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Eid-Ul-Adha, also known as Bakrid, will be celebrated in India on May 28, 2026. The festival is deeply linked to togetherness, generosity and slow-cooked family meals. While dishes such as sheer khurma, phirni and biryani remain the centre of attraction during the Bakrid celebrations, food traditions across India go far beyond just the usual festive staples. Every region has its own flavours, spices, cooking styles and dishes, particularly for the day, shaped by local ingredients and family recipes that have been passed down through generations.
In some homes, smoky kebabs dominate the spread, whereas in some places rich curries, breads and meat preparations take the centre stage. Coastal regions tilt towards coconut and spice-heavy gravies, whereas northern dishes often celebrate the slow cooking and rich fragrances. What makes these recipes unique is not just the taste, but the memories that are attached to them. Here are some regional Bakrid dishes from across India that you can try to make your Eid feasts feel unique.
Kashmiri Rogan Josh, Kashmir
Rogan Josh is one of Kashmir’s most famous festive meat dishes, which is known for its deep red colour and slow-cooked richness. Unlike extremely spicy curries, this one concentrates more on the warmth and fragrance from ingredients like fennel powder, dry ginger and Kashmiri chillies that are used in it. Traditionally, cooked with mutton, the gravy turns smooth after long simmering. During Eid celebrations, it is usually paired with steamed rice or the traditional breads.
(Image credit: Freepik)
Mutton Dalcha, Hyderabad
Hyderabadi Eid food spread feels incomplete without having a bowl of Dalcha beside biryani. This slow-cooked dish is prepared by mixing lentils with tender mutton pieces, bottle gourd and a tangy hint of tamarind. Unlike the regular dals, Dalcha has deeper richness because the meat gets cooked directly with the dal, letting all the flavours mix beautifully.
The texture becomes thick, hearty and extremely comforting. In many homes, it is served alongside bagara rice or biryani. The balance of spice, tanginess and also creamy dal makes it one of Hyderabad’s most underrated dishes for Bakrid.
Bhuna Gosht, Uttar Pradesh
Bhuna Gosht from Uttar Pradesh is all about patience as well as slow roasting. Instead of depending on heavy gravy, the meat gets cooked slowly with a blend of onions, tomatoes, yoghurt and whole spices until everything gets deeply caramelised and rich. The masala sticks to the meat, making an intense flavour without too much sauce.
During the Bakrid celebration, this dish is often served with roomali roti or sheermal in many households across Lucknow as well as nearby regions. The smoky roasted flavour and thick masala make it particularly satisfying.
Mappila Erachi Curry, Kerala
Kerala’s Mappila Muslim community cooks coconut, curry leaves and black pepper to make this curry. Mappila Erachi Curry is a deeply spiced meat curry where roasted coconut paste makes a thick texture and earthy richness. Unlike the North Indian Eid gravies, this dish has coastal warmth, having hints of fennel, cloves and fresh curry leaves.
It is commonly paired with pathiri (roti made of rice flour), appam or Malabar parotta. The use of coconut also gives the dish a bit of a creamy finish, making it perfect for festive family meals.
(Image credit: Freepik)
Boti Kebab, Delhi Old City
In Old Delhi, the evenings of Bakrid smell like charcoal smoke and sizzling kebabs. Boti kebab is prepared using marinated meat cubes that are cooked over open flames until a bit charred from outside but remain juicy from within. The marinade is usually prepared from yoghurt, ginger, garlic and powdered spices that seep deep into the meat.
During Eid, they are served hot with mint chutney, ring onions and rumali roti. The smoky flavour, soft texture and roadside-style fragrance make them special festive favourites.
