Five must-haves for Bakri Eid

 Bakri Eid Bawarchi Picks to the best traditional eats during the time

By Madhulika Dash
Talk about sustainability, and most traditional festival can showcase you how. One such fascinating occasion is Bakri Eid. A festival that talks about love and faith, and life’s two most important lessons: one of charity and another of sustenance. It is a festival that is based on the ‘nose to tip’ food philosophy, where each and every part of a sacrificed goat is used in delicacies that are both nourishing and indulging.

We bring you a few of those amazing dishes that adorn the table to celebrate the festival that advocates the virtues of love, sacrifice and absolute faith in the supreme power above.




What you do when you have fresh tender meat with the best of cuts, Biryani of course. But bakri Eid helps you enjoy the Yakhni based Mutton Biryani. Aromatic with mild spices, this Biryani that became a toast of Kashmiri feast is known to hero the meat and its natural flavour instead of the use of spices. It is made when the meat is still warm enough and often is considered the best biryani variant – especially if you want to relish the meat. Where to Eat: Chor Bizzare, Delhi




The difference between Shammi and Seekh Kebab, at least in the traditional sense, is not just the texture – one is melt-in-your-mouth, the other has the chew and bite – but also the temperature of meat and the tenderiser. Traditionally, seekh kebab were a mix of ligament, warm meat and very little fat – over the years there are have been addition to pander to the newer palate needs. Like this one, where the Sheekh Kebab is basted with ginger, red chilli powder, kastoori methi, fresh coriander and garam masala-spiced butter at different phases and served along with a denser variant of Kashmiri Roth. Where to eat: Comorin, Gurugram




If there is one dish that needs no selling, it has to be the Galouti Kebab. Succulent, soft, tasteful, it has for long being hailed as the star of the kebab world – and kebab making technique. Of course, the Nawab legend lends it that erotic value as well. What makes galouti kebab a treat during Bakri Eid, the simple availability of soft, well marbled warm meat that ensures one doesn’t need a lot of tenderiser and there is a good chance that you get to taste exactly the same variant that the nawab fell in love with – and rose Tundey kebabi to fame. 
Where to Eat: Chor Bizzare, Bikaner House, Delhi




If you are in the Middle East, there is every possibility that this is the kebab you will taste most during Bakri Eid, when the street are wafting with the aroma of fresh cut meat charring over charcoal basted with clarified butter. Said to be the Ottoman Empire’s favourite, Istanbul Kebab'sis often described as a lamb butter that is so soft that it just melts in your mouth and so flavourful that the taste lingers in your mouth even after it melts and gives your taste buds a fantastic experience! 
Where to Eat: Bayroute, Mumbai




Ask any Muslim friend, what is the delicacy that they wait for during Bakri Eid, and a simple answer would be Haleem. This Hyderabadi version of the famous Hareesa in fact taste good only two times in the year, says food-lorist Quddus Abdul, “are both are Eid. The reason for this is the availability of tender meat and of course the occasion just makes it taste better – a case of cinnamon with Christmas.” In this version, the chef has taken inspiration of how it was served to the Nizam’s bodyguards and presents with a traditional double size hyderabadi bread toasted with butter. 
Where to eat: Comorin, Gurugram




One of the Bohri speciality to catch during Bakri Eid is the Dabba Gosht. A poetry of spices and meat, the name doesn’t even begin to unravel that sophisticated dish Dabba Gosht it is. Prepared in traditional style of using ground and whole spices, the fragrant, milder on the palate delicacy is worth in its original form. Or even with its modern iteration where it is served with kalonji naan and an omelette blanket on top. 
Where to Eat: Hitchki, Mumbai




One of the lost gems of the royal court, a Paya Shorba’s resurgence is often during Bakri Eid. Reason? You have the ingredients to make one – in other words the availability of bones and skin that are essential to making the dish. The other reason of course the willingness to make this winter speciality that can take the entire night, or as Armenian say, “make you grow a beard.” 
Where to Eat: Jyran, Sofitel BKC, Mumbai




What’s Bakri Eid, without a twist! If you are looking for one, here’s a recommendation: Haleem Baklava. A chefs’ interpretation to the famous Hyderabadi sweet, this savoury version is topped with mozzarella cream, raw papaya chutney, caramelized onions, and balsamic chutney. Try it with an open mind, and you would have a favourite. 
Where to eat: White Charcoal, Mumbai