Bakrid 2023: 9 People Share Heartwarming Family Dishes

Bakri Eid is a time when people come together as a family, cherishing shared traditions, dishes that have been passed down through generations and creating lasting memories. The aroma of fragrant spices, the sizzle of kebabs on the grill, and the laughter that fills the air are all part of the beautiful tapestry that weaves our Bakri Eid celebrations together. It is a time when food becomes a language of love, connecting people with their roots and strengthening the bonds between us. For families all over India and the world, it’s a time to meet, share and appreciate the richness of life, and what better way to do that than through food. 

Also Read: Bakra Eid 2023: Indian Experts Share Family Festive Memories

Slurrp caught up with 8 people to hear about the traditions that are special to them and their loved ones on Bakri Eid.

Sadaf Hussain - MasterChef India Contestant And Consultant Chef

Food is a connection, and during Bakri Eid more than any other days. Chef Sadaf Hussain shares his memories of food and childhood that he carries with him to this day.

"Early on the morning of Eid, we’d get washed up and early in the morning I’d dress in a white kurta and go to the Masjid. Then my brother and I would go walking meet people, wish them Happy Eid and then head back home and take the goats out to the field and chit-chat with people along the way, this is one of my favourite memories. There were two dishes that I’d always wait for on Eid. First thing in the morning was kaleji with parathe for breakfast. This is something you can find in most homes, but at mine it was a little different, it wasn’t completely dry, there was a little bit of a gravy, perfect to pair with parathe, no roti, that’s a must! The second was Bihari Kebab, I love it, everybody should! That we’d have in the night. And then the next morning we’d have Nalli Nihari and Paya that had been cooking overnight and in the morning a incredible tadka would be added, and that would be breakfast. One thing that my family makes that’s a little different is Grill or Chaap as we call it. It’s very simple and instant. Rub the meat with salt, lemon and a little fat and then grill it, and that’s it. I think I liked it more because it was so light. Otherwise you’re eating heavy food from the morning, Kurma, kebabs, nalli, but this is one thing that was always fresh and light. Another is Bihari Kebab, which I don’t see so much outside Bihar and my family. One tradition that I would like to see more of is the way the Qurbani gosht is used completely. All parts are utilised and it’s a day when people are thankful for what they have which I think is something we can all learn from."

Ingredients

Kebab Garam Masala:

• 12 dried red chillies
• 10 green cardamoms
• 6 black cardamoms
• 2 star anise
• 2 cloves
• 2 tbsp whole coriander
• 2 tbsp cumin seeds
• 4 tsp whole black peppercorns
• 2 tsp kebabchini
• 2 tsp fennel
• 1 tsp mace
• ½ tsp nutmeg

Kebabs:

• 1½ kg boneless buff or lamb meat, thinly sliced and pounded
• ¾ cup yoghurt
• ¾ cup raw papaya with skin, finely grated
• ¾ cup fried onions
• ¾ cup mustard oil (optional)
• 4 tsp ginger, freshly grated
• 4 tsp garlic, chopped
• 4 tsp Bihari kebab garam masala
• 2 tsp red chilli powder, or to taste
• 2 tsp poppy seeds
• 1½ tsp cumin powder, roasted
• 1 tsp nutmeg powder
• 1 tsp cinnamon powder
• Salt to taste

Method:

• In a hot pan, dry roast all the whole spices till they release their fragrance. Then, grind it into a fine powder to make the kebab garam masala.
• In a clean bowl, add all the leftover ingredients, oil and four teaspoons of the kebab garam masala. Mix it to a smooth paste and massage it properly into the meat.
• Let the meat sit for at least 10-12 hours.
• Stick the meat onto an iron skewer and grill on an open flame, ensuring to apply ghee at regular intervals till the kebabs are cooked. If you don’t have a barbeque, grill the kebabs on a normal pan.
• Serve with fresh onion slices and green chutney.

