Mevawala Agiary salgireh

At a program organized to celebrate the 141st salgireh of the B. M. Mevawala Agiary in Byculla on May 1, 2015, roz Srosh, mah Adar, chairman trustee Maneck Engineer and well-wishers felicitated the fire temple’s panthaky, Ervad Parvez Bajan, on being awarded the PhD in Avesta-Pahlavi by Bombay University. Bajan led a jashan that morning along with five other priests from the Agiary to commemorate the founders of the fire temple. The evening’s thanksgiving jashan was led by his son Ervad Darayus, mentions a write-up sent to Parsiana.

Photos: Cyrus Shroff

Chief guest Shernaaz Engineer, editor of Jam-e-Jamshed Weekly and keynote speaker Noshir Dadrawala, chief executive officer of the Centre for Advancement of Philanthropy were welcomed by Aspi Mehta, managing trustee of the Agiary and Maneck, while the senior Bajan expounded on the history of the dar-e-meher from its initial enthronement at Bhendi Bazaar in 1851 and its subsequent relocation to Byculla.
Dadrawala explained how religion is woven into the Zoroastrian way of life. Fire is significant as it not only gives light but also life. Daily prayers like Ashem Vohu and Yatha Ahu Vairyo provide nourishment for the soul and also serve as a link between the human soul and the spiritual Yazatas, he noted. The Zoroastrian religion is to be practiced daily, Dadrawala emphasized. Shernaaz felt that more youngsters need to participate in such community functions, the write-up mentions. Parsis should play a proactive role in social and religious activities to make the community and our faith prosper, she said.
Musicians Marazban Mehta, Marzban Wadia and Jamshed Kotwal regaled the audience with Parsi devotional songs. A group of young children from Nowroz Baug led by Jinaz Mistry melodiously rendered monajats. Special mention was made of the Dumasia family who had executed the rangoli decorations, Burjore Mistry for the upkeep of the fire temple and Feroze Sethna and his wife Percis of Feroze Foods and Flavors. The function ended with the singing of Chhaiyé Hamé Zarthoshti and partaking of the chasni, cold drinks and snacks catered by Kersi Gazdar of Grub Corner, the write-up concludes.