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Aren’t Eid feasts synonymous with biryani, haleem, and sewai? You might have observed that every year, these dishes dominate the dining tables, almost as if Eid is incomplete with the aroma of biryani or the sweetness of sewai. Even though all three of the traditional dishes are undeniably delicious, there are many lesser-known delicacies that are looked upon.
To dive deeper into the traditional spread that’s prepared for Eid in a typical Muslim household, Slurrp interviewed chefs and food enthusiasts across India to know if dishes like sewai, biryani, and haleem are overhyped or not. And more importantly, what lesser-known dishes are their favourite Eid staples? Why don’t you read on for some heartwarming stories?
Are Biryani, Haleem, And Sewai Overhyped As Eid Dishes?
“It’s difficult to imagine Eid without the iconic trio of sewai, haleem, and biryani. These dishes hold a special place in the hearts of so many, not just for their unique flavours but for the memories they evoke. However, calling them “overhyped” would be an injustice. These dishes carry a deep cultural significance and have become the heart of Eid celebrations for generations.
Sewai, the sweet, delicate vermicelli dish, has a unique ability to fill our homes with warmth and joy as it graces the breakfast table on Eid morning. It’s not just a dish; it’s a memory, a symbol of our shared love and respect for tradition. Haleem is slow-cooked to perfection, and it has a richness and depth of flavour that is perfect for communal feasts. Its complex textures and spices are a beautiful reminder of the labour and love that go into preparing it, often bringing families together over hours of slow cooking and laughter. And, of course, biryani, with its layers of fragrant rice, tender meat, and aromatic spices, is the ultimate crowd-pleaser that defines the festive spirit of Eid. It’s hard to imagine Eid without it,” Altamsh Patel, the Executive Chef at Hilton Mumbai International Airport, jots down.
Manzilat Fatima, a chef and expert in Awadhi cuisine, says, “No, I don’t think biryani and sewai are overhyped as Eid dishes. Haleem, however, is not just limited to Eid. It is supposed to be a Ramadan dish that we have after breaking the fast at Iftar. And just like every festival has a traditional sweet, sewai is for Eid, and it is definitely not overhyped. Similarly, biryani is also a staple for Eid celebration.”
Diving deeper into the dishes, Chef Mh. Shahid Hossain, the Executive Chef at Taj Cidade de Goa, elaborates, “I have spent years mastering flavours and understanding the cultural weight of dishes like sewai, haleem, and biryani, especially during Eid.
Sewai, for one, is simple—milk, sugar, nuts, and vermicelli. It’s nostalgic, sure, but in a professional kitchen, it’s hardly a technical marvel. Its hype stems more from sentiment than culinary depth. I’ve seen guests rave about it during Eid, yet it’s the kind of dish that leans heavily on execution—overcook it, and it’s mush; under-season, and it’s bland. It’s beloved, but maybe not deserving of the pedestal it’s on.
Haleem, though, is a labour of love. The slow simmering of lentils, meat, and spices into a velvety porridge is a craft. As a chef, I respect its complexity—balancing ghee, ginger, and fried onions takes skill. But overhyped? Perhaps. Its texture and heaviness don’t always translate to modern palates, especially when plated alongside lighter festive options. It’s a classic, but the reverence can feel disproportionate.
Biryani, now—that’s the king. The layering, the spice blends, the perfect rice—it’s a symphony. I would say that it is not overhyped; it earns its spotlight. Still, the obsession with it during Eid can overshadow other gems like kormas or kebabs, which deserve more love. So, yes, sewai and haleem might ride a wave of nostalgia more than merit, but biryani holds its ground.”
Why The Eid Trio Is Much More Than A Festive Staple?
“What makes sewai a must-have for Eid is that the dessert is prepared to savour after Namaz. So, as a part of the Islamic culture, every Eid, the ‘something sweet’ we serve amongst the family and friends. Also, all three dishes, haleem, biryani and sewai are a part of our mehmannawzi,” Shadma Muskan, a 25-year-old sub-editor, explains the cultural significance.
“For me, sewai is pure nostalgia; it’s the first thing we eat after the Eid prayer, and as we visit family and friends throughout the day, we’re welcomed with different variations of it. It’s not just food; it’s a symbol of warmth, love, and festivity. Biryani, on the other hand, is a feast in itself. Whether it’s Eid, a wedding, or a birthday, biryani is always the centrepiece of our celebrations. It brings people together, and its rich flavours make every occasion feel special. Haleem, with its slow-cooked blend of meat, wheat, rice, and lentils infused with aromatic spices and finished with ghee and kewra water, is another dish that represents patience, dedication, and the essence of Eid feasting. So rather than being overhyped, these dishes are timeless and irreplaceable in our culture,” says Chef Firoz Riyaz Khan, the head Chef at Cray Craft Kitchen and Bar.
