In the age of Happy Meals, Combo Food offers and extra cheese pizzas there’s still one repast that tempts us beyond the fast food goodies. If you’re a Punjabi or have accompanied one to the Guru da ‘langar’ you’d agree that this basic meal brings a soul-satiating experience that outclasses even fine dining. A tradition that’s lasted for centuries, bringing people together one and all, the langar, or community kitchen, is a quintessential element of almost every Gurudwara (venue for Sikh congregational worship).
Prepared against a backdrop of chanted hymns and prayers, the Langar is served with heart
The langar is embedded in the origins of Sikhism: the first Guru of Sikhs, Guru Nanak, introduced the concept of offering free food to people from all castes, creeds and communities to spread the message of equality and selfless service. Since then, the tradition has catered to thousands of devotees, transcending all barriers of religion, race and colour. While the food offered might differ slightly from one Gurudwara to another, the most savoured and popular langar items are ‘langar vali daal’ (lentil curry) and ‘parshada’ (flat bread). If you’re lucky enough to arrive during a guruparab (Sikh festival), you may also be greeted with special fare such as kheer (rice pudding) and lassi (buttermilk/yoghurt drink).
Despite the simple menus, what makes langar food delectable is the taste that seems to quench the soul. It’s believed that this dash of divinity derives from the sacred hymns and prayers chanted throughout langar preparations. But there’s much more to the langar aside from the wonderful taste experience: it’s also about the service lent by hundreds of devotees to ensure that the tradition continues.
Visit the cooking area at a Gurudwara and you’ll find men and women, young and old, rich and poor, all participating in the preparations. While experienced hands take on the more significant chores, beginners tend to serve the food or wash the dishes. What makes their experience memorable and worthy is the joy of selfless service; those with staunch belief might also say that divinity and service are inseparable, making contributors part of the blessed ones.
Encompassing the experience of dining with hundreds of others, enjoying delicious, soul-nurturing food and overcoming the boundaries of religion, the langar is a must for everyone. If you haven’t attended for a while, it’s time to revisit, and if you’ve never been, now is the time to go.
(Images: flickr.com/photos/mrsikhnet, flickr.com/photos/reisgekki, flickr.com/photos/debranche; Gurumustuk Singh, Dietmut Teijgeman-Hansen & Suvir Singh)
I remember having Chabeel every summer with my family and this drink has a great historic value.
Chef Harangad Singh, Dhaba Lane, Dubai
We sat down with Chef Harangad Singh, Dhaba Lane, to learn more about his childhood days!
So, what is Chabeel?
It’s a sweet non-alcoholic energy Punjabi drink that the Sikh community has been kindly offering to the public since centuries to pay their respect to the 5th Sikh guru, Guru Arjun Dev Ji. It was he, who taught the Sikhs to accept God’s will as blessings and sweets. Guru Arjun Dev Ji, was punished when he refused to follow the orders of the Mughals. Sitting on a red-hot plate he burnt while hot sand was poured over him. The Sikh community honours the Guru’s martyrdom by offering Chabeel to the needy on hot summer afternoons. While I am not against fancy drinks which can be savoured occasionally, personally in the scorching heat, a glass of this desi beverage surely acts as a blessing for me every day. Chabeel itself helps reduce uric acid and is a cure for bloating too. This coolant not only cools me down but also gives energy!
And, how do you make Chabeel?
It’s very easy. All you need to have is milk, chilled water, rose syrup, and sometimes orange syrup, which is optional and most importantly — a big, caring heart full of love. The key to making the perfect Chabeel is to add 80% per cent water and 20% milk. This coolant should be cold and watery. Use Rooh Afza in the recipe as it is the most common rose syrup available in the market. Stir all the ingredients in a large pot with a big smile and voila! Your Chabeel is ready. Add some ice cubes and serve chilled.
Why is a desi beverage a winner over the fancy concoctions, to date?
The recipe of desi beverages throughout history moves around natural ingredients which have high nutritive value. Most fancy concoctions are made of aerated drinks that decrease the nutritive value of the beverage. Desi beverages made of natural ingredients result in having higher nutritive value and cooling properties that helps control body temperature and aids in digestion. On the top can be relished on a daily basis without harm.
(With inputs from Team, Trumpet Blowers)
