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Eid-ul-Adha holds significant cultural and religious importance in India, where Muslim communities gather to commemorate Prophet Ibrahim's willingness to sacrifice his son as an act of obedience to God. Central to this celebration are the elaborate feasts prepared to honour this occasion. Each region in India brings its culinary traditions to the table, reflecting local ingredients, cooking techniques, and cultural influences. This article delves into the rich tapestry of Eid al-Adha foods across India, showcasing the diversity and vibrancy of Indian Muslim cuisine during this festive period.
Lucknowi Galouti Kebabs
In North India, especially in Lucknow, Eid-ul-Adha is celebrated with sumptuous feasts featuring Awadhi delicacies. Galouti kebabs, a signature dish from Lucknow, are a highlight during this festival. These melt-in-your-mouth kebabs are made from finely minced meat, traditionally lamb or beef, marinated with a blend of aromatic spices and tenderizers. The meat is then shaped into patties and shallow-fried until golden brown. Galouti kebabs are often served with roomali roti or naan and accompanied by mint chutney, adding a burst of flavour to the festive spread.
Mughlai Biryani
Another Eid favourite in North India is Mughlai biryani, a fragrant and richly spiced rice dish layered with marinated meat, saffron-infused rice, and caramelised onions. The biryani is cooked in the traditional dum style, where the pot is sealed with dough to trap the flavours and aromas inside. Mughlai biryani epitomises the opulence of Mughlai cuisine with its tender meat, aromatic rice, and garnishes of fried nuts and raisins. It is a dish enjoyed by families and friends during Eid-ul-Adha gatherings.
Hyderabadi Haleem
In South India, particularly in Hyderabad, Eid al-Adha is incomplete without savouring Hyderabadi haleem. Haleem is a slow-cooked stew made from wheat, barley, lentils, and tender meat, usually goat or chicken, simmered with a blend of spices until it reaches a thick, porridge-like consistency. The dish is garnished with fried onions, fresh herbs, and a drizzle of lime juice before serving. Hyderabadi haleem is not only a delicious Eid delicacy but also a symbol of communal harmony, as people of all faiths come together to enjoy this hearty dish during Ramadan and Eid.
Also Read: Hyderabadi Haleem Is An Emotion
Malabar Biryani
In Kerala's Malabar region, Eid-ul-Adha features Malabar biryani, a unique variant of the classic biryani. Malabar biryani is characterised by its distinct flavour profile, with fragrant rice layered with spicy marinated meat, fried onions, and a generous sprinkling of ghee. The biryani is slow-cooked to perfection, allowing the flavours to meld together beautifully. It is often served with accompaniments like raita, pickles, and papad, making it a complete and satisfying meal for the festive occasion.
Bohri Raan
In Gujarat and Maharashtra, Bohri Muslims celebrate Eid al-Adha with Bohri raan, a show-stopping dish that exemplifies their culinary traditions. Raan refers to a whole leg of lamb marinated in a spicy yoghurt-based marinade infused with aromatic spices such as cloves, cinnamon, and cardamom. The marinated leg of lamb is slow-roasted or grilled to tender perfection, resulting in succulent meat that is flavourful and aromatic. Bohri raan is often served with fragrant rice, dal, and traditional Bohri accompaniments, creating a festive feast that brings families together.
Gujarati Dhoklas
Dhoklas are a staple in Gujarati cuisine and are often enjoyed during Eid al-Adha festivities in Gujarat. These steamed cakes are made from fermented rice and chickpea batter, seasoned with spices and garnished with mustard seeds, curry leaves, and grated coconut. Dhoklas are light, fluffy, and mildly tangy, making them a perfect accompaniment to festive meals. They are typically served with green chutney or sweet tamarind chutney, adding layers of flavour to the Eid feast.
Kolkata Biryani
In West Bengal, particularly in Kolkata, Eid al-Adha is celebrated with Kolkata biryani, a unique regional variant that differs from its Mughlai counterpart. Kolkata biryani features fragrant rice cooked with marinated meat, usually goat or chicken, along with potatoes and a blend of aromatic spices such as cinnamon, cardamom, and cloves. The dish is characterised by its subtle sweetness and distinct flavour profile, owing to the use of rose water and saffron. Kolkata biryani is served with boiled eggs and a side of raita, creating a hearty and flavourful meal for Eid celebrations.
Bengali Kebabs
Bengali cuisine also showcases a variety of kebabs during Eid al-Adha, with favourites like shami kebabs and chapli kebabs making an appearance on the festive table. Shami kebabs are minced meat patties seasoned with spices like cumin, coriander, and ginger and cooked until tender and flavourful. Chapli kebabs, on the other hand, are flat and round patties made from minced meat mixed with spices, herbs, and gram flour and shallow-fried until golden brown. These kebabs are served with mint chutney or kasundi (Bengali mustard sauce), adding zesty flavours to the Eid feast.
Eid-ul-Adha in India is not just a religious festival but also a celebration of culinary diversity and cultural heritage. Eidl-Ul-Adha foods across India are a testament to the culinary craftsmanship, community spirit, and festive joy that define this auspicious occasion.