Alefiya, a 23-year-old copywriter, nostalgically pens down, “I believe Sheer Khurma, or Sewaiyan, is a very traditional, sentimental dish. It's one of those dishes that my mind immediately goes to when I think of Eid. For me, one of my most prominent memories of Eid is my late grandmother standing over a huge pot of Sheer Khurma and stirring it, a bowl of sliced or diced dry fruits in her hand. Over time, the pot got a little smaller, and the hands transformed into my mum's. And now it's my hands that stir a similar steaming pot.”
“The real essence of these dishes lies in the process of making them—families coming together, cooking side by side, sharing stories, and passing down cherished recipes. While some may feel these dishes are overhyped, their presence on the Eid table is about more than popularity; it’s about connection, nostalgia, and the joy of cooking together. That said, every family has its own traditions, and exploring new dishes only adds to the richness of the celebration,” Aslam Khan, the Junior Sous Chef at Westin Goa, sums up.
Eid Favourites Beyond Biryani, Haleem, And Sewai
Starters
Manzilat Fatima, the Awadhi chef and the great-granddaughter of Nawab Wajid Ali Shah, recommends, “Amongst the other Eid staples, my favourites are kebabs are my favourite. Since kebabs are very light, I want just that after a long month of fasting. Suppose you don’t feel like having something heavy like paratha or biryani. In that case, you can enjoy a wide variety of kebabs like Shammi kebab, Galouti kebab, Handi kebab, Boti kebab, and that would suffice.”
“Food dishes during Eid are way more than just the classics—it’s a mix of flavours that bring together tradition and creativity. I would definitely recommend Kebabs, with their smoky char and bold spices, that represent the best of Mughlai grilling,” adds Chef Imran Arif, Chef De Cuisine at Riwaz, The Ritz- Carlton, Bangalore.
Main Course
“One of my personal favourites is Nalli ki Nihari. Nihari is a dish that has been traditionally slow-cooked overnight, allowing the flavours to develop beautifully. The richness of the mutton shank, infused with Nihari spices and lamb stock, makes it a deeply comforting dish, best enjoyed with khameeri roti to soak up the flavourful gravy,” says Chef Gulam Qureshi, Master Chef at Chingari, Sheraton Grand Pune Bund Garden Hotel.
Chef Mohammad Faisal Qureshi, Chef De Cuisine at Kangan, The Westin Mumbai Garden City, adds, “Boti ke Kebab with Paratha or Sheermal. These melt-in-the-mouth kebabs, made with marinated, slow-cooked meat, are packed with smoky, aromatic flavours. Paired with flaky parathas or the mildly sweet, saffron-infused sheermal, they create a rich and indulgent Eid meal.”
Vegetarian Staples
“Vegetarian dishes have also become an essential part of Eid meals, as the celebration is about coming together and offering something for everyone. Dishes like fruit chaat, vegetable koftas, paneer butter masala, and veg pulao bring variety and balance to the table. And, of course, no Eid is complete without a sweet treat – Phirni. It is always a must-have for its creamy, comforting taste,” says Aleem T Siddiqui, a 38-year-old PR & Comms Consultant.
As for the vegetarian dishes, Chef Mohammad Faisal Qureshi, Chef De Cuisine at Kangan, The Westin Mumbai Garden City, some of his favourites, “Dahi Ki Phulki, which is a light and airy lentil dumplings that are soaked in spiced yoghurt, offering a refreshing and cooling contrast to heavier Eid dishes. Another one is Kishmish Ke Namkeen Dahi Wade, which is a special variation of dahi vada, where soft lentil dumplings are mixed with sweet raisins and then soaked in seasoned yoghurt. The balance of sweet and savoury flavours makes it a standout dish. As for a healthy option, you can also have Masale Wale Googni Chane. It is a flavorful dish of black chickpeas cooked with aromatic spices, adding a hearty, protein-rich option to the Eid spread. It’s perfect as a side dish or even as a light meal.
Dessert
“As a Maharashtrian Muslim, there’s something truly special about the dishes we prepare in our homes during Eid, and one that holds a unique place in my heart is karanji. Traditionally made for Diwali in Maharashtra, this sweet-filled pastry has become an important part of our Eid celebrations, too. It is a beautiful reminder of the fusion of cultures in our country—how something as simple as a pastry can transcend festivals and bring people together. The sweetness of the filling, the crispness of the outer shell, and the joy of sharing it with loved ones perfectly encapsulate the spirit of Eid in our home. This is the true beauty of India, the way food transcends its regional boundaries and becomes a symbol of unity. The food we eat during Eid is a reflection of our country’s diversity, where a Maharashtrian Muslim family like mine can embrace and celebrate a dish traditionally made for Diwali, making it our own for Eid. It is this fusion of traditions, this blending of flavours and cultures that makes Eid and, indeed, our country so special,” Chef Altamsh Patel, the Executive Chef at Hilton Mumbai International Airport, joyously notes.
“Desserts are an integral part of Eid celebrations, and badam aur anjeer ka halwa offers a perfect balance of indulgence and nutrition. The combination of almonds and figs provides natural sweetness and a luscious texture, making it a delightful way to end a festive meal,” says Chef Gulam Qureshi, Master Chef at Chingari, Sheraton Grand Pune Bund Garden Hotel.
