All set to lay the Eid platter

After a month-long Ramzan, Eid-al-Fitr is finally here. It’s the time of the year when festival delicacies are prepared and foodies gear up to have their share.

Nov-vegetarian specials are the order of the day and along with the choice of kebabs and steaming hot biryani, dishes like korma, boti and kaleji are the favourite teamed with rumali roti, ulta tawa ka paratha and sheermal. For vegetarians too the spread is elaborate.

“We prepare chola, vegetarian kebabs, dahi phulki, puri and pulao for those who don’t eat non-vegetarian dishes. Sheer korma, phirni and shahi tukra remain favourite for all. Sometimes we prepare zarda also,” says Gulrez Haider, an advertisement professional.

Lucknow-based Chef Mohsin Qureshi adds, “A lot of people now avoid mutton due to health reasons, so chicken dish are also very common on the Eid platter.”

By Chef Sanjeev Kapoor

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Shahi tukda

By Chef Ranveer Brar

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For Instant Rabri

For Garnish

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Shami kebab

By Kunal Kapur

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For Shami Masala

For Cooking

While Mixing

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By Chef Mohsin Qureshi

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