A Tale of Two Kitchens: An In-Depth Look at the Bohra Community's FMB Initiative
Abstract
The Bohra Community Kitchen operates on the philanthropic principle that "no man should fall asleep on an empty stomach." His Holiness Late Syedna Mohammed Burhanuddin initiated the concept of “Faiz-Ul-Mawaid-Il-Burhaniyah” (FMB Thali) to foster equality between the rich and the poor. In Nagpur, the FMB team provides a daily one-time meal to the sizable Bohra community. This study explores the operational efficiency of two kitchens located in Shantinagar and Itwari through qualitative and quantitative research, including observations, interviews, and analysis of processes like purchasing, receiving, storing, preparation, and serving. The study concludes that the management principles at the Smart Kitchen in Itwari are significantly more efficient than those at the Shantinagar Kitchen. The experienced team at the Smart Kitchen considers nutritional value, external factors like weather, and daily occasions during menu planning, aspects overlooked in Shantinagar. Furthermore, strong documentation at the Itwari kitchen enhances efficiency throughout the production process. Despite the Shantinagar Kitchen being established for over two decades, the newer Smart Kitchen in Itwari is operationally far more advanced. The findings of this study offer valuable insights for community kitchen managers and stakeholders aiming to improve operations, provide healthier meals, reduce waste, and increase efficiency.
Keywords: Dawoodi Bohra Community, FMB Thaali, Smart Kitchen, Principles of Management, Food Waste Management, Inventory Management.
Introduction: The Spirit of Faiz-Ul-Mawaid-Il-Burhaniyah
Faiz-Ul-Mawaid-Il-Burhaniyah (FMB) was established to provide at least one wholesome and nutritious meal to every Bohra community household. Sharing food is considered one of the noblest deeds, and FMB serves as a conduit to care for the vulnerable, bridge societal gaps, and unite the community.
Each word in FMB describes the essence of this initiative by His Holiness Late Syedna Dr. Mohammed Burhanuddin. Faiz (or Fayd) signifies an outpouring, like water from a stream, representing abundant generosity and blessings. Mawaid (plural of Maaidat) refers to a platter filled with food, known as a Thaal in the Bohra Community, symbolizing the bounty of Allah. Finally, Burhanniyah is an adjective describing the philanthropic virtue of His Holiness. Launched in August 2011 on his 100th birthday, the mission successfully serves over 135,000 community households in 869 cities across the globe.
The philosophy of feeding one's brother dates back to the time of Prophet Mohammed and his descendants, who were known for their generosity in providing food to pilgrims and those in need. The FMB head office in Mumbai oversees a dedicated team of 40 members managing the complex logistics of daily meal delivery. This involves sourcing fresh ingredients, organizing staff for maximum efficiency, and ensuring meals are not only flavorful but also nutritionally balanced. A team of professionals from medical, nutritional, and culinary backgrounds advises on menu planning.
Over 7,000 volunteers work to serve meals that meet specific calorie counts and nutritional values, with an emphasis on minimal oil and salt and the inclusion of vegetables and lean meats. A monthly voluntary donation drive funds the kitchens, embodying the Islamic tradition of hosting brothers and sisters for a meal rather than paying a price for food.
Hygiene is paramount, with all FMB kitchens adhering to strict health and safety regulations, regular SOP updates, and deep cleaning schedules. To prevent food waste, a core tenet of Islam, the FMB team established the Dana Committee. The term Dana (grain of food) reflects their mission to distribute any excess food to people outside the community. An online portal allows households to specify their food quantity needs or pause delivery, minimizing overproduction.
Recently, His Holiness Syedna Dr. Abu Jaffer us Sadiq Ali Qadar Muffaddal Saifuddin T.U.S has encouraged upgrading FMB kitchens to "smart kitchens" for greater efficiency. While FMB began with the goal of providing nutritious meals, its benefits have become multifaceted, empowering Bohra women to pursue education and business by freeing them from cooking one meal a day, and fostering stronger community bonds.
