Thandai Panna Cotta and Kanji Vada, Delhi’s chefs share their favourite Holi cuisines  

- March 25, 2024
| By : Idrees Bukhtiyar |

The integral part of Holi is the making of sweets, namkeens, and deep-fried snacks. Here are a few favourite festive cuisines


Holi, the festival of colours, is being celebrated across India. Like every year, there are colours, parties, outings with friends and families and food. Sweets, namkeens, deep-fried snacks, and thandai are an integral part of the festivities. To understand what makes for the best Holi food, Patriot decided to reach out to a few Delhi-based chefs to discover their favourite festive cuisines.

Ravi Kant, Executive Chef of The Lalit New Delhi, said he is creating fusion desserts for Holi. His favourites include Gulkand Panna Cotta and Indian Cassata with Thandai Roohafza.

“I have used unexpected ingredients like lavender and saffron-infused cream. We aim to surprise and satiate taste buds while retaining the core elements of the delicacies. By incorporating these unique elements, we elevate familiar flavours and create a multisensory experience that matches the vibrant spirit of Holi,” Kant said.

“We blend traditional Indian flavours with global techniques to offer a delightful experience. It’s about celebrating diversity and embracing creativity in every bite, allowing us to explore new culinary horizons while honouring the rich cultural tapestry of India,” he added.

Chef Rajat Chandana, Executive Chef at Karma Lakelands, Gurugram, said his favourite cuisine for this Holi is Thandai Panna Cotta.

Thandai Panna Cotta

“This is not just a dessert, it’s a canvas where the jubilant hues of our natural surroundings are as much a part of the dish as the flavours. We’ve poured the spirit of Holi into every bite, offering our guests a fusion that dances between the modern and the mystical, the timeless and the avant-garde – it’s an edible celebration of the colours of nature on your platter,” he says.

“As a chef, I like to blend tradition with innovation. With the Thandai Panna Cotta, we’ve taken the quintessence of Holi’s beloved thandai and reimagined it into a sophisticated, contemporary dessert. It’s a tribute to our heritage, served with a twist to delight the palates of our guests who seek a taste of tradition in a modern culinary experience,” he added.

Chef Arun Thakur, Executive Sous Chef at Shangri-La Eros, New Delhi, said his favourite Indian cuisine on Holi is a delightful fusion of traditional flavours and festive cheer, where every dish sparkles with the colours of joy and the warmth of celebration.

“I prefer homemade food during Holi, consisting of traditional Gujiya, where the golden exterior reveals a delicate blend of sweetened khoya and nuts, evoking cherished memories and tangy kanji vada, where lentil fritters are lovingly enveloped in a flavourful yoghurt-based curry,” he says