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From decadent desserts to savory mains, these dishes will fill your home with the spirit of the season
Get ready to spread holiday cheer through the gift of good food!
The holiday season is the perfect time to indulge in delicious, homemade treats that bring warmth and joy to every celebration. Whether you’re preparing for a cozy family gathering or hosting a grand Christmas feast, these festive recipes offer something for everyone. From decadent desserts to savory mains, these dishes will fill your home with the spirit of the season. Get ready to spread holiday cheer through the gift of good food!
Fruit Cake Cookies by Chef Dean Rodrigues, Executive Pastry Chef, Academy of Pastry and Culinary Arts, Mumbai
Ingredients:
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Pinch of salt
- 1/2 pound (2 sticks) unsalted butter
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar
- 1 large egg
- 2 2/3 cups all-purpose flour
Method:
- Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs.
- In a medium bowl, combine figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and salt. Cover with plastic wrap and let sit overnight.
- In the bowl of an electric mixer, cream butter, cloves, superfine sugar, and brown sugar on medium speed for about 3 minutes.
- With the mixer on low, add the egg and mix until incorporated.
- Slowly add the flour and 1/4 teaspoon salt, mixing just until combined.
- Add the fruits and nuts mixture along with any liquid from the bowl.
- Divide the dough into two portions and roll each into a log, 1 1/2 to 1 3/4 inches thick.
- Refrigerate the logs for several hours or until firm.
- Preheat the oven to 180°C.
- Slice the logs into 1/2-inch-thick slices and place on ungreased sheet pans.
- Bake for 15 to 20 minutes, or until lightly golden.
Decadent Chocolate Mousse with Turkish Hazelnut Tuille and Strawberries recipe by Chef Varun Inamdar
Ingredients:
- Chocolate Mousse:
- Dark chocolate (Callebaut 511): 500g
- Dairy cream: 200g
- Freshly whipped cream: 400g
- Turkish Hazelnut Tuille:
- Melted butter: 50g
- Castor sugar: 100g
- Cocoa powder: 10g
- Orange juice: 50g
- Refined flour: 20g
- Toasted, chopped Turkish hazelnuts: 100g
- Macerated Strawberries:
- Fresh strawberries: 1 cup
- Castor sugar: 1 tbsp
- Balsamic vinegar: 1 tsp
- Garnish: Microgreens
Method:
- Chocolate Mousse:
- Warm dairy cream and chocolate in a microwave for 30 seconds.
- Mix until smooth, rest for 10 minutes, then fold in whipped cream. Chill until set.
- Turkish Hazelnut Tuille:
- Mix butter, sugar, cocoa, and orange juice. Add flour and blend.
- Spread thinly on a silicone mat, sprinkle hazelnuts, and bake at 170°C for 7 minutes.
- Macerated Strawberries:
- Combine strawberries with sugar and balsamic vinegar. Let sit until ready to serve.
- Assembly:
- Layer mousse, tuille, and strawberries. Garnish with microgreens for a refined touch.
Citrus Syllabub
Ingredients:
- 50g caster sugar
- 75ml dessert wine
- 1 lemon
- 1 orange or grapefruit
- 150ml double cream
- 40ml double cream
- 150ml low-fat Greek style yogurt
Topping:
- 2 tablespoons caster sugar
- 30ml dessert wine
- 1 orange
- Small handful flaked toasted almonds
Method:
- In a small pan, heat sugar, dessert wine, lemon and orange zest, and juices until sugar dissolves. Bring to a boil, then simmer for 2 minutes. Cool completely.
- Whisk the cream until thickened, then slowly add yogurt and drizzle in the cooled syrup. Whisk until soft peaks form.
- Spoon the mixture into 4 small glasses and chill for 30 minutes.
- For the topping, heat sugar and dessert wine in a small pan until sugar dissolves, then boil for 1 minute.
- Add orange segments and cook for 1 minute more. Let cool slightly.
- Spoon topping over syllabub and garnish with flaked almonds and orange zest.
Healthy Indonesian Hazelnut Lotek Salad recipe by Chef Varun Inamdar
Ingredients:
- Blanched Vegetables: Carrots, bean sprouts, baby spinach, French beans, and potatoes.
- Fresh Vegetables: Red cabbage, cherry tomatoes, and frisée lettuce.
- Hazelnut Dressing:
- Roasted Turkish hazelnuts: ½ cup
- Galangal: 1-inch piece
- Bird’s eye chili: 2
- Palm sugar or jaggery: 1 tbsp
- Tamarind paste: 1 tsp
- Kaffir lime leaves: 3
- Water: 3 tbsp
- Salt: ½ tsp
- Garnish: Microgreens, soft-boiled eggs, and Turkish hazelnuts (untoasted): ¼ cup
Method:
- Prepare Vegetables: Blanch listed veggies and set aside.
- Make Dressing: Blend all dressing ingredients into a smooth, creamy mixture.
- Assembly: Toss veggies with dressing, plate, and garnish with microgreens, soft-boiled eggs, and hazelnuts.
