Festive Recipes From Top Indian Chefs

festive recipes from top Indian chefs

This festive season, add a touch of gourmet to your celebrations with recipes straight from India’s chefs. Hashtag magazine offers chef-curated dishes that are perfect for family feasts or intimate gatherings. Easy to make and full of flavour here’s what should be on your festive menu.

Baklava by Chef Dr. Alisha

Dr. Alisha is a dentist by profession and a passionate foodie at heart. Her journey into the world of cooking began through unexpected life challenges, which led her to rediscover her love for food. This passion eventually gave rise to her popular digital platform, “Anyone Can Cook with Dr. Alisha.” Through her engaging content on YouTube and Instagram, she shares easy, flavourful recipes and culinary tips that prove cooking is not just for professional chefs it’s for everyone. 

Recipe:

Ingredients: For Homemade Phyllo Sheets 

All Purpose Flour (Maida)– 2 cups 

Salt -1 pinch 

Baking powder – 1.5 tsp 

Oil or desi ghee – 1/4 cup 

Milk & Water – 1/2 cup & 3-4 tbsp (as per need) 

To Coat: All-purpose flour (Maida) – 1/2 cup 

Cornflour – 1/2 cup 

For Dry fruit stuffing: 

Almonds – 1/2 cup 

Walnuts – 1/4 cup 

Cashews – a little less than 1/4 cup 

Pistachios – a little more than 1/4 cup 

Elaichi Powder – 1 tsp 

For Sugar Syrup Sugar – 

1 cup Water- 3/4 cup 

Lemon Juice – 5-6 drops

Kewra Essence – 1/2 tsp 

Kesar Essence – 1/2 tsp 

Desi ghee & Butter – 1/2 cup (to grease the layers)

For the Dough (Phyllo Sheets):

  1. In a large bowl, mix the maida, salt, and baking powder.
  2. Add 1 tbsp oil and mix well with the dry ingredients.
  3. Gradually add milk and water (or use) to form a semi-stiff dough. Add more water if needed.
  4. Knead well, cover with a damp cloth, and let it rest for 10 minutes.

Prepare the Stuffing:

  1. Finely chop dry fruits of your choice (almonds, cashews, walnuts, pistachios). Keep aside.

Make Phyllo Sheets:

  1. Mix all-purpose flour and cornflour to prepare a dry flour mix for dusting.
  2. Divide the rested dough into 22 equal balls, cover with a damp cloth.
  3. Roll out each ball into a roti-sized sheet, dusting with dry flour to prevent sticking.
  4. Stack the rolled sheets, dusting flour between each. Make 2 bundles of 11 sheets.
  5.  Take one bundle and roll the stack out as thinly as possible.
  6.  Gently separate the sheets—thanks to the flour dusting, they should come apart easily.
  7.  Repeat the same for the second bundle. Your homemade phyllo sheets are ready.

Assemble the Baklava:

  1.    Grease an 8-inch square or round baking dish with butter or desi ghee (or both).
  2.  Layer 11 phyllo sheets in the dish, greasing each one before placing the next.
  3.  Spread the dry fruit filling evenly over the layered sheets.
  4. Cover with the remaining 11 phyllo sheets, greasing each one as you stack.
  5. Grease the top layer and bake in a preheated oven at 180°C for 45–50 minutes.

Prepare the Sugar Syrup:

  1.  In a saucepan, combine sugar and water.
  2.  Add a few drops of lemon juice and essence of your choice (e.g., kewra, saffron).
  3.  Boil until the sugar completely dissolves. Remove from heat and set aside.

Final Steps:

  1.  Once baked, pour the hot sugar syrup over the hot baklava.
  2.  Garnish with chopped pistachios and let it rest for a few hours to absorb the syrup fully.

 

Saffron & Rose Fusion Modak by Chef Pawan Kumar
Chef Pawan Kumar, Executive Chef at Radisson Blu Pune Hinjawadi, brings over 20 years of culinary expertise to the table. Known for his inventive take on traditional Indian fare, he blends global techniques with regional roots to craft recipes that are both nostalgic and refreshingly modern. He shares his signature recipe of the classic modak with a delicate and aromatic spin.

