Around 5:35pm the table is laid out with flowers, and a delectable spread. Friends and family start arriving right before Iftar which is at 5:57pm. Farah Kadir of Beyond Biryani fame is busy at the kitchen whipping up her culinary magic. This year before Eid, My Kolkata joined Farah Kadir and Rubayat Kadir at their Palm Avenue home for an Iftar party for friends and family, and tasted the real Iftar food.
Breaking the fast
The first course of the lavish iftar spread at the Kadir home
The guests arrived right on time and engaged in a lowkey conversation at the living room of the Kadirs. On the centre table, Farah Kadir laid out a bowl of dates and glasses of fresh watermelon juice. The pitcher was filled with cold water — much-needed to quench the thirst in the humid weather, especially after a day of fasting. With the clock indicating Iftar, everyone popped in a date and rejuvenated themselves with a glass of the watermelon juice, followed by lots of water. Finally it was time to dig into the delectable spread by Farah Kadir.
Farah, who had cooked for Adar Poonawalla in Mumbai last year in January, has been successfully running her cloud kitchen Beyond Biryani. Popular for her culinary talent, Farah is everyone's favourite cook in the family. Masrur Ali, a retired Biology teacher of La Martiniere for Boys and Rubayat’s cousin, mentioned Farah’s “unique cooking talent,” adding that “whatever she cooks is so flavourful. It is definitely her love for cooking and also her years of experience. I personally love her biryani a lot.”
The Iftar spread
Fresh fruits, fruit with cream, and boiled chana broke the fast before the feast
The dining table looked like a foodie’s paradise with more than 14 items laid out. From fritters to desserts, each item on the table was made by the lady with magic in her hands. To begin with the celebration of food and togetherness, guests helped themselves to some freshly cut fruits like papaya, pineapple, sapota and oranges. Sprouts and fresh fruit cream also were a great starter on a humid evening of April.
Clockwise from left: Vegetable fritters, Chicken Half moon and Farah’s special shrimp toast
Keeping up with the Iftar traditions, fritters made an entry. There was crispy fried chicken, mutton keema samosa and Chicken Half Moons that had a filling of juicy chicken and cheese, along with an assortment of mixed vegetable fritters. The star in this kingdom of fries was the shrimp on toast that was a bite size cube very similar to prawn sandos. Giving them tough competition were the keema puffs. The small puffs had a filling of spiced, succulent mutton and every bite melted in the mouth.
The Iftar special dahi vada
Another Iftar special item was the dahi vada. Perfectly seasoned yoghurt dressed up the soft and spongy vadas so light that you cannot stop savouring them. That’s what lady Kadir is known for! Proud husband, Rubayat said, “People who are picky or small eaters tend to go for a second or third helping of Farah’s food. Many people have admitted to it.”
A meaty keema paratha on the table was another testimony of the home chef’s culinary art. The paratha was loaded with minced mutton yet so soft! The guests had a fun game going, scoring each item according to their liking but the ones who knew the drill, were waiting for the real star to arrive — the special haleem.
The keema puff and the (right) luscious haleem were a hit with everyone
Farah’s nephew, Sarosh Khan, who has been “relishing her food for years” was not surprised at how tasty everything was, but admitted that “there is something about her haleem,” adding that “the people who order the haleem during Ramadan have said that it is better than any restaurant in the city.” Indeed, when the haleem arrived, it was a different tasting experience. With a good balance of spices and perfectly cooked chunks of mutton, one bowl not only fills your stomach but satiates the soul — all without leaving behind the uneasiness of a rich, heavily spiced meal.
Ending on a sweet note with a fresh fruit cake
The lavish Iftari ended on a sweet note with a chana dal halwa and a gâteaux cake made with fresh fruits. Thin slices of fruits like plum, grapes, kiwi and strawberries adorned the cake.
Chit-chat with the hosts
Post the meal, Farah Kadir took a breather from her kitchen where she has been cooking since morning. Satisfied with the feedback on her food, she said, “I was worried about the spice, salt and sugar measurements. As I am fasting, I cannot taste the food for any corrections. It has been a challenge for me to dispatch food during Ramadan time as well but it has been a no-miss till now!”
Farah and (right) Rubayat Kadir
Since her big break in Mumbai in 2023, Beyond Biryani has been keeping Farah busy. Last year between October and November, the Kadirs were visiting their daughter in Atlanta when they decided to hold a pop-up with a quaint menu which was a massive hit, much to their surprise. “More than 30 people came for the pop-up and everyone appreciated each item on the menu. A person from Bengal said that he has not tasted better kathi rolls even in Kolkata,” recalled Rubayat.
