By Shreya Goswami
The Indian Muslim community has a huge regional diversity in cuisines and this is reflected in Eid Ul-Fitr celebrations too. Here are some regional Eid dishes you must savour.
An Eid staple in Awadh and especially Lucknow, Qiwami Sewai is made with sugar syrup, dry fruits and served with cream.
Packed with perfectly cooked mutton and heavenly, flavourful potatoes, this one’s a favourite among Bengali Muslims.
This flavoured rice from the Bohri community is topped with delicacies like kebabs, tikkas, fried onions and dry fruits.
A Malabari Moplah specialty, Unnakai is a sweet treat made of bananas, coconut, dry fruits, sugar and ghee.
Prepared with meat, lentils, broken wheat and mild spices, this slow-cooked favourite from Hyderabad is a must-have.
This Lucknowi royal dish is packed with rice cooked with a spicy mutton curry base and is served with raita.
Made with more onions, less yoghurt and no tomatoes, this Bhopali Eid dish is savoured with Sheermal.
Sweet noodles made with egg yolks served on sweet egg white puddings, this one is a Moplah Eid staple.
A white-coloured mutton soup served with Bohri khichdi, this one is a simple combination savoured for Eid lunch.
Bhopali Dahi Vadas are much bigger than other versions and are served with a chutney made of basil and other seeds.