Many of you will be preparing delicious dishes in celebration. By Alima Nadeem.

After 30 days of fasting, the kitchens are busy with frantic cooking taking place for the day that marks the end of the fasting period. All kinds of foods are prepared on the day, with classic dishes.

Another exciting and traditional Eid dish is the classic Biryani. Enjoyed on Eid by many Muslims, biryani comes from the Persian word ‘Birian’ which means fried before cooking.
Although the origin is open to various debates, some sources say that it came about because of Shah Jahan’s Queen Mumtaaz Mahal.
She is said to have ordered chefs to make a rice and meat dish to feed malnourished soldiers.

A Bangladeshi favourite for Eid is Haleem. This is a soup-based lamb or beef dish enjoyed at the start of a meal.
It’s most popular during Ramadan and Eid as a Bangladeshi meat soup. 
However, Haleem is not just lamb based, as many different varieties now exist with chicken too. Although.
It is an extremely long dish to make because It relies on the slow cooking to bring out the defined flavours in the stew.

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Tandoori Chicken Legs
A favourite table feast on Eid is known to start with Tandoori Chicken legs for many celebrating. 
Tandoori Chicken is said to date back to the Mughal era, and the most famous dish to be cooked on a Tandoor.
Although they are placed in ovens for cooking in the modern world

Lamb Kebabs
One of the things loved during Eid, are lamb kebabs. Either on skewers or as patties, these are easily made and serve up a tasty pre-main course starter.
Kebabs have been around for years, introduced by the Turks according to some, but now they take on different varieties.
Shish kebab is one of the most popular and is usually marinated lamb grilled on skewers.

Chicken Curry
Chicken curry is at the heart of Eid cooking preparations, mainly because it goes well with both rice and roti (chapati). 
There are millions of different chicken curry varieties now, such as butter chicken, chicken jalfrezi and so on.
It is said to come from the word ‘kari’ in Tamil and was a soup-based dish to begin with. It can still have a watery consistency depending on the type of curry and personal preferences.