All set to lay the Eid platter

Nov-vegetarian specials are the order of the day and along with the choice of kebabs and steaming hot biryani, dishes like korma, boti and kaleji are the favourite teamed with rumali roti, ulta tawa ka paratha and sheermal. For vegetarians too the spread is elaborate.

“We prepare chola, vegetarian kebabs, dahi phulki, puri and pulao for those who don’t eat non-vegetarian dishes. Sheer korma, phirni and shahi tukra remain favourite for all. Sometimes we prepare zarda also,” says Gulrez Haider, an advertisement professional.

Lucknow-based Chef Mohsin Qureshi adds, “A lot of people now avoid mutton due to health reasons, so chicken dish are also very common on the Eid platter.”

By Chef Sanjeev Kapoor

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Method:

Shahi tukda

By Chef Ranveer Brar

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For Instant Rabri

For Garnish

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For instant rabri:

For milk syrup:

Shami kebab

By Kunal Kapur

Ingredients:

For Shami Masala

For Cooking

While Mixing

Method

By Chef Mohsin Qureshi

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