As December settles in, kitchens begin to slow down and recipes stretch beyond everyday meals. Christmas cooking is less about speed and more about patience — soaking fruits weeks in advance, simmering milk until it thickens, letting syrups rest and flavours deepen. Across restaurants and cafés, chefs are embracing this rhythm, drawing from tradition while introducing playful updates that reflect changing tastes.
From savoury starters and warming beverages to classic cakes and celebratory desserts, these festive recipes unfold gently, mirroring the calm and comfort the season brings. Each dish tells its own story, rooted in careful preparation, layered textures and the joy of sharing food at the table.
Hot Chocolate Toddy
Recipe by Chef Ashish Singh, COO and Culinary Director, Café Delhi Heights
Ingredients: Milk, cream, cocoa, caramel syrup, vanilla syrup, cinnamon, vodka, marshmallows.
The preparation begins by combining milk, cream, cocoa, caramel syrup, vanilla syrup, cinnamon and vodka in a crockpot. The mixture is cooked slowly over low heat, allowing the ingredients to blend without overheating. Halfway through cooking, the mixture is whisked thoroughly to ensure a smooth, velvety texture.
Once the drink is hot and well combined, it is whisked again and poured into mugs. Marshmallows are added on top along with a light sprinkle of cinnamon. Served warm, the hot chocolate toddy works as both a dessert and a winter cocktail, suited to cold Christmas evenings.
Classic Christmas Plum Cake
Recipe by Chef and Founder Parth Gupta, Firenze
Ingredients: Black raisins, golden raisins, dried cranberries, dates, figs, tutti-frutti, candied orange peel, orange juice, flour, baking powder, baking soda, cinnamon powder, nutmeg powder, clove powder, ginger powder, salt, butter or oil, curd, brown sugar, caramel syrup, vanilla extract, lemon juice, almonds, cashews, walnuts.
The process starts weeks ahead by soaking dried fruits in warm orange juice and essence, allowing them to plump up and absorb flavour. When ready to bake, the soaked fruits are drained and lightly dusted with flour to prevent sinking. Butter, brown sugar and curd are whisked together until smooth, followed by caramel syrup, vanilla extract and lemon juice.
The dry ingredients and spices are gently folded into the wet mixture, keeping the batter airy. The soaked fruits and chopped nuts are added last before baking the cake at a low temperature. Once baked, the cake is cooled completely and rested for at least a day, allowing the flavours to mature before slicing.
Khubani ka meetha with Rabdi
Recipe by Anil Kumar, Co-Founder and Chef, Singh Sahib
Ingredients: Dried apricots, desi ghee, sugar, khoya, saffron strands, rose water, milk, fresh cream, milkmaid, bread slice, pistachios, rose petals.
The apricots are first boiled until soft and then finely chopped. Desi ghee is heated in a pan and the apricots are cooked until pulpy. Sugar is added and allowed to melt, followed by khoya, which is cooked until the mixture comes together. Saffron and rose water are stirred in at the end to enhance aroma.
For the rabdi, milk, fresh cream and milkmaid are simmered together until thick. A slice of bread is lightly fried and placed on a plate, topped with rabdi and a generous spoon of khubani mixture. The dish is finished with pistachios and rose petals, creating a rich festive dessert.
Festive Christmas Baklawa
Recipe from Arabian Delites
Ingredients: Phyllo pastry sheets, desi ghee, pistachios, almonds, walnuts, cashews, dates, dried figs, golden raisins, cinnamon powder, green cardamom powder, sugar, water, lemon juice, rose or orange blossom water, saffron strands.
The sugar syrup is prepared first by boiling sugar and water until slightly thick. Lemon juice and rose or orange blossom water are added before the syrup is cooled completely. The nut and fruit filling is made by mixing chopped nuts and dried fruits with cinnamon and cardamom.
A baking tray is greased with desi ghee and layered with phyllo sheets, each brushed generously with ghee. The nut mixture is spread evenly before finishing with more pastry layers. The baklawa is cut into shapes and baked until golden and crisp. Once out of the oven, the cooled syrup is poured over the hot baklawa and left to rest for several hours before serving.
Savoury Donut Sliders
Recipe by Gurrattan Gill, Co-Founder, The Sip Society
Ingredients: Lightly sweetened donut, garlic aioli, spinach and ricotta filling, iceberg lettuce, nutmeg powder, grated Parmesan cheese, microgreens.
The donut is sliced horizontally and lightly toasted on a hot pan until warm and gently crisp on the edges. The spinach and ricotta filling is heated separately and seasoned with a pinch of nutmeg. Garlic aioli is spread generously over the base of the donut, followed by a layer of finely shredded iceberg lettuce.
Also Read: Five famous gajak spots in Delhi to enjoy this winter
The warm spinach and ricotta mixture is spooned over the lettuce and finished with grated Parmesan cheese. The top half of the donut is spread with the remaining aioli before being placed gently over the filling. Garnished with fresh microgreens, the slider is served immediately as a playful yet comforting festive appetiser.
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