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This Gurdwara Was Established By Guru Nanak 500 Years Ago In Delhi

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This Gurdwara Was Established By Guru Nanak 500 Years Ago In Delhi

Today we will tell you about the gurdwara which was established by Gurunanak Saheb himself. When Gurunanak Ji first came to Delhi in 1505, he established this gurudwara, that is why this gurudwara is very important for the Sikh community.

“Wahe Guru Ji Da Khalsa, Wahe Guru Ji Di Fateh”

“Jo Bole, Nihal, Satashree kaal”

Also Read: SIERRA STRANGFELD IS THE BEST EXAMPLE THAT SHOWS HUMANITY STILL ALIVE

Harvinder Singh chairman, Nanak Piyau Gurdwara, says that :

“it is a very ancient gurdwara and the first gurdwara in Delhi because When Guru Nanak came to Delhi for the first time, he stayed at this place.”

How the name was named ‘Nanak Piyau Gurdwara’?

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The name of this gurudwara is Nanak Piyau Gurdwara. Now you must be wondering why the name of this gurudwara is Nanak Piyau?

When Guru Nanak came to Delhi for the first time, he stayed at this place. Today this place is known as GT Karnal Road. It is said at that time that drinking water in this area was not destined. Saline water came out of the ground, due to which people were getting upset. The health of the children was deteriorating. Then Guru Nanak Sahib, with his power, with his vision, extracted sweet water from the ground. After which all the people living here drank water here.

Also Read: 10 INTERESTING FACTS ABOUT DELHI

After that, the diseases they were getting were also eradicated. This chain is going on continuously even after 500 years. Even today, sweet water comes out of the well. For this reason, this gurudwara was named Nanak Piyau Gurdwara. People here believe that people from all over the country come here and go after drinking this water, after which all their troubles and all diseases end.

gurdwara

Langar has been serving  for 500 years

Guru Nanak himself started the first langar at the Nanak Piyau Gurdwara and since then, that is why the langar has been running here for 500 years. Thousands of people come here every day to eat. Nobody goes hungry. Lakha Singh says that “the langar has been going on here in the same way for 500 years”

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Location: Grand Trunk Karnal Road, NH 1, New, Rana Pratap Bagh, New Delhi, Delhi 110033

Also Read: THESE 3 YOGA ASANA’S WILL ELIMINATE LETHARGY IN THE WINTER SEASON

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American Dream

The new American dream’: Meet the US expat who built a $23M food business in India

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The new American dream’: Meet the US expat who built a M food business in India

After relocating to India at the age of 22, Bert Mueller established California Burrito, a has successfully built a $23 million food business in India prominent Mexican restaurant franchise With two friends, a chef, and a dream, 22-year-old Bert Mueller left the United States and relocated to India. He is currently the multimillionaire behind the wildly popular California Burrito restaurant business, which is acknowledged for.

Having popularized Mexican food in India. Mueller’s quest began when he traveled to India as part of a college study program. One of the students in the study program had a dream, according to CNBC Make It. He brought Mexican meals for her host family today, and they were blown away. Mueller had the notion to offer Mexican food to India after witnessing.

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In an era where the American Dream is often seen as an ideal rooted in innovation, ambition, and personal success, many are redefining what it means to achieve that dream. For some, it no longer involves climbing the corporate ladder in the U.S. or building a business on home turf. Instead, it’s about taking a leap of faith across the globe and making an impact in international markets. One such story is that of Matthew Winters, a U.S. expat who.

From the U.S. to India: A Bold Leap into the Unknown

Matthew Winters’ story begins like that of many entrepreneurs: with a vision, determination, and a little bit of risk-taking. After working in the U.S. for several years in various corporate roles, Winters, who had always been passionate about food and sustainability, found himself searching for a bigger challenge. “I was always fascinated by food production and wanted to.

In 2014, Winters moved to India, drawn by the country’s burgeoning food sector and the vast opportunities that lay within it. At the time, India was emerging as a global hub for innovation and entrepreneurship, with a rapidly expanding middle class and a growing appetite for Today, Winters’ business is thriving and a growing presence in international diverse culinary experiences. Winters saw this as a chance to not only pursue his dream but to.

A New Business Model for India’s Food Industry

Winters didn’t waste any time. He launched his company, Global Gourmet Foods, with a vision to introduce high-quality, sustainable food products to India. His initial focus was on creating organic, locally sourced products with a commitment to sustainability. The idea was simple yet powerful: offer premium food options to the Indian consumer while supporting.

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What began as a small operation has now evolved into a full-fledged business worth $23 million, with products ranging from organic snacks and beverages to ready-to-eat meals and gourmet ingredients. The company has successfully tapped into both the urban and rural markets, bridging the gap between premium food experiences and the everyday consumer.

The business also made strides in eco-friendly packaging, ensuring that all products used biodegradable or recyclable materials. This sustainability angle not only appealed to the growing environmentally conscious consumer base in India but also helped position Winters as a forward-thinking entrepreneur who was deeply committed to the country’s future.

Overcoming Challenges in a Foreign Market

Of course, Winters’ journey wasn’t without its challenges. As an outsider in a complex and diverse market, he had to navigate cultural differences, unfamiliar business practices, and regulatory hurdles. “India’s market is like no other in the world,” Winters explains. “Understanding consumer preferences, navigating supply chains, and building trust took time. But I was committed to building relationships, both with local suppliers and customers.

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