Chef Zoheb Qureshi, executive chef at Figure Eight Foods, still remembers Eid Al-Adha as one of the most sentimental and food-focussed day for his family. For him, the celebrations were never just about the feast, but about togetherness and the joy of sharing food with loved ones. “Getting the healthiest goat and preparing it for Bakraeid was always the most exciting part of the year,” he reminisced.
Some of his fondest memories are from the early mornings of Eid, when the entire house woke up before sunrise. The aroma of spices roasting in the kitchen, relatives arriving one after another, and everyone cooking side by side, created an atmosphere he continues to deeply cherish. “It was about the family working together, neighbours dropping by, and ensuring that no one ate alone,” he added.
Food played a central role in the Qureshi household’s celebrations. “The first dish prepared every year was freshly grilled kaleji (liver), with other dishes followed through the day,” the chef said. The fragrant biryani and slow-cooked recipes from Old Delhi and Awadh, including smoked-style korma and nihari, took centre stage. Lunch often included a simple keema dish with chopped masala and soft phulkas, a ritual that continues till this day in his house.
What made Eid special for Qureshi’s family was the belief that every cut of meat had a purpose and every dish deserved patience. “Slow cooking was a ritual in our home,” he explained. Before the family sat down to eat, the first portions of food were always distributed among neighbours and the needy.
Over the years, however, the celebrations have changed. Large community gatherings and huge family feasts have become smaller and more intimate. As a chef, Qureshi now experiments more with presentation and menus, but the emotions attached to Eid remain unchanged. “Earlier, I celebrated Bakra Eid with my father. Today, I celebrate it with my children. Life has come full circle,” he said.