Coffee Chia Pudding Recipe by Shreya Sanghvi, Recipe Curator, NUUK
Ingredients:
- 1 shot of espresso
- 1/2 cup chia seeds
- 1/2 tablespoon sweetener
- Drops of vanilla essence
- 1 cup milk
- Almonds to garnish
Method:
- In a bowl, combine chia seeds, sweetener, espresso, vanilla essence, and milk.
- Mix thoroughly and let sit overnight.
- Garnish with almonds before serving.
Rich and Creamy Hot Chocolate Cappuccino Recipe by Shreya Sanghvi, Recipe Curator, NUUK
Ingredients:
- 1 shot of espresso
- 1 cup milk of choice
- 1/2 tablespoon sweetener (sugar or jaggery)
- 1 cinnamon stick
- 200g good quality chocolate
- 1/4 cup corn starch
- 1/4 cup cocoa powder
Additional:
- Whipped cream
- Marshmallows
- Strawberries
Method:
- Prepare an espresso shot and place half the chocolate bark over the mug while pouring.
- Heat milk and bring to a slight boil.
- Add cinnamon stick, chocolate-infused espresso, remaining chopped chocolate, and sweetener.
- Add cocoa powder and corn starch slurry, mixing thoroughly.
- Let it come to a boil and pour into your favorite Christmas mug.
- Top with whipped cream, marshmallows, and strawberries.
Salted Caramel Cinnamon Latte Recipe by Simran Vohra, Recipe Curator, NUUK
Ingredients:
- 1 cup milk (any kind)
- 1/2 cup espresso (cooled)
- 2 tablespoons salted caramel sauce
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg and sea salt
- 1/2 cup ice
Garnish:
- Whipped cream
- Drizzle of caramel sauce
- Crushed toffee bits
- Cinnamon dusting
Method:
- In a blender, add milk, coffee, caramel sauce, cinnamon, nutmeg, sea salt, and ice.
- Blend until frothy and pour into a glass or mug.
- Top with whipped cream, caramel drizzle, crushed toffee, and a sprinkle of cinnamon.
Pistachio Jam Rock Cookies by Chef Ajay Chopra on behalf of American Pistachio Growers
For Cookies:
- 1/2 cup sugar
- 1/2 cup butter (softened)
- 1 egg
- 1 tsp vanilla essence
- 1 1/2 cups refined flour
- 1 egg (beaten for egg wash)
For Pistachio Jam:
- 1/2 cup American pistachios (ground)
- 1/2 cup sugar
- 2 tablespoons butter
- 1 tablespoon glucose syrup
- 1/4 cup cream
For Garnish:
- 2 tablespoons pistachio powder
Method:
- Cream sugar and butter. Add egg and vanilla essence. Mix in refined flour to form dough. Roll and cut out cookies.
- Make indentation on half the cookies, brush with egg wash, and bake at 180°C for 12-15 minutes.
- For pistachio jam, melt sugar until caramelized. Add butter, glucose syrup, cream, and ground pistachios. Cook to a jam-like consistency.
- Fill cookies with pistachio jam and top with indentation cookies.
- Dust with pistachio powder for garnish.
Healthy No-Bake Chocolate and Cherry Cheesecake by Chef Neha Deepak Shah (Chilean Cherries)
A perfect Christmas treat that’s both delicious and nutritious! This no-bake cheesecake combines creamy chenna, melted dark chocolate, and fresh Chilean cherries for a guilt-free indulgence.
Ingredients:
- 1/2 cup chopped Chilean cherries
- 200 g chenna (paneer)
- 100 g dark chocolate
- Cocoa powder (optional for sprinkling)
Method:
- Crumble the chenna to create a smooth base.
- Melt the chocolate and mix it with the chenna.
- Fold in chopped Chilean cherries and transfer to a springform pan.
- Refrigerate for 4 hours.
- Unmold with a hot knife, sprinkle cocoa powder, slice, and enjoy!
Chocolate Pistachio Cookies by Shivesh Bhatia (American Pistachio Growers)
These decadent cookies combine rich dark chocolate, crunchy pistachios, and a creamy pistachio paste for a holiday treat that’s both flavorful and satisfying.
Ingredients:
- ½ cup melted butter
- ¼ cup brown sugar
- 1 cup all-purpose flour
- ½ tsp baking soda
- ⅓ cup chocolate chunks
- ½ cup chopped American pistachios
- 1 cup pistachios (for paste)
- ½ cup white chocolate
- ¼ cup condensed milk
Method:
- Mix butter, sugars, milk, and vanilla.
- Add dry ingredients and form dough.
- Blend pistachios, white chocolate, and condensed milk into a smooth paste.
- Place a paste ball inside the dough and refrigerate.
- Bake at 180°C for 12-15 minutes or until edges brown.
Cherry Choco Lava Cake by Meghna (Chilean Cherries)
This easy-to-make lava cake uses ripe bananas, oats, and dark chocolate, paired with Chilean cherries for a festive twist.
