Ramadan Feasts: A Culinary and Cultural Celebration of the Holy Month

A Month of Fasting… and Feasting!
Ramadan—the ninth month of the Islamic calendar—is a time of devotion, reflection, and some seriously good food. If you’re in Mumbai, or can travel to Mumbai during this holy month of Ramadan, I recommend you go to Mohammed Ali Road to feast on some of the most tempting muslim delicacies! The month of Ramadan is sacred for muslims all around the globe, and one of the rituals, as well as one of the five pillars of Islam. While fasting from sunrise to sunset is the most well-known aspect, what happens before and after those long hours of fasting and restraint is equally fascinating. From power-packed pre-dawn meals to indulgent feasts at sundown, Ramadan is as much about what you eat as it is about what you don’t. And let’s not forget the secret MVP of Ramadan—the midnight snack!

During Ramadan, food is more than just sustenance—it’s a reflection of culture and tradition, with dishes carrying stories of migration, heritage, and centuries-old family recipes. So, let's find out more!

Dates: The Prophet’s Tradition
Dates are eaten to break the fast, following the example of Prophet Muhammad. This tradition stems from practicality and nutrition science—dates are high in natural sugars, fiber, and essential nutrients, making them an instant energy source after long hours of fasting.

Did you know, there are various varieties of dates, such as Ajwa dates from Saudi Arabia or Medjool dates from North Africa.
The best way to try dates this Ramadan would be to stuff them with almonds or walnuts and drizzle them with tahini or chocolate for an extra delicious twist.

Haleem: A Labor of Love
This slow-cooked dish, made with wheat, lentils, and meat, has roots in the Middle East but was popularized in India and Pakistan by the Mughal rulers. The dish is slow cooked for hours, making it a symbol of patience and effort.

In Hyderabad (India), families wake up before dawn to begin the meticulous process of stirring Haleem in hand hammered copper pots, which retain heat and flavour, ensuring it achieves its signature creamy consistency by Iftar.
Haleem tastes best served hot, topped with fried onions, fresh coriander, and a squeeze of lime for an authentic touch.

Samosas: The Travelers’ Snack
This favourite Indian snack traces its origins to the Middle East, where it is known as ‘Sambusa.’ These versatile puff pastries can accommodate a variety of fillings - from meat to veggies! Did you know? Some households prepare large batches of samosas before Ramadan, freezing them for quick and easy frying throughout the month.

A pro tip for making samosas at home is to mix up the fillings—go classic with spiced potatoes or try a modern version with minced chicken and cheese.

While these are some crowd favourites, what makes it to the Ramadan menu? Let’s dive deep into the delicious traditions that make this holy month a spiritual journey and culinary adventure.

Suhoor: The Meal That Fuels the Fast
Before the first light of dawn, everyone gathers for Suhoor, the pre-fast meal that will keep them filled until sunset. The secret here? Sustained energy and hydration. Suhoor is all about slow-digesting foods that provide energy throughout the day.

Try a warm bowl of overnight oats with dates and almonds, which release energy slowly, so you don’t crash by noon. A scrambled egg or a cheese omelet can go a long way in keeping hunger pangs at bay. A simple bowl of Greek yogurt with honey keeps digestion in check and adds protein. Pair it with za’atar flatbread for a delicious twist.

And well, not to forget our Hydration Heroes- water, milk, and smoothies. Try a saffron and cardamom-infused milk, a fragrant and soothing Suhoor staple in many South Asian households.

Iftar: The Grand Sunset Feast
The call to prayer signals Iftar, the long-awaited evening meal, traditionally begun with dates and water, following the Sunnah of Prophet Muhammad—before a feast unfolds.

Start with fresh oranges, watermelon, and pomegranates to restore hydration and essential vitamins. And, of course, there’s Rooh Afza—a beloved, rose-flavored cooling drink synonymous with Ramadan. Another classic is Harira, a spiced lentil soup that’s light on the stomach yet rich in protein.

For something indulgent, savor crispy samosas—ever tried cheese-filled ones? If deep-fried snacks aren’t your thing, opt for protein-packed grilled kebabs, available in endless varieties. Pair them with fragrant biryanis for a truly satisfying meal.

And finally, no iftar is complete without dessert—because every great feast deserves a sweet ending!

The Case for Midnight Snacking
Now, here’s the unspoken truth: Ramadan doesn’t end at Iftar. After prayers and social gatherings, there’s often a sneaky round of midnight snacking. Here are some late-night munchies that hit different.

That one last samosa calling your name? Go for it. Nut Butter & Dates are a quick energy booster while being a light snack. And then you always have fruits, which are light and refreshing. Dip your favourite fruits in some melted chocolate and enjoy. Or if you don’t want to have fruits diced or cubed? Turn them into a creamy smoothie!

More Than Just Food: The True Spirit of Ramadan
While the food is a major highlight, Ramadan is ultimately about gratitude, self-discipline, and community. The meals serve as moments of connection—whether it’s waking up at 4 AM with family for Suhoor or sharing an Iftar feast with neighbours and friends.

Whether you’re savouring a steaming bowl of lentil soup, sneaking in a late-night dessert bite, or simply enjoying the warmth of a communal meal, remember, Ramadan is as much about feeding the soul as it is about feeding the body.