Dr Asif Iqbal / Guwahati

The first thing that comes to my mind when it comes to Eid-ul Fitr is steamed sticky rice (bora chawl in Assamese) with meat bhuna (a meat recipe).

Unlike other children of my age who longed for new clothes and toys, and planned to buy their long-awaited stuff with money collected as Eidih (cash gifts from elders in family and neighbours), I would look forward to my favourite delicacies cooked by my mother.

Although, as a child, I was not fond of red meat, and would seldom take a piece or two when forced by my parents and sisters, steamed sticky rice with bhuna used to be my favourite on Eid. I would often skip my breakfast before going to the Eidgah.

However, unlike my friends who would lick on the orange-flavoured ice cream and other sweets after the Eid prayer at the Eidgah, I would pester my dad to return home as early as possible because I wanted to savour my favourite delicacy. I could not wait long to savour these.

Dr Asif Iqbal with his parents

And, my mom would never let me down. She invariably cooked it, especially for the pampered youngest child in the household. She does it even now and revives my nostalgia.

Bhuna is a red meat recipe. The meat is cooked on low flame for a long time until it becomes tender cooking in its water. I love it because the recipe involves fewer spices and oil compared to other red meat recipes. It is usually had with chapatis (Indian bread) or jeera rice in other parts of India.

Interestingly, the recipe with sticky rice tasted great to me only on the occasion of Eid. It tasted better than any 5 5-star hotel recipe on that day, but never as good on any other day.

Dr Asif Iqbal

Neither do I relish it anymore on my platter having grown up to an age when I have to cut down on calories. Being a medic myself, I advise my patients to cut down on fats and extra protein and the same applies to me as well.

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However, the sweet memory of the taste of steamed sticky rice with bhuna still makes me nostalgic for my childhood days, especially on the occasion of Eid. The memory of the combination’s flavour still tickles my taste buds every Eid.

(The writer is a leading Oncologist by profession and winner of Assam Gaurav, the third highest civilian award instituted by the Assam Government)