Last Updated:March 23, 2025, 10:09 IST

From rich, melt-in-the-mouth bites to hearty, spiced delicacies and indulgent festive sweets, these recipes bring a perfect blend of tradition, bold flavors, and celebratory indulgence.

Nihari was originally served during breakfast. (Representational Image)

Eid is a time of joy, celebration, and, most importantly, indulgent feasting with family and friends. These specially curated recipes capture the essence of the festival, blending rich flavors, aromatic spices, and traditional techniques. From the melt-in-the-mouth Mutton Galawat Kebab to the comforting Creamy Mushroom and Potato Soup, each dish brings warmth to your festive table. Sheer Khurma e Gulab, a fragrant take on the classic dessert, adds a floral twist, while Shakshuka offers a hearty, spiced egg delight. Finally, the Spiced Grilled Fish with Date Chutney balances smoky, sweet, and tangy flavors—perfect for a memorable Eid spread.

Mutton Seekh Kebab by The Den

Ingredients:

1 kg mutton mince (boneless)

250g mutton fat

250g onion, chopped

100g Amul cheese, grated

30g garlic, chopped

15g ginger, chopped

10g mint, chopped

10g coriander, chopped

30g saffron

25g garam masala

30g deggi chili powder

10g cumin powder

5g green cardamom powder

20g salt

25g black salt

10g butter

Method:

In a large bowl, mix mutton mince, fat, onions, cheese, ginger, garlic, mint, and coriander.

Season with garam masala, chili powder, cumin, cardamom, salt, and black salt. Mix well, cover, and refrigerate for 2 hours.

Shape the mixture into sausage-like kebabs around skewers, ensuring an even thickness. Refrigerate until grilling.

Preheat a tandoor or grill to high heat.

Brush the grates with oil, place the kebabs on the grill, and cook for about 10 minutes, turning occasionally, until evenly browned and cooked through.

Gosht Paya Shorba by The DEN

Ingredients:

3 kg lamb paya (trotters)

100g coriander roots

100g saffron

100g ginger, sliced

50g garlic, chopped

20g cumin seeds

500g yogurt

10g green cardamom

5g cloves

10g cinnamon

Method:

Wash the lamb paya thoroughly under running water.

Blanch in hot water, bring to a boil, and remove impurities. Rinse again under cold water.

In a large pot, heat the paya with whole spices and salt.

Add yogurt and cook on a slow flame for about 6 hours, until the meat is tender.

Once cooked, check seasoning and stir in saffron.

Garnish with almond flakes and fresh coriander. Serve hot.

Kulchey Chole PocketsBy Chef Harpal Singh Sokhi, KARIGARI

Ingredients:

For the Chole (Chickpeas)

Soaked or canned chickpeas

1 onion, finely chopped

2 tomatoes, pureed

1 tsp ginger-garlic paste

1 tsp cumin seeds

2 bay leaves

1 tsp turmeric powder

1 tbsp chole masala

1 tsp garam masala

Salt to taste

Fresh cilantro and lemon juice for garnish

For the Kulche (Bread Pockets)

2 cups all-purpose flour

1 tsp yeast (or baking powder for quick version)

1 tsp sugar

½ tsp salt

1 tbsp oil or butter

½ cup warm water (adjust as needed)

½ tsp ajwain (optional)

Sesame seeds for garnish

For Garnishing & Assembly

Chopped onions, fresh coriander

Green and tamarind chutneys (optional)

Sliced cucumbers, tomatoes (optional)

Method:

Prepare Chole: Sauté cumin seeds and bay leaves in oil. Add onions, ginger-garlic paste, and cook until golden. Stir in tomatoes, turmeric, chole masala, and salt. Add chickpeas and simmer for 15-20 minutes. Finish with garam masala, cilantro, and lemon juice.

Make Kulche: Mix flour, sugar, salt, yeast, and warm water to knead a soft dough. Let it rise for 1-2 hours. Roll into thick circles and cook on a hot griddle until golden brown, brushing with butter or ghee.

Assemble Pockets: Slice kulche open, stuff with chole, and add onions, chutneys, and fresh veggies. Serve warm!

Moilee Prawns TandooriBy Chef Harpal Singh Sokhi, KARIGARI

Ingredients:

For the Moilee Marinade

½ cup coconut milk

1 tsp turmeric powder

½ tsp black pepper

1 tsp ginger-garlic paste

2 green chilies, slit

Curry leaves

Salt to taste

For the Tandoori Marinade

500g prawns (deveined, tails intact)

½ cup yogurt

1 tsp tandoori masala

1 tsp chili powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala

1 tbsp mustard oil

1 tbsp lemon juice

Salt to taste

Kasuri methi (optional)

For Garnish

Fresh coriander, lemon wedges

Method:

Moilee Marinade: Mix coconut milk, turmeric, black pepper, ginger-garlic paste, green chilies, curry leaves, and salt. Marinate prawns for 30-45 minutes.

