India, June 7 -- On Eid-ul-Adha, popularly known as Bakrid, chefs and food historians about the traditional delectable delicacies prepared across India.

Fresh kaleji: Bihar, Jharkhand

For Chef and food historian Sadaf Hussain, the celebration of Eid begins with a heartwarming home tradition. "First, let's talk about the basics - qurbani meat is divided into three portions: one for the needy, one for relatives and friends, and one for the family. It's distributed without choice," he explains.

Hailing from Ranchi (Jharkhand), he shares his fondest food memories: "The first thing that comes after qurbani is the liver, kidney, and heart. These are prepared first thing in the morning by the ladies of the family in three ways: thin gravy, th...