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What Our Gurdwaras Have Become


hsisingh
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well its about time the committees started spending our money on us rather than putting it towards their next mercedes or business, if it brings more people into the Gurdwara and is not against Gurmat then there is always hope that someone may come closer to sikhi and all this because they came for chips ans pizza :biggrin2:

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well its about time the committees started spending our money on us rather than putting it towards their next mercedes or business, if it brings more people into the Gurdwara and is not against Gurmat then there is always hope that someone may come closer to sikhi and all this because they came for chips ans pizza :biggrin2:

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While on the topic of Langar, one must notice how Sucham concept is fast disappearing in Langar. I've seen so many people who while eating and without washing their hands get up and put more food on their Thaali with their jhoote hands. Furthur more, when serving Langar the server must never touch the Karchi with the joothi thaali because then that will render the Karchi jhooti as well. Gurdwara committees need to give people some basic info about keeping Suchamta in Langar.

That's just basic langar etiquette. That's madness. I wouldn't even do that at home.

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While on the topic of Langar, one must notice how Sucham concept is fast disappearing in Langar. I've seen so many people who while eating and without washing their hands get up and put more food on their Thaali with their jhoote hands. Furthur more, when serving Langar the server must never touch the Karchi with the joothi thaali because then that will render the Karchi jhooti as well. Gurdwara committees need to give people some basic info about keeping Suchamta in Langar.

It is possible to serve just above the thaal even if someone comes back for seconds without making contact. Pouring dhaal slowly is a must as it prevents splashes and those who do need more should be told to hold their thaal a little behind and not directly over the containers.

Langar Maryada faces massive dhills. Jhooth is prevalent not only when serving but also when washing dishes and preparing Langar .Sevadaars are not taught how to keep sucham and unfortunately the majority are not presented with or understand guidelines by Gurdwaras. There is more sucham in food factories.

When I was younger I remember the sevadaars would clean the entire kitchen thoroughly before preparing food, then some whilst cooking would cover their mouths with a hazooria and perform simran or paath. Gone are those days in most Gurdwarey.

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