Raunaq-e-Ramzan: Midnight feasts light up Delhi's food streets

Delhi turns into a city that never sleeps during Ramzan as crowds throng markets and street food lanes from dusk to dawn. For sehri, the pre-dawn meal before fasting begins, iconic food streets around Jama Masjid and Zakir Nagar stay alive through the night, with vendors calling out orders and smoke curling up from sizzling grills. The lanes buzz with celebration as rozedars step out to prepare for another day of fasting, filling up on rich delicacies, snacks and milk desserts before daybreak.

Kebab paratha: The popular Lucknowi delicacy is made with an ancient secret spice blend originating from Tunday Kababi in Lucknow. It is named after the one-armed chef Haji Murad Ali who whipped up the melt-in-the-mouth kebabs in 1905. Paired with crispy yet soft parathas hot from the ulta tawa, this Sehri dish remains a favourite throughout the year.

Nihari: A rich, slow-cooked stew made with braised red meat, Nihari is enjoyed throughout North India as a Nawabi breakfast and Sehri delicacy. Nihari is enjoyed best with hot tandoori roti, thinly sliced ginger and a generous squeeze of lemon.

Sheermal: Sweetened with milk, honey or sugar, the shahi sheermal is topped with a layer of rich dry fruits which makes for the perfect bread to pair your curries and keema for Sehri. The versatile bread can be enjoyed as a snack or with tea too.

Ras Malai: The creamy Ras Malai is made of chhena and soaked in sweet milk and saffron which gives it the aromatic flavour. The spongy dessert finishes the meal without taking the spotlight away from the main courses.

Baklava: The Turkish pastry dessert, has moved beyond fine chocolate boutiques to Delhi’s street markets. Kunafa-e-Ishq in Bazar Matia Mahal near Jama Masjid is a new draw, serving international favourites such as baklava, kunafa, strawberries with chocolate and cheesecake.

Pheniyan: A staple of Ramzan in Purani Dilli, pheniyan are delicate vermicelli nests that are lightly roasted in ghee and simmered with milk to create a rich, sweet sewain. Popularly enjoyed at sehri, the dish offers a comforting, milky finish to the hearty pre-dawn meal.