THIRUVANANTHAPURAM: It is the holy month of Ramdan, the ninth month in the Islamic calendar. Devout Muslims world over consider this a holy month and observe fast from sunrise to sunset. Followers of Islam believe that fasting helps them learn patience, modesty, and spirituality. In Kerala especially Iftar is celebrated with much fervour. In many parts of state during this time sometimes entire streets are converted to Iftar food stalls where not just Muslims but food aficionados belonging to all cast and creed come to savour the delicious and mind-boggling spread.
During Ramadan, two main meals are served; the suhoor, which is served before dawn, and the iftar, which is served after sunset. Since the suhoor is intended to last one throughout the day, it tends to be a heavy and hearty meal. Suhoor ends when the sun rises and the fajr, or morning prayer, begins.
“The meal that we have during this time is called athayam and most people stick to mostly fruits or rice and gravy. It has to be healthy as after this we don’t have any food till evening,” says chef Abida Rasheed.
At the end of the day, when the sun sets, the maghrib prayer starts, and the day’s fast is broken with the iftar meal.
The meals that are prepared are elaborate and almost resemble a feast. The spread is so huge and varied with all kinds of goodies adorning the plates.
“These days the feasts aren’t as elaborate and most families constrict it to 4 to 5 dishes,” says Abida.
The fast is broken with seasonal fruits and dried fruits like dates, pistachios and the like, a glass of water or thari kanji. “As the body is generally in a heated state it would be wise to break the fast with some fruits and lemon juice,” says Abida. Dates are a good choice to break the fast as they are not only sweet but also rich in potassium and iron. One has to take care to eat slowly and not to overdo it.
From the traditional thari kanji or nombu kanji to pathiri, earchi pathiri, chatti pathiri, samoosa, nei choru, meat, chicken, fish and variety of desserts the list of food is just endless. The dessert section too is as elaborate with muttamala, unnakai, pazham nirachathu and the like.
“Food traditions have undergone a huge change over the years. If it was lavish and elaborate feasts before now people have become more health conscious and keep of oily and fried items at odd hours and opt for more healthy food,” says Shifana a mediaperson from Kozhikode.
Those of you who would like to keep it tasty and the same time healthy could go for some salads like tabbouleh or fattoush and then move to more heavy foods so that the consumption would be less.
“To help digestion after a hearty meal there is also a tradition of having jeeraka kanji,” adds Abida.