Nishar Mohammed & Vikramaditya
Sri Vijaya Puram, July 28: Andaman’s renowned chef and world record holder Mr. Ashwar Pal Singh is all set to lead the iconic Ganesh Bhog Yatra 2025, organized jointly by Team Four Seasons and Netaji Club, with an ambitious target of preparing a 2,500+ kg single laddoo to be offered to Lord Ganesha during Ganesh Chaturthi celebrations.
The formal announcement of this year’s event was made during a vibrant ceremony held on Saturday. Mr. Ashwar Pal Singh, who earned international acclaim for crafting a 2,144 kg laddoo last year that entered both the World Book of Records London and the Asia Book of Records, will once again spearhead this monumental culinary tribute.
“This year, our goal is 2,500+ kilograms. It’s not just about size, it’s about devotion and unity. We are proud to bring such recognition to Andaman through culture and community effort,” said Chef Singh, to loud applause from the gathering.
The event carries a deeper purpose this year, with ‘Education’ chosen as the central theme. Organizers plan to design the pandal with an “Education Tree” symbolizing the importance of learning — with roots representing wisdom and branches adorned with books, alphabets, and digital learning tools. A special corner will reflect the evolution of education from ancient gurukuls to the modern classroom.
To promote inclusivity, Team Four Seasons has also launched a drive to collect books, stationery, and geometry boxes for underprivileged children, shifting the focus from monetary contributions to educational support.
The laddoo-making process will commence on August 21, starting with idol installation and puja at 9 AM. The mega laddoo will be displayed and offered to Lord Ganesha at Netaji Club on August 27, accompanied by cultural festivities including Dandiya Night on August 25 and a Kids Dance Competition on August 26.
Netaji Club will handle the platform and logistics, while a special crane will be arranged to lift the massive laddoo safely into the yatra vehicle.
“This is a celebration of community spirit, creative devotion, and cultural pride,” Chef Singh added.
