At the public feasts it was typical for one type of food to
be served, such as Chinese kebab or pot kebab, [1] the selection and
preparation of which was under the direction of the Master. In such cases He
would appear for just a few minutes to supervise the service. The absolute
simplicity and cleanliness of the dinner table created an atmosphere of love
and spirituality. This type of feast was normally held on Holy Days.
The special or private feasts for the pilgrims were
distinctive and beautiful events. The table was wonderfully decorated with
flowers of assorted colours which not only revived the spirit but also
stimulated the appetite. This feast was, in all its details, conducted and
supervised by the Master. He would summon the friends to the table, seat each
one individually, moving fluidly around the table and serving each guest with
His own hand. Then He would leave the room briefly, allowing the friends to
concentrate on the food. He would then return, and while speaking of happy
things, replenish any plate in need of another helping. Here, there were
multiple types of food, all Persian dishes but placed on the table in European
style, [2] which looked very appetizing. Since the number of guests usually
exceeded the table placements and chairs, the food was served in two sittings.