16 December,2025 10:03 AM IST | Mumbai | Nascimento Pinto
Indian chefs want you add a little twist to your classic savoury and sweet dishes to spice up your celebrations. Photo Courtesy: Special Arrangement
It's the most wonderful time of the year with Christmas just around the corner on December 25. While many people have been in the festive mood since the start of December, the celebrations are only set to get better. As most Mumbaikars and Indians around the country have started making their Christmas sweets, or simply finally placing their orders with the local home bakers, the festive menus are yet in the planning phase, and we are here to help.
While most people will rely on their community staples like sorpotel, roast chicken or duck, and even pork vindaloo, apart from the variety of other vegetarian dishes, there is a lot more that you can do, say Indian chefs. They want you add a little twist to your classic savoury and sweet dishes to spice up your celebrations with family and friends and even impress every person at the table in the process.
Steamed Sea Bass with Ginger & Spring Onion
While the pork, beef and chicken are always a favourite, if you love enjoying seafood, then chef Golpin Sianipar, who is the executive sous chef at The Westin Mumbai Powai Lake, says you can make a mouthwatering Steamed Sea Bass with Ginger & Spring Onion. He shares, "Steaming preserves the natural sweetness of the fish, making it a light yet festive dish for Christmas."
Ingredients:
Whole sea bass 700 gm
Ginger, julienned 2 tbsp
Spring onions sliced
Light soy sauce 3 tbsp
Sesame oil 1 tsp
Neutral oil 2 tbsp
Method:
1. Place fish on a plate and top with ginger.
2. Steam for 25 minutes until cooked.
3. Heat oil until hot and pour over fish.
4. Add soy sauce and sesame oil.
5. Garnish with spring onions and serve immediately.
Yuletide Cranberry-Glazed Chicken Roulade
While the chicken roulade is classic dish for Christmas, Anshul Dhyani, who is the executive chef at ITC Grand Central in Parel, says you can tweak the recipe to make a rich Yuletide cranberry-glazed chicken roulade.
Ingredients:
Chicken breast, boneless, skinless 2 nos
Salt to taste
White pepper to taste
Fresh thyme, chopped 1 tsp
Cranberry compote/cranberry sauce 4 tbsp
Orange zest 1 tsp
Dijon mustard 1 tsp
Butter 30 gm
Olive oil 1 tbsp
For the Cranberry Glaze:
Cranberry juice or compote 1/2 cup
Honey or brown sugar 1-2 tbsp
Orange juice 2 tbsp
Cinnamon stick 1 small (optional)
Method:
1. Butterfly the chicken breast and gently pound to an even thickness; season with salt, white pepper, and fresh thyme.
2. Spread a thin layer of cranberry compote mixed with orange zest and Dijon mustard over the chicken.
3. Roll tightly into a roulade, secure with cling film or twine, and poach gently until just cooked.
4. Pan-sear the roulade in butter for a golden finish.
5. Glaze with warm cranberry reduction and rest before slicing. Serve with winter vegetables or mashed potatoes.
Eggnog Baked Cheesecake
Bringing the best of both worlds together, chef Amit Sharma, who is the co-founder and chef at Poetry by Love & Cheesecake in Mumbai, says you can make an eggnog baked cheesecake. He shares, "Eggnog baked cheesecake is Christmas in dessert form the gentle warmth of spices, the nostalgia of festive evenings, and the joy of sharing something handmade with the people you love. Every slice is meant to slow you down, spark memories, and make the season feel a little more magical."
Ingredients
For the base:
Digestive biscuits, crushed 200 gm
Melted butter 100 gm
For the cheesecake:
Cream cheese, room temperature 400 gm
Thick eggnog 1 cup
Powdered sugar 3/4 cup
Eggs 2 nos
Vanilla essence 1 tsp
Nutmeg powder 1/2 tsp
Cinnamon powder 1/2 tsp
Cornflour 1 tbsp
Method:
1. Prepare the base: Mix crushed biscuits with melted butter. Press firmly into a lined springform pan. Chill for 15 minutes.
2. Make the filling: Beat cream cheese until smooth. Add sugar and mix well.
3. Add eggs one at a time, mixing gently. Stir in eggnog, vanilla, nutmeg, cinnamon and cornflour until smooth.
4. Bake: Pour the mixture over the base. Bake at 160 degrees Celsius for 45-50 minutes until the centre is just set.
5. Cool: Switch off the oven, keep the door slightly open and let the cheesecake cool inside. Refrigerate for at least four hours.
Linzer Torte
Innovating with the Indian Christmas dishes, Ravindra Kumar, who is the executive chef at Karma Lakelands says you can make the linzer torte. He shares, "The Linzer Torte is one of the world's oldest recorded cakes, and its charm lies in its simplicity. The nut-based pastry, lightly spiced with cinnamon and clove, pairs beautifully with a layer of fruit preserve, creating a dessert that is rich yet balanced. It's best enjoyed slightly warm, with whipped cream or creme fraiche on the side."
