When meals become the initial foundation for the long journey to the Holy Land

Although not highly visible, the existence of this kitchen plays a crucial role in ensuring that every prospective pilgrim departs with their nutritional needs fully met. Indramayu (ANTARA) - The atmosphere at the Haji Dormitory in Indramayu, West Java, feels different this year. Amid the activities of the pilgrims, there is a kitchen facility that operates continuously to prepare nutritious meals as the foundation for the long journey to the Holy Land. Inside the room, the heat from the stoves and large pots blends with the swift movements of the workers’ hands. Steam from the food rises slowly, while the sounds of kitchen utensils echo against each other. There are no long pauses; everything moves as if following its own rhythm. The Head of the Accommodation Division of the West Java Regional Office of the Ministry of Religious Affairs, Boy S Muniir, stated that the kitchen was newly operated this hajj season. The facility is placed directly in the dormitory area to strengthen catering services for prospective hajj pilgrims. Every day, the kitchen prepares around 445 portions of food for the pilgrims who stop over before being transported via Kertajati Embarkation. He explained that the entire process is carried out at one point, from cooking to distribution to the pilgrims. Snacks are distributed during the pilgrims’ activities in the hall. Main meals are served buffet-style, while boxed rice is specially prepared as provisions for the journey to the airport. “Per day, that’s two buffet meals, one boxed rice, and two snacks,” he told ANTARA on Saturday (25/4) afternoon. The cooking process is also done in the same place, without deliveries from outside. This system makes the flow more concise, and supervision can be carried out directly on site. For food taken to the airport, there is additional inspection before leaving the dormitory area. This process is conducted to ensure the safety of the pilgrims’ consumption. “We check the food with X-ray first before taking it to the airport,” he said. Similar supervision is carried out from a health perspective. Every menu cooked is not immediately served but first checked by the health team. “There is a team that tastes and tests it before the food is given to the pilgrims,” he said.