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Beyond Gujiya & Thandai: Elevate Your Holi With These Chef-Curated Cocktails And Dessert Recipes At Home
Beyond Gujiya & Thandai: Elevate Your Holi With These Chef-Curated Cocktails And Dessert Recipes At Home
The festival of colours is just around the corner, and it is time to celebrate with flavours as vibrant as Holi itself. This festive edit brings together India’s finest mixologists and chefs with a vibrant line-up of Holi-inspired cocktails, mocktails and desserts.
From the indulgent Rose and Saffron Thandai Martini and fiery Guntur Chilli Mojito to the nostalgic Kulfilicious and Coconut Burfi Colada, each drink blends regional flavours with modern flair. Complementing the beverages are festive favourites like rainbow gujiya, thandai cheesecake, kulfi, and malai chenna payas, perfect for elevating the celebrations at home.
Cocktails
Rose and Saffron Thandai Martini by Executive Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Beach
Ingredients
Garnish
Method
Guntur Chilli Mojito by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
Method
Kulfilicious by Bengaluru Marriott Hotel Whitefield
Ingredients
Method
Coconut Burfi Colada by Abhishek KM, Head Bartender, Hilton Bangalore Embassy GolfLinks
Method
Moccha Flambe by Sayaji Hotel Wakad, Pune
Ingredients
Method
Rang Barse Royale by Sharma, F&B Manager, The Orchid Chandigarh
Ingredients
For Garnishing:
Method:
Bangalore Rains by Marriott Executive Apartments Bengaluru UB City
Ingredients
Method
Mocktail
Kokum Sharbat & Mojito by Mordhwaj Singh Chandrawat, 23, Chef & Food Influencer at Belle Patisserie, Delhi
Ingredients
Method
For Sharbat: Take a glass and add 2-3 tablespoons of kokum syrup and a pinch of crushed cumin. Fill the glass with ice, top up with water, stir well, and serve chilled.
For Mojito: Take a glass, add lemon wedges and mint leaves, then pour in 2-3 tablespoons of kokum syrup. Add a handful of ice and top up with soda. Stir well and serve chilled.
Food
Gulal Fruit Fritters by Voltas Beko
Ingredients:
Instructions:
Hazelnut and Mawa Gujiya by Chef Mayur Ramachandran, Executive Chef, Radisson Blu, Outer Ring Road, Marathalli
Ingredients
Method
Thandai Kulfi by Executive Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Beach
Ingredients
Method
Rainbow Gujiya by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
Method
Thandai cheesecake by Chef Pramod, Executive Chef, Sheraton Grand Pune Bund Garden Hotel
Ingredients
Base
Cheesecake filling
Garnish
Method
Malai Chenna Payas by Chef Sombir Chaudary, Kalpaney Bangalore
Ingredients
Method
For chenna
For the payas base
Kumaoni Gujiya by Kamlesh Gupta, Executive Chef of Naukuchia House
Ingredients
Dough
Method
Cocktails
Rose and Saffron Thandai Martini by Executive Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Beach
Ingredients
Garnish
Method
Guntur Chilli Mojito by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
Method
Kulfilicious by Bengaluru Marriott Hotel Whitefield
Ingredients
Method
Coconut Burfi Colada by Abhishek KM, Head Bartender, Hilton Bangalore Embassy GolfLinks
Method
Moccha Flambe by Sayaji Hotel Wakad, Pune
Ingredients
Method
Rang Barse Royale by Sharma, F&B Manager, The Orchid Chandigarh
Ingredients
For Garnishing:
Method:
Bangalore Rains by Marriott Executive Apartments Bengaluru UB City
Ingredients
Method
Mocktail
Kokum Sharbat & Mojito by Mordhwaj Singh Chandrawat, 23, Chef & Food Influencer at Belle Patisserie, Delhi
Ingredients
Method
For Sharbat: Take a glass and add 2-3 tablespoons of kokum syrup and a pinch of crushed cumin. Fill the glass with ice, top up with water, stir well, and serve chilled.
For Mojito: Take a glass, add lemon wedges and mint leaves, then pour in 2-3 tablespoons of kokum syrup. Add a handful of ice and top up with soda. Stir well and serve chilled.
Food
Gulal Fruit Fritters by Voltas Beko
Ingredients:
Instructions:
Hazelnut and Mawa Gujiya by Chef Mayur Ramachandran, Executive Chef, Radisson Blu, Outer Ring Road, Marathalli
Ingredients
Method
Thandai Kulfi by Executive Chef Saurav Choudhuri, Novotel Visakhapatnam Varun Beach
Ingredients
Method
Rainbow Gujiya by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
Method
Thandai cheesecake by Chef Pramod, Executive Chef, Sheraton Grand Pune Bund Garden Hotel
Ingredients
Base
Cheesecake filling
Garnish
Method
Malai Chenna Payas by Chef Sombir Chaudary, Kalpaney Bangalore
Ingredients
Method
For chenna
For the payas base
Kumaoni Gujiya by Kamlesh Gupta, Executive Chef of Naukuchia House
Ingredients
Dough
Method
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Source: News18
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