In a remote village of Jhelum, there once lived a man named Fazil who would go on to achieve remarkable success in an unexpected field – the culinary arts. Fazil’s journey from his humble beginnings to becoming the head chef of one of Paris’s most prestigious hotels is a testament to determination, passion, and the power of balance.
A Humble Beginning
Fazil spent several years in his village, where his days were filled with washing dishes in local hotels, sweeping kitchen floors, and spending nights under the open sky on a random path. However, his life was about to take a dramatic turn.
Eight to ten years later, rumors began to circulate that Fazil had landed a coveted position as the head chef of a renowned Parisian hotel. Surprisingly, the salary of a head chef was on par with that of the hotel’s general manager.
Return to the Village
Curiosity got the better of me, and I decided to make a trip to the village to meet Fazil in person. I asked him, “Is it true that you are now a chef at a hotel?” He chuckled and confirmed that he indeed was. He had worked as a chef for four years and had recently purchased the very hotel he used to work at.
I couldn’t help but inquire further, “What kinds of dishes can you prepare?” To this, Fazil responded with confidence, “I can prepare dishes from various cuisines, including English, French, German, Italian, Chinese, Russian, and even Arabic. I have mastered the art of cooking from all around the world.”
The Perfect Dish
Eager to know more, I asked, “Which dish, in your opinion, stands out as the most exquisite?” Fazil paused for a moment, then replied, “If you want the honest truth, there’s no dish in the world that can rival our humble roti. When I was a chef, I told the hotel owner, ‘Sir, I need utensils made of clay in the kitchen.'”
“What difference would clay utensils make?” I inquired.
Fazil explained, “I wanted to infuse the essence of our clay pots into the food. It added a unique flavor that couldn’t be replicated. The world may have its fancy cuisines, but nothing can beat the simplicity and balance of our roti.”
The Surprising Connection
Intrigued, I probed further, “Roti and Islam, what’s the connection?” Fazil smiled and replied, “Brother, roti is a balanced diet, just like Islam is a balanced religion. In Islam, we find balance in everything. There’s a balance between the world and the hereafter, between Allah and His creations, between humility and pride, between love and jihad, between forgiveness and punishment. Islam is a balanced religion, my friend.”
“Is that so?” I exclaimed. “Tell me more.”
Fazil continued, “Islam teaches us to earn, but not hoard wealth. Build a mansion for yourself, but also construct a shelter for the needy. Dress in silks, but also clothe the destitute in simple attire. Pay your child’s fee, and also sponsor an orphan’s education. That’s the essence of Islam – balance.”
Conclusion
Fazil’s remarkable journey from a remote village in Jhelum to becoming a world-class chef in Paris is a testament to the power of balance and simplicity. His belief in the balance of flavors found in roti mirrors the balance that Islam seeks to instill in its followers’ lives. It’s a story that reminds us that success can be found in unexpected places, and true wisdom lies in achieving balance in all aspects of life.