Uyun-o-Hasanaat Amal al-Khubz (Roti Maraz) which was inititated during the auspiscious occasion of Al Imtehan us Sanavi 1435 in Mumbai, in the jiwaar mubarak of Raudat Tahera has so far, surpassed all its predecessors in its presentation and attention to detail. It covered all the aspects to roti making, starting with the history of roti dating back to the time of Adam NabiSAW, moving on to the planting and harvesting of wheat grains, and leading upto the making of an actual roti. They based thier research and presentation on Syedna Mufaddal Saifuddin’sTUS bayaanat mubaraka and showed video recordings of HisTUS bayaanat, which he had stated in various Vaaz Mubaraks. The main focus of this maraz was to show that roti making is, as MaulaTUS states, an art – ilmi kareegari, and should not be looked down upon! The maraz highlighted the importance of roti in everday life, all that goes into making a roti, its nutritional value and its importance in our daily diet. After this how to make different types of rotis like – channa ni roti, bajra ni roti etc, was shown by professional roti makers on actual tawwas and the viewers got to taste the results.
They then tackled the tiresome issue of dealing with leftover rotis, showing different interesting ways of using them to minimize wastage. The last section was, surprisingly, devoted to dates ‘khajur’ which signified the oncoming month of Shehrullah al-Moazzam and discussed, along with dates and their nutritional properties, what to partake in sehori during Shehrullah il Moazzam.
