Desi Iftar, Foreign Land

Saba Saxena1506433_10152041036868847_632446524_n

Gourmet Expert, Cape Town, SA

Saba is a gifted cook. Having no formal culinary training, she whips up the most authentic and flavorsome dishes effortlessly. For the past 14 years she has been taking cookery classes abroad and has had thousands of students so far. And that too from more than 10 nationalities!

Work has been taking her husband to places across the globe. This gave Saba exposure and opportunity to  imbibe cultures and cuisines of the countries she visited.

She believes in keeping her recipes simple so that the flavors come out intensely.

all things GUD is appreciative of her for sharing some of her Iftar recipes.

Recipe  – Chicken Kathi Rolls


(Makes 5-6 rolls)


For the filling

  • Chicken boneless two cups
  • Salt to taste
  • Garam masala a pinch
  • Chopped coriander
  • a pinch of red chilli powder
  • Chicken tikka masala one teaspoon
  • Thinly sliced onion
  • Shredded lettuce

For the roll roti

  • Flour one cup
  • Salt, ¼ teaspoon
  • Baking soda, just a pinch
  • Oil one teaspoon
  • Half egg

For spread

  • 2 table spoon mayonnaise
  • 1 table spoon green coriander/mint chutney
  • 1 table spoon thick curd


  • Boil the chicken cubes
  • When tender, shred them
  • Mix all at above masala
  • Grill it or sauté in a pan with little oil
  • Make a dough by mixing all ingredients for the roll
  • Roll out to thin crust
  • Pan fry it

To put together the roll,

  • Spread mayonnaise mix on the roti
  • Place chicken, onion slices and lettuce lengthwise
  • Drizzle some chilli sauce
  • Wrap it up!

 To serve, you can also cut them in 2 inch long pieces with a sharp knife like spring rolls.

Recipe – Corn & Cheese Cutlet


Serves 4


  • Corn boiled – 1 cup
  • Boiled Potato – 2
  • Paneer – Half a cup
  • Mozzarella cheese – 2 tablespoon
  • Salt to taste
  • One egg
  • Red chilli powder – a pinch
  • Dry mango powder – I/2 teaspoon
  • Pinch of haldi for yellow tinge
  • Chopped coriander
  • Oil to fry


  • Boil corn and potatoes
  • Mix it together boiled corn and potato with grated paneer
  • Add cheese to it
  • Tip in all spices and coriander
  • Add egg
  • Mix well
  • Make round shaped cutlets
  • Refrigerate it for half an hour
  • Pan fry it till golden

Serve hot with chutney!

Saba, we absolutely loved your lovely iftar table & presentation!

Am sure our readers will take a cue or two from the set up.






Keep watching this space as Saba is soon going to Share her special murgh mussalm recipe.

For more Eid & ramadan stories, check these

My Eid Diary–Fond Memories, Memorable Moments

Ramadan – Myths & Facts

One thought on “Desi Iftar, Foreign Land

  1. The presentation itself is an absolute visual treat.All the dishes laid on the table too seems very appetizing. Will definitely give a try to the recipes shared.

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