View allAll Photos Tagged chapati
Maldahari pastoralist women making chapatis at a food festival to celebrate their culture in Kutch, Gujurat State, India (Photo Credit: MARAG/Neeta Pandy).
And the mom in the background thinks it's pretty funny. We did a two night homestay outside of Jodhpur.
Scattered around the Western Thar Desert of India and Pakistan are villages of people calling themselves Bishnois. The Bishnoi are known for their staunch environmentalism. They are also known for their opium ceremony.
Away from where the men gather around their opium and chat, women continue their early-morning activities. In one of the houses, a woman is making capātī – from the Hindi capānā, meaning ‘flatten, roll out’.
For the Photo-Story, please visit: www.ursulasweeklywanders.com/travel/opium-for-breakfast-b...
EAST PAKISTAN. Thakergaon. Civilian and Pakistani soldiers prepare chapatis for the troops near the frontline with India.
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
The chapati business was initiated by a young refugee, entrepreneur called KING in Dzaleka refugee camp. He expanded his business to other major towns in Malawi. Since this type of bread is only found in Dzaleka refugee camp, people travel long distances to buy it.
UNCTAD, in partnership with the International Organization for Migration and the UN Refugee Agency (UNHCR) opened a photo exhibit in Geneva, Switzerland, on 18 November 2019 to show how migrant and refugee entrepreneurs contribute to the economic and social development of their host and origin countries.
The exhibit was organized as part of Global Entrepreneurship Week 2019 and the photos were displayed in the Palais des Nations.
Photo: Hugo Ivanove
More: unctad.org/en/Pages/MeetingDetails.aspx?meetingid=2274
A very satisfactory alternative to the usual breakfast of parathas.
Please take a look at our blog: www.pikesonbikes.blogspot.com for tales from our current trip in the Indian and Nepal Himalaya.
For lots of route information for cycling in the Andes see our website www.andesbybike.com.
II'm not advocating that in these tough times you should gather up road kill, though if you just killed it and it's fresh, handled properly, road kill can be an economical source of protein. Forget I said that. Sometimes it's illegal. Check your local regulations...Technically, if it's roadkill good enough to eat it won't be flat, so seriously ignore these comments. They are out of context.
Instead I want to put to you that flat food is most likely of all the other shapes of food the one most likely to save the planet. I know, big call, isn't it?
These are Staffordshire oatcakes, mostly made from oats with some flour, yeast and water. Left to ferment overnight they are not just a hearty breakfast, best with bacon and maple syrup, bacon and marmalade if you're a bit weird and from Canada, but they also keep for days and can be a carbohydrate source ready to feed your microbiome their fermented goodness served sweet or savoury. Cooked on a griddle, hot rock or skillet they take the place of bread with heaps less energy consumed than oven baked goodies. Flat food's like that. Here's some I've prepared earlier.
You know lots of other flat food: pizza, socca, pancakes, crêpes, galletes, knäckebröd, pappadums, chapatis, naan, dosa, pita, pikelets, welsh cakes, pissaladière, injera, smørrebrød, kesra, lasagne, fettucine, omellete, more noodles than you can poke a chopstick at, and on and on. Get to know them better if you hang around here. If you can't shop, you've got the makings, a heat source and a will to live, flat food might be what you've been looking for.
. . . more than 200.000 chapatis are made on an average day!
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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
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
Esta variante de chapati está hecha en sartén y luego con un toque de microondas para que se hinche. Es la manera que he encontrado cuando sólo se tiene cocina eléctrica.
View of a rolex seller (a snack made with chapati) from the bus ride from Mbarara, in southern Uganda, to Kampala, the capital
A step-by-step photographic essay of a woman making chapati for her family.
Photos by M. Rehemtulla for QUOI Media Group.