Suhoor to Iftaar.
Eid means different things to different people, depending on how old you are, whether you fast and which part of the world you live in. Regardless, the month of Ramadan is a holy month for all Muslims. The Quran, the holy book of Islam was revealed during this month.
The way I look at it, fasting is refraining from my natural urge to satisfy my appetite, exercising my ability of self-restraint, and applying it to every aspect of my life. That's a tall order. So I have tailored it to be about family time (a little more than usual), thinking good thoughts and doing good deeds (more than usual), and refraining from dating (ugh!)
The dietary plan of a Muslim during Ramadan would make any nutritionist scream in horror. It's extreme to say the least. Two main meals are served: suhoor, which is served before dawn, and iftar, which is served after sunset. And no Ramadan is complete without a bottle of Rooh Afza. Diabetics avoid.
Here's a peek into my culinary journey during the month of Ramadan. Plus my mother's recipe for Sheer Khurma.
Dates range from hard to melt-in-the-mouth soft
This is how we roll! The very popular ‘chicken baida roll’
Chicken marinated in flavours as diverse as our country
Patience is the key to the perfect grill
Mawa jalebi also known as burhanpuri jalebi. #BlackJalebisMatter
Between old traditions and new technology
Henna gives a different fragrance than kebabs
Here’s my mother making her famous ‘Sheer Khurma’
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By Zulfakar Sadriwala
Photographs by: Yash Bandi