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Category:Hajj & Umrah

Hajj & Umrah

Hajj Journal – Final Part – The walk from Jamarat to Makkah

Translating my thoughts and emotions into words for the Hajj Journal series is not easy. First, whenever I reflect on this Holy journey, the entire experience runs in my mind like a film. It’s only been seven months since that…

  • May 26, 2015
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Hajj & Umrah

Hajj Journal – Part 8 – The Last Day in Mina was the Best of All

“Get some rest. We’ll leave for Mina by 10am,” said our group leader as he instructed us where and when to meet later. We were back in our hotel in Makkah for the day and I couldn’t help but welcome…

  • May 2, 2015
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Hajj & Umrah

Hajj Journal – Part 7 – The Stoning of Jamaraat

He hurled the tiny pebble toward the wall with too much force and fury. It was as if an enemy stood in front of him, all tied up, and he has been given the chance to deliver the punishment. He took…

  • April 1, 2015
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Hajj & Umrah

Hajj Journal – Part 6 – Spending the Night in Muzdalifah

We were going to sleep on the roadside tonight, and I was pretty excited about it. After spending the entire day in Arafat, all the pilgrims were now heading towards Muzdalifah, an open level area located between Arafat and Mina….

  • March 29, 2015
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arafah
Arafah

Hajj Journal – Part 5 – The Day of Arafat

  “There is no day upon which Allah frees His servants from the Hellfire more than the day of Arafat. He draws near and then He praises them to the angels, saying: What do these people want?” Prophet Mohammed (peace…

  • March 1, 2015
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Hajj & Umrah

Hajj Journal – Part 4 – Leaving Our Possessions Behind for Mina

About 8 kilometers east from the Holy city of Makkah, cradled in a low-lying valley, lies the incredible city of tents called Mina. What’s even more incredible is that this city only comes to life for 4-5 days during Hajj…

  • February 22, 2015
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Hajj & Umrah

Hajj Journal – Part 3 – Umrah and Coming Out of Ihram

Umrah was being discussed over freshly-baked bread, chicken sausages, spicy omelets, and green tea. All the meals at Anjum Hotel were elaborate with good selections from various cuisines. Our group leader had given each of us a set of meal vouchers with…

  • December 23, 2014
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anjum hotel makkah
Hajj & Umrah

Hajj Journal – Part 2 – The Hotel Quandary

The bus crawled its way slowly through the massive traffic of Makkah. We were passing through a tunnel and everyone was wide-awake by now. Right above us were the towering five-star hotels that stood right across Masjid al Haram. Due to the…

  • November 27, 2014
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Abu Dhabi

Hajj Journal – Part 1 – The Journey from Abu Dhabi to Makkah

While the world outside was running its business as usual, there was an unmistakable feeling of excitement within me. The taxi smoothly cruised along the wide Sheikh Zayed Road towards Abu Dhabi airport, and I gazed outside the window wondering…

  • November 17, 2014
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Dubai

Labbaik Allahumma Labbaik

In about fourteen hours, we are about to embark on a journey that is the most important one for every Muslim, insha’Allah. We received our e-tickets only six hours ago and our passports three hours ago. I was so stressed out…

  • September 27, 2014
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Nadia Masood
Hajj & Umrah

Photographs from Makkah, Part 2

Jebel al-Rahmah, or the Mountain of Mercy This is the spot in Arafat where prophet Mohammed (peace be upon him) delivered his last sermon to a congregation of Muslims gathered around him. Also, our guide informs us that the prophet…

  • May 20, 2011
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Hajj & Umrah

Photographs From Makkah, Part 1

The place is packed with people performing the tawaaf immediately after the Faj’r prayers. Most people prefer to perform tawaaf before sunrise. The heat during daytime is almost unbearable. I say almost because thousands of people still circumambulate the ka’aba…

  • May 10, 2011
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Hajj & Umrah

The Second Umrah Experience

The plan was simple and convenient: we leave Sharjah for Jeddah at 10 pm, arrive in Makkah by 3 am, finish umrah before Fajr, sleep for a couple of hours, then return to Masjid al Haram for Friday prayers. Except…

  • May 4, 2011
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A part of the huge Masjid al Haram
Hajj & Umrah

Umrah: (Part 7) – Masjid al Haram

“The first House (of worship) appointed for men was that at Bakka: Full of blessing and of guidance for all kinds of beings. In it are clear signs: the station of Ibrahim. Anyone who enters it shall be granted safe…

  • May 7, 2009
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Construction work right in front of Masjid al Haram
Hajj & Umrah

Umrah: (Part 6) – Makkah al-Mukarrama

The people of Makkah were asleep when our bus entered its borders. I checked the time: 1 am. I thought, still drowsy from sleep, of having read a sign that said non-Muslims are forbidden to enter from this point onwards….

