HuzuralaTUS constantly guides FMB khidmat guzaar on various facets in which they should perform khidmat, and avenues which can be improved upon. In the light of various Irshaadaat of HuzuralaTUS week long seminars were conducted in Karachi.
The central theme of the seminars was “Excellence in Health, Hygiene and Taste”. Across the span of a week, daily seminars were conducted in which various topics were addressed to achieve excellence in the relevant fields.
16 mohallahs of Karachi were divided into 4 zones.
| Zone 1 | Zone 2 | Zone 3 | Zone 4 |
| Hasani Mohallah Husaini Mohallah Taheri Mohallah Ibrahim Mohallah |
Adam Mohallah Saleh Mohallah Essa Mohallah Saifee Mohallah |
Mahalat Burhaniyah Mahalat Mohammediyah Mahalat Fakhriyah Burhani Bagh Jamali Mohallah |
Burhani Mohallah Yusufi Mohallah Mohammedi Mohallah |
For a span of 5-6 days training sessions were conducted in each zone. Following topics were covered during the sessions.
- Personal Hygiene
- Precooking Food Handling
- Handling of Food – Post Cooking
- Kitchen and Stores Hygiene
- Taste and Quality
Along with a presentation on the above topic, a similar menu was implemented throughout the zone. All zones were required to bring the menu, which were then tasted by all the trainees and instructed on how to improve the taste and quality to achieve better results. This was achieved by sharing tips to achieve desired results from dishes.
Training sessions were conducted by Chef Ibrahim Bhai Furniturewala from FMB Mumbai Office with assistance by Shk Zohair Bhai Gain having invaluable experience of leading Mawaid team in various international miqaat of HuzuralaTUS including during Ashara Mubaraka in Karachi. Shk Zohair Bhai shared his years of experience in the Mawaid khidmat and as an entrepreneur in food industry and how he has managed taste and quality in his ventures. Also Mufaddal Bhai Chikkiwala and Zainab Bhen Burhanpurwala – food technologists – participated in the training, guiding all towards achieving better results by imparting useful information pre and post cooking which could avoid food spoilage.
During the course of the training sessions results were evident as taste was improved upon exponentially, with primary focus on eliminating and reducing red spices from the food excess usage of which can be harmful to health.
Chef Ibrahim Bhai also visited the kitchen, overlooking its entire process from selection of raw material to thaali filling and highlighted the points which were required to be rectified. Mohallahs proactively took initiative and started amendments required to achieve the health and hygiene standards including deep cleaning and kalai of utensils.
Although many points covered in the training session have been discussed frequently, it is very important that frequent sessions like this are conducted which refreshes the memory and reinvigorates the focus on the goals which need to be achieved.
Home-like food is the ultimate goal of FMB, and it can be defined by the food which can cater to all and can be adjusted to anyone’s taste.
May Allah grant our beloved MoulaTUS a long, healthy and prosperous life till the Day of Judgment. ‘Ameen’
