The sēvā activities for Mother’s Kitchen October 2024 started on the eve of Dīpāvalī, when devotees converged at the Centre to chop vegetables. About an hour before, staff from All India delivered sacks of vegetables—including beans, carrots, cauliflowers, potatoes, green peas, soya chunks, tomatoes, mint and coriander leaves. A tarpaulin sheet was spread over the...
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