View allAll Photos Tagged Chapati
Accession Number: 1990:1143
Display Title: Cooking chapatis on the hot spring at Manikarna
Suite Name:
Media & Support: Opaque watercolor on paper
Creation Date: 1764?
Creation Place/Subject: India
State-Province: Himachal Pradesh
Court: Mandi
School: Pahari
Display Dimensions: 10 3/16 in. x 12 7/32 in. (25.9 cm x 31 cm)
Credit Line: Edwin Binney 3rd Collection
Label Copy:
Marks: "inscription at top: Manikar or Manikashinscriptions below on banks: Bhagyankur, Chattarkur, Visankaron the back: sri samvat 1800 vaishak 23 re sri mahraje balbir senajaunajar ki tichanerephatu ere alampura devagam nikarna danaksano. 799
Bibliography:
Repository: The San Diego Museum of Art
A Dosa Deli is run by Annalakshmi, a volunteer-run Indian vegetarian restaurant chain whose underlying philosophy is "serve, love, give." So here, as their sign instructs, you "eat what you like and pay what you wish."
A simple dinner for the Georgia and myself as Andy is working. I made chapati and a simple (or rather lazy) chutney using Prego chunky tomato sauce, chopped some asparagus and white button mushrooms and a teaspoon of nutritional yeast. Simple, fast and Georgia enjoyed eating it.
Chapati recipe on my blog: buttnakedbaby.blogspot.com
Volunteers prepare thousands of chapatis for devotees who partake langar (food) everyday at the Golden Temple.
We have manufacture India's first fully automatic roti maker machine.Fully Automatic Roti Maker Machine is made in INDIA which works as computerized system.In this machine no physical work.Just press one button and get soft and healthy rotis.
they were so happy to see us in the bus collecting each Rs.10. Just enough to get them each a dine for 'Chapati'.
©AZRIAZAHAR
GURU KA LANGAR
Guru Ka Langar The tradition of serving langar Initiated by Guru Nanak Dev Ji and then established by the 3rd Guru Sri Guru Amar Dass Ji at Goindwal.
Even the Mughal King Akbar came and sat among the ordinary people to share langar.
The institution of Guru ka Langar has served the community in many ways. It has ensured the participation of women and children in a task of service for mankind. Women play an important role in the preparation of meals, and the children help in serving food to the pangat. Langar also teaches the etiquette of sitting and eating in a community situation, which has played a great part in upholding the virtue of sameness of all human beings; providing a welcome, secure and protected sanctuary.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Everyone is welcome to share the Langar; no one is turned away. Each week a family or several families volunteer to provide and prepare the Langar. This is very generous, as there may be several hundred people to feed, and caterers are not allowed. All the preparation, the cooking and the washing-up is done by volunteers and or by voluntary helpers (Sewadars).
In the Golden Temple Community Kitchen at an average 75,000 devotees or tourists take langar in the Community Kitchen daily; but the number becomes almost double on special occasions. On average 5.000 kg Wheat Flour, 1.250 kg Cereals, 500 kg Rice, 5000 Ltr Milk, 500 kg Sugar, 250 kg Pure Ghee is used a day. Nearly 100 LPG Gas Cylinders are used to prepare the meals. 100’s of employees and devotees render their services to the kitchen.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
IMPORTANCE OF LANGAR TO SIKHISM
Bhai Desa Singh in his Rehitnama says, "A Sikh who is 'well to do' must look to the needs of his poor neighbours. Whenever he meets a traveller or a pilgrim from a foreign country, he must serve him devotedly.
Maharaja Ranjit Singh made grants of jagirs to gurdwaras for the maintenance of langars. Similar endowments were created by other Sikh rulers as well. Today, practically every gurdwara has a langar supported by the community in general. In smaller gurdwaras cooked food received from different households may comprise the langar. In any case, no pilgrim or visitor will miss food at meal time in a gurdwara. Sharing a common meal sitting in a pangat is for a Sikh is an act of piety. So is his participation in cooking or serving food in the langar and in cleaning the used dishes. The Sikh ideal of charity is essentially social in conception. A Sikh is under a religious obligation to contribute one-tenth of his earnings (daswand) for the welfare of the community. He must also contribute the service of his hands whenever he can, service rendered in a langar being the most meritorious.
