My umrah experience.

Allah hu Akbar!!!
This is indeed to help all brothers and sisters . May Allah forgive me for my errors in this write up and save us from boosting.
We were planning for umrah from a long time. By Allah's permission we were invited to visit the first place built by Prophet Ibrahim (pbuh) Known as Kabba Sharif in Mecca.
We (Me , my mother, father and my grandmother) booked umrah package through umrah and haj tour agency. We were lucky to travel in March as it was a little cooler compared to other hot months of Saudi Arabia.

Tips
Intension (Niyat) is most important. Remember this is not just any regular travel journey. You have been chosen to meet your creator. Trust me there are many who have the wealth and health to do this but never get blessed to visit Mecca/Medina.
Try and keep at least 3 months gap between booking and actual travel. This will give you enough time to make dua, ask forgiveness and prepare yourself (rectify your prayers,zikar,duas)
Meet people who have been blessed with umrah and haj and collect as much information on various things like stay, procedures, medical assistance etc.
Packing- not necessarily but try and carry only what is essential. Try and save weight and space for your return. Keep an extra pair of slippers handy. Do not pack your Ahram (2 pieces of unstiched cloth essential for your umrah) in your main luguage. This should be kept in your hand bag,along with your passport and tickets. This is because you might need to change at the airport (which is recommended).
Some tour agency provide you with Saudi Sim Card. If not these can be easily purchased at Jeddah airport or Mecca. 30 Riyal for Sim Card and recharge separate
Be careful of when you are ready to make the Niyat for umrah. This is recommended to be done in flight when you almost reaching Mecca. This is because once you make Niyat then you are abided by all rules necessary to perform umrah which includes no perfume of any kind, no sins(physical or verbal), no cutting of hair, nails etc.
Once you reach Jeddah. It takes almost 90 minutes to reach Mecca by bus. Engage yourself in zikar and dua to avoid irrelevant thoughts. Don't let evil forces distract you.
Once you reach your hotel in Mecca. Do not waste time in unpacking and other things. Remember you are still abided by all the rules. Proceed towards Kabba sharif.
Tawaf(7 circles around Kabba Sharif)+ 7 rounds of Safa Marwa(both mountain names) + 2 rakhat prayer behind foot print of Prophet Ibrahim (pbuh)+drinking Zam Zam water+ shaving of head is what needs to be done in the same sequence mentioned.
94 or 92( do not remember exactly), next to King Abdul Aziz Gate no 1 is the recommended gate to enter for Tawaf. Keep looking down until you reach in front of Kabba Sharif and then in one go look at the undescribable view and make a wish. Trust me it is most holy thing you have seen. For your whole life you are praying in it's direction and now you are actually standing in front of it (no compass needed) Subhan Allah.
Each Tawaf starts and ends at the Black stone. There is a green light which indicates it.
Your right hand should not be covered while tawaf. As everyone wants to touch and kiss Kabba Sharif and Black stone the crowd is more densed near it. Remember don't get disheartened if you cannot touch it. It is more important to be patient and humble while performing umrah.
After you finish 7  circles perform 2 rakhat prayers behind Prophet Ibrahim (pbuh) footprint. If you do not get any place there it can be done far behind as well.
Proceed towards Zam zam well and drink lots of water.  After that proceed towards Safa. Remember from Safa to Marwa is considered 1 round then from Marwa to Safa is considered 2 rounds.There are wheel chairs available at every point if you are extremely tired and cannot walk After finishing the 7 th round at Marwa you need to go shave your head(gents) for ladies no need shaving just 1 inch hair cutting is required.
Once you shave your head your umrah is completed and by Allah's grace accepted.
Pray 2 rakhat at hotel and thank Allah the almighty for giving this opportunity.
 To perform Nafil umrah again, you need to take taxi and go to Mosque Aisha,make niyat and perform in the same manner.

You can download umrah guide with all necessary duas from internet for detailed information

May Allah accept everyone s umrah and forgive me for any errors in the above.
This is only to help understand the basis and share my experience with all.

