A Diwali Feast: Savory And Sweet Creations That Light Up The Table | Food News

From plant-forward canapés to fusion desserts, these dishes redefine how you celebrate with flavor and flair.

This festive season, chefs bring you a global-meets-local spread, modern, elegant, and rooted in Indian warmth. From plant-forward canapés to fusion desserts, these dishes redefine how you celebrate with flavor and flair.

Sweet Potato Chaat with Balsamic Tamarind Glaze By Chef Guntas Sethi, Ambassador for the EU’s “More Than Food” Campaign

Indian street-style chaat meets Mediterranean flair, balsamic vinegar from Italy adds tang to roasted sweet potatoes.

Ingredients:

Sweet potatoes, cumin, chaat masala, Aceto Balsamico di Modena PGI, tamarind pulp, jaggery, chili flakes.

Method:

Roast sweet potatoes till caramelized.

Simmer balsamic, tamarind, and jaggery into a glaze.

Assemble with onions, sundried tomatoes, sev, pomegranate, and a drizzle of the glaze.

Rasmalai Tiramisu

An elegant Indo-Italian fusion dessert that brings together the richness of traditional rasmalai and the creamy sophistication of tiramisu.

1. Rasmalai Base

Ingredients

Fresh chenna – 300 g

Milk – 1 L

Sugar – 100 g

Saffron – a few strands

Cardamom – 3 pods, crushed

Pistachio slivers – 20 g

Method

Flatten the chenna into small discs and poach gently in light sugar syrup. Allow to cool.

In another pan, reduce milk with sugar, saffron, and cardamom until it reaches a thick, pourable rabri-like consistency.

Soak the chenna discs in this flavored milk for at least 2 hours to absorb the aroma and sweetness.

2. Mascarpone Cream

Ingredients

Mascarpone – 250 g

Whipped cream – 200 ml

Icing sugar – 40 g

Rose water – 2–3 drops

Method

Whisk mascarpone and icing sugar until smooth.

Gently fold in the whipped cream and rose water to create a light, airy mousse.

Chill until ready to assemble.

3. Coffee–Cardamom Soak

Ingredients

Instant coffee – 1 tbsp

Warm water – 150 ml

Sugar – 1 tbsp

Green cardamom – 1 pod, lightly crushed

Method

Dissolve coffee and sugar in warm water.

Add cardamom and infuse for 5 minutes. Strain and cool completely.

4. Assembly

Option A: Glass Jar / Verrine

Dip sponge fingers briefly in the coffee–cardamom soak and place a layer at the base.

Pipe a layer of mascarpone cream.

Add lightly squeezed rasmalai pieces.

Repeat the coffee-soaked sponge and cream layers.

Finish with a smooth mascarpone layer on top.

Option B: Plated Slice

Line a mould with cling film.

Layer soaked sponge, mascarpone cream, and rasmalai pieces alternately.

Refrigerate for 6–8 hours to set.

Unmould, slice neatly, and serve chilled.

5. Garnish & Finishing Touches

Dust with cocoa and pistachio powder for a fusion balance.

Pipe small quenelles of rabri on the side for richness.

Adorn with edible silver leaf (varq) for festive luxury.

Finish with micro-rose petals or saffron threads for visual elegance.

Chef’s Note:

For an elevated twist, add a drizzle of rose syrup or pistachio praline before serving, this tiramisu celebrates both coffee and cardamom, sweetness and spice, East and West.

Saffron Almond & Chocolate Karanji by Chef Ajay, Ambassador for the EU’s “More Than Food” Campaign

Traditional karanji gets a global twist with Belgian hazelnut and Irish almond chocolate.

Method:

Make saffron dough with Danish butter. Fill with coconut, almond flour, and chocolate blend. Fry or bake till golden.

Chef’s Tip:

Drizzle with melted chocolate or dust with icing sugar before serving.

Jackfruit & Walnut Shawarma Rolls by Chef N. Gopi, Head Portfolio & Services, Sodexo India

Shredded young jackfruit and walnuts meet bold shawarma spices in this earthy, wholesome wrap that’s perfect for festive gatherings.

