Eid 2026 is all about celebrating tradition with a fresh, creative twist. As families gather to mark this joyous occasion, the festive table is evolving—blending timeless flavours with modern culinary innovation. From reimagined biryanis infused with global spices to fusion desserts that marry classic ingredients like dates and seviyan with contemporary techniques, this year's Eid feast is a playground for experimentation.
Home cooks and chefs alike are embracing new methods—air frying, no-cook recipes, and mindful ingredient swaps—without compromising on the richness and warmth that define Eid cuisine. Think lamb shank haleem risotto or sheer khurma cheesecake. These innovative dishes not only add excitement to the menu but also cater to evolving lifestyles and dietary preferences.
At its heart, Eid remains a celebration of togetherness, gratitude, and indulgence. And in 2026, the spirit of the festival shines through dishes that honour heritage while boldly stepping into the future. Whether you're hosting a grand daawat or an intimate gathering, this is the perfect time to surprise your guests with flavours that are both familiar and refreshingly new.
Lamb Shank Haleem Risotto Recipe
Recipe by: Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India
Ingredients for Lamb Shank Haleem Base
• Lamb shank, 800 g
• Ghee, 40 g
• Onion, 200 g
• Ginger-garlic paste, 40 g
• Turmeric powder, 5 g
• Red chili powder, 8 g
• Coriander powder, 10 g
• Garam masala, 5 g
• Salt, 12 g
• Whole wheat, 80 g
• Barley, 40 g
• Chana dal, 60 g
• Masoor dal, 40 g
• Water, 1.5 L
Method
1. Heat ghee, and fry onions till golden (reserve 20% for garnish).
2. Add ginger-garlic paste → sauté 2 min.
3. Add spices → cook till aromatic.
4. Add lamb shanks → sear lightly.
5. Add soaked grains + dals + water.
6. Slow cook (covered) for 2.5–3 hrs OR pressure cook (6–7 whistles).
7. Remove bones, shred lamb.
8. Blend mixture coarsely (traditional haleem texture).
9. Return lamb to pot → simmer to thick, creamy consistency.
Ingredients for Risotto Component
• Arborio rice, 320 g
• Butter, 40 g
• Olive oil, 20 ml
• Onion (finely chopped), 120 g
• Garlic (chopped), 15 g
• Warm stock (lamb), 1 L
• Salt to taste
• Black pepper, 3 g
Method
Heat butter and oil. Sweat onion and garlic, and then add rice and toast for 2 min. Add stock gradually (ladle by ladle), stirring constantly. Cook till 70% done (al dente core remains).
For Final Assembly
Fold the haleem into the risotto base. Add more stock if needed → cook till creamy & flowing. Finish with butter and cheese (classic risotto emulsion). Adjust seasoning and serve.
Paneer Kofta Stuffed with Dry Fruit & Cheese Core Recipe
Recipe by: Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India
Ingredients for Kofta Base
• Paneer, 400 g
• Boiled potato, 150 g
• Cornflour, 40 g
• Ginger paste, 10 g
• Green chilli paste, 5 g
• Salt, 8 g
• White pepper, 3 g
• Cardamom powder, 2 g
• Fresh coriander, 15 g
Method
- Combine all ingredients into a smooth dough.
- Adjust binding if required (soft but shape-holding).
- Rest for 10–15 mins.
Ingredients for Dry Fruit and Cheese Core
• Processed cheese, 100 g
• Cashew, 40 g
• Almond, 30 g
• Raisins, 30 g
• Pistachio, 20 g
• Sugar, 5 g
• Cardamom powder, 1 g
Method
- Mix all dry fruits with sugar & cardamom.
- Keep cheese cubes ready separately.
Shaping and Frying
- Oil, 500 ml
- Portion the paneer mix into 35–40 g portions.
- Flatten → add: 8–10 g dry fruit mix, 1 cheese cube.
- Seal and roll into smooth balls.
- Chill for 15–20 mins.
- Deep fry at 160–165°C till light golden.
- Drain and reserve.
Saffron Almond Cream Gravy
• Oil and butter, 60 g
• Whole spices, 8 g
• Onion paste, 180 g
• Ginger-garlic paste, 15 g
• Cashew paste, 80 g
• Melon seed paste, 40 g
• Yogurt (whisked), 120 g
• Milk, 150 ml
• Fresh cream, 100 ml
• White pepper, 4 g
• Sugar, 6 g
• Salt, 10 g
Method
21. Heat fat → add whole spices.
22. Add onion paste → cook till pale & glossy.
23. Add ginger-garlic and cook till aromatic.
24. Add yoghurt gradually (low heat).
25. Add cashew and melon seed paste → cook till emulsified.
26. Add milk and cream → simmer to a silky consistency.
Final Finish
• Saffron milk, 20 ml
• Kewra water, 2–3 drops
• Rose water, 1–2 drops
Assembly
- Place koftas in a pan or serving dish.
- Add hot gravy.
- Finish with saffron milk and kewra.
- Simmer for 2–3 mins only.
- Rest before plating.
Sheer Khurma Cheesecake Recipe
Recipe by: Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India
Ingredients for Biscuit Base
• Digestive biscuits, 250 g
• Butter (melted), 120 g
• Cardamom powder, 2 g
Method
- Mix biscuit crumbs, butter and cardamom.
- Press into an 8-inch ring mould.
- Chill for 20 mins to set.
Sheer Khurma
• Full-fat milk, 500 ml
• Roasted seviyan, 80 g
• Dates, 100 g
• Sugar, 60 g
• Cashew, 30 g
• Almond, 30 g
• Pistachio, 20 g
• Saffron, 0.5 g
• Cardamom powder, 2 g
Method
- Boil milk → add seviyan → cook till soft.
- Add dates, nuts, and sugar → reduce till thick.
- Finish with saffron and cardamom.
- Cool completely before use.
Cheesecake Batter
• Cream cheese, 500 g
• Fresh cream, 200 ml
• Curd (hung), 150 g
• Caster sugar, 150 g
• Cornflour, 20 g
• Eggs, 3 no (150 g)
• Vanilla essence, 5 ml
Method
- Beat cream cheese and sugar till smooth.
- Add cream and hung curd and mix well.
- Add eggs one by one (do not overwhip).
- Add cornflour and vanilla.
- Fold in 150 g sheer khurma reduction.
Baking
- Pour batter over chilled base.
- Bake at 160°C (water bath) for 50–55 mins.
- The centre should be slightly wobbly.
- Cool gradually, then chill for 4–6 hrs.
Sheer Khurma Topping
• Remaining sheer khurma reduction, 200 g
• Cream, 50 ml (to loosen)
Method
- Lightly warm and adjust to pouring consistency.
- Spread over chilled cheesecake.
Final Finish
• Pistachio, 20 g
• Rose petals (dried), 5 g
• Saffron strands, a few
Assembly
- Demould the cheesecake cleanly.
- Add the topping layer.
- Garnish just before service.
