As the crescent moon heralds the end of Ramadan, the historic quarters of Old Delhi come alive with the vibrant festivities of Eid ul-Fitr. At Jama Masjid, the focal point of these celebrations, centuries-old traditions blend seamlessly with contemporary fervour, uniting people of all faiths. Gyaneshwar Dayal recounts the tale of long traditions while lensman Pankaj Kumar captures it all

This Eid, ‘Idgah,’ a classic short story by Munshi Premchand comes to my mind. A young poor orphan boy Hamid goes to Idgah, the village fair, with a small amount of money his granny could spare to enjoy the fair. While his friends buy toys and enjoy sweets, he buys nothing. While returning home, he buys, guess what, a chimta, a roti flipper for his granny so that she would not burn her fingers while flipping the rotis on her chulha (an earthen stove). The story in essence encapsulates what Eid is all about— love compassion and empathy.

Walking down Chandni Chowk seeing young kids draped in kurta pyjamas wearing caps one is instantly reminded of Hamid. The kids are happy and everyone is in a festive mood, emptying pockets on the vendors to have what they have to offer; from clothes, shoes, ornaments, and eatables everything is neatly stacked by roadside vendors.

In the vicinity of Jama Masjid, the streets come alive with festivities as vendors set up stalls selling street food, toys, and trinkets. Children roam about, their faces beaming with joy, while musicians and performers entertain the crowds with lively tunes and performances. The atmosphere is imbued with an infectious energy, drawing people from all walks of life to join in the merriment. The streets of Old Delhi come alive with vibrant markets and bustling bazaars, adorned with colourful decorations and twinkling lights. Families and friends venture out to indulge in shopping for new clothes, accessories, and gifts, adding to the festive fervour.

In the bustling streets of Old Delhi, the festivities of Eid ul-Fitr bring an unparalleled vibrancy to the historic quarters of the city. Old Delhi retains its old charm, wearing that once-in-a-year glow that comes with Eid. The whole of old Delhi is crowded with people who fasted for a month and would celebrate Eid tomorrow. The moon would be cited tonight, hopefully.

As dawn breaks on Eid day, the faithful gather in mosques for special prayers, known as the Salat al-Eid, seeking blessings and divine mercy. After the prayers, the atmosphere is filled with joy and excitement as families exchange greetings, hugs, and gifts.

Eid, one of the most significant festivals in Islam, is celebrated with immense joy and fervour across the globe. In the heart of India, particularly in Old Delhi, Eid takes on a unique charm, blending tradition, spirituality, and communal harmony. As the crescent moon marks the end of Ramadan, the holy month of fasting, Muslims come together to celebrate Eid ul-Fitr, also known as the ‘Festival of Breaking the Fast.’ Beyond its religious significance, Eid is a time for expressing gratitude, fostering unity, and strengthening community bonds. It is also a time for charity and compassion, as faithfuls are encouraged to donate to those in need, ensuring that everyone can partake in the festivities.

What makes Eid celebrations in Old Delhi truly special is the spirit of unity and inclusivity that pervades the air. Despite the diversity of cultures and communities in the city, Eid serves as a unifying force, bringing people together irrespective of caste, creed, or background. It is a time when neighbours open their doors to one another, sharing meals and spreading joy.

The spirit of brotherhood and solidarity extends beyond the Muslim community, with people of all faiths joining in the celebrations. It is not uncommon to see non-Muslim friends and neighbours exchanging greetings and participating in the festivities, exemplifying the essence of India’s secular fabric.

Eid ul-Fitr is not merely a religious festival but a celebration of humanity, compassion, and togetherness. In Old Delhi, where history and tradition converge, the festivities of Eid resonate with a sense of belonging and harmony. As families come together to offer prayers, share meals, and spread happiness, Eid in Old Delhi becomes a testament to the rich tapestry of cultures that define the city. It serves as a reminder that in the diversity of our traditions lies the strength of our unity. Historical examples of Eid celebrations fostering communal harmony between Hindus and Muslims abound, especially in regions like India where these communities have coexisted for centuries.

During the Mughal period in India, Eid celebrations were occasions of grandeur and magnificence. Mughal emperor Akbar famously celebrated Eid with great pomp and splendour, inviting people of all faiths to partake in the festivities. Akbar’s policy of religious tolerance, as demonstrated through his celebration of Eid and his interactions with Hindu kings like Raja Man Singh, set a precedent for communal harmony that reverberated throughout the empire.

In the early 20th century, India witnessed the Khilafat Movement, a pan-Islamic campaign launched by Indian Muslims to protest the dismantling of the Ottoman Caliphate by the Allied powers after World War I. During Eid ul-Fitr in 1920, Mahatma Gandhi, a staunch advocate for Hindu-Muslim unity, attended Eid prayers at Jama Masjid in Delhi, along with other prominent leaders. His participation in Eid celebrations symbolised solidarity between Hindus and Muslims in their struggle against colonial oppression and religious discrimination.

