A Journey Through Rajneesh Ashram Kitchen (Pune): An Enlightening Experience

My journey into the ashram life was deeply inspired by my readings of Swami Vivekananda and Osho. Their words resonated with me, pushing me to explore a different path—one that led me straight to the ashram. However, the initial hurdle was the cost of living there. At 300 rupees a day, it was an expensive affair for locals like me, while foreigners found it much easier due to currency conversion benefits. Determined to stay, I sought ways to contribute and sustain myself within the ashram community. At first, I was assigned to gardening, a task that didn’t excite me. However, fate had other plans when I met a Swami who asked me a simple yet profound question: “What do you love the most?” Without hesitation, I responded, “Cooking.” That conversation changed everything. The Swami suggested that I join the kitchen, but it wasn’t as simple as just walking in. There was a structured process—I had to apply, go through an evaluation by the head chefs, and prove my capability. Once accepted, I embarked on one of the most enlightening experiences of my life. Cooking for 10,000 people with just a handful of chefs was no small feat. The discipline and precision in that kitchen were remarkable. Every recipe had to be followed to the letter, and hygiene was paramount, especially since we served a large number of foreign guests. No fresh coriander could be sprinkled on top—it had to be cooked in to prevent any risk of contamination. The ashram kitchen was a marvel of efficiency and automation. One of the most fascinating aspects was the use of high-tech kitchen equipment, including advanced machinery from Hoover, a German company specializing in automation. Seeing these machines in action was an eye-opener. I watched in amazement as a 40 kg sack of potatoes was placed on top of a machine, and within ten minutes, perfectly chopped, sliced, diced, and julienned potatoes emerged, ready for cooking. Another unforgettable sight was the hydraulic-powered stirring mechanisms, which made cooking in massive quantities manageable. And when service was over, the cleaning process was equally mesmerizing. A single switch activated an automated cleaning system that washed down the entire 10,000-square-foot kitchen, followed by blowers that dried it instantly. Looking back, my time in the ashram kitchen was more than just about cooking; it was about discipline, innovation, and community. It was a journey that transformed my understanding of food preparation, hygiene, and large-scale catering. The experience of working in such an organized, high-tech kitchen while being immersed in the spiritual ambiance of the ashram remains one of the most enriching chapters of my life.