Saffron & Rose Fusion Modak (Steamed with a Floral & Nutty Twist)

Filling (Saran):

  • 1 cup fresh grated coconut
  • ½ cup grated jaggery
  • 1 tsp ghee
  • 1 tsp finely chopped pistachios & almonds
  • ½ tsp rose water
  • ¼ tsp cardamom powder
  • A few strands of saffron soaked in warm milk
  • Optional: Edible silver leaf or dried rose petals

Outer Dough (Ukad):

  • 1 cup fine rice flour
  • 1 cup water
  • A pinch of salt
  • 1 tsp ghee
  • Optional: 1 tbsp beetroot or rose extract for colour

Fusion Variant – Chocolate Modak Filling (Optional):

  • 2 tbsp grated dark chocolate/choco chips
  • 1 tbsp desiccated coconut
  • 1 tbsp condensed milk
  • Pinch of sea salt

Method:

For the Filling:

  1. Heat ghee, add coconut, and sauté for 2 minutes.
  2. Add jaggery; cook until it thickens (about 5 minutes).
  3. Mix in saffron milk, nuts, rose water, and cardamom.
  4. Stir till mixture is sticky but dry. Cool completely.

For the Dough:

  1. Boil water with ghee and salt.
  2. Add rice flour, stir until a soft dough forms.
  3. Cover and rest for 5 minutes, then knead with wet hands.

Shaping the Modaks:

  1. Grease modak moulds.
  2. Press dough inside, add filling, seal base.
  3. For open-flower modaks, shape by hand.

Steaming:

  1. Place modaks on a greased banana leaf or steamer tray.
  2. Steam for 10–12 minutes. Rest for 2 minutes before serving.

Garnishing Suggestions:

  • Brush with saffron milk or warm ghee
  • Top with rose petals, pistachio dust
  • Serve over a banana leaf with rose syrup or rabdi dots
  • For chocolate variant: gold leaf + edible microgreens

Paan & Feta Stuffed Phyllo Parcels by Chef Jitender Chauhan:

With over 18 years of experience in F&B production, Chef Jitender Chauhan brings a rich culinary legacy to the table. He has served as Corporate Chef–R&D at Bercos, New Delhi, and held key positions at Harajuku Tokyo Café, JW Marriott, Shangri-La’s Eros Hotel, and The Oberoi Group. A specialist in cookery with training in Food Production & Pâtisserie, he’s known for his innovative take on Indian and global flavours. These golden, crisp phyllo parcels are filled with a refreshing and indulgent blend of crumbled feta, chopped paan leaves, toasted nuts, and subtle spices—perfect as a vibrant festive starter.

Ingredients (Makes 12 parcels)

Filling:

  • 8 fresh paan leaves, finely chopped
  • 150 g feta cheese, crumbled
  • 2 tbsp chopped toasted cashews
  • 1 tbsp chopped toasted almonds
  • 1 tsp fennel seeds, crushed
  • 1 tsp powdered sugar (optional)
  • ½ tsp black pepper
  • Pinch of salt

For the parcels:

  • 6 sheets phyllo pastry
  • 50 g melted butter (for brushing)
  • Toasted sesame seeds (optional)

Instructions

  1. Make the Filling: Combine paan leaves, feta, nuts, fennel, sugar (optional), pepper, and salt in a bowl. Mix gently.
  2. Prepare the Phyllo: Preheat oven to 180°C. Layer two phyllo sheets, brushing each with butter. Cut into 4 squares. Repeat to get 12.
  3. Assemble: Spoon filling into the centre of each square. Bring corners together to form parcels. Seal gently, brush with butter, and top with sesame seeds if using.
  4. Bake/Fry: Bake on a lined tray for 12–15 minutes until crisp and golden. Serve warm with a garnish of edible flowers or microgreens.

Talaniche Modak (Fried Modak) by Sanika Renuke

Sanika Renuke is a dynamic food and lifestyle content creator known for her quirky personality, relatable storytelling, and knack for discovering culinary gems. From street food to fine dining, her honest, desi-flavoured take resonates deeply with young, urban food lovers. With a rapidly growing follower base, Sanika is building a loyal community that trusts her palate and vibrant energy.

Ingredients

For the Outer Covering:

  • 1 cup all-purpose flour (maida)
  • 1/4 tsp salt
  • 2 tbsp oil
  • Water (as needed)

For the Stuffing:

  • 1 cup grated dry coconut
  • 1/2 cup powdered sugar
  • 1 tbsp poppy seeds (khus khus)
  • 1 tbsp charoli (chirongi nuts)
  • 1 tsp cardamom powder

Other:

  • Oil for deep frying

Method of Preparation

To Make the Dough (Covering):

  1. In a large bowl, combine all-purpose flour, salt, and oil.
  2. Mix well until crumbly.
  3. Gradually add water to form a soft, smooth dough.
  4. Cover and rest for 10–15 minutes.

To Prepare the Stuffing:

  1. Grind the grated dry coconut and powdered sugar to a coarse mix.
  2. Add poppy seeds, charoli, and cardamom powder.
  3. Mix well and allow to cool.

