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Dining 15 Festive Recipes To Try Out From The Kitchens Of Indian Luxury Hotels
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15 Festive Recipes To Try Out From The Kitchens Of Indian Luxury Hotels

Don a chef's hat and go on a culinary voyage with these 15 festive recipes from the kitchens of esteemed luxury hotels in India.

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By: Bayar Jain Published: Oct 18, 2021 05:21 PM IST

15 Festive Recipes To Try Out From The Kitchens Of Indian Luxury Hotels
Photo Courtesy: Shutterstock

Don a chef’s hat and go on a culinary voyage with these 15 festive recipes from the kitchens of esteemed luxury hotels in India. By Bayar Jain

Diwali

ALOO PALDA By Grand Hyatt Kochi Bolgatty

festive recipes
Photo Courtesy: Grand Hyatt Kochi Bolgatty

Ingredients :

20 gm baby potatoes

3 black cardamoms, deseeded

2 cinnamon sticks

6-7 cloves

10 gm coriander seeds

150 gm yoghurt, whisked

150 ml mustard oil

150 gm roasted coriander powder

5 gm turmeric

5 gm fresh coriander, chopped

A pinch of asafoetida

Salt to taste

Method :

Heat mustard oil in a pan till it starts to release smoke. Add cinnamon, cloves, and black cardamom and let them crackle. Next, add potatoes along with water, and let the vegetable cook. Add turmeric and roasted coriander powder, and let cook. Add whisked yoghurt on low heat, letting potatoes cook in gravy without bringing it to a boil. Adjust seasoning, garnish with chopped coriander, and serve hot with rice or puri. hyatt.com

ANJEER BARFI By The Lodhi, New Delhi

festive recipes
Photo Courtesy: The Lodhi

Ingredients:

500 gm dry figs

200 gm almonds, soaked

400 gm castor sugar

100 gm almond flakes

1 gm saffron

Method :

Soak dry figs in water for four hours, then puree them. In a pan, cook the pureed figs, sugar, and saffron on medium heat till the moisture is out. Pour in tray and let cool. Meanwhile, soak almonds in boiling water for five minutes, remove the peel, and grind to a powder. Next, cook this on medium heat along with sugar till it becomes a thick paste. Pour on tray and let cool. To assemble the barfi, roll both the mixtures to an even thickness. In a chilled tray, alternately layer three sheets each, starting with the almond one. Cut into even squares, garnish with almond flakes, and serve cold. thelodhi.com

Durga Puja

CHHENA PODA By The Roseate, New Delhi

festive recipes
Photo Courtesy: The Roseate

Ingredients :

250 gm chhena

½ cup jaggery powder

½ tsp green cardamom powder

1 tbsp rice flour

30 gm cashews

30 gm raisins

2 tsp ghee

Method :

Preheat the oven at 180° Celsius for 15 minutes. Meanwhile, crumble chhena and mix in jaggery powder by hand. Knead into a dough using milk or water. Once it reaches a cake batter-like consistency, add cardamom powder, rice flour, and dry fruits. Transfer to a baking tray, levelling it using a spatula. Bake for 45 minutes or till the top develops a dark golden crust. Cool and serve it in slices for dessert. roseatehotels.com

DRY FRUIT SANDESH By Conrad Bengaluru

festive recipes
Photo Courtesy: Conrad Bengaluru

Ingredients :

2 l milk

100 gm sugar

½tsp cardamom powder

10 gm pistachio, chopped

10 gm almond, chopped

10 ml vinegar

Method:

Bring milk to boil on medium flame. Then, stir in vinegar till it curdles. Separate the chhena or cheese curds using a muslin cloth, draining the excess water. Knead it for five minutes and cook with sugar and cardamom for another five. Continue cooking on medium flame, ensuring it doesn’t crumble. Transfer to tray, garnish with dry nuts, and serve cold. hilton.com 

Kali Puja

SHOSHAN BICHI DIYE KHASHIR MANGSHO By Raffles Udaipur

festive recipes
Photo Courtesy: Raffles Udaipur

Ingredients :

1 kg mutton

500 gm peeled potatoes, cut into halves

250 gm peeled cucumbers, cut into one-inch discs

100 gm ginger or  ginger paste

300 gm plain curd

1 bay leaf

2 red chillies

8-10 cloves

2 cinnamon sticks

2-3 green cardamom

2 pods of black cardamom

1 tsp asafoetida

2 tsp cumin powder

2 tsp coriander powder

1 tsp garam masala powder

1 tsp red chilli powder

2 tsp turmeric powder

2 tsp sugar

5 tbsp mustard oil

2 tbsp ghee

Salt to taste

Method :

Wash and pat dry the mutton pieces. Marinate with curd, a teaspoon each of cumin powder, coriander powder, turmeric powder, and red chilli powder. Let it rest for eight hours. Meanwhile, smear turmeric powder over halved potatoes; mix the remaining cumin powder, coriander powder, turmeric powder, and red chilli powder with a tablespoon of mustard oil to make a paste. Next, fry the potatoes in the remaining mustard oil till it turns golden-brown, and strain. Transfer the mustard oil to a deep pan, add ghee, and temper in bay leaf, red chilli, clove, cinnamon sticks, green cardamom, black cardamom, and asafoetida.

