Eid-Ul-Adha 2024: 6 Lesser-Known Dishes To Try On Bakra Eid
Image Credit: The Cutchi Memon Table

Many Indian festivals are about the spirit of giving. For most Muslim communities in India, the idea behind Bakra Eid s to donate meat and food to the needy. It is also an occasion where families and friends come together and where meat and food are distributed among members of the family, friends and neighbours. 

While staples such as Biryanis, kebabs and Sheer Khurma are at the centre of these celebrations, there are also lesser-known dishes that are unique to each of these communities. The food of the Bohri community, for instance, is seen as an influence of the culinary traditions of Gujarat. After migrating to India from Persia, the Iranian community adopted many of India's rituals and traditions while preserving their own. Their recipes, for instance, were passed on through generations and are quite different from the regular fare.

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The food of the Cutchi Memons draws immensely from Kutchi cuisine as well as other parts of India where the community has settled. A coastal and Maharashtrian influence is seen in the culinary traditions of the Konkani Muslims, where rice and coconut feature prominently in their food.

This Bakra Eid, go beyond the usual and try a few unique delicacies from some of India’s Muslim communities. Here are some interesting options to try:


Photo Credit: The Bohri Kitchen

The Bohris make a dessert called Malida, especially during Bakra Eid. While they make Sheer Khurma during Ramzan Eid, during Eid Ul Adha, the preferred dessert is Malida. It's made out of atta, gundal, or gondh, (edible gum) and lots of ghee. It's a sticky, chewy, sweet dish. A muthiya is made out of atta and rava and ghee is added to it to make a dough. This is rolled into balls and then fried. Finally, the mixture is lightly crushed and the gur and dry fruits are added.


Photo Credit: The Bohri Kitchen

Raan, which is the leg of the goat, is bought and cleaned, and all the fat is taken off before being marinated with a lot of lime, barista, masalas, ground ginger, garlic paste, and yoghurt and left overnight. It is slow-cooked the next day or sometimes even after 48 hours. It is cooked for a couple of hours over a high flame. 


Photo Credit: Cafe Mommyjoon

Mahiche is a dish cooked by the Iranian Muslim community on Eid. The dish is made of lamb shanks that are slow-cooked for around 10–12 hours. It is served on a bed of dill and saffron rice with a side of tahchin, stuffed jalapenos, grilled tomatoes, onion and gravy. 


Photo Credit: Mumtaz Kazi

Made by the Konkani Muslims, sandan is a special dish made for Eid. The Sandans look like Idlis but are quite different in taste. It is made with sugar, coconut milk and rice flour. Sometimes, jaggery is also used instead of sugar, and cardamom powder is added. The batter for the sandan is usually fermented for 8 hours or overnight. The next day, at dawn, they are steamed in sancha (mould). Sandans are usually eaten with sukha mutton.

 Akhni Gosht

Photo Credit: Mumtaz Kazi

Akhni Gosht is a dry mutton dish made by the Konkani Muslim Community. It is cooked in a spice mix that includes red chilli, dhania, jeera, and a little saunf, along with garam masalas such as dalchini, elaichi, laung, and kaali mirch. The meat is allowed to cook slowly in its own juices on a slow flame. While many spices are used to make this dish, fennel is the key ingredient, along with dry roasted coconut.


While some communities make a milk-based kheer with seviyan or roasted vermicelli, others make a sweet dry version sans milk. Dry fruits are roasted in a pan and kept aside. Then, the seviyan is roasted for a bit and some water is added. When the water is absorbed, sugar is added, followed by the dry fruits. The pan is then covered and the seviyan is cooked on dum.

Shahi Tukda 

The name ‘Shahi Tukda’  translates to ‘royal piece,’ befitting its luxurious ingredients and flavours. This dessert is essentially fried bread slices soaked in rich, creamy, saffron-flavoured milk (rabri) and garnished with a variety of nuts and silver leaf. It is believed to have originated in the Mughal kitchens and reflects the opulence of Mughlai cuisine.