hirmMdr ik drbwr swihb - The Sikh Bulletin
hirmMdr ik drbwr swihb - The Sikh Bulletin
hirmMdr ik drbwr swihb - The Sikh Bulletin
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<strong>The</strong> S<strong>ik</strong>h <strong>Bulletin</strong> mwG-Pgx 542 nwnkSwhI January-February 2011<br />
"About 50-quintal wheat, 18-quintal daal, 14quintal<br />
rice and seven quintal milk is the daily<br />
consumption in the langar kitchen. We have utensils<br />
that can store up to seven quintal of cooked daal and<br />
kheer at a time," says assistant in-charge<br />
Kanwaljeet Singh. Items needed in langar are<br />
bought in huge quantities from Delhi. <strong>The</strong> purchase<br />
mainly includes pulses, while other every-day<br />
requirements are met from the local market. A stock<br />
of all items is maintained for two months, he adds.<br />
British Foreign Minister Jack Straw makes chapatis at the langar<br />
hall of Golden Temple during his visit - ANI photo<br />
"Desi Ghee comes from Verka Milk Plant in the city.<br />
Also, the devotees make donations. In a day we receive,<br />
over eight quintals of sugar and seven quintals of dal.<br />
Often, people also donate money in langar funds. For<br />
instance, we recently received a donation of Rs 2 lakh<br />
from a devotee who wanted to bear all langar expenses<br />
for a day," says in-charge Harpinder Singh. "Besides<br />
dal-roti, kheer and karah prasad is prepared on alternate<br />
days. On an average, seven quintals of milk and an<br />
equal quantity of rice is needed to prepare kheer. On<br />
festive occasions, we also distribute jalebis.<br />
Every day over 100 gas cylinders are needed to fuel the<br />
kitchen. For making tea, 6 quintals of sugar and 20 kg<br />
of tea leaf are consumed," adds Kanwaljeet.<br />
But, all this wouldn't have been possible without the<br />
grace of Waheguru: "Loh langar tapde rahin" (may the<br />
hot plates of the langar remain ever in service) are the<br />
words that every devotee says in his prayers at the<br />
gurdwara. At a time, over 3,000 people are served on<br />
the two floors of the hall. Everyone is welcome at the<br />
darbar to share the meal, with no distinction of caste<br />
or religion.<br />
Early morning meditation at the Harmandir Sahib<br />
<strong>The</strong> S<strong>ik</strong>h practice of Guru ka langar was strengthened<br />
by Guru Amar Das, the third S<strong>ik</strong>h guru. Even Emperor<br />
Akbar, it is said, had to take langar with the common<br />
people before he could meet Guru Amar Das. Langar<br />
or community kitchen was designed to uphold the<br />
principle of equality between all people regardless of<br />
religion, caste, colour, creed, age, gender or social<br />
status.<br />
In addition to the ideals of equality, the tradition of<br />
langar also aimed to express the ethics of sharing and<br />
oneness of all humankind.<br />
Langar Being Served<br />
On the other hand, following the principle of division<br />
of labour, the sewadars in the hall make sure that<br />
sangat gets the complete meal, from pickle to rice and<br />
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