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Eid is a period of reflection, gratitude, and, perhaps most importantly, connection through food. In 2026, the Indian festive table is evolving. While we still crave the nostalgic warmth of a slow-cooked dessert, there is a growing appetite for global techniques and unique ingredients. From the sun-drenched shores of the Maldives to the nutty richness of American orchards, these four chefs bring a world of flavour to your kitchen. Whether you are looking for a show-stopping seafood main or a vegetarian kebab that melts in the mouth, these recipes provide a comprehensive roadmap for your festive menu. Let us dive into the details of these professional preparations.
The Showstopper: Grilled Octopus By Chef Hassan Nasheed
Chef de Partie Hassan Nasheed from the Four Seasons Resort Maldives at Kuda Huraa brings a taste of the ocean to the Eid table. This dish is perfect for those looking to break away from the traditional mutton biryani and offer something lighter yet incredibly sophisticated.
Grilled Octopus
Ingredients
• 5 litres water
• 1 kg octopus
• 2 onions
• 2 celery stalks
• 1 carrot
• 1 bay leaf
• Salt and pepper for seasoning
Preparation
1. Add the water to a large pot along with the onion, celery, carrot, bay leaf, and seasoning.
2. Bring the mixture to a boil.
3. Carefully add the octopus and boil for 30 minutes.
4. Reduce the heat to low and let the octopus simmer gently until tender.
5. Remove, cool slightly, and grill as desired for added flavour and texture.
Image credit: Four Seasons Maldives
Maldivian Inspired BBQ Sauce
Ingredients
• 1 cup ketchup
• ¼ cup light or dark brown sugar
• ¼ cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow or Dijon mustard
• 1 tbsp smoked paprika or regular paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp salt
• 1 Maldivian chilli
• 1 tbsp chopped curry leaves
• Optional: ½ to 1 tsp liquid smoke for extra smokiness
Preparation
1. Add all ingredients to a saucepan and stir until well combined.
2. Bring to a gentle simmer over medium-low heat.
3. Reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened.
Sweet Potato Mash
Ingredients
• 2 large sweet potatoes
• 5 g coconut oil
• 10 g coconut milk
• Salt and pepper to taste
Preparation
1. Roast the sweet potatoes at 175°C for 45 minutes, or until soft.
2. Peel the sweet potatoes and mash them using a hand masher until smooth.
3. Transfer the mashed sweet potato to a pan over low heat.
4. Add the coconut milk and season with salt and pepper.
5. Stir gently until well combined and warmed through.
6. Finish by mixing in the coconut oil for a silky texture and enhanced flavour.
Rested Tomato Salsa
Ingredients
• 2 diced tomatoes
• 2 diced onions
• 1 clove garlic, chopped
• 5 curry leaves
• Salt and pepper for seasoning
• A little olive oil
Preparation
1. Heat a pan over medium flame and add a little olive oil.
2. Add the diced tomato, diced onion, and chopped garlic.
3. Roast the mixture until lightly browned and fragrant.
4. Season with salt and pepper.
5. Finish by adding the curry leaves and gently folding them in.
6. Allow the salsa to rest briefly before serving.
The Perfect Appetiser: Mushroom Pecan Kebab By Chef Bhupi
For the vegetarian guests, Chef Bhupi offers a kebab that rivals any meat dish in terms of depth and texture. The use of pecans adds a rich, buttery crunch that complements the earthy mushrooms beautifully.
Image credit: Chef Bhupi
Ingredients
• 600 g mushrooms
• 8 to 9 cloves of garlic
• 2 to 4 small green chillies
• 1 inch ginger
• 3 tbsp ghee
• 1/2 cup American pecans
• Salt to taste
• 2 medium brown onions
• 3 to 4 tbsp sattu powder
• 1/2 tsp garam masala
• 4 to 5 green cardamoms
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
Method
1. Heat 1 tbsp of ghee in a pan. Add the green chilli, ginger, and garlic. Sauté briefly.
2. Add the mushrooms and cook on a high flame until the moisture evaporates completely.
3. Dry roast the pecans on a low flame.
4. Grind the sautéed mushrooms and roasted pecans together to form a smooth paste.
5. Transfer the mixture to a bowl. Add the garam masala, crushed green cardamom, turmeric powder, red chilli powder, salt, and ghee.
6. Mix well and add sattu powder for binding.
7. Shape the mixture into small round kebabs.
8. Heat ghee in a pan and shallow fry the kebabs, turning gently until golden on both sides. Serve hot.
The Modern Classic: Sheer Khurma By Chef Neha Deepak Shah
Sheer Khurma is the soul of Eid. Chef Neha Deepak Shah reinvents this beloved classic by introducing American pecans, which provide a delightful contrast to the soft seviyan and creamy milk.
Image credit: Chef Neha Deepak Shah
Ingredients
• 1/4 cup ghee
• 1/3 cup chopped American pecans
• 2 tbsp chopped raisins
• 1/2 cup roasted seviyan
• 3 to 4 cardamom pods
• Sweetener of your choice
• 500 ml milk
• 2 to 3 tbsp chopped kharek (dried dates)
• Some cardamom powder
Method
1. Heat ghee in a pan and roast the chopped American pecans and raisins until they are lightly fragrant. Set these aside.
2. In the same pan, add the cardamom and seviyan. Roast for 4 to 5 minutes on a low flame until golden.
3. Add the chopped kharek, milk, and your preferred sweetener. Cook on a low flame until the mixture thickens.
4. Add the roasted pecans and cook for a few more minutes, stirring continuously.
5. Garnish with rose petals and extra chopped pecans. Serve hot.
The Contemporary Treat: Pistachio Little Hearts By Chef Aruna Vijay
If you are looking for a quick yet elegant addition to your dessert platter, Chef Aruna Vijay provides a brilliant solution. These little hearts are visually stunning and offer a satisfying crunch.
Image credit: Chef Aruna Vijay
Ingredients
• Puff pastry sheet
• 2 tbsp castor sugar
• 3 to 4 tbsp coarsely ground American pistachios
• Melted chocolate
• Coarsely powdered pistachios for sprinkling
Method
1. Preheat your oven to 180°C and line a baking tray with parchment paper.
2. Roll the puff pastry into a rectangle. Sprinkle the castor sugar evenly, then spread the coarsely ground pistachios on top and gently press them into the pastry.
3. Roll both of the longer sides tightly towards the centre to form a log, then wrap it.
4. Slice the log into equal pieces, place them on the tray slightly apart, and gently shape them into little hearts if needed.
5. Bake for 15 minutes, then flip the hearts and bake for another 5 minutes to ensure an even colour.
6. Cool the pastries completely. Dip them halfway into melted chocolate, sprinkle the coarse pistachios on top, and let them set before serving.
7. Note: Do not overcrowd the tray as puff pastry expands significantly while baking.