Once tempered, stir in sugar till it caramelises. Next, add ginger paste and cook on low flame for two minutes. Adjust with water to avoid spices from sticking to the pan. Add spice paste and salt, and cook on low flame for four minutes. Beat in curd, mixing continuously till the mixture thickens and releases oils. Then, add the marinated mutton and cook on low flame, stirring occasionally. Once the mutton releases water, add the fried potatoes and let cook for 20 minutes with the lid on. Add four cups of water to ensure the meat remains submerged, and increase flame. Let the meat cook through, then add garam masala powder and a teaspoon of ghee. Stir in peeled cucumber discs, and serve hot with ghee bhaat. raffles.com 

Dussehra

PINEAPPLE COCONUT SHEERA By Radisson Blu Plaza Delhi Airport

festive recipes
Photo Courtesy: Radisson Blu Plaza Delhi Airport

Ingredients :

150 gm semolina

80 gm ghee

1 pineapple, cut into small chunks

450 ml water

90 gm sugar

100 gm dry coconut, grated

¼ tsp cardamom powder

30 gm cashews

25 gm raisins

A pinch of saffron

Method :

Heat half the ghee in a pan, and fry the cashews until golden brown. Next, add raisins till they plump up and set aside. Stir in semolina and coconut on low flame. Sauté the pineapple in the remaining ghee and cook for five minutes. In a separate pot, add sugar and water, and bring to a boil with saffron. Then, gradually add semolina, stirring continuously to avoid lumps. Add cardamom and stir. Continue cooking on low flame till the moisture evaporates. Once dry, add a spoonful of ghee, switch off the flame, and let rest for five minutes. Serve hot. radissonhotels.com

LAPSI By ITC Grand Bharat, Gurugram

festive recipes
Photo Courtesy: ITC Grand Bharat, Gurugram

Ingredients :

100 gm broken wheat

50 ml desi ghee

10 gm almonds, slivered

18-20 green cardamom pods

75 gm jaggery

10 gm coconut, slivered and roasted

Method:

Heat ghee in a pan, and roast broken wheat till it turns light brown. Add water and cook wheat, ensuring it is cooked 75 per cent. Add jaggery, stirring continuously till it dissolves and the wheat softens. Add cardamom seeds and almonds. Mix well, garnish with roasted coconut, and serve hot. itchotels.com

Pongal

KAMBU PANIYARAM By Park Hyatt Chennai

festive recipes
Photo Courtesy: Park Hyatt Chennai

Ingredients :

100 gm pearl millet

30 gm idli rice

10 gm urad dal

500 gm water

100 ml groundnut oil

1 tbsp coconut, grated

Salt to taste

30 ml oil

½ tsp mustard seeds

½ tsp cumin seeds

1 dry red chilli

20 gm shallots, chopped

2 green chillies, chopped

5 gm ginger, chopped

5 curry leaves

Method :

Soak pearl millet, rice, and urad dal together in water. Four hours later, grind it all to form a coarse paste. Add grated coconut and grind again to form a batter. Mix in salt, and let it ferment for six hours. Meanwhile, heat oil in a pan. Add mustard seeds, cumin seeds, and red chillies. Once crackled, add onions, ginger, green chillies, and curry leaves. Sauté for 20 seconds. Mix this into the fermented batter. Grease a paniyaram skillet with oil, and pour a tablespoon of the fermented tempered millet batter into each cavity. Cook on medium flame on both sides until it turns golden brown. Serve hot. hyatt.com

Makar Sankranti

GANNE KE RAS KI JALEBI WITH BAJRE AUR GUR KI KHEER By The Claridges, New Delhi

festive recipes
Photo Courtesy: The Claridges New Delhi

Ingredients :

(for Ganne Ke Ras Ki Jalebi)

1 l water

20 ml lime juice

500 ml sugarcane juice

300 gm jaggery

4 gm cardamom powder

200 gm refined flour (maida)

250 gm khoya

3 gm baking powder

1 kg ghee

(for Bajre Aur Gur Ki Kheer)

100 gm whole pearl millet, 

soaked overnight

300 gm milk

200 gm water

200 gm jaggery

Almond and cardamom to garnish

Method :

(for Ganne Ke Ras Ki Jalebi)

Boil jaggery in 700 millilitres of water on medium heat. Once the syrup comes to a boil, simmer for five minutes and add lemon juice, cardamom powder, sugarcane juice. Bring to boil and turn off the flame. Separately, mix flour, khoya, and baking powder in a bowl, ensuring no lumps. Leave aside to ferment for 15 minutes. Meanwhile, preheat ghee in a pan. Using a cloth piping bag, create concentric spirals of the batter directly onto the medium-hot ghee. Fry in medium heat till the batter crisps and turns golden-brown. Once fried, drain the excess oil and immediately dunk in the warm syrup. Drain and serve hot.

