In the Kitchen with Bhagavan: The Story of Sri Ramana Maharshi and the Ashram Dining Hall

Description

First Edition, 2024, Paperback, Pages 251

The book tells the life story of Sri Ramana Maharshi  through ordinary daily encounters with the Maharshi, centering on scenes involving the preparation, offering, and receiving of food.

Table of Contents:

• Part I: In the Beginning
  1. A Family Legend
  2. Ratnammal and Desurammal
  3. Feeding the Brahmana Swami
  4. Days at Gurumurtham
  5. The Boy Discovered
  6. Meeting at Pavala Kunru
• Part II: Early Days on the Hill
  1. Virupaksha Cave
  2. Sri Ramana, the Good Cook
  3. Echammal and Chellamal
  4. Mother comes to stay
  5. Mudaliar Patti
  6. Establishing an Ashram on the Hill
  7. End of an Era
  8. Establishing Matrubhuteswara
• Part III: Birth of Sri Ramanasramam
  1. First Beginnings
  2. Ensnared by the Divine
  3. Mudaliar Patti at Ramanasramam
  4. Prasad from the Pen
  5. Building an Ashram
  6. The New Dining Hall
• Part IV: Daily Life in the Dining Hall
  1. Bhagavan the Compassionate
  2. At work in the kitchen
  3. Shantammal and Sampurnamma
  4. Bhagavan’s Guidelines for Diet and Health
  5. The Guru’s Prasad
  6. Graciousness and Hospitality
  7. Lokamma and Subbalakshmi
  8. Customs and Rules
  9. Receiving Guests
  10. Offerings for Bhagavan
  11. Training Raja Iyer
  12. Equal Offerings
  13. Special Offerings
  14. Sri Ramana, Mother to Animals
  15. Mudaliar Patti and Echammal in Later Years
  16. Sri Bhagavan’s Mahanirvana
  17. Bhagavan’s Ongoing Presence
• Part V: Appendices
  1. Bhagavan’s Ayurvedic Recipes
  2. The Story of the Garlic Plant
  3. Song of the Poppadum
  4. Cooking Plantain Flower Skins and Brinjal Stalks