Lucknow's Ramzan Traditions: Family Recipes Passed Through Generations
The holy month of Ramzan arrives in Lucknow with prayers, patience, and the familiar aromas that drift from kitchens to courtyards. The traditional dishes served for sehri, the pre-dawn meal, and iftar, the evening meal to break the fast, are often recipes that have been carried through generations, each with its own story and significance.
Masoor Ke Kebab: A Legacy of Frugality and Celebration
For Shiri Shakeel, masoor ke kebab is an integral part of iftar. This dish was discovered by her paternal great-grandmother, who turned frugality into something celebratory. "Since we could not afford a lavish layout, my great-grandmother tried something fancy. She combined red lentils with chana and masoor dal to make kebabs, turning frugality into something celebratory," Shiri explained. The kebabs have since become a family signature, cherished during Ramzan.
Nishasta: A Sweet Drink of Memories
Sabiha Ahmad fondly remembers nishasta, a drink her maternal grandmother prepared whenever Ahmad visited during Ramzan. "Nishasta is made from the powder of dry fruits like cashew, pistachio, raisins, almonds, dates (chhuara), and fig, mixed with crushed cardamom and milk," she recalled. This sweet concoction is not just a beverage but a symbol of family bonds and tradition.
Rumali Samose and Dahi Ki Phulki: A Chef's Favourite
Professional chef Sheeba Iqbal speaks of iftar favourite dishes that are inseparable from family tradition. "My favourite dish, which is made especially for iftar in Ramzan, is rumali samose and dahi ki phulki," she said. The samosas, she explained, are her mother-in-law's recipe, involving spicy minced meat wrapped in a rumali roti and deep-fried. "Everyone in my house loves the dish, and we wait all year to savour it in Ramzan," she added, highlighting the anticipation and joy these dishes bring.
Maleeda: A Recipe Passed Down
At Akbari Gate, Neha Parveen prepares maleeda for iftar, a recipe she learnt from her maternal grandmother and now teaches her daughter. "Maleeda is basically a laddoo made from bajra flour mixed with khoya, dry fruit powder, and ghee," she said. This dish represents the continuity of culinary heritage, linking past and present generations.
Sehri: The Pre-Dawn Meal with Its Own Rhythm
Sehri, the pre-dawn meal, has its own rhythm in Lucknow. It consists of heavier, sustaining foods meant to carry one through the long hours of fasting. This meal is crucial for maintaining energy and focus throughout the day.
Chapati Pakoda: A Lesson in Thrift and Values
For Fareeda Zafar, a teacher, tradition is also about thrift and values passed down. She makes chapati pakoda from leftover chapatis from the night before, mixing them with boiled potatoes, spices, and bread crumbs. The dish, she said, came from her mother's habit of never wasting food, embodying principles of sustainability and respect for resources.
These stories from Lucknow illustrate how Ramzan is not just a time of fasting but also a celebration of family, heritage, and culinary creativity. Each recipe, from masoor ke kebab to chapati pakoda, carries memories and lessons, making the holy month a deeply personal and communal experience.