Tandoori Marinade: Combine yogurt, tandoori masala, chili, cumin, coriander, garam masala, mustard oil, lemon juice, and salt. Coat prawns and let marinate for at least 1-2 hours.

Cooking: Preheat a tandoor, grill, or oven (200°C/392°F). Thread prawns onto skewers and cook for 8-10 minutes until slightly charred.

Serve: Garnish with fresh coriander and lemon juice. Pair with onion rings and raita.

Gulab Jamun Cheesecake

By Chef Akash Deep, Novotel Goa Panjim

Ingredients:

For the Crust:

1 packet Digestive Biscuits

¼ tsp ground cardamom

⅛ tsp salt

15g granulated sugar

50g melted ghee

For the Cheese Filling:

1 ½ tbsp corn-starch

150g powdered sugar

100g caster sugar

500g cream cheese

100g Mascarpone cheese

4 eggs

1 tsp vanilla extract

½ tsp rose water

⅛ tsp salt

1 pinch saffron

¼ tsp cardamom powder

12 Gulab Jamun (without syrup)

Method:

1. Prepare the Crust:

Grease a 7″ springform pan.

Pulse biscuits, cardamom, salt, and sugar in a processor. Mix with melted ghee and press into the pan. Chill for 15 minutes.

2. Prepare the Cheesecake:

Preheat oven to 155°C.

Bloom saffron in rose water.

Beat cream cheese, mascarpone, and sugars until smooth. Add eggs one by one, then mix in corn-starch, vanilla, saffron mixture, salt, and cardamom.

Pour batter over crust. Halve Gulab Jamun and place cut-side down on top.

Bake for 40-50 minutes until slightly jiggly in the center.

Cool completely, refrigerate for 4 hours, and garnish with dried rose petals.

Rasmalai White Chocolate Mousse

By Chef Akash Deep, Novotel Goa Panjim

Ingredients:

For the Rasmalai Syrup:

10 white rasgullas (squeezed)

4 cups whole milk

½ cup white sugar

7-8 saffron strands

¼ tsp cardamom powder

For the White Chocolate Mousse:

250g white chocolate (melted)

250g Amul cream

7-8 saffron strands

⅛ tsp cardamom powder

500g whipped Elle Vire cream

For Garnish:

Chopped nuts

Method:

1. Prepare the Rasmalai Syrup:

Heat milk, add sugar and saffron, and cook for 18-20 minutes until reduced.

Add squeezed rasgullas and cardamom powder. Cool and refrigerate.

2. Prepare White Chocolate Mousse:

Heat cream and pour over melted white chocolate, adding saffron and cardamom. Let cool.

Fold in whipped cream gradually.

3. Assemble:

Place one rasmalai at the bottom of each jar or glass.

Layer with mousse using a piping bag. Garnish with nuts. Refrigerate before serving.

Mutton Dum Biryani

By Chef Deepak, TATA Sampann

Ingredients:

For Marinating the Mutton:

1 kg mutton

1 cup yogurt

2 tbsp ginger-garlic paste

2 green chilies (slit)

1 tsp turmeric powder

2 tsp red chili powder

2 tsp coriander powder

1 tsp garam masala

1 tbsp lemon juice

Salt to taste

Chopped coriander & mint leaves

3 tbsp fried onions (birista)

For the Rice:

2 cups basmati rice (soaked 30 min)

1 bay leaf

4-5 cloves

3-4 green cardamoms

1 black cardamom

1-inch cinnamon stick

8-10 black peppercorns

Salt to taste

For the Biryani:

4 green cardamoms, 4 cloves, 4-inch cinnamon stick, 1 black cardamom, 2 bay leaves

1 tbsp shahi jeera (lightly roasted & ground)

2 large onions (sliced)

1 cup chopped coriander & mint leaves

4 green chilies (slit)

½ tsp saffron in ¼ cup warm milk

4 tbsp ghee

2 tbsp cooking oil

1 cup fried onions (birista)

¼ cup milk

Few drops of rose water & kewra water (optional)

Method:

1. Marinate the Mutton:

Mix mutton with yogurt, ginger-garlic paste, spices, lemon juice, salt, herbs, and fried onions. Marinate for at least 2 hours or overnight.

2. Prepare the Rice:

Boil water with whole spices and salt. Add rice and cook until 70% done. Drain and spread to cool.

3. Prepare the Biryani:

Heat ghee and oil in a thick-bottomed vessel. Add whole spices and sauté.

Fry onions until golden, reserving half for layering.