  • May 7, 2009
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Nadia Masood
Hajj & Umrah

Umrah: (Part 5) – Mīqat, The Point Where It All Starts

Miqat is an Arabic word which literally means, ‘a stated place’. This is the place where Muslims setting out to perform Umrah or Haj stop over to assume the state of Ihram. Coming in from Madinah, our miqat was at Dhu’l Hulayfa,…

  • May 6, 2009
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Nadia Masood
Hajj & Umrah

Umrah: (Part 4) – Masjid al-Nabawi

Sweat trickled as we walked hurriedly towards Masjid al Nabawi, or the Prophet’s Mosque, for the Jummah prayers. It was noon and the sun shone brightly upon the City of the Prophet, sallalahu ‘alaihi wassalam. Some sisters have advised me…

  • May 3, 2009
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Nadia Masood
Hajj & Umrah

Umrah: (Part 3) – The Mosques of Quba and Qiblatain

Masjid al Quba On Monday, September 23, 622, prophet Mohammed, sallalahu ‘alaihi wassalam, arrived at a town in Madinah named Quba. He stayed with Khulthum bin Al-hadm, a hospitable chief of the tribe of ‘Amr bin ‘Awf. Here he spent…

  • May 2, 2009
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Hajj & Umrah

Umrah: (Part 2) – Madīnah al-Munawwarah

Silently uttering a prayer as the plane started to take off, I was excited beyond words. I looked out of the oval-shaped window and saw the sun setting in the pink horizon, far across the desert dunes of Sharjah. ‘This…

  • May 1, 2009
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Hajj & Umrah

Umrah: (Part 1) – The Preparation

We finally got invited to His house!  We are about to embark on one of the most important journeys of our life, Insha’Allah. To be honest, it still feels surreal, and I’m overwhelmed with excitement and nervousness. “And accomplish the…

  • April 20, 2009
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About

Tips, advice and inspirations to help you plan your next adventure.

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nadiamasood

Visual storytelling from India and beyond.
Moved to Hyderabad in 2020.
#ExpatInIndia

Nadia Masood
Mango season is here! Did you know that mangoes we Mango season is here! Did you know that mangoes were first grown in India over 5000 years ago?

The first few mangoes of the season aren’t always sweet, so we end up making shakes with them.
Is there a dessert that you didn’t care for as a Is there a dessert that you didn’t care for as a kid but end up liking as an adult?

That’s Zarda for me. As a child, I couldn’t understand why rice must be sweet. But now I appreciate and enjoy it.

The name Zarda comes from Persian word 'zard' meaning 'yellow'. It is greatly influenced by the cuisine prepared in the royal kitchens of the Mughals.

From the North Indian cities & small towns to Deccan Hyderabad, and the neighboring Pakistan, Zarda is a popular dessert served during festivals & occasions such as marriage & birth ceremonies.

Swipe left for the recipe and tips to make this traditional dessert.
Almost 500 years old. These historical tombs are Almost 500 years old.

These historical tombs are finally undergoing the much-needed restoration works.

Once upon a time, these structures were adorned with intricately carved stonework and surrounded by beautifully-landscaped gardens.

Imagine these domes overlaid with blue and green tiles, golden spires rising over them to distinguish the Sultan’s tombs from those of other members of the royal family.

While I’m sure the team is doing the best it could, it’s a fact that returning these historical structures to their former glory is impossible.

What’s the oldest structure near you?
What’s your secret to making your favourite panc What’s your secret to making your favourite pancakes?

Did you know that the oldest pancake recipe comes from an English cookery book, 1954 edition? It’s quite richer than the recipe we use these days. They suggest adding 3 tbsp of ale, ‘copious’ amounts of sugar, cinnamon, and ginger.

Swipe left to see some of the steps I take to make fluffy, soft pancakes that the family loves.

Also, did you know mascarpone cheese on the side goes so well with pancakes?

I’d love to learn more from you!
Did you know that there are only 2 countries that Did you know that there are only 2 countries that do not sell Coke?

Cuba and North Korea.

I found this abandoned roadside restaurant along the highway the other day.

While so many didn’t pay attention to it, I was drawn to its vintage-y charm.

Also, I’m showing you the unedited version of the photo as well. It’s sort of a reminder that almost all content on social media platforms go through some sort of editing.

#instagramvsreallife
#beforeandafter
What was the last dish you’ve made that you have What was the last dish you’ve made that you have never tasted before?