Purpose of the Study
While religious community food services like the ISKCON food kitchen and Langar have been extensively studied, the Dawoodi Bohra Community Kitchen has received less academic attention. This study aims to analyze and compare the management principles implemented in two FMB kitchens in Nagpur—one in Shantinagar and a newer "smart kitchen" in Itwari—covering everything from purchasing and storage to preparation and delivery.
Case Study 1: Hakimi Masjid, FMB Kitchen, Shantinagar
Established for over two decades, the FMB Kitchen in Shantinagar serves a significant portion of the local community.
Floor Planning & Layout The kitchen includes a Main Kitchen, Store Room, Pantry, Zabihat Area (for slaughtering), Washing Area, and a Service Area for filling tiffins. The space is well-lit, and the flooring and walls are tiled for easy cleaning.
Purchasing A single purchasing manager oversees vendor selection, market surveys for ingredient quality, and documentation. Transactions are made via cash, cheque, or credit (cleared within 7 days). Perishables are bought based on immediate needs, while non-perishables are procured every 10 days. Records include purchase date, vendor details, quantity, prices, and brand names.
Receiving & Storing The store manager verifies incoming materials with a weighing scale and maintains detailed records. Goods are promptly moved to storage in refrigerators, racks, and bins. Stock books, daily receipts, and invoices are maintained, but ingredient requests from the kitchen staff are given through verbal instructions.
Preparation & Production The storeroom is conveniently located near the main kitchen. A team of one head chef and seven members (4 male, 3 female) manages production. Work surfaces are made of aluminum and stainless steel. There are distinct washing sections for raw materials and utensils. The primary cooking methods are deep frying, sautéing, and simmering, using LPG as fuel. Baked and steamed items are outsourced due to a lack of necessary equipment like ovens and steamers.
Service A manager oversees the filling of tiffins, with each portion standardized using a spoon. The kitchen serves 9 areas, with 9 volunteers delivering the tiffins within an hour of production. The Dana Committee distributes any excess food to the needy.
Menu Planning Women in the community lead the menu planning, considering staff capabilities, budget, and equipment availability. They create a rotating weekly menu to ensure variety.
Human Resource Management The staff receives on-the-job training, which occurs infrequently as they have prior kitchen experience.
Hygiene, Sanitation, and Safety Staff are required to wash their hands and feet before work. However, there is a recognized need for better adherence to HACCP principles and personal hygiene. The kitchen is cleaned twice daily with hot water and soap. Pest control is conducted twice a year. While there is a lack of a proper garbage disposal system, adequate fire safety equipment is in place, and the staff is trained in its use.
Case Study 2: Hakimi Smart Kitchen, Itwari
The Hakimi Smart Kitchen in Itwari became functional in 2023 and represents a modern approach to community food service.
Floor Planning & Layout The facility spans three floors:
Ground Floor: Zabihat Khana (slaughtering room), meat chopping room, roti making room, filling room, storeroom, cold storage, bathrooms, and living quarters for chefs.
First Floor: Admin office, main kitchen (with Dum Area, Pot Wash Area, Preparation Area), separate washing areas for vegetables and meat, Tandoor Area, changing room, and bathrooms.
Second Floor: Jamaat Hall for functions, a pantry, washing area, and bathrooms.
Third Floor: A swimming pool. The entire facility is well-lit, with durable Kota Stone flooring and tiled walls for easy maintenance.
Purchasing A team of 5 members manages purchasing, with each member responsible for specific categories like poultry, dairy, or vegetables. They handle vendor selection, quality assessment, and documentation. Transactions are similar to Shantinagar, but non-perishables are bought weekly.
Receiving & Storing The store manager uses a weighing scale to verify deliveries and maintains detailed, digitized records. Goods are stored in refrigerators, walk-in chillers, racks, and bins. A formal written requisition system is used for kitchen staff to request ingredients, and payments to vendors require dual signatures from the store and administrative managers.
