A take on the classic shahi tukda, chef Aditi Handa, who is the founder of The Baker's Dozen makes the sweet dish with brioche, a soft French bread. This dish marries Indian and French techniques and is something Handa learned when she was studying in New York. Photo Courtesy: The Baker's Dozen

At ITC Maratha, chef Vinayak Dalvi will make you fall in love with barfi again with his unique twist to the classic Indian dessert. Dalvi suggests making an Aam Kesar Mawa Barfi, and even though the fruit isn't in season, there will be several options available in the market to choose from. The amalgamation of flavours is what one usually associates with this season, and rightly so. The dish has a richness from the mango and fresh mawa that make it ideal during Diwali. Photo: ITC Maratha

In south India, Tamara Kodai in Kodaikanal brings in the festival of Diwali by using apples to make a kheer. Along with the apples, chef Neeraj Chaudhary uses jaggery to give it the right amount of sweetness and says it is a healthy option that many people will enjoy. Photo Courtesy: Tamara Kodai

Elsewhere, chef Paul Noronha at ITC Grand Central in Mumbai takes the classic mishti doi and makes a profiterole out of it. Being a personal favourite of his, it is also loved by many in West Bengal, and so he translates it into a unique dessert using the French cream puff. Image for representational purpose only. Photo Courtesy: istock