The spiritual divinity that every mumin experiences during the Ayyaam of Ashara Mubaraka, not only translates into their lives, but uplifts various aspects of its surroundings. It is our obligation, as a mumin to gain maximum barakaat from it, and to implement them and transform our lives. And one of those extraordinary transformations during Ashara Mubaraka in Karachi was observed in Mawaid Burhaniyah.
Mawaid is always one of the chief components of Ashara Mubaraka. KPI Ground was the venue for Mawaid Burhaniyah this year. What was extraordinary; that this Mawaid was equipped with facilities and personnel never witnessed before in on such a large scale. The seminar was conducted to inspire and implement these transformations on a daily kitchen routine. The seminar briefed khidmat guzaars on the points implemented and their methods.
Seminar was based on following points:
- Aamil Sahab of Karachi Janab Juzer BS Zakavi opened the seminar with Shukr in azeem nemat of Ashara Mubaraka.
- Janab Husain BS bin Shk Kumail Bhai from FMB Office Mumbai enlightened the attendees on the magnitude of Mawaid Burhaniyah, especially in KPI and on what scale did they carry out activities.
- Around 8000 mumineen participated in the khidmat during Ashara Mubaraka.
- Al-Syed Al-Ajal Shehzada Taha BS Najmuddin DM, commented that a measure should be taken which ensures every mumin participates in the khidmat. It was decided that Mawaid can encompass all mumineen willing to do khidmat. Therefore Shehzada Sahab DM instructed the HR department to device a structure which would ensure every mumin’s participation twice or thrice during Ashara Mubaraka.
- There were 16 Mawaid in Karachi and 17th was KPI Ground.
- Over 30,000 mehmaano and 34,000 locals attended Ashara Mubaraka, in which final count was around 68,000 mumineen attending. Daily over 10,000 thaals were served, in which 3200 were served in KPI and 7500 were served throughout 16 Mawaids in Karachi.
Over 1 Lac 3 Thousand thaals were served throughout the Ashara Mubaraka.
Aljamea tus Saifiyah’s Ustaad, Janab Shk Mustansir Bhai Rangoonwala to shed light on continuation of khidmat in the retrospect of Mawaiz Nooraniyah during Ashara Mubaraka.
The team of Mawaid Burhaniyah consisting of Shk Zohair Bhai Gain, who was one of the head supervisors of chefs, 2 doctors Dr. Aliasgher Kagazwala and Dr. Murtaza Dhrolia and 2 food technologists Mufaddal Bhai Najmuddin Bhai and Zainab Bhen Burhanpurwala shared their best practices and experiences amongst the attendees to motivate them to achieve lofty standards in their respective Mawaids. Following points were followed in Mawaid Burhaniyah which should be implemented in every Mawaid throughout Karachi.
- The team of professionals which were involved in Mawaid was created in light of Irshaad-e-Munir of Huzurala TUS during the visit to kitchen; will the hygiene be taken care of? And it is due to this Irshaad-e-Munir that Shehzada Taha BS involved doctors in Mawaid.
- Mawaid in KPI catered around 45,000 people daily.
- Food technologists tackled four aspects in Mawaid in which brief points from each were discussed.
- Procurement
- Storage
- Food Processing
- Cleaning and Sanitation
Procurement:
Oil:
- Oil used should be a mixture of Soybean and Canola oil.
- It should have less saturated fatty acids and more non-saturated fatty acids which are good for health.
- Nutritional oil should be kept away from stoves as it evaporates fairly quickly.
Salt:
- Iodine should be must in salt, whose lack can cause problems in mental growth of children as well as thyroid problems in elders.
Meat:
- Separate cooking and preparation area and personnel for meat for prevention of transfer of bacteria to vegetables, especially those who will not be cooked disabling the heat killing bacteria.
Storage:
- Items should be stacked above the ground.
- Air should pass through vegetables them to keep the items dry and moisture away.
- Some vegetables should be kept in open owing to moisture in them.
- Some vegetables were stacked in crates and in air conditioned room to prolong their life.
Food Processing:
- Stainless Steel knives were implemented.
- Gloves to be worn especially in the hands from which they were handling food.
- After the food was cooked deg should be covered with muslin cloth, which would allow the air to pass but also prevent bugs from contaminating the food.
- Items for salads which were washed properly, with all bruised areas being removed and ice kept in salad for prevention of bacteria multiplying.
Cleaning and Sanitation:
- Cleaning should be carried out throughout the day.
- Warm water facility to ease the washing of utensils, especially deghs.
Caps, masks, special clothes for labors were arranged. - Tables were arranged for vegetable cutting.
- Meat was chopped and washed at a separate place.
- All the cooks and their helpers were subjected to medical checkups for all.
- Practice to wash hands while shifting from one task to another and coming from outside the kitchen.
- Hair trims for all the labors.
- Also change of specific uniform and regular washing.
- Separate slippers for working area.
Calories count was measured daily, in accordance to how much protein, fat and carbohydrate was required by each individual. Also for roti, as per Irshaad of Moula TUS, minimum maida was used.
Any food handler, who comes into contact with food, should not have any infectious disease. And if he has any he should not be allowed near food at any cost. Therefore medical checkups were conducted of everyone working in the kitchen.
However, labor can be infected after the test. Therefore this is an ongoing process which has to be monitored by FMB and Niyaaz incharge and anyone infected should be removed from working area immediately.
Shk Taher Bhai Aamil Sahab of Hasani Mohallah to discussed inter-department coordination.
After that 3 farzando from Madaris Imaniyah discussed their experiences while doing khidmat in Mawaid.
Aamil Sahab of Essa Mohallah Shk Mustafa Bhai Jack to conveyed and reminded the farmaan of 1 Kharaas 1 Mithaas.
Final address of the seminar was conducted by Aamil Sahab of Yusufi Mohallah Janab Yunus BS, in which he gave targets for implementation.
- A team of doctors and professionals from food industry must be created. This team should be a part of FMB and Niyaaz committee and check the progress of work done and identify areas which are lacking. This task should be completed within a month.
- Another target was oil which should be procured according to health standards. This must be achieved immediately after the current stock is over.
Seminar concluded with all the mohallahs being bestowed Gilaaf Mubarak of Al-Dai Al-Ajal Syedna Hatim Mohyuddin RA as per tawjeehaat of Shehzada Taha BS Najmuddin DM. Also a frame was gifted in which فيض الموائد البرهانية was inscribed in Khat Mubarak of Huzurala TUS to Hasani Mohallah for their brand new kitchen.
In few days the condition of Mawaid transformed. Such was the impact that when government officials when came to visit, they also wanted to see Mawaid and were astonished to see its high standard.
Seminar attendees included:
- Ummaal Kiraam
- Ayaanul Jamaat
- Caterers
- Faizul Mawaidil Burhaniyah and
- Niyaaz Committee Members.
- Government Food Inspectors also helped to achieve many goals. They were also present in the seminar.
Every mumin who attends Ashara Mubaraka with Huzurala TUS, can easily say how the experience has changed his life, and examples like these, people can evidently observe the change.
May Allah grant our beloved Moula TUS a long, healthy and prosperous life till the Day of Judgment. ‘Ameen’