(for Bajre Aur Gur Ki Kheer)

Coarse grind and de-husk soaked whole pearl millet. Pressure cook or boil the grains till they’re half-cooked. Next, add milk and cook till it thickens and the millets soften. Add jaggery, and garnish with cardamom and almond. Serve hot or cold, as per preference. claridges.com 

Teej

JODHPURI GATTA CURRY By The St. Regis Mumbai

festive recipes
Photo Courtesy: St. Regis Mumbai

Ingredients :

(for Gatta)

100 gm gram flour

5 gm coriander seeds

5 gm fennel seeds

5 gm salt

5 gm turmeric

3 gm red chilli powder

2 gm asafoetida

4 gm fenugreek leaves

5 gm green chilli

5 gm fresh coriander

50 gm curd

50 gm water

10 ml refined oil

2 gm baking powder

(for curry)

25 gm gram flour

100 gm yoghurt

30 gm refined oil

2 gm cumin seeds

2 gm asafoetida

5 gm red chilli, whole

2 gm ajwain

10 gm green chilli, sliced

4 gm turmeric powder

5 gm coriander powder

4 gm red chilli powder

4 gm garam masala

100 gm cashew paste

80 gm tomato paste

10 ml ghee

Method :

To make the gatta, mix all the ingredients in a bowl and roll out the mixture into cylinders. Cut like gnocchi and set aside. Blanch the cut cylinders in boiling water, fry until golden-brown, and let it soak in the water to soften. Meanwhile, blend the gram flour and yoghurt into a fine paste to make a curry. Next, heat oil in a pan, and temper cumin, asafoetida, whole red chillies, ajwain, green chilli, and the dried powdered spices. Add tomato paste and cashew paste, and cook. Pour in gram flour and yoghurt paste. Add the softened gatta and let it simmer. Adjust seasoning, drizzle ghee, and serve hot. marriott.com 

Navratri

KOBBARI POORNAM BOORELU By The Imperial New Delhi

festive recipes
The Imperial New Delhi

Ingredients :

1 cup urad dal

1 cup chana dal

1 cup jaggery, grated

½ cup coconut, grated

2-3 cardamom pods

2 cups rice

½ tsp salt

Ghee for deep frying

A pinch of cooking soda

Method :

Soak rice and urad dal together overnight. The following day, grind to a smooth batter, adding hot water for consistency. Add salt and let ferment for five hours. Meanwhile, soak chana dal for 10 minutes. Boil six cups of water and cook soaked dal. Strain, cool, and mash it. Heat two tablespoons of water in a cauldron and melt jaggery on low flame. Add grated coconut and cook. Mix in cardamom powder and switch off the flame. Once cool, make medium-sized balls, or poornam, using the mixture. 

To make the boorelu, heat ghee in a cauldron on medium flame. Meanwhile, mix in soda to the rice-urad mixture and dip the poornam in the batter. Deep fry in ghee till it turns golden-brown on both sides. Serve hot, cold, or at room temperature. theimperialindia.com

Eid

QUBANI-KA- MEETHA By Evolve Back, Hampi

festive recipes
Photo Courtesy: Evolve Back Hampi

Ingredients :

250 gm apricots, dried

100 gm sugar

Dry fruits for garnish

Method :

Soak apricots overnight, deseed, and chop roughly. Transfer the apricot-infused water onto a pan to cook apricots and sugar on low flame. Continue stirring till the sugar dissolves and turns to pulp. Garnish with dry fruits, serve hot. evolveback.com

RAAN-E-AWADH By JW Marriott Hotel New Delhi Aerocity

festive recipes
Photo Courtesy: JW Marriott New Delhi Aerocity

Ingredients :

1 tbsp poppy seeds

1 tsp coriander seeds

10 cloves

15 black peppercorns

1 cinnamon stick

2 cardamom pods

1 bay leaf

6 garlic cloves, peeled

3 inches ginger, peeled

2 tsp salt

8 oz full-fat yoghurt

4 lb lamb leg, bone-in and all fat trimmed

1 white onion, roughly chopped

4 tbsp clarified butter

½ cup fried onions for garnish

½ cup chopped cilantro for garnish

2 lemon slices for garnish

Method :