"For us it hasn’t really changed over the years, especially for Bakri Eid. The family that does the Qurbani are relatively more busy than others who aren’t. So one dish irrespective of whether the family is doing the Qurbani or not, is the Kaleji sukha with paratha, which is made in a green masala which is a must. As a family we stick with the same recipes and dishes like Mutton Biryani and Sheer Khurma – which isn’t really isn’t as central as it is around Ramzan, but we have non-Muslim friends who relish Sheer Khurma so we make it for them. One dish that is very special to our family and a little different from what most people make is Khaara ghost." 

"My mother had started cooking at an early age, because she lost her own mother at the age of 6 so this story goes back to when she was 8 or 9 years old. At that time they didn’t have a lot of money for elaborate preparations, but as a tradition, she would make a mutton dish. That year, she used a handful of khaara spices, and started cooking but she thought that the dish needed some acidity and so she borrowed a lemon from her neighbour and added that along with the spices. Since the Qurbani meat is very fatty, she didn’t even need oil and when the dish was ready, her uncle declared it was one of the best dishes he had ever tasted. Since then we make this every year, and the quantity just keeps on increasing. Now we even get requests from our friends and neighbours. As children we didn’t understand the significance of the dish but when we did, it became a really special part of our Bakri Eid tradition."

Sheeba Iqbal Jairajpuri,  Founder and Owner of Aab-O-Dana, And Champion Of Lucknowi Cuisine

For Sheeba Iqbal Jairajpuri, Lucknowi cuisine is more than food, it's a passion. And especially around Bakra Eid, she remembers her journey to falling in love with these dishes.

As a child I was always scared when the Bakras came, I was a very docile child! But later after getting married and being part of a joint family living in Lucknow, with 20-30 goats all over the Azan Bakrid, I lost that fear. My late husband and my son used to always be so fond of the festival, they’d come inside in the evening smelling like goat and even today my son comes from wherever he is to attend the sacrifice. The best part of course is the cooking, this household was so fond of the meat from the Qurbani, and of course Kaleji for breakfast."

"This enthusiasm was all mainly from the family I married into, my parents were into academics and usually just wanted to get it over with, but here there’s a lot of cooking and on the third day they’d throw a large daawat with a set menu. Goat meat is a real favourite in our house, especially for my father law he would go with all the men to the mandi to choose the goats and it’s a tradition that has been in the family and even though we’re not all together anymore we all make an effort to continue the tradition. My daughters are in Bombay and Hyderabad now and they really miss it.  

Farhat Khan - Photographer and Decor Stylist

Legacy is as much a part of Bakri Eid as the dishes themselves, and for Farhat Khan, that means connecting with her roots and remembering the recipes handed down to her over generations.

"My family roots are in Uttar Pradesh and biryani has been a highlight of my Bakri Eid celebration. We often pair it with shammi kebab and seekh kebab, adding an extra layer of richness to our meals. Another staple dish in our Bakri Eid festivities is Mutton Koftas and along with preparing traditional dishes, we have a custom of exchanging food with our relatives and neighbours. It's a gesture of love and community that adds a special touch to the festivities. I remember some 35 years ago, my nani in Bareilly used to make a Kheema Dry roast, with twice as much onion than meat and slow cooked over a wood fire till reduced completely. And there’s also a chicken stew that really takes me back what my mother used to make, it’s a bit time-consuming so she doesn’t make it as often anymore but these are some things that I really love about our family traditions during Bakri Eid."

Fiza Alam Zaidi - Journalist

For many, food is the central part of Bakri Eid, and for Fiza, it's the core of her happiest memories. Food is always better when it's shared!

For me, Eid brings back a pool of nostalgic memories, my fondest ones being the one which I spent with my extended family at our farmhouse. I remember as a child I used to love eating fried kaleji with parathas, I love shami kebabs and of course biryani. I come from Western Uttar Pradesh, so we make black carrot Halwa, Shahi Tukda, Pearl biryani, Shaljam gosht (Turnip with goat meat). Cooking meat with farm-fresh vegetables has been an intrinsic part of our culture, and that is also because of the abundance of farm fresh produce and meat. I don’t plan on having children so I don’t know but I feel, we are what we eat and I feel there’s no other joy than cooking together at festivals and having a feast.