Preparation & Production A service lift transports materials from the ground-floor storeroom. The production team includes a head chef, a sous chef, and 12 members (6 male, 6 female). All working surfaces are stainless steel. The kitchen is equipped for steaming, baking, roasting, deep frying, sautéing, and simmering, using both HPL and coal as fuel.
Service A team of 24 members oversees service. Tiffins are categorized by size (Big, Medium, Small) for fair distribution. The kitchen serves three areas, with 10 volunteers delivering 30 to 70 tiffins each. To prevent waste, an application allows community members to pause their service when needed. The Dana Committee handles any surplus.
Menu Planning Women lead menu planning, but they meticulously consider staff capabilities, budget, equipment, and crucially, balanced diet and nutrition, ensuring a diverse and healthy menu.
Human Resource Management Similar to Shantinagar, the experienced staff receives infrequent on-the-job training.
Hygiene, Sanitation, and Safety Hygiene standards are exceptionally high. Staff follow strict protocols, including adherence to HACCP regulations, wearing uniforms with hair nets and aprons, and maintaining proper grooming. The kitchen is cleaned twice daily. An efficient garbage disposal system segregates waste, which is dumped directly into trucks via a chute. Fire safety equipment is available, and the staff is fully trained.
Comparative Analysis and Key Findings
The study reveals significant differences in efficiency and hygiene between the two kitchens, highlighting the advantages of the modern "smart kitchen" model.
Infrastructure & Layout: The Shantinagar kitchen's limited infrastructure, with minimal delineated sections and inadequate storage (especially the lack of walk-in chillers), compromises hygiene and operational flow. In contrast, the Itwari kitchen's multi-floor, strategically organized layout facilitates a seamless and hygienic production process.
Procurement & Inventory: Itwari's five-person procurement team allows for specialized, quality-focused purchasing. Its formal, written requisition system enables precise inventory management, a feature absent in Shantinagar, where a single manager and verbal requests lead to inefficiencies and potential waste.
Production & Facilities: The Itwari kitchen's well-defined zones for different cooking techniques, dedicated washing areas, and modern equipment stand in stark contrast to Shantinagar's less structured setup, which lacks a proper drainage system and specialized preparation areas.
Service & Technology: Itwari's organized tiffin system (by size) and its use of a mobile app for service management demonstrate a technologically advanced and efficient approach to distribution and waste reduction that Shantinagar lacks.
Menu Planning & Nutrition: The Itwari kitchen's collaboration with dietary and nutrition specialists to create healthy menus is a major advancement over Shantinagar's more traditional approach.
Hygiene & Safety: The Itwari kitchen sets a commendable precedent with its strict adherence to grooming standards, hygiene protocols (HACCP), and a sophisticated waste disposal system. Shantinagar's operations show observable deficits in these areas, particularly concerning staff uniforms and waste management.
Suggestions & Future Scope
Based on this comparative analysis, the following recommendations are proposed for the Shantinagar kitchen and as a general guide for other community kitchens:
Infrastructure Enhancement: Invest in redesigning the layout to create delineated work zones and upgrade storage capacity with modern equipment like walk-in chillers.
Optimize Procurement & Inventory: Restructure the purchasing department and implement a formal, written requisition and inventory management system to improve oversight and reduce waste.
Improve Facilities: Install a structured drainage system, designated pot-washing zones, and separate areas for various culinary techniques to enhance sanitation and workflow.
Integrate Technology: Adopt technology like a mobile app for service management to streamline communication, improve distribution efficiency, and minimize food waste.
Incorporate Nutritional Expertise: Engage nutritionists or dieticians to develop balanced, healthy menus that cater to the community's well-being.
Reinforce Hygiene Standards: Implement continuous training on hygiene protocols, introduce standardized uniforms, and establish a structured waste management system.
By embracing these improvements, the Shantinagar kitchen can elevate its operational efficiency and hygiene standards to match the commendable precedent set by the Hakimi Smart Kitchen in Itwari, ensuring the continued success of this noble community initiative.
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