Please do not forget to remember me in your duas.

All the best.

Getting into Gordon Ramsay's restaurant...

It's 2008. Global financial crisis was at it's peak. This was the year I graduated with MBA and came back to India. But No Vacancy situation had already reached before me. Though after MBA there was a chance to try new fields I still stuck to being a chef. Till today I do not have 1 particular answer to it, but that's what felt right back then. Like everyone,as a young chef I too was very facinated watching Hells Kitchen by Gordon Ramsay. I finally got a job as commi chef near my place in a 75 room property. I decided to take it as there were none other. Everyday I started learning something new in kitchen. It was a very basic set up so within 8 months I knew most of my part as well as others.
After 8 months things got very repetitive and there was nothing new I was learning. Shifts were getting lengthier and boring. Every night I would search for some new dish by Gordon Ramsay(as he was all over YouTube) and try replicating it the next day.
A year passed by and I realised that to do some great work I have to learn some great work  by some great chefs. The frustration was so much that I didn't want to work anywhere except the best. I googled for restaurants owned and run by Gordon Ramsay. Out of all the restaurants Verre by Gordon Ramsay in Dubai seemed to be the achievable option, though I had zero clue how this could be achieved.
I spoke to my best friend who was working in Abu Dhabi and asked him if he could arrange for my tourist visa to UAE also if I could stay over at his place till I get this job. Could not thank him enough for agreeing to it. I then discussed this with my mom and told her about leaving my current job. With no hesitation she agreed because she felt the frustration and hunger build up in me. Sous chef at my work tried to retain me by promising me promotion but could not.
The next thing I was in Abu Dhabi with my friend Jehangir. I knew this was not going to be easy as I had no clue how hiring works in fine dinning restaurants and that to which is run in the name of the most famous chef on planet.
Jehangir advised me to give interviews at other good hotels as well as a back up plan and I agreed but deep down I knew I wouldn't settle for anything less than Verre by Gordon Ramsay.
Back then the restaurant was a part of Hilton hotel in Dubai(Now rebranded to Table 9 )
It was my 2nd day in Abu Dhabi and without wasting days I travelled from Abu Dhabi to Dubai by bus. It was very difficult finding the address of the hotel. I had some money with me but wanted to save till the end of the month so decided to walk to the address. I remember it was very hot and walked almost 4 km to finally reach Hilton at Deira Creek. I was sweating, tired and thirsty. Thankfully was carrying a bottle of water along with copies of my resume and certificates. I reached the staff entrance at the back and spoke to the security guard. A huge Egyptian guy who barely could speak English. I told him I want to meet the Executive Chef and he asked me the reason. I told him I am looking for a job . He asked me if I have fixed an appointment with him and I denied. He refused to let me in he said I would need an appointment from HR department to meet with the Chef. This is the standard procedure and apart from this he refused to give any other information. He took a copy of my resume and kept it in his drawer and told me that he will give it to the HR department. If there is any vacancy they will contact me. This seemed like a lengthy process but there was no way he would listen. I decided to wait there but after some time I was asked to leave due to security reasons. I had no option but to return back to Abu Dhabi as I was tired and famished searching for the address.
The good part was at least now I knew the address and could come back early next day. 4 days in a row I came but the gaurd continued to follow his same practice and would not let me in. I even asked him if he could let me talk to someone from HR department but he refused I told him that I am on tourist Visa and left with only 25 days more, also tried calling HR department from Jehangirs phone but did not find luck.
I also found a mosque near to the hotel where I used to rest and pray for a breakthrough. On the 6th or 7th visit I saw one Indian origin chef who came out for smoking . I decided  to talk to him and share my concern. He said his name is Daljit he was from Goa and working in another outlet(Coffee shop called Glass House) . He said  he cannot take me in but can take my CV and give it to the chef directly. This sounded like progress. I gave him my CV and told him that I will wait if he could come back and tell me what the chef said. He said he cannot promise if he can come back again as it was busy in his outlet. But he assured me that he will give my CV to the Executive chef. I still decided to wait back and see what happens. I waited for 4 hours but he did not turn up. Was not his fault as he had already informed me, it was my choice to wait back. I returned home.
Next day I reached Dubai waited at the smoking zone hoping to see Daljit but did not see him. Another Indian employee called Faiz told me that Daljit is off today. Faiz was the room service manager at Hilton and he too agreed to take my CV and give it to the Executive chef. This time I took Faiz number and requested him if he could come back and let me know what chef thinks. Luckily Faiz came back but told me that the chef is in some meeting so he kept the CV at his desk. He assured me that he will talk to Chef when he sees him. He insisted me to go back to Abu Dhabi as it was getting dark.
Next day before coming to Dubai I again tried calling HR department this time luckily I got through someone. I explained to them my situation and that I am very keen to work in Verre restaurant in kitchen. They told me that they have my CV with them and currently there is no vacancy in Verre so I have to wait.
I felt sad but was no way ready to lose hope.
Next 2 days I did not travel to Dubai but made sure I called Faiz to check for updates.
On the 14 the day I got the call from HR asking me if I can come down for an interview. I remember I was so happy at the same time nervous as I knew this is my first and last chance to impress.
I reached at the staff entrance this time the gaurd did not stop me. I guess he had the information beforehand. After his security formalities I was taken to the HR department. The HR manager was not there yet so the HR assistant took me to meet the chef in kitchen where the interview was scheduled. Finally I see Chef Scott, Executive Chef for Hilton (A very energetic Gordon Ramsay protege). I wished him. I open my bag to give him my CV and he swears back saying he already has many copies of my CV. He ask me why I wanted to meet him when HR has already informed that there is no vacancy. I replied saying that "When there is no vacancy in kitchen only an Executive Chef can create some space". He smiles back. He already knows through HR, Faiz and Daljit that I am very keen in joining the team.
He then takes me from his office to Verre where he hands me over to Sous Chef Grant.
Chef Grants asks me to help in prepping the garnish section. In between he never misses to check the way I am executing each task given by the garnish section chef. Chef Scott came once to check how I was doing and asked me a few questions all relating to why I want to work with them. I told him I want to learn and ready to put up all the hard work. The chef working alongside suggested that I should stay back for service, it will impress the chef more. Without second thought I told Chef Grant that I would like to wait back to see how service works. He tells this to chef Scott who comes back and ask me if I am sure. He then makes arrangements for my accommodation at the same place where others stay because I cannot go back to Abu Dhabi after the service is over. I call Jehangir and inform him. After a tiring service I am famished and my feet hurt but cannot express as i knew i was being watched.I Remember Menino (sauce section chef) came  to me and said 'Chef is calling you'. He takes me to his office. Chef is sitting there. I look at him and smile and he asks me"Still Smiling?" He then asks me when can I join?. Thats it, it's one of the happiest day of my life. I reply saying "whenever you want Chef". I then accompany rest of the chefs to staff accommodation (Baiti). Next day morning I leave to Abu Dhabi. Few days later I receive a call from HR department, they call me and rest of the formalities are completed.