Afreen Jahan - Business Analyst

Laying out a big spread and connecting with her nearest are on the cards for Afreen Jahan. She has some dishes and moments that just need to be shared with your nearest and dearest.

"Starting the day with Ammi’s Doodh-Meve, overeating on chicken pulao, the part I always loved was hosting and eating together with so many relatives and friends. My family also loves that. As a child, I was a big fan of Chicken Pulao, and even after having it a million times, I still look forward to it. In my family, Ammi makes this special sheer-khurma and serves it with Dahi Vade. All my friends wait for Eid to have this. I hope to continue these traditions as well as giving Eidi (small gifts) to younger ones, visiting my loved ones, and hosting. Friendship through food, it literally connects people."

Maliha Khan - Public Relations Manager at Hyatt Regency Delhi

Everyone finds a way to love their crazy family stories, but for Maliha Khan, it's especially poignant around Eid. She hopes to carry that spirit of childhood fun with her throughout her life.

"One of my absolute favourite food memories of Eid is when our big, crazy family from my father’s side would come together and plan the Eid day menu in advance. Each person would request a specific dish, and then we would tally up the votes to determine which ones made the cut. On the actual day of Eid, it was an absolute madhouse of siblings and cousins running around, having a blast. And let me tell you, the chaos was part of the fun! We'd all gather for lunch and dinner, munching on the amazing food cooked at home and also whatever was sent over by our neighbours and relatives. One dish that holds a special place in my heart, both as a child and now as an adult, is my grandmother's meethi seviyan (dry). It's traditionally prepared for Eid ul Fitr, but I managed to convince my grandmother to make it for Eid ul Adha as well. The love and fondness I have for this dish have never wavered." 

"As I've grown older, my appreciation for my grandmother's culinary skills has only deepened. The anticipation of enjoying her meethi seviyan is a tradition that brings back cherished memories and infuses each Eid with a sense of happiness and togetherness. While we didn't have a specific tradition, there is one aspect of Eid that I truly cherish and would love to pass down to my children—the spirit of togetherness and love that envelops this special occasion. Eid is a festival that revolves around the joy of sharing food, creating memories, and nurturing bonds. Looking ahead, I want whoever I am living with to understand the importance of togetherness and the joy that comes from sharing not only food but also precious moments with loved ones. I want them to appreciate that Eid is not just about the festivities but also about the warmth and happiness that comes from being surrounded by family and friends."

Hussain Shaikh, Manager of eCommerce & Marketing Bajaao

Almost no child will crave anything more than their mother's food. And for Hussain Shaikh, that means Sheer Khurma. Although Eid looks a bit different from when he was a kid...

"I love waking up early morning to the fragrance of fresh Sheer Khurma, it's literally the first thing I eat every Eid! As a child, I mostly looked forward to the amazing food and the Eidi I got from all the adults. Now the tables have turned, I'm giving out Eidi to all the kids in my family and around. Nobody can make Sheer Khurma the way my mom does. It is out of this world and a favourite for our family. Sheer Khurma the way my mom cooks is an overnight process. My sister learned it, I will learn the same and we'll be passing that down for generations to come."

Afaque Azad - Sound Engineer and Vocalist Of Infernal Wrath

The Qurbani is central to the Bakri Eid celebration, in all households, and the menu tends to follow suit. For Afaque, this means a day of enjoying all the best mutton dishes the world has to offer, and a signature dish from his mum of course!

"Bakri Eid in my house is a meat overload. Bhuna Gosht, Paya, Gurda Kaleji, Bheja fry, Steak. As a kid, my favourite was seekh kebab during Eid but nowadays, I love Roasted Raan. At my home, there are not really any dishes out of the usual, but my mom's Yakhni Pulao is to die for!"