Chef Paul Noronha, eexecutive chef at ITC Grand Central, suggests making an encased lavender and saffron rabri perched atop with nutty chocolate modak for Ganeshotsav. Photo Courtesy: ITC Grand Central
Chef Amandeep Singh, executive sous chef at The Westin Mumbai Garden City elevates the traditional modak by not only giving it a twist with chocolate but also adds some coconut to it. The chocolate not only enhances the flavour but also adds a delightful surprise to every bite. The blend of chocolate and coconut creates a harmonious balance of sweet and nutty flavours. Photo Courtesy: The Westin Garden City Mumbai
Chef Bhairav Singh, who is the executive chef at Native Bombay says you can indulge in not one but three versions of it - khus shrikhand, thandai shrikhand and chocolate shrikhand. While the ingredients are familiar, the flavours are elevated as shrikhand is enjoyed in the tart form. Photo Courtesy: Native Bombay
Love eating Gulab Jamuns? Chef Jagdish Naidu at Ishaara in Mumbai says you can make an elaborate gulab jamun with rabdi mousse & saffron gel. The delicious combination of gulab jamuns, sugar syrup and the rabdi mousse with saffron gel, has a familiar sweetness with a touch of grand festivities. Photo Courtesy: Ishaara
At Araiya Palampur, chef Rinku Yadav, who is the culinary artisan at the property innovates with the classic kheer to make one by using makhana. He suggests keeping the Makhana aur Badam ki Kheer, also known as Fox nut and almond pudding, for prasadam too. The dish is sugar-free and gluten-free too. Photo Courtesy: Araiya Palampur
If you are worried about eating rich food during the festive season, then chef Raveena Taurani, founder of city-based Yogisattva Cafe says one can enjoy the classic Indian halwa but with a gluten-free twist. The idea is to indulge during the festive season but mindfully using clean, nutritious and wholesome ingredients. Photo Courtesy: Yogisattva Cafe
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