To Shape and Fry Modak:

  1. Divide the rested dough into small, equal-sized balls.
  2. Roll each ball into a small disc, keeping the centre slightly thicker.
  3. Place 1 tbsp of stuffing in the centre.
  4. Pleat the edges, bring them together, and pinch to seal into a modak shape.
  5. Heat the oil on a low to medium flame.
  6. Deep fry the modaks until golden brown and crisp.
  7. Drain excess oil on paper towels.

Choco Gulkand Truffles by Neelam Agarwal

Neelam Agarwal is the heart and soul behind Neelam’s Cooking Diaries a space where Indian traditions meet modern simplicity. Once a corporate professional, she now brings festive cheer to thousands of families with her wholesome, nostalgic, and easy-to-follow recipes. Raised in a Marwari household where everything was lovingly made from scratch, Neelam’s festive creations are a beautiful blend of heritage and creativity.

Ingredients

  • 3/4 cup desiccated coconut
  • 1/2 cup almonds (coarsely ground)
  • 1/2 cup cashews (coarsely ground)
  • 1 tbsp ghee
  • 2 tbsp gulkand
  • 2 tbsp condensed milk
  • 2–3 tbsp saffron milk (saffron strands infused in warm milk)
  • 1/4 tsp cardamom powder
  • 1 cup melted chocolate

Garnish: Slivered pistachios & dried rose petals

Instructions

  1. Toast the Dry Mix: Heat ghee in a pan. Add coconut, almonds, and cashews. Toast on a low flame for 5–6 minutes until lightly golden and aromatic. Transfer to a mixing bowl.
  2. Bind the Mixture: While the toasted mixture is still warm, add gulkand, condensed milk, saffron milk, and cardamom powder. Mix thoroughly until the mixture begins to hold shape.
  3. Shape the Truffles: Roll the mixture into bite-sized ladoos while it’s still pliable.
  4. Chocolate Coating:   Dip each ladoo into melted chocolate, coating it evenly. Place on parchment paper.
  5. Garnish & Set: While the chocolate is still wet, sprinkle with slivered pistachios and dried rose petals. Let the truffles cool and set completely.

 

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Where the Brews Meet the Sky, Only at BrewfTop, Andheri

As the world lifts its glass this August 1st for World Beer Day, there’s no better place in Mumbai to join the global toast than BrewfTop, the breezy rooftop oasis at Berlin Brew Beer Garden in Andheri. Rooted in the convivial spirit of Berlin’s garden pubs and blended with Mumbai’s electric social energy, BrewfTop is more than a rooftop; it’s a destination for those who live to sip, savour, and celebrate craft. World Beer Day isn’t just about the drink. It’s about shared stories, clinking glasses, and discovering new flavours that transport you across continents. It’s a global celebration of brewing culture, and BrewfTop honours that with heart and hops. With panoramic views, soulfully rustic interiors, and a beer lineup that spans styles and stories, it offers the perfect backdrop for this international day of cheer. This year, BrewfTop invites patrons to soak up the golden hour with a curated experience that’s festive and flavour-packed. The rooftop will come alive with live music and DJ sets, making way for sundowner vibes that flow effortlessly into the night. Guests can dive into beer challenges, sip from sampler trees, or gather around beer towers built for communal joy. It’s all about pouring more than beer; it’s about pouring moments. The star of the evening? BrewfTop’s top-tier craft brews. The Berlin Hefeweizen brings a whisper of banana and clove in every sip, perfect for easy afternoons. The Tropical Guava Pale Ale is juicy, aromatic, and built for the bold palate. The Mango Lager is smooth, sunny, and deeply refreshing. For something darker and moodier, the Berlin Stout offers rich cocoa notes and espresso warmth. And for purists, the Rice Lager delivers ultimate crispness and clarity. Guests looking to explore the range of house-brewed flavours can opt for the Beer Tree, a tasting flight

