The holy month of Ramadan calls for fasting the entire day and then feasting in the evening. Iftar parties are the norm where friends and family gather together to share a lavish meal. The food is the highlight of every Iftar party and if you are planning to host one, here are six chef-recommended recipes you can make. Also Read - Action Has Returned to Indian Skies, Says Aviation Minister Puri as 532 Flights Resume Operation on First Day

ALSO SEE Visit Mumbai’s top 10 places for yummy Ramadan food

1. Malai Tikka

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This is a winning recipe by celebrity Chef Rakhee Vaswani. Perfect for Iftar parties, it makes use of Indian spices marinated with boneless chicken for a great appetizer. It is also very easy to make. Also Read - Amid Tensions With China, PM Speaks to Bangladesh's Sheikh Hasina And UAE's Bin Zayed


Chicken breast – 500g
Lemon juice – ¼ cup
Honey – ¼ cup
Chili powder to taste
Chili paste – 1tsp
Garlic paste – ½ tsp
White pepper powder to taste
Salt to taste
Corn flour – 2tsp
Egg – ½
Tomato paste – 2tsp
Onion dices – 1
Bell pepper dices – ¼ each
Tomato dices – 1
Sesame seeds – little
Nutmeg powder – ¼ tsp
Cardamom powder – ¼ tsp
Butter for basting


1. Combine all the ingredients except butter and sesame seeds and marinate for 1 hour.

2. Skewer the chicken with onion and peppers on wooden sticks and coat sesame seeds on top.

3. Grill/ bake/roast for 8-10 minutes basting occasionally with butter.

4. Serve hot with onion rings and potato wedges.

ALSO SEE The purpose of fasting during Ramadan

2. Lucknawi Mutton Biryani

mutton biryani

Biryani is one of the most loved recipes in India and a specialty of Muslims. Any Iftar meal would be incomplete without a serving of biryani. Chef Ranveer Brar has shared his popular Lucknawi mutton biryani recipe.


For garam masala

1 cinnamon stick
8-10 cloves
2-3 tsp cumin seeds
1 tsp fennel seeds
2-3 tsp coriander seeds
1 tsp pepper corns
2 star anise
2-3 mace
2-3 brown cardamom
3-4 green cardamom

For mutton marination

1/2 kg mutton
2-3 tsp ginger-garlic paste
1 tsp turmeric
1 tsp chili powder
Cashew nut paste
Pinch of garam masala
4-5 tsp curd

For cooking

2-3 tsp salt
3 tsp ghee
2-3  tsp oil
2-3 cups milk


For garam masala

1. Dry-roast all the spices.
2. Once they are roasted, transfer them to a masala grinder and grind them finely.

For mutton marination

1. To half kg mutton, add ginger-garlic paste, turmeric and chili powder.
2. Then add cashew nut paste, garam masala, curd and whisk it.
3. Cover it with the lid and put it in the refrigerator for an hour.

Final Preparation

1. Let the meat come to room temperature. Season the meat with salt.
2. Grease the handi with some ghee and oil. Transfer the marinated meat from the bowl to the handi.
3. Now stir and cook the meat for a few minutes.
4. Cover with the lid and simmer it for another half an hour.
5. Now layer the mutton with cooked rice and pour a little saffron induced milk over it.
6. Add a little salt, garam masala, roasted onions and ghee over it.
7. Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
8. Cook for about half an hour. Serve it hot.

ALSO SEE Ramadan food: what, when, where to eat

3. Mirchi ka Salan

Mirchi Ka Salan

This recipe by food blogger Roxanne Bamboat who learnt it from a chef at Sheraton Hyderabad and is the perfect accompaniment to your mutton biryani. The dish uses chilies and a specialty of Hyderabad. It may take time to cook it but the effort is worth it as it is finger-licking good.


100g peanuts
50g sesame seeds
50g desiccated coconut (grated coconut)
1.5 to 2 tbsp oil
1 onion sliced thinly
1 tsp ginger garlic paste
5 to 6 green chilies (less hot or a mix)
½ tsp mustard
½ tsp cumin
1/2 tsp turmeric
1 sprig curry leaves
1.5 to 2 cups water (adjust as needed)
Salt as needed
Small lemon-sized tamarind ball
½ tsp garam masala
Red chili powder as needed
A handful of chopped coriander leaves


