Baked chicken shami kebabs are a beloved North Indian appetiser, which are basically meat patties with a melt-in-the-mouth quality. Shami kebab has a unique preparation where, instead of using raw meat, the chicken is first cooked with chana dal (split chickpeas), whole spices, and garlic until completely tender, then ground into a paste and shaped into patties. The chana dal is a binding agent, adds protein and fibre, improves the texture, giving the kebabs their signature softness. The baked nature of one of the most impeccable Ramadan recipes is what makes it a tad healthier than the fried version of this delicious kebab.

This snack brings together a crisp potato shell and a deeply flavoured mutton keema centre; two textures that balance each other perfectly. The filling is cooked till dry, so the tikkis stay intact, while the potato crust is seasoned just enough to support the keema without overpowering it. Ideal for evenings when you want something satisfying yet familiar.

Can the repertoire of Ramadan recipes be complete without the delicious mutton khichda? Popular in Hyderabad, it’s consumed by Muslim communities during special occasions. This hearty one-pot meal is a perfect balance of proteins and carbohydrates, combining tender mutton with a mix of multiple lentils, broken wheat, and rice, all slow-cooked until they almost dissolve into a thick, creamy, porridge-like consistency. While often confused with haleem, khichda differs in that the meat retains some texture and is still visible in the dish, whereas Haleem involves cooking for 7-8 hours until the meat completely disintegrates.