Bakri Eid 2026: Indian chefs share some of their fondest memories celebrating the festival at home

Eid is often remembered through its recipes prepared once a year tables crowded with family and dishes that carry generations of memory For many chefs these celebrations shaped their relationship with food and also their thoughts about hospitality tradition and cooking with intentionSome of the fondest Eid memories of Hussain Shahzad Executive Chef at The Bombay Canteen Hunger Inc Hospitality revolve around food and family coming together around the table He says ldquoSheer Khurma was an essential part of the celebration but when Raan would arrive at the table as this grand generous centrepiece it felt incredibly special because it was reserved for truly celebratory occasions It carried a sense of abundance sitting with the entire family carving into it passing plates around are memories that have stayedrdquoHussain ShahzadThe celebrations at his home included nihari mutton curries kormas and biryanis and as the days went on even the bones hoofs and paaya would be used to make broths soups and slowcooked dishes Looking back that idea of cooking with respect using ingredients thoughtfully and creating meals meant to be shared over conversations has stayed with Shahzad The upcoming Nosetotail festival is about honouring everything that the animal gives you rather than focusing only on the socalled prime cuts For me the creativity lies in taking parts that are overlooked or considered unglamorous and showcasing them with respect In our society cooking with offal still carries a certain stigma and is considered less refined but thatrsquos exactly what makes it interesting for chefs Therersquos something rewarding about transforming these cuts into dishes that feel exciting refined and delicious Across the menu we have worked with ingredients like kidneys liver heart and even brain Each one requires a different approach in terms of technique balance and flavour The goal was never to shock people but to present these ingredients in a way that feels thoughtful celebratory and approachablerdquo he signs offBone cappuccinoMarag soup with almond foamIngredients50 gm ghee1 bay leaf1 cinnamon stick2 cloves2 black peppercorns1 black cardamom2 green cardamoms100 gm onions thinly sliced15 gm ginger chopped15 gm garlic chopped6 green chillies10 gm coriander stems300 gm mutton stock2 gm coriander powder1 gm turmeric powder2 gm garam masala10 gm fresh coriander leaves10 gm fresh mint leavesLime juice to finishMethodHeat the ghee in a heavybottomed pot over medium heat Add the bay leaf cinnamon cloves peppercorns black cardamom and green cardamom Sauteacute until fragrant Add the sliced onions and cook until lightly translucent Stir in the ginger garlic and green chillies Cook until the raw aroma disappears Add the coriander powder turmeric powder and garam masala Cook gently for 1ndash2 minutes Add the chopped coriander stems and sauteacute briefly Pour in the mutton stock and bring to a boil Lower the heat and simmer until the soup develops depth and reaches the desired consistency Add the fresh mint and coriander leaves switch off the heat and allow the soup to infuse for 20 minutes Strain the soup season with salt and finish with a squeeze of limegtgt Almond foamIngredientsfrac12 cup toasted almond flakes250 gm almond milk60 gm creamMethodCombine the toasted almond flakes almond milk and cream in a blender Blend until smooth and strain through a fine sieve Froth before serving or whisk lightly to create a light foam textureCream of the cropThe Bombay Canteenrsquos NosetoTail Feast honours every part of the goat with a feast that draws from regional recipes forgotten techniques and festive cooking traditions reimagined through dishes designed for sharing Think Smoked Tongue Bheja Pakoda with Ocietra caviar Bone Cappuccino Rib Chop Puff with Kolhapuri rassa and Raan Mussalam alongside a specially crafted cocktail programmeWHEN May 24 and 25Not without my mumrsquos biryaniJawairia MerchantGrowing up Thai Naamrsquos founderchef Jawairia Merchantrsquos Eid was centred around the kitchen waking up to the aroma of sheer khurma simmering slowly and the smell of saffron filling the house ldquoBiryani was the heart of our Eid table cooked slowly every step done with patience and love What stayed with me most was the sense of togetherness around it family members cooking side by side tasting adjusting and sharing stories Those moments taught me early on that food is emotional and communal It has inspired my cooking made me respect tradition and understand the importance of balance in flavours For my mom biryani during Eid is tied to a feeling of quiet joy and the sense of contentment that comes from seeing