Shikshak Varga 2010

Posted in Featured Post, HSS Mauritius News on 04/13/2010 09:52 pm by Ashesh R

On Monday 12 April 2010, Hindu Swayamsewak Sangh Mauritius organised the Shikshak Varga held at Hindu House Port Louis.

At around 5 pm. Shakha was held with Yogesh Ji as Mukhya Shikshak. Different activities at advanced level were taken like:

  • Niyudh
  • Samata
  • Yog Chaap
  • Khel
  • Sangh Geet

The event was marked with the presence of Sanghchalak, Karyawah and other invitees. At around 8.00 pm we all took Bhojan specially prepared by Gopaul Ji of Vallee des Pretres. Fresh Annanas juice was also served by Sookun Ji. The later being swayamsewaks for more than 30 years sangh ayu.

At around 8.30 pm, we received our special guests who are also bal-swayamsewak in RSS. We took 2 minutes to pay tribute to our ancestors who came from India to work into Mauritius. There was also the presence of Ajay Abbanah Ji, Suman Jeewooth Ji and Ishwarlall Ramjeeawon Ji.

The next Morning, shakha was held.

We broke off at around 10pm after having ‘nashta’.

 

Ugadi Celebrations

Posted in AGM, Featured Post, HSS Mauritius News on 03/14/2010 08:25 pm by Ashesh R

The Hindu Swayamsewak Sangh (Mauritius) invites you to Ugadi celebrations to be held on:

Tuesday, 16 March 2010

Time: 9.30 a.m.

Venue: Hindu House, Port-Louis

Yugadi (Kannada: ಯುಗಾದಿ, Telugu: ఉగాది) from yuga + aadi, yuga means era, aadi means start. The start of an era) is the new year’s day for the people of the Deccan region of India. While the people of Karnataka and Andhra Pradesh use the term Yugadi/Ugadhi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa. Sindhis, people from Sindh, celebrate the same day as their New Year day Cheti Chand.

The Kannada and Telugu people celebrate the festival with great fanfare; gatherings of the extended family and a sumptuous feast are ‘de rigueur’. The day, however, begins with ritual showers (oil bath) followed by prayers, and then the eating of a specific mixture of -

  • Neem Buds/Flowers for bitterness
  • Raw Mango for tang
  • Tamarind Juice for sourness
  • Green Chilli/Pepper for heat
  • Jaggery and ripe banana pieces for sweetness
  • Pinch of Salt for saltiness

This mixture with all six tastes (షడ్రుచులు), called Yugadi Pachhadi (ఉగాది పచ్చడి) in Telugu and Bevu-Bella( ಬೇವು-ಬೆಲ್ಲ) in Kannada[2], symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity.
Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu New Year’s day. Its made with fresh tamarind, jaggery(panela), fresh mangoes and neem flowers (margosa). One can add sugarcane, coconut and bananas also. The sweetness of jaggery, the sourness of tamarind, the bitterness of neemflower and the pungent flavor of the green mango skin, spice of the chilli powder ,raw tender mango’s taste and lastly salt form the shadhruchulu or six tastes of the sauce.

 
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