Despite the partition of India in 1947, which led to communal tensions and violence, Eid continued to serve as a beacon of hope for communal harmony. In cities like Lucknow, Hyderabad, and Delhi, Hindus and Muslims have historically come together to celebrate Eid, exchanging greetings, sweets, and goodwill. This tradition has persisted through the decades, symbolising the resilience of India’s secular ethos.

Celebrating Eid in Old Delhi, particularly around the iconic Jama Masjid, is an experience that blends centuries-old traditions with vibrant contemporary festivities. Situated in the heart of the walled city, Jama Masjid stands as a symbol of Islamic heritage and architectural grandeur, serving as the focal point for Eid celebrations in the area.

In the days leading up to Eid-ul-Fitr, Old Delhi transforms. Shopkeepers display an array of festive goods, from traditional attire like shararas and sherwanis to delectable sweets like baklava and gulab jamun. Families bustle about, purchasing new clothes and ingredients for the lavish feasts that await them on Eid day.

As the sun rises on Eid morning, the faithful gather at Jama Masjid for the special Eid prayers, known as the Salat al-Eid. The courtyard of the mosque overflows with worshippers, their colourful attire creating a kaleidoscope of hues against the backdrop of the majestic structure. The air resonates with the melodious recitation of Quranic verses and the collective murmurs of prayers, evoking a sense of serenity and spirituality. As the prayers conclude, embraces are exchanged, and heartfelt greetings of “Eid Mubarak” fill the air, reinforcing the bonds of brotherhood and sisterhood among the worshippers.

No festival in India is complete without a feast to die for, Eid is no exception. After the prayers, families return to their homes to partake in the traditional Eid feast, known as the ‘Eid ki Dastarkhwan.’ Homes are filled with the aroma of aromatic spices and mouth-watering delicacies prepared to mark the occasion. From traditional dishes like biryani, kebabs, and sheer khurma to sweet treats like seviyan (vermicelli pudding), shahi tukda and sheermaal (sweet bread), the Eid feast is a gastronomic delight. To add yet another layer to the Eid feast we have a few recipes that you could try today. Curated from the best chefs around, these lip-smacking recipes can make your Eid memorable. But as you do so, do spare a thought for our friend Hamid who might be quietly celebrating his Eid somewhere with his granny with gur and rotis flipped by the Chimta he brought home this Eid from Idgah! Eid Mubarak!!

EID SPECIAL RECIPES

BRAISED CHICKEN WITH SAVOURY BUTTER SAUCE by Chefs MARTIN YAN AND SANJEEV KAPOOR on behalf of American Pistachio Growers

YIELD

4 servings

INGREDIENTS

12 ounces boneless chicken, sliced

MARINADE

2 tablespoons soy sauce

1 tablespoon cornstarch

SAUTÉED MIXTURE

•                1-1/2 tablespoons cooking oil
•                2 tablespoons ghee (clarified butter)
•                1/2 cup onion, diced
•                1/4 cup fresh cilantro stems, chopped
•                1 tablespoon ginger, minced
• 1 teaspoon garam masala
•                1/2 teaspoon ground cumin
•                1/2 teaspoon ground coriander
•                1/4 teaspoon Chinese five-spice powder
•                3/4 cup tomatoes, diced
• 1/4 cup plain yogurt
•                1 tablespoon oyster-flavored sauce
•                2 teaspoons chili garlic sauce
•                1/4 cup half and half or heavy cream
•                1 tablespoon sugar
•                1/4 cup pistachio kernels, chopped
•                1/3 cup whole pistachios

GARNISH

1 tablespoon cilantro, chopped, or green onions

INSTRUCTIONS FOR THE MARINADE

Combine marinade ingredients in a bowl. Add the chicken; stir to coat.  Set aside.

FOR THE SAUTÉED MIXTURE

Heat a wok or stir-fry pan over medium-high heat until hot.  Add oil, swirling to coat sides.  Add the chicken; stir fry until browned, about 2 -3 minutes.  Set aside.

Add ghee, onion and cilantro; sauté until onion begins to sweat and soften, about 3 minutes.  Add ginger; sauté until fragrant, about 30 seconds. Add garam masala, cumin, coriander and five-spice; cook until fragrant, about 20 seconds. Add diced tomatoes, yogurt, oyster-flavored sauce and chili garlic sauce. Reduce heat and let simmer for 10 minutes, stirring occasionally.

Pour in half and half and sugar.  Add chicken with juices and chopped pistachios; cook until sauce thickens, 3 -4 minutes.

 FOR THE GARNISH

Sprinkle with whole pistachios, chopped cilantro / green onions.