After all these years I wonder if I can pull off such level of commitment and energy....

X-MAS BUFFET SET UP

Roast Turkey

A very famous dish during festive season especially in European countries. I thank my early mentors Chef Nick and Chef Scott for this wonderful recipe.

Though Roast turkeys are gaining popularity in India, there is still lot of confusion surrounding 2 things

1. The time/duration for cooking this game 
We are so used to cooking and roasting chicken daily that the moment we get Duck,Turkey or other game we tend to scratch our heads. And specially with turkey because its size ranges from 3 kg(6 pound) up to 12 kg(24 pounds).To make this easy always remember 15 minutes cooking is required for every pound of the bird. This is at 170 deg cel in an pre heated convention oven.
2. Dryness of the meat
Turkey meat is a darker meat. The more you tend to cook darker meats the dryer the breast turns out to be. Off course you can keep basting it with fat or brine in regular intervals but this turns out to be not very effective( Also for this you need to keep opening the oven door which results in loosing the desired temperature). A more simpler and effective technique is to stuff soft butter between the skin and the flesh throughout the bird before roasting. Be careful not to prick or tear up the skin while stuffing as this will leak out all the butter. The skin then protects the butter from flowing out and tends to soften the meat while roasting. You can also mix chop herbs in the butter to give additional flavors.

