By Akshara
February 19, 2026
Ramadan meals vary by region, but certain dishes appear consistently at iftar tables across South Asia and the Middle East. These foods are slow-cooked, deeply spiced and tied closely to community gatherings. Many are prepared in large quantities to be shared. They reflect both regional culinary identity and festive abundance.
A slow-cooked stew made from wheat, lentils and meat, stirred for hours until thick and smooth. In cities like Hyderabad, it is cooked in large cauldrons during Ramadan.
A slow-braised meat curry traditionally simmered overnight. Rich, gelatinous gravy and tender meat make it a staple during the holy month.
Fragrant rice layered with spiced meat or chicken, sealed and cooked on dum. It often anchors larger iftar gatherings.
Minced meat patties blended with lentils and spices, shallow-fried until crisp outside and soft inside.
Malpua is a syrup-soaked pancake served warm, while sheer khurma is a vermicelli milk dessert cooked with dry fruits. Both are common festive sweets.