“I heard the Messenger of Allah (ﷺ) say: ‘A human being fills no worse vessel than his stomach. It is sufficient for a human being to eat a few mouthfuls to keep his spine straight. But if he must (fill it), then one third of food, one third for drink and one third for air.’” Sunan Ibn Majah 3349 (Sahih)
As the world celebrates Global Food Day on 16th October, there is a need to talk about certain food-centric Islamic traditional queries. Dr Amna Shabi from Pune writes:
Striking the first dubiety – why only halal? Islam is a holistic religion, and Halal is an all-encompassing concept. It is not just the ritual requirements of mentioning Allah’s name on the animals to be slaughtered but it runs deep down to every element of food production. From rearing poultry or cattle or even farming in the cleanest place available, providing the best quality fodder, timely treatments for their illnesses and allergies, refraining from hormonally induced muscle gain to not selling organic lamb and eggs to supermarkets at extravagant valuations; all these are halal acts in the most meaningful sense. The Qur’an wants us to be a community that calls for good, urges what is right, and forbids what is wrong. So, Halal being a panoramic concept, expects us to use legitimate money to purchase our food, help the underprivileged, and strengthen bonds of relationships. That being so, Halal.
The second strong query raised is why is the Muslim world perceived to be so indulgently carnivorous. Muslims and vegetarianism aren’t fairly juxtaposed. The very basic argument that comes forth out of faith is that we cannot render haram for ourselves what Allah has already made Halal. Moreover, an intriguing claim would be that vegetarianism is hypocritical because plants also feel the pain. Killing plants is the moral equivalent of killing animals. In the bargain, despite the trending meat-based substitutes and the in-time approach of Instagrammable lean-toned bodies, meat-eating remains the norm where an average of almost 80% of people around the world have confessed that their diet contains meat. In countries like China, India, and Switzerland fewer than 80% of people are regular meat eaters, also almost all states in India save a few outliers like Haryana, Gujarat etc, have a majority of meat eaters. It is a myth propagated by the media and certain sections of society that India is essentially a vegetarian nation. At a time when nutritionists advocate for the consumption of egg and other healthy proteins, this is fairly good news!
“Muslims live to eat and their feasts are superfluous meals.” What an argument. For amazingly, Muslims live under the divine guidance of:
“I heard the Messenger of Allah (ﷺ) say: ‘A human being fills no worse vessel than his stomach. It is sufficient for a human being to eat a few mouthfuls to keep his spine straight. But if he must (fill it), then one third of food, one third for drink and one third for air.’” Sunan Ibn Majah 3349 (Sahih)
Lastly, is culture transferred through food? By all means. Cuisines that not only please the palate but also seduce the eye and pique the imagination have been transferred down through lineages. The Turkish yufqa, fresh ayran, ezogelin soup, and desserts like baklava and kadayif available even today define the Ottomans’ passionate relationship with food. Originating from the Safavid Dynasty, the kebab barg and the khoresh stew continue to satisfy not only the Iranian community but also the Bulgarian, Romanian and Sephardic communities. The Kashmiri wazwan has achieved unparalleled prestige and honour of being the most famous Kashmiri cuisine. Not to forget our very own Nawabi biryani with all its permutations is still relished as a delicacy.
So, to sum up, this Islamic foodie culture, although as ancient as the religion itself, boasts of having retained not only its Quranic and Prophetic enlightenment but also its essence and its aroma in the purest sense since its inception.
Alhamdulillah Islam is since d origin n so it’s always the right guidance.