Major changes being introduced in the Tirumala temple administration, says Joint Executive Officer
The Tirumala Tirupati Devasthanams (TTD) management is contemplating to make the process of laddu preparation easier than at present.
As part of it, the temple management has already started preparing the sweet boondi – the main ingredient required in the making of the laddus -- in a separate enclosure outside the temple complex.
Hitherto, the boondi was prepared in the ancient kitchen inside the hill temple.
As another step in the direction, the management is also planning to shift the preparation of the sugar syrup to a place outside the temple complex. By doing this, the authorities expect not only to reduce the intense heat inside the temple kitchen which has already said to have weakened the structure and also to ease congestion inside the temple kitchen.
Tirumala Tirupati Devasthanams Joint Executive Officer K. S. Srinivas Raju giving an indication to this aspect while summing up the major changes being introduced in the Tirumala temple administration during his one year stint, said preparation of the syrup is a tedious process.
Several tonnes of sugar goes into the preparation of the syrup required for manufacturing the famous laddus which on an average is produced in umbers not less than a couple of lakhs on any given day.
Talks are already on with the engineers of the Bharat Heavy Electricals Limited who are shortly expected to give their final opinion regarding the proposal.
Dwelling at length, Mr. Raju said the administration had undergone sea of change by adopting modern technology.
Whether it is the tendering process of the procurements or the darshan pattern, everything is being computerised bringing in more transparency in the system.
Above all, photos of individuals (devotees) has now become an integral part in the issuance of the darshan tickets which has contributed in curbing illegal sale of Seva tickets to a great extent.
For the first time in the history of the temple a photo metric system has been extended to the differently-abled devotees. He also spoke about categorisation of VIPs in the larger interest of the institution as well as the pilgrim community.
Mr. Raju said the fact that the much sought after Seva tickets like – Thomala, Archana, and Abhishekam -- are being made available even to common devotees through random number generation (lucky dip system) gave him utmost satisfaction during his one year stint, thanks to the cancellation of the bulk booking of the Seva tickets.
At the same time, he emphasised the need for focusing on the quality of food being served to the devotees at the Nitya Annadanam Complex, introduction of more reforms in the cottage allotment system and at Kalyanakatta – the centre where devotees gets their heads tonsured.
Keywords: Tirupati temple