A table of nostalgia & novelty

From air-fried samosas to royal iftar platters and heritage dining experiences, how Ramazan traditions are evolving

- VAISHALI DAR

COME RAMAZAN, AND familiar aromas waft through Sayyada’s kitchen. But alongside tradition, there is a transformation taking place at her home in Jamia Nagar in the national capital. For the mother of two, preparing iftar now comes with a healthier twist. Her latest favourite is a modern take on a classic snack—air-fried keema samosas.

“Earlier we used to deep-fry,” Sayyada says with a smile. “Now I make the samosas in the air fryer. They still come out crisp and light, and the children love them just the same.”

The filling remains comforting and familiar—minced meat cooked slowly with onions, green chillies, coriander and a touch of garam masala. Wrapped in delicate samosa sheets and brushed lightly with oil, the parcels turn golden in the air fryer. “By the time the sunset prayer (azaan) is near, the house smells amazing,” she laughs.

For the past two years, Sayyada has introduced healthier cooking methods into her Ramazan routine. Still, the heart remains unchanged. Her iftar spread includes fruit chaat, dahi bada, Rooh Afza with chia seeds and a pot of slowly-cooked chicken haleem. Dessert is rarely skipped—sheer khurma rich with milk, dates and roasted vermicelli completes the meal.

But small lifestyle changes have reshaped the iftar table. “Earlier, plates would be piled high with deep-fried samosas, pakodas and kathi rolls. Those favourites still appear occasionally, but I now encourage the family to experiment with lighter dishes like fruit chaat, yoghurt-based snacks, grilled kebabs and homemade smoothies. I follow a lot of YouTubers for recipes. They share everything from baked samosa recipes to fusion desserts. So Ramazan is not just about food. Cooking for family and sharing iftar together is also part of the blessing,” she says.