Ingredients:
- 1 ripe banana
- 1 cup rolled oats
- 1 cup milk
- 2 tbsp cocoa powder
- 1.5 tbsp honey or maple syrup
- 15-20 Chilean cherries (chopped)
- Dark chocolate chunks (for filling)
Method:
- Blend banana, oats, milk, cocoa, honey, and baking soda until smooth.
- Fold in cherries and pour into molds.
- Add chopped dark chocolate in the center.
- Microwave for 2 minutes until gooey inside. Serve with ice cream if desired.
Chicken and Tarragon-Pistachio Pesto Pasta
A vibrant pesto made from California pistachios and fresh tarragon coats the penne pasta, combined with juicy chicken and arugula for a savory dish.
Ingredients:
- 2½ cups dried penne pasta
- 1 cup Parmesan cheese
- ½ cup roasted California pistachios
- Fresh tarragon
- 1 garlic clove
- 3 cooked chicken breasts, sliced
- 1 cup fresh arugula
Method:
- Cook pasta, toss with olive oil.
- Blend pistachios, Parmesan, tarragon, lemon, garlic, and olive oil into a pesto.
- Combine pasta, pesto, chicken, and arugula. Serve warm.
Traditional Curry Udon by Chef Deni Koswara (Nonya, Taj The Trees)
A comforting, flavorful curry udon with breaded chicken thigh, onsen egg, and a rich golden curry sauce, perfect for a cozy holiday meal.
Ingredients:
- 3600g dashi
- 720g curry paste
- 18g tobanjan
- 18g butter
- 5 onsen eggs
- 200g chicken thigh
Method:
- Prepare mirepoix and curry sauce by simmering ingredients.
- Bread and cook chicken.
- Steam eggs at 67°C for 21 minutes.
- Serve with curry udon and crispy chicken.
Herb-Crusted Lamb Chops
An elegant dish with tender New Zealand lamb chops coated in a herb and almond crust, served with a rich lamb jus.
Ingredients:
- 140g lamb rack
- 10g almonds (crushed)
- 10g breadcrumbs
- 10g rosemary
- 70g lamb jus
Method:
- Season lamb with salt and pepper, sear in olive oil.
- Prepare herb crust and coat lamb with mustard before crusting.
- Roast lamb in the oven for 7-8 minutes, then rest before serving.
Himalayan Preserve Filled Super Nuts Cookies by Chef Deepak Gore (Tata Sampann)
These super-nut cookies are filled with a sweet, tangy Himalayan strawberry preserve, offering a perfect balance of crunch and flavor.
Ingredients:
- ½ cup Tata Sampann Delight Dry Fruit & Seed Mix
- 1/3 cup Tata Himalayan Strawberry Preserves
- 4½ cups refined wheat flour
- 1½ cups unsalted butter
Method:
- Sift flour, baking soda, and salt.
- Mix with chopped dry fruits and softened butter to form dough.
- Chill dough, then cut into rounds and shape.
- Bake at 150°C for 15-18 minutes, fill with preserves, and enjoy!
Mincemeat Pies
A traditional British holiday treat filled with a spiced dried fruit mixture and encased in buttery shortcrust pastry.
Ingredients:
- 1400g all-purpose flour
- 420g unsalted butter
- 150g traditional mincemeat
Method:
- Prepare shortcrust pastry and chill.
- Fill pie crust with mincemeat, top with pastry lids or shapes.
- Bake at 205°C for 10-15 minutes until golden.
- Sprinkle with powdered sugar and serve warm.
Tres Leches Cake Recipe by Salt, Noida
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup unsalted butter
- 1 cup white sugar
- 5 eggs
- ½ tsp vanilla extract
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups heavy whipping cream
- 1 cup white sugar
- 1 tsp vanilla extract
- Saffron
Process:
- Preheat oven to 350°F (175°C) and grease a baking pan.
- Sift flour and baking powder together; set aside.
- Beat butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Gradually fold in the flour mixture.
- Bake for 30 minutes or until a toothpick comes out clean. Cool and pierce all over with a fork.
- Boil whole milk with saffron, then mix with condensed milk. Pour over the cooled cake to soak.
- Whip cream with 1 cup sugar and 1 tsp vanilla until thick. Spread over the cake.
- Refrigerate until serving.
Tropical Salad Recipe by Salt, Delhi
Ingredients:
- Lettuce
- Cherry tomatoes
- Bell peppers
- Pineapple
- Shallots
- Cucumber
- 1 tbsp honey
- 1 tbsp mustard sauce
- 2 tbsp mayonnaise
- Extra virgin olive oil
- Salt & pepper
Process:
- Mix honey, mustard sauce, mayonnaise, salt, and pepper for the dressing.
- Chop lettuce, cherry tomatoes, bell peppers, pineapple, shallots, and cucumber. Combine in a bowl.
- Toss the salad with the dressing and adjust seasoning to taste.