By Vijian Paramasivam
PHNOM PENH, March 13 (Bernama) -- Ramadan is not only a time for spiritual reflection and social responsibility among Muslims, but also a celebration of food that forges strong family and community cohesion.
Some of the world's most cherished cuisines emerge during this holy month, during which each sunset offers an opportunity to share and savour unique dishes, from homes to mosques alike.
From Afghanistan’s rugged mountains to India, the cradle of religions and culture, and from the sandy beaches of Sri Lanka to the scenic island of Mauritius in the Indian Ocean, Ramadan unveils the secrets of local cuisines.
Special delicacies prepared for Sahur, Iftar, and Tarawih certainly reflect each region’s diverse cultural heritage, preserved for generations.
Veteran journalist Qiesar Baba, based in Srinagar, a popular tourist city in Jammu and Kashmir, described Iftar traditions in Kashmiri society as a spiritual and culinary journey with its own identity.
“The most distinctive aspect of Kashmiri Iftar is the traditional way of breaking the fast.
“While many Kashmiris begin with fresh dates following the Prophetic tradition, the region's signature iftar beverages are Babriyol and Katira,” Qiesar told Bernama.
Babriyol drink is made from basil seeds soaked in water or milk, and Katiracis is another cooling beverage.
“Iftar would be incomplete without mentioning the kandur (traditional bakers) shops where tchot (Kashmiri bread) is made in a clay oven, which becomes the bustling heart of neighbourhoods during Ramadan,” said Qiesar.
In India, Khajla (poori) and Pheni (fried vermicelli) are popular snacks, among dozens of other sumptuous dishes served during Ramadan.
India has the world’s second-largest Muslim population of over 200 million, after Indonesia. In Central Asia, due to mountainous terrain and harsh weather, families, restaurants, and stall vendors prepare suitable food, drinks and snacks to break the fast.
“There are many different ethnic groups in Afghanistan, and each has its own traditional food. Popular foods among the people of Afghanistan during the holy month of Ramadan are bolani, qotaqhi, samosa, pakora, torshi and yoghurt,” a civil society activist, Khalid Ahmad Kohistani, told Bernama from Kabul.
After Maghrib prayers, foods such as kabuli pulao, the Afghan biryani, shorba, a meat stew, and mantu, dumplings made from lamb or beef, are served.
Sri Lanka’s two million Muslims maintain their own traditional cuisine after completing their Ramadan fast.
The kanji or porridge made of rice, chicken or beef is widely served in mosques.
“Kanji is a must-have food during the breaking of the fast. It is mostly distributed in the mosque. It is good for digestion, and we also consume plenty of coconut water and sarbath,” Colombo-based N.M. Ameen, the Chief Editor of the Tamil-language newspaper Utayam, told Bernama.
In addition, the island nation’s favourite cuisine – hoppers, pittu made of rice flour mixed with grated coconut, and sarbath, a chilled sweet syrup – adds to the menu, he said.
In the tourist haven of Mauritius, about 250,000 Muslims in a tiny nation of 1.2 million, families also cherish their distinctive cuisines, although some resemble those found in the Indian subcontinent.
“A lot of exciting things happen during Ramadan in Mauritius; there are private iftars, iftars in the mosques, and young people do a lot of charity.
“Foods like kalia and haleem are popular. But the most unique item is naan bread, which is sold only during Ramadan, mostly in front of mosques, similar to the Turkish tradition of pide bread,” Mauritian author Assad Bhuglah told Bernama.
He has authored 13 books, mostly touching on the social history of Mauritian Muslims.
-- BERNAMA