Mine was this tteokbokki, spicy rice cake that is a highly popular street food in Korea.

I had no benchmark. I’ve never had tteokbokki before. And while I like to taste a dish (as authentic as possible) as a reference, I decided to give this a go anyway.

Mine is a highly modified version of tteokbokki. The only thing that’s closer to the real thing is the garaetteok (the cylindrical-shaped rice cakes).

I followed @maangchi recipe for the rice cakes. Her microwaved version is easy to replicate.

For the sauce, I had none of the ingredients that makes an authentic tteokbokki, such as fish cake, anchovy broth, and Korean red pepper paste. But I know that rice cakes would go well with any type of thick sauce.

The spicy tomato sauce I made is quite similar to the ones I make for pasta. I did add a lot of red chili flakes and a dash of soy sauce.

While the sauce was good, the rice cakes were undercooked. Moreover, I cooked the rice cakes in boiling water instead of in the sauce. The rice cake tasted bland. I put the leftover in the fridge. The experiment failed.

The next day, I cooked the leftover tteokbokki for another 10 minutes in the sauce. Then I added cheese. It finally tasted much better!

#HyderabadFoodies, know any restaurants that serve good Korean food, specially tteokbokki?

So what do you think about cooking something you’ve never tasted before? What was the dish you made? I find it quite challenging!
What’s your favourite shake or smoothie? For us What’s your favourite shake or smoothie?

For us, using seasonal, locally-grown fruits is important. Not only do they taste better, they are healthier.

Seasonal, locally-grown fruits are fresher and often harvested at peak nutrition and ripeness. This also leads to better flavour, whereas produce grown elsewhere during off-season is picked days (even weeks!) prior to consumption and ripens on the shelf or is force-ripened by artificial methods.

When we buy seasonal produce, we also support our local farmers!

Pictured above is a banana-mango smoothie by @masoodxb. He is inspired by the countless tiny ‘cafeterias’ in the UAE that serve a variety of fresh juice and shakes (named ‘Burj al Arab’ and ‘Internet’ etc) even at 2 am. Most of them deliver at your doorstep too. 
So what’s your favourite smoothie? I’d like to have some ideas. I mean, I need help thinking beyond mangoes 😂
Easy to make, 3-ingredient pineapple preserve. In Easy to make, 3-ingredient pineapple preserve.

In a pot add 4 cups of fresh pineapple chunks, 1 cup of sugar and 2 tbsp fresh lemon juice.

Bring to a boil, and let simmer for 45-50 mins or until the liquid has evaporated. Stir occasionally.

Remove from heat and allow to cool a bit. I then used an immersion blender to crush the pineapple. Store in an airtight container for up to 3 weeks.

And there you have it: deliciously sweet tropical sunshine in a bottle!
This is what’s commonly called murukku or murkul This is what’s commonly called murukku or murkul in South India.

The reason why @masoodxb bought them is because they’re colourful, and thought I’d find them pretty.

These are to be fried (they double in size!) and are often eaten as a snack or to munch on with meals.

I don’t see a complete list of ingredients on the packet, but I’m told these are primarily made of white lentils and rice flour.

I haven’t fried them yet. They seem prettier sitting in my glass bowl for now.
Cheesy chicken tikka crepe. When I asked @masoodx Cheesy chicken tikka crepe.

When I asked @masoodxb what he wanted for Iftar today, this was what he requested. It’s delicious, filling, and easy so make!

Few things to remember:

Don’t add sugar in the crepe batter for this recipe. Remember to chill the crepe batter for at least 30-60 minutes (or even overnight) so that the flour is fully hydrated.

Using all water creates a limp crepe, while using all milk creates a heavy crepe. For the best texture, use a mix of both.

Butter the pan between each crepe if you want buttery crisp edges. But since the batter already has butter, I didn’t butter the pan.

What’s your favourite savoury crepe recipe?
I have a box of jelly falooda mix at home. With so I have a box of jelly falooda mix at home. With some vanilla-strawberry ice cream bought from a nearby milk shop, we made falooda at home.

The history of falooda goes back to Iran (Persia), where a similar dessert, faloodeh, was popular. The dessert came to Medieval India with Muslim merchants and dynasties that settled in the Indian subcontinent in the 16th to 18th century. #wikipedia

Falooda is traditionally made from mixing rose syrup, vermicelli, sweet basil seeds with milk, dried fruits, and is often served with ice cream.

What dessert did you have recently?
If you could have any breakfast tomorrow, what wou If you could have any breakfast tomorrow, what would you eat?