Ramadan Kareem Special Lamb Ouzi

by Chef Sachin Malik Executive Chef Radisson Blu MBD Noida

For Lamb Ouzi

• 2 kg Fresh labneh
• 150 ml Sunflower oil
• 100 gms Tomato paste
• Salt to taste
• White Pepper to taste
• 20 gms Ginger powder
• 20 gms Cardamom powder
• 20 gms Turmeric powder
• 10 gms Saffron
• 6-8 Piece Of Lamb Shanks (1200-1400 Gram )

For rice

• 2 kg White rice
• 10 kg Chopped garlic
• 50 gms Ghee
• 1 kg Minced lamb
• 200 gms Onion, chopped
• Salt to taste
• 10 gms White pepper
• 20 gms Seven spices
• 5 pieces Whole cardamom
• 4 pieces Cinnamon sticks
• 4 Boiled Eggs
• 200 Gram Brown Onions

Procedure

For Lamb ouzi marination

• In a mixing bowl place the fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder and saffron.
• Mix thoroughly until the ingredients are combined well.
• Clean the lamb Shanks and place them in a container then add the marinade to it.
• Allow to marinate in the refrigerator for at least 8 hours.
• Place in new a container, add 2 litres of water in the container and cover with aluminum foil, place the container in the oven and roast for 4 hours at 300 degrees F.
• The meat should become a reddish /brown color.

For rice

• First put the rice in the bowl and keep it for half an hour in the hot water.
• In a hot cooking pot place the ghee, cinnamon stick, whole cardamom, chopped onion, chopped garlic, and minced lamb, and stir the ingredients well.
• Add white pepper, seven spices, salt and mix for 3 minutes until the ingredients are combined well.
• Strain the rice and mix with the ingredients for 4 minutes, and add hot water and cover. Also, Add half of the brown onions to it.
• Put the pot on slow fire for 20 minutes until the rice is cooked (Use Dum Cook Technique).
• After cooking serve on a big plate adding the ouzi lamb on top of the rice and garnish with fried mix nuts, Boiled Eggs, rest of the brown onions & Some Fresh Mint & Coriander

PISTA AND MANGO SABUDANA KHEER

by Chef Meghna on behalf of American Pistachio Growers

Ingredients

• 1 litre milk
• 4-5 cardamom
• ½ cup sabudana
• Condensed milk
• California Pistachio
• 2 Mangoes

Preparation

• take 1 litter of milk and bring it to boil
• Add 4-5 cardamom powder
• Once the milk comes to the boil, add 1/2 cup soaked sabudana (soaked for 4-5 hours)
• Let sabudana cook in milk till it becomes transparent
• Lower the heat and add condensed milk as per your taste (I added 1/4 cup, you may add more)
• Stir everything well
• And add 1/4 cup blanched California Pista (take pista, keep in warm water for 20-30 minutes & then gently remove the skin)
• Once the kheer comes to right consistency, turn off the heat and bring it to room temperature
• Then add 2 chopped mangoes; you may add mango pulp as well
• Keep kheer in fridge to chill
• Enjoy this kheer chilled with some more pista and mango garnishing

PISTA NIMBU KEBAB

by Chef ASHISH BHASIN on behalf of American Pistachio Growers

INGREDIENTS

• 1 kg Chicken (Boneless Thigh Pieces)
• 400 g California Pistachios
• 100 g Yellow chilli powder
• 50 ml Lemon juice
• 3 g Lemon zest
• 50 ml Cream
• 200 g Ghee
• 50 g White pepper powder
• 100 g Ginger and garlic paste
• 400 g Yoghurt (hung)
• 50 g Turmeric powder
• 1 no. Banana leaf
• Salt to taste

INSTRUCTIONS

• Cut the chicken into thin slices. Marinate it with little lemon juice, salt & ginger garlic paste.
• Keep the marinated chicken in the chiller for 1 hour.
• Blanch pistachio kernels and ensure that all skin is removed. Then make a fine paste (paste should be thick)
• Add pistachio paste, yogurt, white pepper, yellow chilli powder, turmeric, lemon zest, salt and little ghee to the marinated chicken. Mix well.
• Now, wrap the marinated chicken with banana leaves.
• Heat an Iron plate (tawa), put ghee and  place the wrapped chicken in the ghee. Cook on slow flame till done.
• Serve hot.

BANNO KABAB

by Chef SUBROTO GOSWAMI on behalf of American Pistachio Growers

INGREDIENTS

• 200 g Chicken tikka
• 100 g Ginger garlic paste
• 50 g California Pistachios (kernels)
• 10 g Gram flour
• 5 g Garlic chop
• 15 ml Lemon juice
• 10 g Salt
• 5 g Garam masala
• 5 g Yellow chilli powder
• 5 g Coriander powder
• 20 g Hung curd
• 5 g Cardamom powder
• 5 Green chilli chop
• 5 g Coriander leaves
• 15 ml Milk
• 30 g Egg White beaten
• 10 ml Cream
• 5 g Chaat Masala
• 15 ml Mint Chutney

INSTRUCTIONS

• First marinate the chicken tikka with ginger-garlic paste and lemon juice.
• Heat a pan, add oil, chopped ginger-garlic, green chili and sauté for a minute.
• Add gram flour, spices and sauté for a few minutes.
• Now add milk to the mixture and cook till it is dry. Keep the mixture aside for cooling. Add yogurt to the mixture when it cools down. 
• Coat the marinated chicken with this mixture and leave it for at least 4 hours.
• Beat egg white mixture till frothy. Add chopped pistachios, cream and fresh coriander to the mix.
• Cook the marinated chicken in tandoor till half done. Coat the chicken with the egg white mixture and cook again till fully done.
• Serve hot with mint chutney.