Session 6.2: A Taste of Home, Our Langar Experience in Iloilo

Written by Anis Nadia Jilid
Photographs by Melissa Chia

Granthi Amrik Singh offering us Karah Parshad

     After the conclusion of the Q&A session, all of us were offered a sweet called karah parshad by Granthi. In Sikhism, this sweet is made with equal portions of whole-wheat flour, butter and sugar. It is offered to all visitors to the Darbar Sahib (main hall of the Gurdwara) and should not be refused when given. This is because the food itself is regarded as having been blessed, and as a sign of humility and respect, visitors accept the karah parshad while sitting and their hands raised and cupped. The offering and acceptance of this food is an important part of hospitality customs in Sikhism.

    Our big group of 23 were then asked to sit cross-legged in the hallway outside the Darbar Sahib and were each provided metal trays and cups, and were served warm chapattis with chick peas and potato curry along with hot milk tea to drink.

Our delicious meal

    What was known to most of us as our local favourite drink, teh tarik, was introduced to us as masala chai. Whilst it is also a flavoured tea beverage originating from India, chai is a sweet mixture of black tea and aromatic Indian spices and herbs.

     The Sikh temple (Gurdwara) provides meals to their visitors and followers everyday, whether they are Sikhs or non-Sikhs. This custom of having a ‘free kitchen’ is called Langar in Sikhism, where free food is served in a Gurdwara to all the visitors regardless of race, religion or background.

Sitting in the langar hall

    At the langar hall, only vegetarian food is served to guarantee that no matter what his or her dietary restrictions are, everyone is able to eat as an equal. This principle of ‘equality for all’ is further practiced with the tradition of eating langar by sitting on the floor, because not everyone may be provided with chairs and tables.

     Food is usually served twice a day at the Gurdwara, everyday of the year. At the Golden Temple in India (the main Gurdwara), approximately 100,000 people are to be found eating there everyday, with the kitchen operating almost 20 hours per day. While families volunteer to prepare the food, the very hospitable ladies who worked there had been preparing our meals since 4 am.

     While most, if not all of us were familiar with the food served, our student guides were tasting  Indian food for the first time. Unfortunately, their first experience left them with such a strong impression that they had to reconsider whether they would want to eat it a second time.

Noraisa – “It was very spicy for me, I couldn’t stand the spiciness and the taste was too foreign for my tongue.”

LA – “I might have to bring my own food there if all Malaysian food is like this. It is too spicy for me, it is very different from Filipino food.”

Zherluck – “The food is really spicy and really unusual for my taste, especially for breakfast, but it is good. It took half an hour for the spiciness to go away and the smell stayed on my hand.”

It was nice to taste something spicy and familiar during the session; many asked for seconds or even thirds. Of course, our session would not have been properly completed without the obligatory group photo with Granthi.

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Anis - A frequently absent-minded student hoping to feel less disoriented towards her goals in life. Her recent interests include reading the dictionary, appreciating bizarre art and actively killing virtual zombies online. Each interest is believed to academically, mentally and socially prepare her for the future.