Sakshi Naik is excited as she enters a restaurant in Margao selling kebabs, rolls, and, of course, biryani. It’s Ramadan, and besides the prayers and fasting, it is the Iftar foods that are drawing the attention of the locals who are diving into a unique culinary experience.
“We have a party at home. So, instead of serving the regular chicken tikka and rolls, we decided to get these interesting items from the Iftar stalls," says Sakshi.
She adds, "Though the restaurant is always here, during this time the hype is more due to Iftar,” says Sakshi, as she collects her parcel of food and zooms home to the party.
Iftar is not just a meal, it is a community experience for people of all faiths. This is the time when people from different communities can experience Islamic traditions and food. Besides, sharing food has a deep connection that can foster understanding and appreciation for one another.
Like Sakshi, many other Goans are also embracing the spirit of Iftar and seeking to experience its unique flavours
This year we have introduced some new items like pocket sandwiches in chicken and beef, besides a traditional iftar dish called Haleem. This dish is made mostly during Ramadan, prepared with meat and lentils.
Abbas Sheik, owner of AK restaurant
Abbas Sheik, the second generation of his family in the food industry, says that over the years, an increasing number of people are getting interested in tasting Iftar food and most of them are from different communities.
“This year, we have introduced some new items like pocket sandwiches in chicken and beef, besides a traditional Iftar dish called Haleem. This dish is made mostly during Ramadan, prepared with meat and lentils," says Abbas.
"It is slow cooked and the thick gravy has a very tasty flavour . We also have different types of kebabs which are loved by almost everyone,” says Abbas, who owns AK Abdulla restaurant in Margao, which sells over 20 different types of Iftar items.
Not just in Margao, but the urge to try Iftar foods can be felt in Panjim too. Anna Fernandes, who works in Panjim, has been a frequent visitor at the Jama Masjid for over five years now and makes it a point to pack a few items for her parents and siblings who live in Vasco.
It’s Ramadan, and besides the prayers and fasting, it is the Iftar foods that are drawing the attention of the locals who are diving into a unique culinary experience.
Talking to Gomantak Times Digital, she said, “Since I work in Panjim, I finish around 5.30 pm, but the food gets ready by around 7 pm. So I have to spend my time checking out different places to explore or window shopping. I buy beef samosas, kebabs and even Russian cutlets. My parents love falooda. The flavours and preparations are very different from what you prepare at home,” explains Anna.
Hussain Sheik, the nephew of Abbas who helps his uncle at the restaurant in Margao, says, “Most of these items are learnt and adopted from other countries. The spice and taste levels are matched to what a Goan would appreciate and are prepared with great care.”
Despite the beef restrictions in the market, Hussain makes sure to abide by the rules and regulations set by the government.
“We have to get the beef from the butchers who get it from Ussgao and the type of beef now is of very good quality. However, this time we have less beef items and more chicken dishes.”
As he speaks, a customer gets ready to dig into the Iftar platter at AK restaurant which serves two items of each dish. The tradition of sharing meals brings people together and strengthens the bond and Iftar is one occasion that makes this possible.