-growing community to serve -- the Sikhs are boosting Italy's notoriously feeble birthrate -- another temple was inaugurated in nearby Pessina Cremonese this year.</p><p></p><p>"We are really lucky to have found foreigners to come and milk our cows, otherwise we would not have found anyone," Gazzini said.</p><p></p><p>"The industry would be on the road to extinction. ... No one wants to do this job anymore," the 28-year-old added.</p><p></p><p>The dairy's 1,100 cows are fed on a special diet following strict criteria for making trademark Parmigiano-Reggiano cheese, which includes storing the rounds for 12 months before they are inspected by a special consortium.</p><p></p><p>Once Singh has scooped the curd from the vats into pieces of muslin and placed it in moulds, he leaves the large wheels to soak in a salt bath before drying them out in their hundreds on towering wooden stacks.</p><p></p><p>Cacciali admits Singh's handiwork is often better now than his own.</p><p></p><p>Although Singh says owning his own plant is a distant dream for now, the Sikh and his compatriots may be the future for an industry that produces three million cheeses a year but would struggle without fresh manpower.</p><p></p><p>And for new generations of Italian-born Sikhs, the prized cheese is taking on a whole new flavour. The latest trend on local tables? Curry topped with grated Parmesan.</p><p></p><p><a href="http://www.sknvibes.com/news/newsdetails.cfm/47721" target="_blank">http://www.sknvibes.com/news/newsdetails.cfm/47721</a></p></blockquote><p></p>
[QUOTE="Mai Harinder Kaur, post: 155460, member: 3558"] ZIBELLO, Italy — A master in the art of making Parmesan cheese, Manjit Singh is part of a large community of Sikhs in northern Italy who are shoring up an industry under threat of extinction. Since moving from India seven years ago, the former taxi driver has become the main cheesemaker in a small family-run factory that produces thousands of rounds of the world-famous cheese. Many of Italy's 25,000-strong Sikh community originate from India's Punjab region but have found their calling producing Parmesan and prosciutto ham in Lombardy and Emilia Romagna. Most are employed as dairy hands but some, such as Singh, are taking over key roles in preparing the sharply flavoured hard cheese grated onto pasta dishes and shaved into salads the world over. "I looked for any work when I first arrived, even as a dishwasher. I was ready to do anything, but I like being a cheesemaker a lot," said the 34-year-old father of two. Graziano Cacciali, who runs the Parmesan plant in Zibello, took Singh on as help in 2004 after undergoing a heart bypass operation and said he has enjoyed teaching him skills that Italians were no longer prepared to learn. "There aren't Italians in the industry any more. Making Parmesan means long hours: you have to work weekends, holidays, every day of the year. Italians have money and the young won't do the job any more," he said. "I've stayed because I'm passionate about it, you have to be," said the 71-year-old as he supervised Singh stir vat after vat of slowly heated cow's milk, breaking up the curds with a huge, unwieldy whisk. -- "We're really lucky to have found foreigners to milk our cows" -- At the dairy in nearby Novellara, which specialises in producing milk for making Parmesan, half the labourers are Sikhs, prized as methodical, hard workers who are eager to fill the posts that open as Italians desert the industry. By Italian standards, the money is very good too, with Sikh cheesemakers earning up to 2,000 euros ($2,800) a month. "Most of our workers are Indian," said farmer Stefano Gazzini. "They are more dedicated to their work. They seem to have integrated well into the community, and even have their own temple." The first Sikhs arrived in the region at the end of the 1980s. While a few opened their own import-export businesses, many found work in cattle farms or cheese factories -- and tasted Parmesan for the first time, Singh said. Wearing saffron, white or blue turbans, the men accompany their wives to the market on their days off and sip milky tea under the porticoes in Novellara's historic centre, before heading off to the large white temple, or gurdwara. With a fast-growing community to serve -- the Sikhs are boosting Italy's notoriously feeble birthrate -- another temple was inaugurated in nearby Pessina Cremonese this year. "We are really lucky to have found foreigners to come and milk our cows, otherwise we would not have found anyone," Gazzini said. "The industry would be on the road to extinction. ... No one wants to do this job anymore," the 28-year-old added. The dairy's 1,100 cows are fed on a special diet following strict criteria for making trademark Parmigiano-Reggiano cheese, which includes storing the rounds for 12 months before they are inspected by a special consortium. Once Singh has scooped the curd from the vats into pieces of muslin and placed it in moulds, he leaves the large wheels to soak in a salt bath before drying them out in their hundreds on towering wooden stacks. Cacciali admits Singh's handiwork is often better now than his own. Although Singh says owning his own plant is a distant dream for now, the Sikh and his compatriots may be the future for an industry that produces three million cheeses a year but would struggle without fresh manpower. And for new generations of Italian-born Sikhs, the prized cheese is taking on a whole new flavour. The latest trend on local tables? Curry topped with grated Parmesan. [URL]http://www.sknvibes.com/news/newsdetails.cfm/47721[/URL] [/QUOTE]
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