the house full the table crowded and everyone eating together Her favourite memory isnrsquot a single moment but the feeling of watching everyone take that first bite knowing she had played a part in creating happiness and comfort for the people she lovesrdquo says MerchantMutton biryaniPicSatej ShindeIngredientsFor the Mutton Masala1 kg mutton3 onions thinly slicedOil as required1 tbsp gingergarlic pastefrac14 tsp turmeric powder haldiSalt to tasteWhole Spices1 tsp black pepper1ndash2 cinnamon sticks1 tsp cumin seeds2 bay leavesMasala Powders3 tbsp red chilli powder2 tsp coriander powder3 tsp Sindhi biryani masala1 tsp garam masalaOther Ingredients2 tomatoes chopped1 cup yogurt4 onions fried until golden brown biristaPotatoes cooked separatelyFor the Rice1 kg riceCardamom elaichiCumin seeds jeeraCinnamonWhole garam masalaLemon slicesSaltMethodHeat oil in a pressure cooker Add cumin seeds black pepper cinnamon and bay leaves Sauteacute for a few seconds until aromatic Add the sliced onions and cook until golden brown Add the mutton and sauteacute well for 5ndash7 minutes Add gingergarlic paste turmeric powder and salt Mix properly Add a little water if required close the cooker and pressure cook for 3 whistles on medium flame then 5 minutes on low flameAllow the pressure to release naturally Open the cooker and place it back on medium flame Add Red chilli powder Coriander powder Sindhi biryani masala chopped tomatoes and garam masala Cook The mutton is wellcooked until the tomatoes soften the masala becomes thick and aromatic the meat is almost done and the oil starts separating Add Yoghurt amp Birista Switch off the flame and let the mutton cool slightly Add yoghurt and mix well Crush half of the fried onions birista and mix them into the masala for extra flavour Prepare the rice by boiling water in a large pot add salt cardamom cumin seeds cinnamon whole garam masala and lemon slices Add the soaked rice and cook until it is 70ndash80 per cent done Drain the rice completelyLayering the Biryani Spread a layer of rice at the bottom Add a layer of mutton masala Add another layer of rice on top Sprinkle remaining biristasaffron milk optional but recommended Add the boiled potatoes between the layers if desired Cover the pot tightly with a lid and cook on a low flame dum for 20ndash25 minutes Let it rest for 10 minutes before serving Serve hot with raita or saladA hearty spreadWaarsa by Rahul Akerkar Mukhtar Qureshi and ABNAH has a specially curated Eid alAdha Thaali celebrating the spirit of Awadhi mehmannawaazi through a refined festive spread Think coolers like Kaanji and Aamjhora kebabs like Gosht Ka Pasanda Tawa Boti Roast and Shammi Kebab alongside classics such as Bheja Masala Kaleji Gurda Bhindi Mutton Ka Salan Khada Masala Ka Kheema and Kofti Biryani Desserts like Badam Sev Ka Halwa Sheer Qurma and Kulfi round off the experienceWHEN May 26 to 31WHERE Waarsa NCPAOn a sweet noteNeeda KhanFor Chef Needa Khan founder Chantilly Bandra Eid was about waking up to a house full of wonderful chaos ldquoEveryone running late someone searching for shoes someone ironing clothes at the last minutehellip yet somehow there was always time to gather around a bowl of warm sheerkurma before the day began Those memories shaped the way I cook today Food to me is less about perfection and more about emotion and the feeling of being held by traditionrdquoIn her home Shahi tukda is made on Eid morning a recipe deeply woven into her familyrsquos history ldquoMy mother learned it from her mother and then passed it on to me That to me is what Eid truly represents Not just celebration but continuityrdquoShahi tukdaIngredients15 litres fullfat milk225 gm sugar10 gm almond flakes1 tsp vanilla extract250 gm unsweetened khoyaGhee for deepfrying1 pack sliced bread corners trimmed and cut diagonallyA generous pinch of saffronPistachio flakes for garnishing4ndash5 sheets silver warqMethodPour the milk into a heavybottomed pan and bring it to a boil Add the sugar vanilla extract and almond flakes Simmer on low heat stirring intermittently until the milk reduces by nearly half Heat the ghee in a deep pan and fry the bread slices until golden brown on both sides Drain on absorbent paperDip the fried bread slices into the reduced milk for 8ndash10 seconds ensuring they absorb the liquid without becoming too soft Arrange them in a single layer on a platter Transfer the remaining sweetened milk back to low heat Crumble the fresh khoya into the pan and add a few saffron strands Stir continuously until the khoya melts into the milk Pour the warm saffronkhoya sauce generously over the soaked bread slices Finish with a generous sprinkling of almond and pistachio flakes Garnish with saffron strands and silver warq