Share
Dr Rukhsaar Sayeed, a Kashmiri food technologist, Founder of Khalis Foods, and former contestant of MasterChef India, is one of the few personalities on the internet who is acquainting the world with the popular, lesser-heard-of, and forgotten recipes of Kashmir and its people. While the valley is known for its pristine beauty, snow-capped mountains, and capture-worthy landscape, it has more to offer, from beautiful, vibrant gardens to the best-quality saffron, walnut, and red chilli powder.
Initially, Slurrp connected with her to bring you a list of food items that you can stock while touring the valley, but in this article, she shared glimpses of Eid al-Adha celebrations at her home and in the kitchen.
It is the second most important festival celebrated by the Islamic community and commemorates the devotion of Prophet Abraham (Khalilullah) to Allah. He was willing to sacrifice his son Ismail, but Angel Gabriel offered him a ram to slaughter instead of his child. Thus began the ritual of sacrificing an animal (Qurbani), specifically a sheep, lamb, or goat.
The ritual teaches people to be humble. It stands for giving up something dear to you in the name of Allah. Later, the meat is divided into three portions - one-third for you and your family, one-third for friends and relatives, and one-third for the needy. This year, Eid al-Adha celebrations will begin on June 6 and continue until June 7, when, after the Eid prayer in the morning, people will invite friends over, perform rituals, and exchange gifts.
Food Memories Of Eid al-Adha Celebrations
“Eid al-Adha in my childhood was full of warmth, tradition, and delicious aromas that lingered in every corner of our home,” said Dr Rukhsaar Sayeed while reminiscing about her childhood. Everyone in the house would wake up early, full of enthusiasm, get dressed in their new clothes, and gather before breakfast.
“The mornings always started with a hot cup of Kashmiri kahwa and local bakery goods like fini, which we loved pairing with noon chai (salted tea). It was a comforting start to a long and festive day,” she shared, adding, “Soon after, the butcher would arrive to carry out the Qurbani (sacrifice) of the sheep, and as kids, we would watch with curiosity and a sense of reverence. Once the meat was portioned, we’d help in distributing it among neighbours, relatives, and those in need, going from house to house with small carefully wrapped packages.”
She said, “By late morning, guests would start pouring in—family friends, cousins, neighbours—and the house would fill with laughter, greetings, and the clinking of cups and plates.” Chef’s family used to serve endless cups of kahwa and trays filled with light snacks until it was time for lunch, which used to be a hearty meal featuring multiple mutton dishes like Yakhni Pulao, Rogan Josh, and sometimes Chicken Tikkas or seekh kebabs to add a little variety.
“My mother and grandmother would begin the preparations a day before, and it was always a team effort. While sweets aren’t the main focus of our Eid al-Adha table, we’d still make a small batch of sheer khurma or sevaiyan to end the meal on a sweet note,” she added.
Evolution Of Eid al-Adha Celebrations At Dr Rukhsaar Sayeed’s Home
From being the child at your home to growing up and hosting gatherings during festivals, everything seems like it has changed, but it has truly evolved. When Dr Rukhsaar Sayeed was a kid, she used to wake to the floral aroma of kahwa filling her house, but now, she is one who plans, prepares, and pours her heart into making the feast a success.
“The festive spread, too, has evolved beautifully. Traditional dishes like Rista, Rogan Josh, Aloo Bukhara Yakhni, and Tabakh Maaz remain the soulful centrepieces of the Eid dastarkhwan,” she said while sharing that it also features dishes like Chicken and Mutton Patties, bakery-style Cakes, homemade Phinny, and Sweets inspired by French bakeries to cater to the expanding palates. She calls it a ‘fusion of tradition with modern flair.’
She told Slurrp that the feast is incomplete without Rogan Josh, which is a crown jewel of Kashmiri cuisine. The fiery red mutton-based dish is a nostalgia on the plate at the chef’s home. Accompanying it is Aab Gosht, a velvety, mildly spiced mutton cooked in milk, fennel, and cardamom. It is a regal dish often reserved for special guests.
Dr Rukhsaar Sayeed also makes Badam Korme, a lesser-known gem in which mutton is slow-cooked with almond paste and cream, so every bite melts in your mouth. She said that it is an old recipe that only a few families in Kashmir serve on Eid. For vegetarians in her family, Kashmiri Laal Paneer, cooked in the deep red masala of Rogal Josh, is a must-add to the spread.
Dr Rukhsaar Sayeed’s Menu For Eid al-Adha 2025
After the terror attack in Pahalgam in April 2025, Chef Rukhsaar Sayeed feels that the pre-Eid excitement is quieter. “Many of us found it hard to immerse ourselves in celebration planning while still processing the grief and shock. The markets only recently started picking up, and even then, there’s a sense of restraint in the air,” she added.
But Kashmir and Kashmiris are resilient. The chef also said that this year’s Eid might be subdued, but it won’t be joyless. She will be preparing Alubhukhara Gosht, Mutton Pulao, and a comforting Yakhni. For starters, she has chosen to prepare Chicken Tikka and Palak Chicken to please the crowd.
The chef also shared the one dish without which Eid celebrations are incomplete at her home. It is Aloo Bukhara Gosht. While speaking about the delicacy, she said, “There's something incredibly nostalgic and comforting about that dish—the richness of tender mutton slow-cooked with the tart sweetness of dried plums creates a balance that’s both bold and soulful. It’s not just a recipe; it’s an emotion.”
Since drinking tea is a huge part of Eid al-Adha celebrations, she will be serving kahwa and noon chai with Mutton Shami Kebabs, Kashmiri Kebabs, and a few other regional snacks. “From planning the table to making space in our freezers, Eid is a whole mood in motion,” she added.
