The Sikh kitchen that feeds Manila’s moneylenders
Al Jazeera
A bustling Punjabi community space is serving up a hearty fusion of Indian and Filipino food — free to everyone.
Manila, Philippines – “Don’t treat this like a full dinner. Only take small portions,” a mother warns her son as he reaches for a second helping of zarda – saffron-hued, sweetened rice topped with heaps of raisins and cashews – on the crowded buffet-style table at the Khalsa Diwan Temple in Manila. “We must not waste anything.”
I overhear her while standing in line to sample the different varieties of barfi, a dense, milk-based fudge laden with sliced almonds – a popular sweet from the Indian subcontinent. The mother and son are among the 100-plus members of the Metro Manila Sikh community who have gathered here in late August to celebrate the Parkash Utsav of Guru Granth Sahib, a commemoration of the first opening ceremony of Sikhism’s central religious scripture.
It is a busy day for the community kitchen, the langar. Dozens of volunteers snake their way through the crowd to serve rotis, fresh off the tandoor. Sitting cross-legged in rows across the main hall of the gurdwara, or Sikh place of worship, attendees dip roti into shahi paneer, a creamy curry with pockets of hard cheese, or happily spoon up the gajar ka halwa, a fragrant carrot pudding, neatly portioned off inside large steel trays.
Surveying the room, I momentarily forget that I am in the Philippines.
Founded in 1929 by a small group of Punjabi migrants, Khalsa Diwan Temple is Manila’s oldest gurdwara. It marked the beginning of a budding Sikh community in the Philippines.
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