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Prasanthi Kitchen - Puttaparthi
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Text & photo source - copyrights: Sri Sathya Sai Sadhana Trust -
sssbpt.org - Radiosai.org Prasanthi Diary -
Sri Sathya Sai Media Foundation - h2hsai.org . | Web layout - Photo
graphic design : saibabaofindia.com
"SBOI"
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We gratefully acknowledge the publishers
Sri Sathya Sai Sadhana Trust & Sri Sathya Sai Media Foundation |
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Annam Brahma; Raso Vishnu; Bhokta
Devo Maheswarah |
Published on Monday, November 22, 2010 at 1715 Hrs. IST
“Annam Brahma, Raso Vishnu” (Food is Brahma and the essence is God) is what
the scriptures herald and what Bhagawan has been echoing over the years.
When that sacred food is served by the Supreme Personification of Godhood,
in His very ‘own’ courtyard, one could easily assess the significance
attached to the Divine act.
When an announcement on the “food for ten days’ was made on the 14th
November evening in His immediate Divine presence, there were loud cheers
all around, not for the sumptuous free feast, but for the “Holy Feast” from
Bhagawan Himself!
On a mammoth carnival of the stature of 85th Birthday celebrations of the
Lord in physical frame, where estimation of quantity of food becomes a
herculean task, it is praiseworthy to note that the “Divine Food Service”
that commenced on the 15th Nov morning is running smooth, serving tens and
thousands flocking in, three times a day, providing maximum comfort to these
visiting guests of Prasanthi. …And for sure, most of the Prasanthi household
kitchens and even from that of the neighbouring villages have turned
inactive for the time being, for no one would want to miss the sanctified
prasadam served on the most auspicious occasion, at His ‘own’ behest!
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As a token of His Divine appreciation,
on the 16th Nov evening when large assemblage of devotees in Sai
Kulwant Hall was awaiting Bhagawan’s arrival, Bhagawan took everyone
by surprise and went in the opposite direction towards the massive
food pavilions, conferring Divine benediction. Landing straight at
the undocking area, Bhagawan headed into the pavilion where hundreds
of sevadals were on duty, serving food, and equally a large number
of devotees were rejoicing the feast. Moving through the Pavilion,
Bhagawan had a quick glance of the proceedings, an apparent blessing
raising the morale of the selfless team of dedicated sevadals who
are on duty sans divine darshan. Blessing the mix of assemblage,
Bhagawan accepted Mangala Arathi before moving off the scene. Such
was the joy of the selfless team of Sevadal volunteers that the
inspiration carries them along to deliver most tirelessly as a
united team.
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A walk-through the entire process, from
the many functional kitchens to the massive food pavilion would talk
about the meticulous management of the whole of affair.
The entire variety of food is being prepared at four locations.
While the South Indian Canteen prepares curd rice and tea, the
Punjabi canteen is dedicated to make north Indian cuisine that
includes famous punjabi naan, tandoori roti, chappathis along with
dal, rajma etc. The Grama Seva kitchen that does yeomen service
during Grama Seva activities every year is into varieties of rice
preparations, that includes fried rice etc. along with twenty
varieties of pickles and the North Indian Canteen is dedicated to
prepare sweet dishes.
The Punjabi canteen is assisted by 800 sevadals , 400 ladies and
gents apiece, mainly from Punjab, completing the number from the
central pool of sevadals. Eighty Five cooks from the state have been
specially brought that includes assistants, most of them
non-devotees who have not heard or seen Swami. Four truck loads of
provisions including five hundreds bags of wheat flour and 600 to
800 bags of pulses have been brought from the state along with
proportionate quantity of condiments. Special Utensils like tandoors
have been brought to enhance the cooking procedure with efficiency.
The work begins as early in the wee hours, at 3:30, and continuous
till 11:00 hrs. This will be followed by the next shift that begins
at 1400 hrs. and goes up to late night.
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The’ non-devotee cooks’ who were perhaps
travelling 2500 kilometers for the first time with a cooking
assignment were at their wits end towards the end of the tiresome
journey, without having any clue about their holy destination. They
were wondering when the journey would come to an end. “Your journey
is going to begin and it is a spiritual journey” was the answer by
the senior organizational office bearer. Upon reaching Prasanthi
they just had two hours of rest, before commencing their holy task
and they have been relentlessly delivering most tirelessly, filled
with greater vigor and enthusiasm, as if having a fire in the belly
as inspired by none other than their unknown Divine Lord! The
kitchen is cooking an estimated quantity of 30000 to 50000 per day
and on the final day they are planning to make it 1,25,000.
