50 years ago, the barren desert landscape of the United Arab Emirates underwent a transformation, evolving from arid sands into a lush oasis. This remarkable change was the result of the tireless dedication of its people. At the outset of the year 1445H, this oasis was elevated to a heavenly paradise, as Huzurala TUS, in his infinite benevolence, bestowed the esteemed honor of hosting Ashara Mubaraka 1445H upon the Dubai.
This momentous occasion marked the second time that the gatherings of Ashara Mubaraka graced the Emirates, occurring two decades after Al-Dai Al-Ajal Syedna Mohammed Burhanuddin RA presided over the Majalis in 1425H.
A historical occasion, over 50,000 mumineen travelled to Dubai to partake in the blessings of Ashara Mubaraka in 1425H. This year’s Majalis were equally historic, with the remarkable attendance of over 75,000 mumineen who were granted the Raza Mubarak to participate in Ashara Mubaraka Majalis in UAE, marking the largest congregation in foreign jamiats. Additionally, the honor of becoming relay centers extended beyond UAE to include Bahrain, Kuwait, Karbala Moalla, and Najaf-e-Ashraf where an approximate 25,000 mumineen attended Majalis.
Naturally, accommodating such a vast number of mumineen traveling to the Emirates presented a formidable challenge. However, the khidmat guzaar of the Emirates, along with assistance from international teams, ardently and enthusiastically confronted this challenge.
Post Fasal Planning
Infrastructure Planning:
Following the of Fasal Mubarak on the 10th of Zilhajj-til-Haraam 1445H, the construction of the Fakhri Mawaid site commenced. Immediately after Fasal Mubarak, Qasr-e-Aali Sahebo and khidmat guzaar from the FMB Office, in conjunction with FMB members from around the world, arrived in Dubai to assist with the preparations. Initially, Fakhri Mawaid was envisioned to comprise three marquees, catering to mumineen, muminaat, and mumineen requesting rahat block facilities. However, logistical constraints led to a modification, and Ashara Mubaraka HR were served meals within the area designated for the rahat block.
The Fakhri Mawaid site was bifurcated into 24 counters. Each counter had capacity of around 65 to 70 thaals. A total of 1700 thaals could be served at a time.
After Fasal Mubarak on 10th Zilhajj-til-Haraam 1445H, construction for Fakhri Mawaid site commenced.
The guidance of Sadaat Kiraam DM were instrumental in these preparations, with a target set to complete the construction of the kitchen and Mawaid by the 27th of Zilhajj-til-Haraam 1445H, with the aspiration of inauguration on the Urs Mubarak of Al-Dai Al-Ajal Syedna Abdulhusain Husamuddin RA and Al-Dai Al-Ajal Syedna Mohammed Burhanuddin RA. It was intended that Mumineen attending the Majlis would be served food prepared in the Fakhri Kitchen.
Given the monumental scale of the endeavor, doubts arose regarding the timely completion of construction. However, under the guidance of Sadaat Kiraam DM, all khidmat guzaar worked tirelessly to ensure that the Istiqbaal food would indeed be prepared in the Fakhri Kitchen. Their collective efforts bore fruit as the inauguration and jaman proceeded as scheduled.
Menu Planning:
As has been the norm for past few years, the Faizul Mawaidil Burhaniyah Office provided Ashara Mubaraka lunch and dinner menus for Niyaaz-e-Husain AS to be disseminated worldwide. Given the scale of operations in Dubai and local food safety laws, a few adjustments were made to the Ashara Mubaraka menus. Additionally, local delicacies such as hummus, khubz, and olives etc. were incorporated into the menu.
One of the prominent items in the menu was achaar. Due to the impracticality of shipping large quantities of achaar from India, the Burhani Women’s of Dubai took it upon themselves to prepare the delectable condiment for the event.
Mawaid Statistics:
Mumineen arriving in UAE would be able to take barakaat of Ashara Mubaraka Majalis in 7 zones. Four zones were situated in Dubai, which were Najmi Zone (Central Masjid), Fakhri Zone (Central Mawaid), Qutbi Zone (DWTC) and Saifee Zone (Deira). The remaining three zones were Burhani Zone (Shareqa), Hakimi Zone (Ajman) and Mohammedi Zone (Abu Dhabi).
An average of 7800 thaals were served daily during lunch across all zones, with around 8500 thaals on the 8th of Moharram al-Haraam. The dinner saw approximately 6200 thaals served.
Huzurala TUS Program
The inauguration of the Fakhri Kitchen took place on the 27th of Zilhajj-til-Haraam 1444H, graced by the presence of Huzurala TUS. Huzurala TUS meticulously inspected all facets of the kitchen presiding over minute details. During the visit, ingredients and Sabeel-e-Anwar items which were to be used during Ashara Mubaraka were presented for Shifa Mubarak.
Moreover, Huzurala TUS presided over the Pehli Raat Majlis in Fakhri Mawaid. In the Majlis Huzurala TUS presided over pehli raat thaal, along with the Ziyafat al-Shukr of all khidmat guzaar of Umoor Faizul Mawaidil Burhaniyah.
Thaals were also presented daily in Hazrat Imamiyah outside Burhani Masjid. On the 8th of Moharram al-Haraam thaal was presented to Huzurala TUS, and Huzurala TUS also graciously blessed mumineen with Hath Dhulawanu sharaf.
Salient Features in Fakhri Mawaid
- An orientation program was conducted for all khidmat guzaar, including those who were not physically present in Dubai. The program ensured that all team members were well-prepared for their roles.
- A welfare program was organized for non-mumin HR, during which Al-Syed Al-Ajal Shehzada Taha BS Najmuddin DM delivered a speech and engaged with team supervisors.
- Adhering to Dubai’s food safety regulations, it was imperative that food be consumed within 90 minutes of completion and maintained at a temperature of 65°C. Also to maintain pleasant atmosphere in the marquees, benefit the environment, eco burners were introduced for the first time in the Mawaid.
- Stringent hygiene practices were upheld, with daily deep cleaning of the kitchen. As per the instructions from Sadaat Kiraam DM the supply lane, which held food while serving, was also regularly cleaned to ensure optimal hygiene levels. An external company was later enlisted to oversee the proper cleaning of the supply lane.
- A dedicated food safety team was established to ensure strict compliance with local food safety laws. Detailed food safety guidelines and procedures were documented for future reference. Equipment used for safety checks were also presented to Huzurala TUS for Nazar Mubarak.
- The ingredients selected for use in the cooking underwent laboratory testing for adulteration, pesticide residue, and other contaminants to ensure their purity and safety.
- All food handlers were required to wear hairnets, beard nets, and gloves throughout food preparation, cooking, and service.
- Dana committee distributed leftover food to labor camps, minimizing waste and contributing to a noble cause.
Approximately 2000 khidmat guzaar from around the world dedicated themselves Mawaid khidmat.
May Allah grant Al-Dai Al-Ajal Syedna Aaliqadr Mufaddal Saifuddin TUS a long, healthy and prosperous life till the Day of Qayamat. ‘Ameen’