Add marinated mutton and cook for 7-8 minutes.

4. Layer & Cook on Dum:

Layer half of the rice over mutton. Sprinkle fried onions, coriander, mint, saffron milk, rose water, and kewra water.

Repeat with the remaining rice and garnish. Drizzle with ghee.

Seal the pot with dough or a tight lid. Cook on low heat for 30-35 minutes.

5. Serve:

Let rest for 10 minutes before opening. Gently mix and serve hot with raita or mirch ka salan.

Enjoy your flavorful and aromatic Mutton Dum Biryani!

Mutton Recipe By Chef Dheeraj Mathur, Radisson Blu, Kaushambi, Delhi NCR

Ingredients:

1/4 cup oil

2 medium onions, sliced

500g bone-in mutton, curry-cut

8 garlic cloves, minced

1/2 tbsp ginger, minced

1/3 cup (85g) curd

1/4 cup (35g) cashew paste

Whole spices: 2 black cardamoms, 8 green cardamoms, 7 cloves, 1 bay leaf, 6 black peppercorns, 1 small cinnamon stick

1.5 tsp coriander powder

1/2 tsp cumin powder

1 tsp deghi mirch

1 tsp salt (or to taste)

1 tsp kewra water (optional)

Method:

Heat oil in a pan, fry onions until golden brown. Remove and set aside.

In the same oil, sauté mutton with spices, ginger, and garlic for 7 minutes.

Add curd and cashew paste, cook until oil separates (10 minutes).

Add 900ml water, bring to a boil, cover, and simmer for 1.5 hours.

Crush fried onions, stir into curry, and cook for 5-10 minutes.

Add kewra water and serve hot.

Shahi Tukda with Cream Cheese Frosting By Chef Susheel Kumar, Grand Mercure Bengaluru Gopalan Mall

Ingredients:

2 white bread slices

50ml desi ghee

250ml thick cream

Pistachios (for garnish)

Sugar Syrup:

1/2 cup sugar

1/2 cup water

A pinch of saffron

Cream Cheese Frosting:

1/3 cup softened cream cheese

1/2 cup butter

1/2 tsp vanilla extract

1 cup icing sugar

Method:

Boil sugar, water, and saffron for syrup; let cool.

Cut bread into circles, fry in ghee until golden.

Dip in sugar syrup for a few seconds, then layer with cream and pistachios.

For frosting, whisk cream cheese, butter, vanilla, and sifted icing sugar.

Drizzle frosting between and on bread slices. Garnish with pistachios, silver leaf, and rose petals.

Chhena Kheeri By Chef Kutubuddin Shaikh, Courtyard by Marriott Pune Chakan

Ingredients:

250g chhena (paneer)

1L full-fat milk

1/2 cup sugar

1/4 tsp cardamom powder

1/4 tsp saffron threads (optional)

Chopped nuts (for garnish)

Method:

Crumble chhena. Boil milk, reduce heat, and add chhena.

Cook for 10-15 minutes until thickened.

Stir in sugar, cardamom, and saffron. Cook for 5-7 minutes.

Cool slightly and garnish with nuts. Serve warm or chilled.

Mutton Haleem By Chef Kutubuddin Shaikh, Courtyard by Marriott Pune Chakan

Ingredients:

1 cup broken wheat

1 cup brown lentils

1 lb mutton

2 onions, chopped

2 garlic cloves, minced

1 tsp ginger paste

2 tbsp ghee/oil

Whole spices: 2 cardamom pods, 2 cinnamon sticks, 2 cloves

1 tsp each: cumin seeds, coriander powder, turmeric, red chili powder, garam masala

1 tsp saffron threads

1 tbsp rose water

2 cups water

Salt to taste

Fresh cilantro (for garnish)

Method:

Soak wheat and lentils for 4-5 hours, then cook until soft.

In another pan, heat ghee/oil, sauté cumin, onions, garlic, and ginger.

Add mutton and brown it.

Mix in wheat, lentils, spices, saffron, and rose water.

Cook on low heat for 2-3 hours until thickened.

Season with salt, garnish with cilantro, and serve hot.

Nalli Nihari By Chef Ranjan Pandey, Pride Plaza Hotel Ahmedabad

Ingredients:

4-5 lamb shanks

2 onions, sliced

1 1/2 tbsp ginger-garlic paste

2 tomatoes, chopped

1/2 cup yogurt

1 tbsp wheat flour (optional)

2 tbsp oil

5-6 cups water

Salt to taste

Spices:

1 tsp each: garam masala, red chili powder, turmeric, coriander powder, cumin powder

Whole spices: 2 bay leaves, 1 black cardamom, 4 green cardamoms, 1-inch cinnamon stick, 4-5 cloves, 5-6 black peppercorns

Garnish:

Fresh coriander, julienned ginger, lemon wedges, green chilies (optional)

Method:

Sear lamb shanks in oil with whole spices. Remove and set aside.