…And about the supply of vegetable provisions? Devotees from Ooty
had the privilege of sending specially cultivated vegetables at
Bhagawan’s express approval. According to the district president of
SSSSO, Ooty, Dr. Ramu, five hundred selected villages in the
district have earmarked ten cents each, exclusively for cultivation
of vegetables for Prasanthi Nilayam. And by His divine grace, these
earmarked plots have yielded the best of results. Their prayers were
heard as Bhagawan approved their offer to send the vegetables during
the birthday. 52 tonnes of vegetables collected from all villages,
suffused with dedication and love, is being sent, being used in the
main kitchens. Apart from this vegetables are coming from
Muddenahalli of Karnataka and Krishnagiri district of Andhra Pradesh
as well.
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Grama Seva kitchen that is synonymous to
dedicated service is a scene of round the clock activity where
kitchen activities are in full swing. The kitchen is ably assisted
by over 400 men sevadals and 350 women sevadals apart from 138
cooks, 100 from Andhra Pradesh ably assisted by 38 from Tamil Nadu
for two days. The Andhra Pradesh cooks have come from the districts
of East Godavari, Khammam. The South Indian and North Indian
canteens are utilizing their existing facilities with the help of
existing cooks ably assisted from external hands making curd rice,
tea (by South Indian canteen) and Sweets by North Indian canteen,
all working from early hours to 11:30 hrs. , to come back again at
1600 hrs. continuing till late night.
Coming to the final destination, the Food Pavilion, the centre of
service point, where thousands upon thousands are being served most
meticulously. Over the years, though special food counters were
operational during big festive times, this is undoubtedly the first
time that massive arrangements have been made, with due diligence,
giving maximum comfort to the inflow of devotees.
Sixty counters are operational, 30 each for gents and ladies, with
special counters for guests, vips and physically challenged, staff
and students, police, doctors, press and media people. Each counter
is assisted by eight sevadals and a refilling team is ever active,
taking care of the stock replenishing them in time. While a strong
150 strong sanitation team is ensuring hygiene another 150 odd
sevadals are acting as watch and ward, doing crowd control and
patrolling. Overall the tally of sevadals goes to 1000 that works in
double shifts, first shift from early morning 4 to 14:40 hrs.
followed by the second shift from 14:30 hrs. to the end of the day,
serving the last of the guest. On 22nd and 23rd the dedicated
sevadals are prepared to dedicate their might round the clock for 24
hours.
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Ensuring hygienic standard disposable glouses, face masks and
caps are provided to sevadals. While parcel service section is
active giving food in disposable foil paper containers, massive
food is being diverted to major locations, all the three hostels
inside the campus, general hospital and the super speciality
hospital, police counters, sevadals on duty, the Raliway Station
where later arriving devotees are served food and the Road
Transport Staff on duty. Stock monitoring is done in every ten
minutes ensuring refilling of the containers most effectively.
Food is being transported by a group of youngsters in canter
vans from all the four cooking destinations, taking His Name on
their lips.
No wonder that Bhagawan personally visited the pavilion
instilling greater inspiration. Adding to this, showing clear
signs of His Divine Grace, the main altar erected at the
pavilion had honey oozing out of Bhagawan’s image, a clear
indication of His omnipresence as the Eternal Witness!
…And every morning the duty starts with Omkar, Suprabhatam and
Arathi attended by the Sevadal force en masse, before the first
plate is served to the devotees.
Epic Ramayana talks about the tiny squirrel’s story of her urge
to serve the Lord in her own little way…In this present age of
Sai Ramayana, all those who are part of this mighty task, with
dedicated body, mind and spirit, are indeed blessed beyond human
estimates.
Let’s pray to Him to walk ahead, guiding us from the front,
while ensuring that we follow His footsteps as worthy
instruments, pleasing Him in all possible ways. Prasanthi
Nilayam is the ultimate place where one can find salvation.
<< Back - 85th Birthday... Festival of Divine Love
Photos & Updates
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Text & photo source - copyrights: Sri Sathya Sai Sadhana Trust -
sssbpt.org - Radiosai.org Prasanthi Diary -
Sri Sathya Sai Media Foundation - h2hsai.org . | Web layout - Photo
graphic design : saibabaofindia.com
"SBOI"
| -
We gratefully acknowledge the publishers
Sri Sathya Sai Sadhana Trust & Sri Sathya Sai Media Foundation |
|
|
|
|
|