Eid euphoria
After a month of fasting for Ramzan, it is that time of the year when one engages in three days of feasting and celebrates Eid-ul-Fitr. On the day of Eid, people gather early in the morning in mosques for the Eid prayer and after that they savour traditional fare like zarda pulao, mutton biryani and korma, halwa and sheer korma with friends and family.
Chef J.P. from Kitchen Central says, “Zarda pulao is a traditional Pakistani delicacy which is cooked in sugar syrup. The quality of rice is very important in the pulao as it has to be long grained. Also it should be rich in dry fruits like pistachios, cashews, peeled almonds and raisins. The measure of ghee should be kept in mind while preparing it.”
Dates is one of the primary items used to break the Ramzan fasts and it can be used creatively to prepare interesting desserts. “Dates and Pinenuts Delight is a traditional Mughlai dessert. Soaked in the flavours of desi ghee, clove and cardamom, it is pure indulgence,” explains Vikas Mudgal, executive chef, Dum Affairs.
And this is not the only innovative option. Chef Jai Prakash of Zebaa gives two novel options, “Often we end up wasting the last portions of bread loaves. One can take all of those and create a fantastic bread halwa in desi ghee (as no halwa is complete without it!) and a mix of dry fruits. If you love good-old faluda, why not create your own syrup using rose petals, grape juice and corn starch. The aroma of rose and the taste of grape juice is royal.”
However, if you just want to stick to conventional delicacies, there is nothing like good old mutton korma. “Although this would be the mitha Eid, but no Eid celebrations are complete without a well-prepared dish of mutton korma. Rich in spices, yoghurt marination and almond sauce, the dish sees various variants across the country from Lucknow to Hyderabad. The korma tastes ultimate with a plate of biryani or khameeri roti,” says Vikrant Batra, MD, Cafe Delhi Heights.
And if you are not willing to consume red meat, then a chicken korma comes handy. “Boneless chicken pieces cooked with tomatoes, onion, chillies and garam masala in almond sauce is good enough,” says Amit Bagga, owner, Faarsi.
And the celebrations would not be complete without sheer korma. “Sevaiyaan cooked in ghee, boiled in milk and rich in dry fruits is just bliss,” concludes Gurmeet Singh, chef, Pind Balluchi.
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