Eid-ul-Fitr 2025: Add Fusion Dishes To Your Festive Spread

After a month of fasting in the holy month of Ramadan, Eid, falling on the 31st of March 2025, calls for a celebration with a feast. Since the essence of Eid celebrations lies in its communal spirit, where families gather to share elaborate meals, you would require some impeccable dishes to impress the guests.

While you must already have the traditional recipes like biryani and sewai by heart, this Eid-ul-Fitr 2025, why don’t you try some fusion recipes? Here are some Eid-special recipes shared by expert chefs across the country that you simply cannot miss. Whether you want a thirst quencher made with festive staples like dates and nuts or a snack made with mutton, follow these step-by-step recipes to make a spread for Eid.

Dates And Dry Fruits Milkshake 

By Chef Ishijyot Surri, Executive Chef and Founder Mulk, Miniyaturk & SJI Gourmet 

Ingredients:

  • 5-6 dates (seedless) 
  • 2 cups milk (chilled) 
  • 5 almonds
  • 5 cashews
  • 5 pistachios 
  • 1 tsp honey 
  • ½ tsp cardamom powder 

Instructions:

  1. Soak dates and dry fruits in warm milk for 10 minutes. 
  2. Blend everything together until smooth. 
  3. Serve chilled for an instant energy boost.

Za’atar Grilled Chicken With Garlic Yogurt Sauce

By Chef Arjyo Banerjee, Vice President of Culinary and Food Innovation and Central Production Units, Compass Group India

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Ingredients:

  • 500g chicken thighs or breasts (boneless, skinless)
  • 30ml olive oil
  • 30ml lemon juice      
  • 10g garlic
  • 15g Za’atar spice blend
  • 5g sumac                        
  • 3g paprika                       
  • 4g salt                             
  • 2g black pepper               
  • 200g Greek yoghurt               
  • 5g garlic                          
  • 15ml lemon juice                 
  • 10ml olive oil                       
  • 2g salt                              
  • 5g fresh mint or parsley  

Instructions:

  1. In a bowl, whisk together olive oil, lemon juice, minced garlic, za’atar, sumac, paprika, salt, and black pepper.
  2. Coat the chicken evenly with the marinade and let it rest for at least 30 minutes (or overnight for deeper flavour).
  3. Heat a grill pan or outdoor grill over medium-high heat.
  4. Cook the chicken for 5-7 minutes per side (or until it reaches an internal temp of 75°C).
  5. Remove from heat and let it rest for 5 minutes before slicing.
  6. In a small bowl, whisk together Greek yoghurt, garlic, lemon juice, olive oil, and salt.
  7. Garnish with chopped mint or parsley. Serve the grilled chicken on a platter. 
  8. Drizzle or serve with garlic yoghurt sauce on the side. Garnish with extra za’atar, sumac, or fresh herbs.

Mutton Keema Samosa 

By Chef Ishijyot Surri, Executive Chef and Founder Mulk, Miniyaturk & SJI Gourmet 

Ingredients: 

  • 250g minced mutton 
  • 1 small onion (finely chopped) 
  • 1 tsp ginger-garlic paste 
  • 1 tsp garam masala 
  • ½ tsp red chilli powder 
  • ½ tsp cumin powder 
  • Salt to taste 
  • 10 samosa wrappers or patti 
  • 2 tbsp oil (for filling) 
  • Oil for deep frying 

Instructions:

  1. Heat 2 tbsp oil in a pan. Sauté onions until golden brown. 
  2. Add ginger-garlic paste and cook for a minute. Add minced mutton and cook until browned. 
  3. Mix in garam masala, red chilli powder, cumin powder, and salt. 
  4. Cook until the keema is dry and well-cooked. Let the filling cool before assembling. 
  5. Fold a samosa wrapper/patti into a cone. Fill with 1-2 tbsp cooled keema. 
  6. Seal edges with flour-water paste or by pressing. Repeat with remaining wrappers and filling. 
  7. Heat oil in a deep pan. Drop in samosas, a few at a time. Fry until golden brown, turning for even cooking. 
  8. Remove and drain on paper towels. Serve hot with mint chutney or tamarind sauce.

Betel Leaf Imbued Manju Muhallebi

By Chef Ashu Chugh, Jaypee Greens Golf Course, Greater Noida

Ingredients:

For The Mahalabia:

  • 4 cups full cream milk
  • 1 cup sugar
  • 2 tsp refined flour
  • 1 tsp corn starch
  • 1 egg yolk
  • ½ cup mango pulp
  • 1 cup heavy whipping cream
  • ½ tsp vanilla extract
  • 1 tbsp betel leaves puree
  • 1 cup mango cubes (ripe)

For the garnish:

  • 4 tsp pistachios, chopped
  • 2 betel leaves (mid stem removed)
  • 4 sprigs red currant

Instructions:

  1. In a deep bottom pan, pour the milk, add sugar, flour, cornstarch, egg yolk, and mango pulp, and whisk well to combine.
  2. Transfer the pan over medium heat, pour in the whipped cream, vanilla extract, and betel leaves puree and keep stirring until a smooth consistency and pudding-like texture are obtained. 
  3. Remove from the heat, let it cool down completely and refrigerate.
  4. Arrange the mango cubes in a serving bowl, topped with chilled Muhallebi, garnished with pistachio, betel leaves and a sprig of red current and enjoy.