This is salmon and egg Benedict with capers, raspberries, slices of oranges, chives - everything coming together to make such a delicious breakfast.

I had this in San Francisco, at a restaurant that I woke up super early for (since it gets crowded real quick). I miss this every time I see this picture.

What is your dream breakfast?
Do you agree that food tastes better outdoors? Pro Do you agree that food tastes better outdoors? Probably something to do with fresh air and nature.

The flask pictured in this post is 4 years old. We bought it in Dubai, and it has been a constant picnic companion since.

Everyone in the family loves tea. Not the weak, bland, tea-bag-in-hot-water fiddle-faddle, but properly brewed karak chai. Therefore we make tea at home and take it with us on picnics or long drives.

This picture is taken on a recent drive out of town. An aunt packed us lunch and we made tea. Along the way, we found a nice spot under a tree and had lemon rice, rotis and gosht ka achaar.

It doesn’t even matter how simple your meal may be. Eating outdoors make any type of food taste more delicious.

What is your favourite picnic food?
These pillowy, soft donuts filled with sweet vanil These pillowy, soft donuts filled with sweet vanilla custard are easy to make!

Store-bought donuts are mostly too sweet and I hardly buy them. But when you make your own, that’s when you can control the amount of sugar and the end result is so worth the effort.

I made these for the first time, following @emmafontanella’s recipe on YouTube. You guys, they turned out so good!

They’re obviously not the uniformly-sized, good looking donuts like the ones Emma made, but they turned out soft and delicious.

Do you have a favourite donut recipe?
This is what raw, unadulterated honey looks like. This is what raw, unadulterated honey looks like.

Amidst the unbelievable (and quite unfortunate) news that most big brand honey in the country are found to contain sugar or corn syrup, locals are now looking elsewhere to get unadulterated honey.

This particular variety from @thenawabees is from the mountains of Kashmir, where bees gather nectar from flowers of herbal plants.

The label is taken off to show the bits of wax and bees’ parts that are suspended within the thick honey.

This raw honey is then strained (not filtered) so that it’s easier to consume. It’s not fun to get wax in your mouth.

Do you easily get local honey where you live?
This beautifully packaged chocolate was first intr This beautifully packaged chocolate was first introduced 90 years ago by Terry’s, a British chocolate and confectionary maker.

A family friend recently visited us and brought this from London. I must admit that I’ve never heard of Terry’s chocolate before.

A quick Google search will show you so many delightful recipes using this chocolate.

Yes, @terryschocolateorange is good, however I’m more impressed by the branding and packaging.

How cute are those chocolate orange slices!

Love their tagline too:

“Deliciously Unsquare Since 1932”

What’s your favourite chocolate brand/flavour?
You’d be surprised to know what the original Rus You’d be surprised to know what the original Russian salad recipe by Chef Olivier contained.

It had fillet of boiled hazel grouses (I had to Google to see how they looked), boiled veal tongue, and black caviar among other ingredients.

We desi folks have our own version, of course. I’ve even seen someone sprinkle chat masala!

The Russian salad I made today had potatoes, peas, corn, carrots, apples, pineapple, and grapes. I mixed mayonnaise and cream, then seasoned with salt and pepper.

It turned out really good.

What’s your Russian salad recipe?
We’re picking wild berries today. Well, to be p We’re picking wild berries today.

Well, to be precise, our Kashmiri friends are doing all the picking (claiming that the activity is high-risk for us city dwellers) while we do the eating.

Do you know what these little raspberry-like fruit is called?
Heidi Klum, a German supermodel, attributes her su Heidi Klum, a German supermodel, attributes her success to sauerkraut soup. She says it helps her stay slim and trim.

Sauerkraut (SOW-uhr-krowt) is made up of the German words sauer (sour) and kraut (cabbage).

It appears that fermented cabbage actually began back in the days of the building of the Great Wall of China, when the wall builders lived on cabbage and rice. In winter, rice wine was added to preserve the vegetable.

Genghis Khan carried this “sauerkraut” (as it is now called) to the eastern edge of Europe.

This particular sauerkraut is from our favourite local brand @bazzinga_brew.

Apart from being delicious, this sauerkraut is packed with vitamins and minerals!

Swipe left for a list of some of sauerkraut’s health benefits as well as some tips on how you can enjoy eating it!

How do you like to eat sauerkraut?
They’re finally in season! For me, black plums, They’re finally in season! For me, black plums, or jamun, are one of the most anticipated fruits of the year (the other is mango). These little purple fruits are packed with antioxidant property, display antidiabetic property, may help reduce bad cholesterols and triglycerides in the blood, anti-inflammatory property, and may also help strengthen the immune system.
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