Sauté onions until golden, then add ginger-garlic paste.

Stir in tomatoes and powdered spices. Cook until oil separates.

Return lamb to the pot, add yogurt and water, and simmer for 2-3 hours (or pressure cook for 45 mins).

For thicker gravy, mix wheat flour with water and add midway.

Adjust seasoning, garnish, and serve hot with naan or rice.

Mutton Galawat KebabBy Chef Sheikh Kadir, Masterchef, Club Mahindra

Ingredients:

500g mutton mince

100g brown onion (paste)

50g cashew nuts (paste)

40g raw papaya (paste)

5g rose petals

5g stone flower

20g Kashmiri chili powder

10g coriander powder

10g cumin powder

5g cardamom powder

5g saffron

200g ghee

20ml kewra water

10g garam masala

Method:

Mix all ingredients except ghee and kewra water. Marinate for 2 hours.

Smoke the mixture with charcoal and ghee.

Shape into small patties.

Shallow fry in ghee until golden brown.

Serve hot with mint chutney and laccha onions.

Creamy Mushroom and Potato SoupBy Chef Sanjay Pawar, Consultant Chef, Usha International

Ingredients:

500g mushrooms (chopped)

½ onion (chopped)

2 garlic cloves

2 small potatoes (diced)

4 cups vegetable broth

1 tsp dried thyme

Salt & pepper to taste

1 tbsp olive oil

Fresh parsley (for garnish)

Method:

Add all ingredients to a blender with a heating function.

Blend and heat until smooth.

Adjust seasoning and consistency if needed.

Serve hot, garnished with fresh parsley.

Sheer Khurma e GulabBy Chef Akshay Sethiya, Quinelle Patisserie, Indore

Ingredients:

1L full-fat milk

½ cup vermicelli

½ cup sugar

¼ cup ghee

100g rose petals

20ml rose syrup

10 dates (chopped & soaked)

12 almonds, 12 cashews, 12 pistachios (sliced)

20 raisins

4-5 cardamom pods (crushed)

2 tbsp rose water

Dried rose petals (for garnish)

Method:

Roast nuts in 1 tbsp ghee; set aside.

Roast vermicelli in remaining ghee.

Boil milk, add rose petals and syrup. Simmer for 8 min.

Add vermicelli, cook for 6-8 min.

Stir in sugar, dates, and nuts; cook for 6-7 min until thickened.

Add cardamom and rose water. Serve warm or chilled, garnished with dried rose petals.

ShakshukaBy Chef Mordhwaj Singh Chandrawat, Belle Patisserie, Delhi

Ingredients:

2 tbsp olive oil

1½ tsp chopped garlic

½ inch ginger (chopped)

½ cup diced tomato

⅔ cup diced onion

½ cup diced capsicum

1 chopped green chili

1 cup fresh tomato purée

⅔ tbsp Kashmiri chili powder

⅓ tsp turmeric powder

2-3 eggs

Salt to taste

Pinch of sugar

Optional:

½ cup grated cheese

7-8 black/green olives

Method:

Heat oil in a pan, sauté garlic and ginger until golden.

Add onion, tomato, and capsicum; sauté lightly.

Stir in chili powder, turmeric, salt, and sugar.

Pour in tomato purée and cook until raw flavor is gone.

Make small wells, crack eggs into them (one at a time).

Sprinkle cheese, cover, and cook until eggs set.

Garnish with olives, parsley/coriander. Serve hot with toast or naan.

Spiced Grilled Fish with Date ChutneyBy Shobhit Gaur, Founder, Dam Good Fish

For the Fish:

2 firm white fish fillets (snapper, tilapia, or cod)

1 tbsp lemon juice

1 tsp turmeric, cumin, coriander powder

½ tsp red chili powder

1 tsp garam masala

2 tbsp yogurt

1 tbsp olive oil

Salt to taste

For the Date Chutney:

½ cup dates (chopped)

½ cup tamarind pulp (or 1 tbsp tamarind paste mixed with water)

1 tbsp jaggery or brown sugar

½ tsp roasted cumin powder

½ tsp red chili powder

½ tsp salt

½ cup water

Method:

Fish:

Mix marinade ingredients; coat fish and rest for 30-60 min.

Grill for 3-4 min per side until cooked and charred.

Chutney:

Combine all ingredients in a pan. Simmer for 10-15 min until dates soften.

Blend for a smooth texture or keep chunky.

Serving:

Drizzle chutney over grilled fish and serve with rice, roasted veggies, or a fresh salad.