Celebrating the martyr guru who founded Khalsa

Guru Gobind Singh Jayanti marks the birth anniversary of Guru Gobind Singh, the last of the ten Sikh Gurus. Born in 1666 in Patna, Bihar, India, this year marks the 350th Prakash Parv. Guru Gobind Singh is remembered and revered for his great sacrifice where he along with his family attained martyrdom in a war against Aurangzeb in 1705. This apart he is also a celebrated figure for having created the Khalsa (Pure), a community of the faithful who wore visible symbols of their faith and trained as warriors. Today the Khalsa comprises all practising Sikhs.

And every Sikh who has been through the Amrit ceremony of initiation becomes Amritdhari, initiated by the Guru and wears the five physical symbols of Sikhism. He is also the last known human guru as he declared the holy book as his successor instead of a human being. Thus making the Guru Granth Sahib the Sikhs’ guide forever.

The celebration is marked by processions and revelry by believers from across the country, that is followed by a Langar for the every one. On the Gurpurab day, the Divan begins as early as 4 or 5 in the morning by singing of Asa-di-var and hymns from Guru Granth Sahib. This is sometimes followed by katha (discourse), religious and Sikh Historical lectures, and recitation of poems in all in the praise of the Guru.

This is followed by the distribution of Karah Parshad (sweet pudding) the Langar (food) is served to one and all. Langar is the practise of every member in the community coming together to share a meal and is practised religiously by the Sikhs. This is said to symbolise equality among mankind and strengthen bond, and create harmony in the society. Every meal at the Gurudwaras are prepared by volunteers or visitors at Gurdwaras, rather than by caterers. That’s because it adds an element of personal touch and ensures that a healthy meal is prepared and served to everyone.

Kheer is an important delicacy that’s served at every Langar, and is made out of pure cow milk and ghee. This is not just to ensure that the patrons have a tasty meal, but also a healthy one. Desi cow milk is said to have a naturally sweet taste and aroma, which is also reflected in the milk products and the delicacies prepared out of it, which is probably one of the reasons why the food at the Langar have an unmatchable taste.

There is kirtan till late in the night, the distribution of langar continues to the end of the programme.

Celebrating the martyr guru who founded Khalsa