“I'll have what they're having.”

Ladies and gentlemen, presenting the recipe for iftar.

Take plate, place dates. Add fruits – apples, tangerine, mango, and maybe slices of cucumber even. Throw in some piyaju which is made of daal so you keep thinking why it is called “piyaj-u” in the first place. Carefully stack beguni and alur chop one on top of the other but keep space for ample amounts of chhola and other oily goodness for a bald eagle to take notice. Have muri by the side for that extra crunch. Multicoloured drinks are optional. Do not forget haleem; the showstopper needs no introduction. Neither does jilapi. 

And if your tummy requires more gastronomic delights, read our cover story. Bonus: we even got your sehri covered.

Fast well, eat slowly.

– Kazi Akib Bin Asad, Sub-editor, SHOUT