Yields: one 9-inch / 23 cm tart (8-10 servings)
Ingredients
For the pastry:
Unsalted butter, cold, diced 250 gm
Granulated sugar (3/4 cup) 170 gm
Large eggs + egg yolk, room temperature (reserve a little for egg wash) 2 nos + 1 nos
Vanilla extract 1 tsp
Zest of lemon 1 no
Ground cinnamon 1 tsp
Fine salt 1/2 tsp
Baking powder 1 tsp
All-purpose flour 300 gm
Finely ground hazelnuts - you may toast and cool them first for extra aroma 180 gm
For the filling and finish:
Red currant jam. Traditionally red currant is used 300-350 gm
Apricot jam, warmed, for glazing) 1 tbsp
Icing sugar for dusting
Method:
1. Prep and toast: Pre-heat oven to 180 degrees Celsius/350 degrees Fahrenheit. If using whole hazelnuts spread them on a tray and toast 8-10 minutes until fragrant; cool and blitz to fine meal. Toasting brings depth to the crust.
2. Cream butter and sugar: In a stand mixer fitted with the paddle (or using hand beaters), beat the cold diced butter with the sugar on medium speed until pale and slightly fluffy (about 2-3 minutes). Scrape sides.
3. Add eggs and aromatics: Add the 2 whole eggs + 1 yolk, vanilla extract, and lemon zest. Mix until just combined.
4. Dry mix: In a bowl, whisk together flour, ground nuts, baking powder, cinnamon, cloves and salt.
5. Combine to form dough: Fold the dry mix into the butter-egg mix with the mixer on low or by hand using a spatula - work just until a homogeneous dough forms. Don't overwork. The dough should be cohesive and slightly crumbly but hold together when pressed.
6. Chill the dough: Divide the dough: about 2/3 for the base and sides, and 1/3 for the lattice/top. Flatten each portion into discs, wrap in cling film and chill at least 45-60 minutes (can be rested overnight). Chilling firms the butter and makes rolling easier and the pastry tender.
7. Blind-bake the base (recommended for a crisper bottom)
- Roll the larger disc between two sheets of parchment to 3-4 mm thick. Line the tart pan, pressing dough evenly up the sides. Trim edges.
- Prick the base lightly with a fork, line with parchment and baking weights. Blind-bake at 180°C for 12-15 minutes until set but not fully browned. Remove weights and parchment and bake 4-5 minutes more until very light golden. (If you prefer to bake the whole tart together, you can skip blind-baking and bake after assembling - both methods are traditional.)
8. Fill: If blind-baked, let the base cool slightly. Spread 300-350 gm jam evenly over the base, leaving about 1 cm clear at the edge. If the jam is very thick, warm briefly to loosen for easy spreading. Traditional Linzer torte uses a comparatively thin layer of jam - don't overfill.
9. Make lattice and top: Roll the smaller disc thin (3-4 mm). Cut into 1-1.5 cm strips for a classic lattice, or cut shapes (stars, circles) for a decorative top. Arrange strips in a lattice and press ends into the rim; or place cut shapes artistically.
10. Egg wash and bake: Brush the exposed pastry lightly with the reserved egg wash for colour. Bake at 180 degrees Celsius/350 degrees Fahrenheit for 20-30 minutes, until the pastry is golden and firm. Baking time depends on the oven and whether the base was blind baked.
11. Glaze & cool: If desired, brush top with a thin layer of warm apricot jam (strained) for shine. Let the tart cool fully in the tin - cooling allows the jam to set and the crust to crisp.
12. Finish: Once cool, dust generously with icing sugar and remove from the tart ring. Slice with a warm knife for clean edges.
Chicken Porchetta
If you want to experiment with your typical chicken fare, then Ayush Khandelwal, who is the head chef at Journal in Bandra, says you can make a chicken porchetta this time. He shares, ""I love recipes that look elaborate but are actually intuitive. This chicken porchetta is practical, easy to make, full of flavour, and has that simple moment of satisfaction when it's sliced and served, ideal for stress-free entertaining."
Ingredients:
Chicken
Whole chicken (1.5-1.8 kg), boned (skin on)
Or
Chicken thighs (boneless, skin-on) - 1 kg (easier version)
Herb-Garlic Porchetta Paste
Garlic 10-12 cloves
Fresh rosemary, finely chopped 2 tbsp
Fresh sage, finely chopped 1 1/2 tbsp
Fresh thyme 1 tbsp
Fennel seeds, toasted and crushed 1 1/2 tsp
Zest of Lemon from 1 no
Black pepper, coarsely crushed 1 1/2 tsp
Chilli flakes 1/2 tsp
Sea salt to taste
Olive oil 4-5 tbsp
Optional flavour boost (highly recommended)
Pancetta or chicken bacon, finely chopped 100 gm
Dijon mustard 1 tsp
White wine, for roasting 50 ml
Method:
1. Prepare the chicken: Lay the deboned chicken skin-side down on a board, gently flatten with a mallet for even thickness and season lightly with salt.
2. Make the porchetta paste: Pound garlic, herbs, fennel, lemon zest, pepper, chilli, salt, and olive oil into a coarse paste. Mix in chopped pancetta/chicken bacon if using.
3. Stuff and roll: Spread paste generously over the chicken flesh, roll tightly from one side to form a log/roulade and tie firmly with butcher's twine at 2 cm intervals.
4. Refrigerate 6-12 hours (or minimum 1 hour): This step builds porchetta-style aroma.
5. Roast: Preheat the oven to 190 degrees Celsius, sear rolled chicken in a hot pan until the skin is golden. Transfer to a roasting tray, splash with white wine. Roast 45-60 minutes until internal temp reaches 74 degrees Celsius and keep it to rest 10-15 minutes before slicing.
