Gahanbar in Poona

Over 1,900 Parsi and Irani Zoroastrians of Poona partook in a gahanbar organized on November 2, 2008 to mark the completion of the renovation of Poona’s 116-year-old Kadmi and Shahenshahi Anjuman Dar-e-Meher (popularly known as Komra Agiary). Many Zoroastrians of Poona had wholeheartedly offered donations to cover the cost of the lunch and dinner served at Pudumjee Hall, adjacent to the Agiary. Food was also distributed to 75 Zoroastrian boys of the J. N. Petit Technical High School.

Prior to the enthronement (takht-e-nashin) ceremony of the holy atash padshah, ijashni prayers were performed on October 31 and November 1 by Ervads Adil Bhesania and Khushru Kanga of Bombay. The vendidad ceremony was held on November 2 at 1 a.m. At the enthronement, which was at 6.30 a.m. on the same day, the priests carried the holy fire amidst 150 Zoroastrians devoutly chanting humbandagi. This was a beautiful and mesmerizing experience embodying the collective unity of the community. A hama anjuman maachi followed at 7.30 a.m. with a hama anjuman jashan at 10 a.m.

Zoroastrians pray and eat at the gahanbar in Poona

Apart from being gratis, the function was well organized with different colored tickets printed for the different time slots for the gahanbar. Starting at 11 a.m., the community feast went on till 3 p.m. for the lunch session and from 6.30 p.m. to 11.00 p.m. for dinner. Zoroastrian volunteers ranging in age from seven to 95 years wearing maroon T-shirts helped the young and old to their seats. It was mandatory for all to cover their heads, a rule that was strictly adhered to. Each sitting started with a humbandagi of Ashem and Yatha, and while people were eating, well-known Gujarati monajats were played on a tape recorder.

The community atmosphere was evident with ladies in their typical saris and dresses and some men in spotless white daglis, though most were dressed in shirts and trousers.

Darius Dorabjee served delectable masala dar chaval, sali boti, vegetable stew with rotli and kachumber accompanied by the traditional Fram’s orange aerated drink.

With inputs from Khursheed Dinshaw and Natasha V. Deboo