Mashed/Roast potato,blanched Brussels sprouts, roast gravy,yolk shire pudding, cranberry sauce all accompany very well along roasted turkey.

X-mas cake recipe

These are plum cakes made with adding fermented dry fruits/nuts. A cake mixing get together is performed months before the actual cake mixing. Variety of dry fruits are soaked in liquor and kept aside for fermentation. And eventually this fermented mixture is flavoring factor in X-mas cakes.

Recipe for cakes

Ingredients
Brown sugar- 1 cup
Oil - 2/3 cup
Water - 1.1/4 cup
Flour - 2 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cinnamon powder- 1/4 tsp
Nutmeg powder - 1/2 tsp
Cardamom powder - 1/4 tsp
Salt -1/2 tsp
Vanilla essence- 3 drops
Dry fruit mixture(Squeezed and roughly chopped)- 30 gm

Method

Mix brown sugar,oil and water together. Take sifted flour in a mixing bowl, add all powdered spices, baking soda,baking powder,salt. Add the oil and water mixture to the flour gently mixing using a rubber spatula.

Add the fermented dry fruit mix and vanilla essence and pour it in moulds.

Bake in pre heated oven at 180 deg Celsius for 40 minutes.

Perfect Yorkshire pudding

Heat oil in an aluminium mould tray (2 tbsp sunflower oil in each mould) at 190 deg cel preheated Oven. It will take around 15-20 min for the oil to be smoking hot.

Whisk 4 whole eggs in a big mixing bowl and add 200 ml of milk ,200 gm of sieved floor and pinch of salt

Whisk it thoroughly(The batter should coat back of a spoon with no lumps)

Shift the batter from the mixing bowl(which is good for mixing) to a Jug(which is good for pouring)

Carefully take out the tray from the Oven and pour the mixture into moulds. Use a spoon to avoid spiling between the moulds

Put it back in the Oven for another 10 minutes.

Your perfect Yorkshire puddings are ready to serve.

Pan seared fish recipe

A simple refreshing dish with no frills. Over here I am using Basa fish which is easily available but you can substitute it with any boneless fish fillet.

Since Basa fish does not have a strong distinguish flavor I have decided to accompany it with nice strong herb flavored arabiata sauce with some fresh steamed broccoli

Ingredients for tomato sauce

Tomato - 4 no
Tomato puree - 2 tbsp
Chop onion - 1 tbsp
Chop Garlic - 1/2 tbsp
Chop Celery - 1 tsp
Chop Leeks - 1 tsp
Chilly flakes - 1/2 tsp
2-3 Fresh basil leaves- Roughly sliced
1-2 Fresh thyme sprigs
Crushed black pepper- 1/4 tsp
Olive oil - 10 ml
Salt to taste

Marination for Fish
Pommery mustard - 10 gm
lemon juice- 10 ml
olive oil - 10 ml

Method
1. Marinate 200 gm of Basa fillet for half an hour.
2. Blanch tomatoes in boiling water, refresh them in cold running water, peel off the skin and roughly chop. Keep it aside
3. Now heat oil in a pan and chop garlic,onion, thyme, saute for some time and add rest of the herbs and spices.
4. Add tomato puree and chopped boiled tomatoes, adjust the seasoning with salt and pepper and let it simmer for good 20 to 25 min(Stirring it occasionally)
5. Heat oil in a non stick pan and sear fish fillet(Skin side first) for 2-3 min then turn it over carefully using a spatula. Another 1 min in the pan will cook the fish(Timing will depend on the type of fish used)
6. Serve the fish over bed of sauce along with some fresh steamed broccoli.