This Janmashtami, chef Jagdish Naidu from Ishaara tells you to take this love for curd to the next level by making a sweet potato and beetroot tikki with yoghurt mousse. Photo Courtesy: Ishaara

Chef Abhijeet Bagwe, who is the executive chef at Novotel Mumbai International Airport in Andheri recommends making an elaborate activated charcoal-infused dahi ke kebab to relish for the festival. He says the yogurt's soft tanginess harmonises seamlessly with the smoky nuances from the charcoal infusion, enriching the overall taste experience. Photo Courtesy: Novotel Mumbai International Airport

Chef Sumesh Thakur, culinary artisan of global cuisine at Araiya Palampur suggests making a smoked hung curd whole wheat papadi. The dish that uses curd is familiar yet delicious and perfect to celebrate Janmashtami. Photo Courtesy: Araiya Palampur

Shrikhand is a classic and eternal favourite that is hard to miss, especially during Janmashtami. It is not only in Mumbai but also in the Himalayas, according to Pankaj Singh Tanwar, executive chef at The Westin Resort & Spa Himalayas in Sakalana in Uttarakhand. While it can be eaten plain, it is best relished with some puris and that is certainly ideal for breakfast on the day, but we leave that up to you. Photo Courtesy: The Westin Resort & Spa Himalayas

A festive celebration is often incomplete without a delicious Shahi Tukda. While it doesn't technically use curd, as a by-product, it does use milk to make the dish. That is why chef Amandeep Singh, the executive sous chef at The Westin Mumbai Garden City says one should definitely make Shahi Tukda for the festival. Photo Courtesy: The Westin Mumbai Garden City