1. Dry roast peanuts until golden, add sesame seeds and coconut one after the other until they begin to smell good.
2. Cool them.
3. Blend all this together so that it makes a thick slightly coarse paste.
4. In a pan or kadai heat oil and add cumin and mustard. Once they begin to sizzle add onions and curry leaves with a pinch of salt and sauté until golden.
5. Add ginger garlic paste until the raw smell disappears. Add the garam masala and turmeric as well.
6. Heat oil in the same pan and fry chilies for 2 to 3 minutes. It is best to slit the chilies so they cook faster.
7. Add the paste to this onion and spice mixture and mix it all well.  Add a little water if it is too thick.
8. It will take ages to cook approx 30 mins but keep adding water when you see it drying out. Stir and make a thin gravy. Break up any lumps in the gravy.
9. Add chili powder and tamarind juice stir and simmer.
10. Add the fried chilies if you haven’t already (you could add them as is without frying as well)  and simmer on a low heat until they wilt.
11. The gravy needs to be stirred occasionally. When the oil separates from the coconut and peanuts and you start to see a thin layer forming on top, it is done.
12. Serve hot with rice or biryani.

ALSO SEE Ramadan Iftar timings 2016

4. Kanpuri Tikka Pulao

Kanpuri Tikka Pulav

If mutton biryani sounds too heavy, try its vegetarian counterpart, Kanpuri tikka pulao. This recipe is by Chef Sharique from Restaurant 29 in Mumbai.


For tandoori paneer tikki

Paneer – 160g
Tandoori masala (red) – 50g
Tandoori masala (yellow) – 50g
Red/Yellow capsicum – 10g each
Chat masala – 3g
Butter – 10g
Make the paneer tikka with the above marination in 3 portions each

For Gravy

Red gravy

Tomato puree- 60g
Cashew paste – 20g
Jeera powder – 2g
Chili powder- 2g
Green chili paste – 2g
Butter – 10g
Cream- 10g
Coriander leaves – 3g
Tomatoes chopped- 1
Oil – 20 ml
Cumin seeds – 1 tsp

Yellow Gravy

Cashew paste – 20g
Green chili paste – 5g
Turmeric powder- 3g
Cream – 10 ml
Butter – 10g
Salt to taste
Chopped coriander- 3g
Cumin seeds – 1 tsp
Oil – 20 ml


1. Make a rich tomato gravy with the above ingredients and keep aside.
2. Make a yellow gravy with the above ingredients.
3. Clean and soak biryani rice.
4. Then temper with ghee, make a potli of garam masala (take some saffron strings) whole tossed rice and the right consistency of hot boiling water and cook until it’s done.
5. It will leave behind a good aroma of a masala also called yakani.
6. Now on a platter arrange the rice keeping the space in between for the yellow and red tikka gravy.
7. Garnish with chopped coriander leaves and serve with mix vegetable raita.

5. Mango and Wheat Kheer


No feast is complete without desserts and this one is perfect for Iftar parties. Chef Ranveer Brar shares another mouth-watering recipe from his kitty and you will absolutely love its taste.


Butter – 2 tbsp
Overnight soaked and boiled wheat – 1 cup
Grated coconut – ¼ cup
Milk – 1 ½ cup
Condensed milk – 2-3 tbsp
Mango pulp – 3-4 tbsp

For garnish

Silver leaf
Rose petals – 3-4

For Strawberry Slush

Strawberries – 8-10
Strawberry syrup – 4 tsp


1. Melt butter on a pan. Add overnight soaked and boiled wheat, grated coconut, milk and mix well.
2. Cook for 20 to 25 minutes.
3. After the kheer becomes thick add condensed milk, mango pulp, soaked poppy seeds and let it cook.
4. Remove this kheer in a bowl.
5. Garnish with silver leaf and rose petals.
6. To prepare strawberry slush in a mixer add strawberries, ice, strawberry syrup and blend it.
7. Remove the prepared strawberry slush in a glass and serve with Mango and Wheat Kheer.

ALSO SEE We asked Chef Ranveer Brar some foodie questions and this is what he said

6. Kesar Phirni

Desserts Platter

A traditional dessert, kesar phirni is the perfect way to end an Iftar dinner. Easy to make, this recipe will not take you much time to prepare. Another hit recipe from Restaurant 29.


Milk – 1 litre
Soaked basmati rice – 50g
Sugar – 1 cup
Green cardamom powder – ½ tsp
Rose water to taste
Pistachios chopped – 8 to 10
Kesar to taste


1. Bring the milk to boil in a deep pan.
2. Lower the heat and let it simmer until it reduces a little.
3. Grind the soaked rice to a coarse paste.
4. Add a little milk to it and mix to make a little thinner.
5. Add sugar to the remaining milk and keep boiling.
6. Add the rice paste to the hot milk and stir continuously.
7. Next add cardamom powder and rose water.
8. Set aside in small matkis.
9. Put it in the refrigerator serve cold.


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