Raia Ristorante & Bar: Panjim’s New Culinary Hotspot

A multi-cuisine experience in Panjim that shines with fresh flavours, eclectic cocktails, and a vibrant ambience. Nestled in the heart of Panjim, Raia Ristorante & Bar is quickly becoming a go-to spot for food lovers looking for variety, flavour, and a vibrant dining experience. The name Raia, inspired by a village in Portugal and symbolizing sunrays, reflects the restaurant’s bright and inviting vibe. With airy interiors during the day and a cozy, elegant ambience by night, Raia sets the stage for meals that feel both special and comforting. We began with the seasonal Thai Mango Salad a refreshing plate of juicy mangoes tossed with bell peppers, onions, and a zingy Thai dressing. It was fresh, light, and the perfect start to the meal. This dish is a part of their seasonal menu, which highlights their commitment to using ingredients at their peak, offering guests a dining experience that feels both timely and indulgent. With a menu that changes to reflect what’s best each season, there’s always something new and delightful to discover From their small plates, the Avocado & Burrata Toast and the Mushroom & Truffle Open Toast stood out simple yet indulgent, perfect for an anytime bite. From the global menu, the Cilantro Prawns were a clear winner, marinated in a vibrant mix of cilantro, garlic, pepper, lime juice, and olive oil, offering a burst of flavour in every bite. The Onion Rings, crisp and golden, made for a satisfying snack, while the Kathi Rolls available in paneer, chicken, lamb, and beef were soft, succulent, and full of flavour. In the Italian section, the Spinach & Ricotta Ravioli was a standout. Handmade and filled with blanched spinach and ricotta, it came in a rich tomato-based sauce that was both hearty and delicate. We also tried their Wood-Fired Pizzas The

Taste The Trend India’s Newest Food Discoveries

From hidden gems and experimental kitchens to viral street eats and gourmet innovations, we spotlight the flavours and culinary concepts redefining India’s vibrant foodscape. What’s new? HunaaanWhere? Bangalore After 18 years of serving up beloved pan-Asian fare, Hunaaan returns with a refreshed identity in Indiranagar and it’s every bit worth the wait. The new 40-seater outpost swaps traditional Chinese clichés for a clean, contemporary look. Think pinewood, rice-paper-inspired screens, soft lighting, and an open kitchen that greets you with sizzling aromas the moment you walk in. But what hasn’t changed is the food still packed with flavour, balance, and consistency. The menu has evolved to include modern Asian favourites like Kimbap, Miso Soup, Signature Hunan Salad, and Cold Silken Tofu Salad, alongside hearty classics like Kung Pao Chicken, Tianjin Lamb, and Vegetable Dumplings in Hot Garlic Sauce. Sushi lovers will appreciate the reverse Uramaki rolls, while dimsum platters and small plates like Prawn Tempura and Baby Potatoes are crowd-pleasers. With a thoughtful balance of innovation and nostalgia, Hunaaan’s Indiranagar chapter offers a warm return to old favourites and a stylish reason to come back for more. What’s new: KatanaWhere: Bangalore Tucked into a quiet pocket of Indiranagar, Katana is Bangalore’s latest addition to the culinary landscape and it’s one with serious character. This 45-seater izakaya-inspired bar brings together the precision of Japanese culinary tradition with the relaxed charm of a neighbourhood hangout. Co-founded by Sandesh Reddy and Prasanna Pandarinathan, Katana doesn’t chase trends, it offers a soulful, sake-led experience that feels both intentional and intimate. The menu, shaped by Chef Sanjit Biswakarma, is a series of refined small plates: delicate yet satisfying. The corn custard on shokupan and spicy salmon rice bowl are early standouts, balancing richness with restraint. At the bar, Pritish Shetty’s minimalist cocktails shine. Expect clean, layered

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As the monsoon rain kisses Hyderabad’s streets, the city transforms into a cozy location for coffee and conversations. A cool getaway atmosphere naturally demands special cravings a cup of steamy coffee, a plate of piping-hot pakoras, or a decadent slice of cake. From charming garden nooks to rustic hideaways, Hyderabad’s cafes come alive during the rainy season, offering comfort, warmth, and the perfect ambiance to chase away the monsoon blues. MANOGNA REDDY explores these authentic cafés, which are the best hangout spots in Hyderabad during monsoons. Let’s enjoy monsoons the way they are. Aaromale Located in Film Nagar, Aaromale is a charming café that blends culinary delights with a creative ambiance. The café offers a fusion of Italian and Mexican cuisines, offering dishes like BBQ chicken pizza, peri-peri chicken, and onion strings. The dessert menu includes indulgent options such as cheesecakes, ice cream, and brownies. With both indoor and outdoor seating, it’s an ideal spot for casual hangouts and meaningful discussions. The café is known for its cozy atmosphere and friendly service. Aaromale offers a perfect setting with its rich greenery, and a roof made of terracotta cladding gives a cozy look attuned to the tradition of the Western Ghats. Lé Vantage Café Bar Located in Jubilee Hills, Lé Vantage Café Bar offers a serene and elegant setting with a blend of European and Mediterranean cuisines. The café features a beautiful outdoor seating area adorned with white umbrellas and lush greenery. It’s a perfect spot for brunches, evening cocktails, and casual gatherings. The ambiance is both romantic and relaxed, making it a popular choice for various occasions. The menu includes dishes like chowder, leek potato soup, avocado halloumi sandwich, pesto pasta, and beverages such as hot chocolate and Orange Twist. The café also offers indoor games like chess and Scrabble

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