Iftar Nights

As a seasoned chef and kitchen consultant in the culinary landscape, I have had the privilege of experiencing the magic of “Iftaar Nights” throughout my career. The holy month of Ramadan holds a special place, especially in India’s leading chef circles, where crafting unique menus for Iftaar parties is both a tradition and an art.

Collaborating with renowned Muslim Stars, Actors, and Arab consulates, I learned the nuances of Arabic cuisine, which often takes center stage during Iftaar gatherings. The impeccable food presentations and flavorful dishes never fail to captivate guests, showcasing the power of culinary artistry in fostering connections and spreading joy.

“Iftaar Nights” symbolize more than just a culinary tradition; they embody the spirit of togetherness, celebration, and gratitude. As a chef and kitchen consultant, I strive to create memorable experiences that resonate with guests and showcase the rich culinary heritage of India during this auspicious month.

The significance of the holy month of Ramadan has a profound impact on my culinary journey. It all began when I started my career in the hospitality industry at the iconic Taj Mahal hotel. As part of our duties, we celebrated various festivals and events, and crafting special menus for Iftaar parties marked my initial foray into this realm. Growing up in Pune with my limited culinary repertoire centered around chicken and fish, I felt both excited and challenged when asked with hosting my first Iftaar party.

The ritual of serving dates followed by a tantalizing array of kebabs and assorted culinary delights soon became a staple in all our menus, with

Mezzes emerging as a crowd-favorite option.

Although our early Iftaar parties predominantly featured Arabic cuisine, often hosted by Arab consulates or renowned Muslim personalities, the food never failed to impress. There’s a unique power in food that touches hearts and bridges cultural gaps, evoking a sense of joy and satisfaction among guests.

It was during my first year in Mumbai as a Chef trainee, after long hours at work, that I stumbled upon the renowned Iftaari Galli on Mohammad Ali Road. Faced with a sluggish commute on a late-night bus, I decided to explore the culinary offerings along the bustling street.

Years later, recently I revisited the Iftaari Galli near Kurla during a long weekend, and it did not disappoint.

From the specialty seekh kebab joints with their delectable chutneys to the flavorful Haleem, my taste buds were treated to a delightful experience.

Starting from the seekh kebab speciality joint their chutneys are worth the price. That spicy watery green chutney has a very unique taste of street food stamp that cannot be impersonated in any kitchens. It has a hint of chilli that hits you on your first taste itself then the minced skewered seekhs can be anything. So long it is smooth yet has a crunch of the garlic it's good to go. Topped with what they called paratha but was mostly like the over fried bhatura.

My next tasting was Haleem. The ubiquitous Hyderabadi speciality wanted to try that in mumbai. Must say it was delicious.

I vividly recall my time learning to prepare Haleem with a Khansama from the royal dastarkhan of the Nawab of Hyderabad during my tenure at the Taj President at the Gulzar restaurant. The complex flavors, painstakingly crafted textures, and traditional techniques left an indelible mark on me.

I remember to this day grinding the wheat kernels along with the Kheema for almost overnight to create that glutinous consistency. The Hyderabadi flavours which are still lingering on my taste buds from those yesteryear's was missing though the sourness of tamarind, delicateness of the spices and the subtleness and wholesomeness of Haleem is unexplainable but what was served was the mumbai desi version topped with cashews and fried onion. Glad they didn't add the golden fried garlic this Chinese / Asian chefs vouch for.

While the Mumbai version lacked some of the authentic Hyderabadi nuances, it still delivered a satisfying taste.

Venturing further, I encountered a unique restaurant blending Moghlai and Turkish influences, a quirky fusion that Chef Sanjay Malkani humorously likened to a Turkish whorehouse in terms of decor. The place was a mix of pretentious Moghlai food but eventually also serving Malwani Kepsa and Schezwan fried rice under the same banter.

Amidst the eclectic offerings, the Iftaari specials like Nalli Nihari stood out.

Actually Baida roti invited us over to try that restaurant which was all filled up in thin roomali roti and tender morsels of juicy chicken tikka. That was a sheer winner.

Nalli Nihari was delicious since it's not in their regular menu but Ramzan special so that was fortunate that dish was good enough.

But can't really say much about Kepsa. It was mix between. Masala Pulao and tawa pulao with some chicken tandoori pieces thrown in and oozing of cheap turmeric colour. Could t finish it all so we packed up.

The highlight of the culinary journey was the creamy and indulgent Baba Falooda, a perfect harmony of flavors and textures that left me craving for more. The finishing touches with the creamy rich Baba Falooda. If not anything that is for sure to be tried out. If you feel bit turned out to drive up to Churchgate for the Kristina icrcexram oir favourite late night drive haunt then now we have found it's compatriot. This Falooda is to die for.

Sweetness they add it's never too much on anything. Just the right mix of Kulfis, Rabdi, Falooda, rose strips, nuts and basil seeds. Their was just no fault in it and truly a perfect concoction.

Its impeccable balance of sweetness, along with the diverse elements like Kulfi, Rabdi, Falooda, and aromatic rose strips, made it a memorable finale.

Reflecting on these experiences, I couldn’t help but draw parallels between the perfectly balanced flavors of a dish and the intricate balance we seek in life, with its blend of love, emotions, actions, and challenges keeping us grounded and fulfilled.