Samosas have long been part of Indian street food culture, appearing everywhere from railway platforms to festive gatherings. This air fryer version keeps the classic triangular snack intact while skipping the deep frying. The dough still develops crisp, flaky layers thanks to oil and resting time, while the potato-pea filling carries familiar North Indian spices like cumin, coriander, and amchur. During IPL evenings, snacks that can be prepared in batches and cooked quickly are especially useful. Air fryer samosas solve that perfectly; they cook evenly, require very little oil, and can be prepared ahead and frozen. The result is a golden, crunchy snack that works just as well for casual match screenings at home as it does for small watch parties with friends.

Lucknowi Sheermal is one of the most recognisable breads from the Awadhi kitchen. Known for its delicate sweetness and saffron fragrance, this golden flatbread often appears on festive tables during Eid celebrations. The dough combines milk, ghee, and a touch of sugar, which creates a soft crumb and mild richness once baked. During Eid gatherings, sheermal is served warm alongside kebabs, korma, or even simply brushed with butter and enjoyed as it is. Its saffron glaze gives the bread its signature golden tint and faint floral aroma.

Eid, like any other festival, is incomplete without decadent desserts. And if there’s one that takes the prize for creamy goodness, then it’s the phirni. This rose pistachio phirni recipe takes things a step further by infusing aromatic rose flavour into the pudding and topping it with crunchy, chopped pistachios. The dessert takes on the decadence that the festival asks for without becoming too complicated to master at home. The current rose pistachio phirni recipe only uses rose water to infuse the flavour into the pudding. However, you can add a drop or two of pink food colouring, along with the rose water, to turn the dessert a pale pink, instead of the typical creamy white.