Breaking the fast, around the world
Iftar is traditionally opened with dates and water, then a spread that differs by country. In Pakistan and India the table fills with fried snacks, chaat and Rooh Afza; in Turkey, a bowl of lentil soup comes first; in the Gulf, harees and luqaimat are Ramadan essentials; across the Arab world, shorbat adas and falafel are favourites.
Planning a month of iftars
- Make-ahead and freeze: samosas, spring rolls and shami kebabs can be shaped before Ramadan and fried from frozen. Our freezing guide explains how.
- Keep a batter ready: pakora batter keeps for a day in the fridge.
- Balance the table: pair one fried item with something fresh, like fruit chaat or chana chaat, and a soup.
- Hydrate: cooling drinks such as Rooh Afza milk, shikanjvi and date shake help after a long, hot fast.
Sehri
For the pre-dawn meal, choose slow-release foods: parathas with yogurt, eggs, khichdi or leftover salan with roti, and plenty of water.
For a full shopping plan, see our Ramadan grocery list. Ramadan Mubarak.