Ingredients:

Jackfruit (400g), walnuts (50g), olive oil (2 tbsp), onion, garlic, ginger, tomato paste, cumin, coriander, paprika, cinnamon, lemon juice, herbs, salt.

Wraps: Whole wheat or beetroot rotis / multigrain tortillas

Drizzle: Greek yogurt (100g), tahini (1 tbsp), lemon juice, garlic, salt & pepper.

Method:

Sauté onion and garlic, add spices, then toss in shredded jackfruit and walnuts with tomato paste. Cook 10–12 mins till crisp. Finish with lemon juice and herbs.

Mix yogurt-tahini drizzle until smooth.

Assemble rolls with filling, drizzle, and garnish with pickled onions, sesame, and pomegranate. Serve warm or room temperature.

Chef’s Tips:

Grill the rolls lightly for a smoky flavor. Swap jackfruit for oyster mushrooms. Add mint chutney for an Indo-fusion twist.

Multigrain Paniyaram with Avocado–Coconut Chutney By Chef N. Gopi, Sodexo India

Crispy paniyarams made with millets, served with a creamy avocado-coconut chutney — healthful yet indulgent.

Key Ingredients:

Millets (foxtail & barnyard), urad dal, poha, methi, onion, carrot, curry leaves.

Chutney: Avocado, grated coconut, green chilies, lemon juice, roasted chana dal.

Method:

Soak and ferment the batter overnight.

Temper with mustard seeds, curry leaves, chili, carrot, and onion.

Cook paniyarams in a greased mould till golden.

Blend chutney ingredients smooth; temper if desired. Serve warm.

Chef’s Tips:

Add beetroot or spinach purée for color. Pair with mint chutney or tomato salsa for a fusion platter.

Rose & Lavender Shrikhand Verrines by Chef N. Gopi, Sodexo India

Classic shrikhand gets a floral lift with rose, lavender, and saffron, layered over almond praline crumble.

Key Ingredients:

Hung curd, powdered sugar, rose syrup, dried lavender, saffron, cardamom.

Crumble: Almonds, sugar, butter.

Method:

Whisk hung curd with rose, lavender, sugar, saffron, and cardamom.

Make almond praline and crush coarsely.

Layer crumble and shrikhand in verrines; chill for 2 hours. Garnish with rose petals and gold leaf.

Chef’s Tips:

Swap lavender for jasmine. Add berry compote for contrast. Serve in shot glasses or martini cups.

Gulkand Cheesecake Bites by Chef N. Gopi, Sodexo India

Creamy cheesecake infused with rose petal preserve (gulkand) — a perfect East-meets-West indulgence.

Ingredients:

Base: Crushed biscuits, butter, honey.

Filling: Cream cheese, Greek yogurt, condensed milk, gulkand, cardamom, rose syrup, agar-agar.

Method:

Set biscuit base in moulds.

Whisk cheesecake mixture, blend in melted agar-agar, and pour over base.

Chill 3–4 hours. Garnish with pistachios, rose petals, and silver leaf.

Chef’s Tips:

Use hung curd for a lighter version. Add saffron milk for a fusion twist.

Yogurt Bark with Berries & Jam by Chef Guntas Sethi, Ambassador for the EU’s “More Than Food” Campaign

Greek yogurt marbled with Austrian fruit spread and topped with berries, nuts, and rose petals, a frozen, refreshing finale.

Method:

Mix yogurt, honey, and vanilla. Spread on parchment, swirl jam, add berries and nuts. Freeze, then break into bark pieces. Serve chilled.

Parmesan Butter Chakli by Chef Ajay, Ambassador for the EU’s “More Than Food” Campaign

An Indo-Italian upgrade on the classic chakli, crisp, cheesy, and buttery.

Ingredients:

Rice flour, besan, Parmigiano Reggiano PDO, Danish butter, olive oil from Portugal, herbs, and spices.

Method:

Knead into a soft dough, press into spirals, and fry till golden. Sprinkle extra cheese and pepper while warm.

From modern Indian canapés to floral desserts and European-inspired sweets, this Diwali spread celebrates craftsmanship, culture, and culinary creativity, proof that tradition tastes even better when reimagined.