Eid Al-Adha 2026: Celebrate With Chef Recipes For A Shahi Dawat

Eid al-Adha carries a distinct culinary identity that’s built around sacrifice and abundance. Unlike the sweet-heavy spreads of  Eid al-Fitr, this festival puts meat in the spotlight. While the qurbani dictates the menu, it is the chef’s hands, be it a grandmother’s or a Michelin-trained one, that turn the cuts into an extraordinary spread. 

From a range of kebabs to slow-cooked biryanis, every shahi dawat has a lineup of heirloom dishes and festive favourites. If you’re looking to broaden your horizons or are throwing a festive gathering for the first time, here are some traditional recipes curated by professional chefs that are easy to follow and will give your dawat a royal touch.

Also Read: Eid Al-Adha 2026: Foods Beyond Biryani That Deserve More Attention

Labgeer Ke Kebab

By Chef Asif Qureshi, Master Chef at JW Marriott Mumbai Juhu

Ingredients:

• 500 g beetroot
• 100 g processed cheese
• 50 g cashews, chopped
• 2 tbsp cornflour
• 2 green chillies, finely chopped
• 1 tsp ginger paste
• 1 tsp garam masala
• ½ tsp red chilli powder
• Salt, to taste
• 3 tbsp ghee or oil
• 20 g pistachios
• 100 g julienne carrot and beetroot salad
• 2 tbsp pomegranate pearls
• Fresh coriander, for garnish

Instructions:

1. Sauté grated beetroot in a pan until the moisture evaporates.
2. Add ginger paste, green chillies, garam masala, red chilli powder, and salt. 
3. Mix in the cornflour and cook until the mixture binds.
4. Allow the mixture to cool before shaping into kebabs.
5. Stuff the kebabs with cheese and chopped cashews.
6. Pan-sear gently on both sides until crisp and golden brown.
7. Plate with julienne carrot and beetroot salad, garnish with coriander and pomegranate pearls, and serve hot.

Lamb Haleem 

By Master Chef Taj Mohammad Sha, Sahib Room & Kipling Bar, The St Regis Mumbai

Ingredients:

Meat:

• 1 kg mutton with bones

Grains:

• 1 cup broken rice
• ¼ cup barley

Lentils:

• ¼ cup chana dal
• ¼ cup masoor dal
• ¼ cup moong dal

Spices:

• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp black pepper
• Turmeric
• Red chilli powder

Other:

• 2 onions, sliced
• Ginger-garlic paste
• Mint
• Coriander
• Green chilli
• Lemon
• Ghee

Instructions:

1. Soaking broken rice, barley, and mixed lentils overnight, then cooking them until completely soft and mushy.
2. Separately, mutton is slow-cooked with fried onions, ginger-garlic paste, turmeric, chilli powder, coriander powder, cumin, and whole spices until the meat becomes tender enough to shred.
3. The cooked grains and lentils are mashed, then mixed with the shredded meat and stock, and the whole mixture is simmered on low heat for 1–2 hours, continuously stirred or, traditionally, pounded with wooden paddles to achieve the famous silky texture.
4. Finally, hot ghee with fried onions, garam masala, mint, coriander, green chilli, lemon juice, and sometimes cashews are added on top before serving hot.

Bhuni Hui Kaleji

By Chef Asif Qureshi, Master Chef at JW Marriott Mumbai Juhu

Ingredients:

• 500 g lamb liver
• 2 onions, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp hand-pounded garam masala
• 2 tbsp fresh coriander leaves
• 3 tbsp ghee or oil
• Salt, to taste

Instructions:

1. Heat the ghee in a heavy-bottomed pan and sauté the onions until golden brown.
2. Add the ginger-garlic paste and tomatoes, and cook until softened.
3. Add turmeric, chilli powder, coriander powder, and salt.
4. Add diced lamb liver and slow-sear on medium heat until tender.
5. Finish with hand-pounded garam masala and fresh coriander leaves.
6. Serve hot with naan or roomali roti.