GOLDEN TEMPLE AMRITSAR
with fresh mackerel, Tisrio, Bhaji, Solakoddi, Roti or Chapati Rs.80
Mapusa
In a lane
opp Main Mapusa Entrance
GURU KA LANGAR
Guru Ka Langar The tradition of serving langar Initiated by Guru Nanak Dev Ji and then established by the 3rd Guru Sri Guru Amar Dass Ji at Goindwal.
Even the Mughal King Akbar came and sat among the ordinary people to share langar.
The institution of Guru ka Langar has served the community in many ways. It has ensured the participation of women and children in a task of service for mankind. Women play an important role in the preparation of meals, and the children help in serving food to the pangat. Langar also teaches the etiquette of sitting and eating in a community situation, which has played a great part in upholding the virtue of sameness of all human beings; providing a welcome, secure and protected sanctuary.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Everyone is welcome to share the Langar; no one is turned away. Each week a family or several families volunteer to provide and prepare the Langar. This is very generous, as there may be several hundred people to feed, and caterers are not allowed. All the preparation, the cooking and the washing-up is done by volunteers and or by voluntary helpers (Sewadars).
In the Golden Temple Community Kitchen at an average 75,000 devotees or tourists take langar in the Community Kitchen daily; but the number becomes almost double on special occasions. On average 5.000 kg Wheat Flour, 1.250 kg Cereals, 500 kg Rice, 5000 Ltr Milk, 500 kg Sugar, 250 kg Pure Ghee is used a day. Nearly 100 LPG Gas Cylinders are used to prepare the meals. 100’s of employees and devotees render their services to the kitchen.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
IMPORTANCE OF LANGAR TO SIKHISM
Bhai Desa Singh in his Rehitnama says, "A Sikh who is 'well to do' must look to the needs of his poor neighbours. Whenever he meets a traveller or a pilgrim from a foreign country, he must serve him devotedly.
Maharaja Ranjit Singh made grants of jagirs to gurdwaras for the maintenance of langars. Similar endowments were created by other Sikh rulers as well. Today, practically every gurdwara has a langar supported by the community in general. In smaller gurdwaras cooked food received from different households may comprise the langar. In any case, no pilgrim or visitor will miss food at meal time in a gurdwara. Sharing a common meal sitting in a pangat is for a Sikh is an act of piety. So is his participation in cooking or serving food in the langar and in cleaning the used dishes. The Sikh ideal of charity is essentially social in conception. A Sikh is under a religious obligation to contribute one-tenth of his earnings (daswand) for the welfare of the community. He must also contribute the service of his hands whenever he can, service rendered in a langar being the most meritorious.
GOLDEN TEMPLE AMRITSAR
One of Kampala, capital of Uganda's, best restaurants. (chapati wrapped) fajita with sides and watermelon juice.
A step-by-step photographic essay of a woman making chapati for her family.
Photos by M. Rehemtulla for QUOI Media Group.
...a young girl enjoys her mid-morning chapati, during breaktime at a small school in rural Rajasthan, India
(© Handheld Films 2015)
Biriyani and vegetable curry with chapati for dinner at Agip Motel, where we stayed in Mbarara, Uganda, just north of Tanzania
In Uganda people don't wear Rolex. They cook them up and eat them. It's made with egg omelette, vegetables and Indian chapati bread. Tasty.
The spicy potatoes were made using the recipe in Moosewood Restaurant New Classics Cookbook by the Moosewood Collective.
Don't use this image on websites, blogs, or other media without explicit permission
© Colleen Watson-Turner. All rights reserved.
A step-by-step photographic essay of a woman making chapati for her family.
Photos by M. Rehemtulla for QUOI Media Group.