Toast poppy seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaf in a saucepan. Grind it into a powder. Add in garlic, ginger, and salt to make a smooth paste. Transfer to a bowl, and mix in yoghurt. Make slits on the lamb and marinate it with the paste evenly. Place on roasting pan and refrigerate overnight. Heat oven to 350° Celsius. Meanwhile, heat butter in a saucepan, sauté onions till lightly golden and set aside. Add water to the roasting pan with the lamb, cover with foil, and let bake for one hour and five minutes, flipping the lamb at the 45-minute mark. Next, add onions and clarified butter over the lamb, and let it roast uncovered for another hour. Once cooked, garnish with fried onions, cilantro, lemon slices, and lamb gravy. Serve hot. marriott.com

Every Occasion

PAAN ICE CREAM By Trident, Gurgaon

festive recipes
Photo Courtesy: Trident Gurgaon

Ingredients :

600 gm fresh betel leaves

50 gm dried betel leaves

50 gm gulkand

250 gm milk powder

300 gm sugar

30 gm stabiliser

800 ml bakery cream

150 gm glucose

800 ml milk

Method :

Make a puree of the fresh betel leaves and set them aside. Separately, cook the milk and bakery cream at 40° Celsius, and let cool. Whisk in milk powder, sugar, and glucose. Add in the betel puree and stabiliser, adjusting flavour as per taste. Strain and transfer to an ice-cream churner. Once it begins to turn into ice cream, layer in dried betel and gulkand. Keep in chiller and serve chilled the following day. tridenthotels.com

ALOO BHALLA WITH MATAR CHAAT, YOGHURT, DATE & TAMARIND CHUTNEY, AND COMPRESSED WATERMELON By Pullman & Novotel New Delhi Aerocity

festive recipes
Photo Courtesy: Pullman & Novotel New Delhi Aerocity

Ingredients :

(for Aloo Bhalla)

250 gm potato, boiled  and grated

4 gm cumin seeds, crushed and roasted

50 gm corn flour

10 gm salt

Ghee for deep frying

(for Matar Chaat)

150 gm white peas, soaked overnight and dried

3 gm cumin seeds, crushed and roasted

3 gm chaat masala

5 gm dried mango powder

5 gm red chilli powder

5 gm garam masala powder

5 gm green chilli, chopped

10 gm onions, chopped

5 gm fresh coriander, chopped

(for Date & Tamarind Chutney)

200 gm refined sugar

200 gm tamarind, soaked overnight

4 gm black salt

6 gm salt

20 gm cumin powder, roasted

20 gm ginger powder

20 gm deggi mirch

50 gm dates, soaked and julienned

40 gm whole amchur, soaked and blended

(for Mint Chutney)

200 gm fresh mint

100 gm fresh coriander

50 gm tamarind, soaked 

and pulped

5 gm chaat masala

5 gm salt

3 gm black salt

5 gm green chilli

5 gm ginger

5 gm garlic

(for Yoghurt)

100 gm Greek yoghurt

20 gm refined sugar

(for Compressed Watermelon)

1 watermelon heart

2 gm black pepper, crushed

Salt to taste

(for garnish)

Bikaneri sev

Roasted cumin powder

Pomegranate

Beetroot, julienned

Mint sprigs

Fried potato (optional)

Method :

(for Aloo Bhalla)

Fold all the ingredients into 20 grams of corn flour. Portion into small spheres, dust with 30 grams corn flour and deep fry in ghee till golden brown.

(for Matar Chaat)

Drain soaked white peas and pressure-cook them in four cups of water. Mash peas with a wooden spoon and let cool. Mix in remaining ingredients, and serve cold.

(for Date & Tamarind Chutney)

Squeeze out tamarind pulp, strain, and keep aside. In a pan, dissolve sugar in 100 millilitres of water. Mix in all the ingredients and let cook on slow flame till it reaches a semi-thick consistency. Set aside to cool.

(for Mint Chutney)

Roughly chop mint, coriander, ginger, garlic, and green chilli. Blend together to a fine paste, adjusting with ice water if required. Pour into a bowl, add powdered masalas, and refrigerate until service. 

(for Yoghurt)

Whisk Greek yoghurt with sugar till the latter dissolves. Refrigerate until service. 

(for Compressed Watermelon)

Marinate watermelon heart with salt and crushed black pepper. Place in a vacuum bag and compress all the air out. Refrigerate until service.

Assembly :

Spoon matar chaat onto  a plate, and place the  aloo bhalla on it. Top with sweet yoghurt, tamarind  and date chutney, and  mint chutney. Garnish, and place the watermelon on top to serve. all.accor.com

Related: Don Your Chef Hats And Binge On These 11 Japanese Snack Recipes

Written By

Bayar Jain

Bayar Jain

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