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With a difference in menu all over the country, and Eid celebrations in full swing, these recipes shared by the Qureshi families of India aren’t just about the cooking and flavour. In India, there are many well-known chefs. The Qureshis, on the other hand, may not all be well-known on their own, but their last name has turned into a key to success in the hospitality sector. In conversations surrounding these facts, Slurrp got in touch with Chef Gulam Qureshi from Chingari at Sheraton Grand Pune & Chef Mohammad Amir Qureshi at Spice Terrace from JW Marriott Bengaluru. The celebrations would not be complete without these dishes making it to the table. Over time, these culinary traditions have become ingrained in the palates of local communities, blending heritage with contemporary tastes to create a rich Eid cuisine. This is what Eid means to them. With that being said, enjoy these Eid 2026 heirloom recipes from Chef Gulam Qureshi and Chef Mohammad Amir Qureshi, which can be prepared at home for a lavish celebration:
Image Credit: Wikimedia Commons
Gosht Shammi Kebab By Chef Gulam Qureshi
Ingredients:
Mutton (from leg, boneless, with some fat) – 500 g
Chana dal – 120 g (soaked 2–3 hours)
Onion – 1 medium (roughly chopped)
Ginger – 1.5 tbsp (roughly chopped)
Garlic – 8–10 cloves
Whole spices:
Black cardamom – 1
Green cardamom – 4
Cloves – 4
Cinnamon – 1 small piece
Black peppercorns – 1 tsp
Red chilli powder – 1 tsp
Salt
Fresh coriander & mint – finely chopped
Green chillies – 2
Egg – 1 (binding, optional but preferred in professional kitchens)
Ghee – for shallow frying
Method:
1.Combine mutton, soaked chana dal, onion, ginger, garlic, whole spices, salt, and chilli powder in a heavy-bottomed pot. Add just enough water to cook (not boil excessively).
2.Cook on low heat until both mutton and dal are completely soft and all moisture has evaporated—this is critical.
3.The mixture should be dry enough to hold shape. Remove whole spices if desired, then grind the mixture into a fine, smooth paste while still warm.
4.Rest the mixture for at least 2–3 hours (or refrigerate overnight)—this helps binding and flavour development.
5.Before shaping, mix in chopped herbs, green chillies, and egg. Shape into flat discs.
6.Shallow fry on medium heat in ghee until evenly browned outside while remaining soft and almost melt-in-the-mouth inside.
Kathal Keema By Chef Mohammad Amir Qureshi
Ingredients
Raw jackfruit (kathal), cleaned & finely chopped – 500 g
Button mushrooms, finely chopped – 150 g
Green peas (matar) – 120 g
Onions, finely chopped – 250 g (≈2 large)
Tomatoes, finely chopped / crushed – 200 g (≈2 medium)
Ginger-garlic paste – 2 tbsp
Green chillies, chopped – 2 nos
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Garam masala – 1 tsp
Anardana powder – 1 tsp
Kasuri methi – 1 tsp (crushed)
Mustard oil – 1 tbsp
Thick vegetable stock / water – 150 ml
Fresh coriander (with stems), chopped – 3 tbsp
Lemon juice – 1 tbsp
Salt – to taste
Method
1.Pressure cook chopped kathal with salt for 1 whistle OR parboil for 8–10 mins.
Drain completely, cool, and lightly crush/pulse to get a keema-like texture (not paste).
2.Heat mustard oil till slightly smoking and add cumin seeds. As soon as it crackles, add onions & cook it till deep golden brown (bhuna stage).
3.Later add ginger-garlic & green chili, sauté it for a while. Add tomato puree & cook till oil separates properly.
4.Add all powdered spices (except garam masala & anardana). Bhuno till masala is thick, aromatic, and slightly caramelised.
5.Add chopped mushrooms, cook till moisture reduces. Then add kathal & peas, stir it well with the mushrooms and add vegetable stock (don’t make it watery).
6. Cook covered on low flame for 12–15 mins. Stir occasionally to avoid sticking.
7.Now, add garam masala, anardana & kasuri methi. Finish with coriander stems & lemon juice.
Image Credit: Wikimedia Commons
Khasta Kulcha By Chef Mohammad Amir Qureshi
Ingredients
Maida – 300 g
Curd – 3 tbsp
Baking powder – ½ tsp
Baking soda – ¼ tsp
Sugar – 1 tsp
Salt – 1 tsp
Oil – 1 tbsp
Water / milk – to knead (~120–140 ml)
Method
1.For kulcha dough, mix all ingredients & knead into soft dough. Rest covered for 1.5–2 hours.
