Shami Kabab recipe is one of the most popular Mughlai appetisers often served during festive occasions like Eid. These soft, flavourful kababs are made with minced meat and chana dal cooked together with aromatic spices and herbs, then shaped into patties and shallow-fried until golden. If you want to know how to prepare Shami Kababs at home, this guide walks you through a simple method that works perfectly for party prep. The mixture can be prepared in advance and shaped into kababs, making it convenient when cooking for large gatherings during Eid celebrations. Shami Kababs are usually served with mint chutney, sliced onions, and lemon wedges. They make an excellent appetiser for Eid feasts and can also be tucked into wraps or served alongside naan or paratha.

Mutton Nihari is one of the most iconic dishes of Mughlai cuisine, known for its slow-cooked richness and deeply aromatic flavour. Traditionally prepared overnight and served as a hearty breakfast after morning prayers, this dish holds a special place in festive celebrations like Eid. The word “nihari” comes from the Arabic word nahar, meaning morning, reflecting its historical roots as a nourishing start to the day. The magic of nihari lies in its slow cooking process. Tender pieces of mutton simmer gently with spices, onions, and yoghurt until the meat becomes soft and the gravy develops a luxurious, silky texture. A light slurry of roasted wheat flour is added towards the end to thicken the stew, giving it its signature body and glossy finish.