As we enter the holy month of Ramzan, the most important question in every Muslim household right now is — 'What to make for Iftaar?' Synonymous with the daily feast after the fast, everyone desires a good spread, replete with fruits, sherbet, fried food, custard and falooda. However, little heed is paid to the most important meal of the month — the Sehri. This meal that is had before dawn is the one that sets the pattern for the 'fasting' day that is currently for 14 hours and hence, it must be had with caution. "Considering that there is very little movement during the lockdown, it is imperative to think of Sehri as a healthy meal that would not only help sustain the day but also avoid bloating and acidity. We usually include a lot of fruits and yoghurt, caramelised dates, bananas and porridges, but on the occasional craving, we do indulge in a kheema-roti combo," says home chef from Andheri, Mumtaz Kazi.

Ariyunda or rice energy balls

Home-chef Shaheena Banu is a doctor by profession, but her passion is cooking. In the past few years, she has been part of different home chef communities where she shares Malabari food with locals. Her favourite Sehri memories are from her hostel days when she would have Ariyunda; these rice energy balls, traditionally made across Kerala, would come to her rescue. "Ariyunda tastes awesome with a warm cup of tea. While I've switched to hibiscus tea now for its health benefits — Ariyunda is my quick-fix for Sehri as it is healthy and provides energy for long summer days,"
she adds.