2.Divide dough into 4 balls & roll slightly thick (not like roti). Optional: add onion, coriander, kalonji topping to give an intense flavor to it.
3.Now, stick in the tondoor and cook till charred spots. For Home, cook on hot tawa, flip & finish on direct flame. Apply butter/ghee.
Raan Biryani By Chef Gulam Qureshi
Ingredients:
Whole lamb leg (raan) – 1.5–2 kg
First marinade (tenderising – minimum 6 hours):
Raw papaya paste – 2 tbsp
Salt
Second marinade (flavour – overnight):
Thick yoghurt – 300 g
Ginger-garlic paste – 4 tbsp
Red chilli powder – 2 tsp
Turmeric – ½ tsp
Coriander powder – 2 tbsp
Garam masala – 1.5 tsp
Fried onion paste – 1 cup
Lemon juice – 2 tbsp
Mustard oil or ghee – 4 tbsp
For rice:
Aged basmati rice – 800 g (soaked 45 mins)
Whole spices (bay leaf, cardamom, cloves, mace)
Salt
Other:
Saffron soaked in warm milk
Ghee
Fried onions
Method
1.Apply first marinade (papaya + salt) and rest for 6–8 hours to tenderise.
Wash lightly, then apply second marinade and leave overnight (minimum 12 hours).
2.Slow roast or braise the raan (covered) at low heat until 80% cooked and tender but holding shape. Baste periodically with its own fat.
3.Parboil rice to 70% doneness with whole spices. In a heavy-bottomed handi, layer rice and place the raan within or between layers.
4.Add saffron milk, ghee, and fried onions. Seal tightly with dough and cook on dum (low heat) for 35–45 minutes. Rest sealed for another 20 minutes before opening.
Shahi Haleem By Chef Mohammad Amir Qureshi
Ingredients:
Lamb Trimmings - 3kgs
Pepper Corn - 10 Nos
Kebab Chinni -10 Nos
Masoor Dal - 6 Nos
Urd Dal -15 Gms
Toor Dal - 15 Gms
Channa Dal - 15 Gms
Broken Wheat - 15 Gms
Ginger Garlic Paste - 300 Gms
Paan Ki Jad - 80 Gms
Khus Ki Jad - 1.5 Nos
Pathar Ke Phool - 5 Gms
Rose Petals - 2 Tbsp
Cinnamon Stick - 4 Tbsp
Green Cardamom - 3 Nos
Black Cardamom - 10 Nos
Bay Leaf – 2no.
Star Anise – 5pc.
Copra (Dry Coconut) – 100gms
Chironji – 150gms
Cashewnut – 150gms
Almonds (Blanched And Peel) – 75gms
Sliced Onion – 200gms
Turmeric Powder – 7gms
Red Chili Powder – 15gm
Slit Green Chilly – 7gms
Chopped Coriander – 100gms
Salt – To Taste
Ghee - 400ml
Method
1.Prepare qorma masala as per termezi qorma. Blanch lamb trimmings in hot water and wash thoroughly.
2.In fresh water add trimmings, 30gms of ginger garlic paste, pepper corn, kebabchinni and cinnamon stick in a muslin. Pepper corn should not be in a muslin.
3.Add some salt and 10 gms of ghee to get a boil and keep it on dum. Soak all dals and broken wheat. After an hour add dals and put the handi again on dum.
4.In a lagan take 50 gms of ghee, heat it. Add sliced onion, fry till golden brown.
5.Add ginger garlic paste, once the raw flavor evaporates add turmeric, slit green chili and red chilly.
6.Add qorma masala and bhunao well. Once lamb is 90% cooked and dals are mashed and have blended well, add broken wheat and further cook on very slow fire.
7.Once broken wheat is dissolved and the meat is very tender, add the onion qorma masala and top up with remaining ghee. Bhunao well till leaves sides of the lagan.
Image Credit: Wikimedia Commons
“Cooking these dishes in a hotel kitchen is far removed from where I first learned them during Eid at home, watching and never measuring,” mused Chef Gulam Qureshi. However, the goal is still the same; these recipes capture the spirit of giving, togetherness, and patience that characterise Eid in India.
Chef Mohammad Amir Qureshi signs off by saying, “When I cook these meals today, I'm not thinking like a chef, I'm transported to Eid evenings at home in India, when everything was slow and deliberate. These recipes remind me that food is a subdued way to convey faith and bring back memories of prayer, family, and time spent together.”
