HAVE A HAPPY AND DELICIOUS HOLI!
Cupcakes, On Holi today, experts tell us how pichkari thandai frappes and the like can add colour to your party platter
The festival of colours is here and if you’ve got a party planned, we’ve got the menu! On Holi, foodies are whipping up some of the zaniest snacks and treats. Affirming this, Ashish Bhasin, Gurugram-based chef and founder of CB Hospitality, says, “Food for Holi is becoming more chatpatta with things you can eat easily. It’s about small DIY bites.”
SAVOURY AND SWEET SURPRISES
Chefs and foodies are giving innovative and festive treats a thumbs-up. Sharing a few examples, chef Nishant Choubey says,“Papdi chaats now have avocado and malpua has become malpua tres leche with cashew caramel.”
While MasterChef India 4 finalist Karishma Sakhrani has rainbow idlis and chaat French fries planned for Holi, Bhasin says gujiyas can get experimental, too: “You now have coconut and chocolate gujiyas, stewed fruit-stuffed gujiyas like a cinnamon star anise-infused apple gujiya with a tinge of lemon zest, and some with European fillings such as wild mushroom truffle, sun-dried tomatoes and mozzarella. With globalisation, there is no boundary in mixing cuisines together.”
THEMED CUPCAKES FTW
Pastry chef Leena Mathai of Crave by Leena in Bengaluru, has come up with Holi-inspired cupcake toppings. “These have designs like pichkaris, bags of gulaal, water balloons and coloured hands,” she shares.
Meanwhile, Sarah Zia of Fluff In A Cup, Kochi, has a malpua-rabdi cupcake for some dessert indulgence. On her fusion, she says, “As a cupcake enthusiast, combining flavours is what I love.”
Going all out, Trisha Parswani, head chef from Agra-based
Flavoratii, has created a Holithemed grazing table with savoury and sweet delights such as cheeses, fruits, pizza bites and macarons.
THANDAIS GO CHILLED OUT
While we all love a classic thandai, why not take it one step ahead like Nidhi Bothra, a recipe curator from Jaipur who has made a Thandai Mahalabia (milk pudding) with rose jelly. “The rose jelly and fruit topping adds a dimension of colour and cuts through the sweetness with its tartness,” she reveals.
For more ideas, take cues from Indore-based home chef Namisha Bhandari’s paan thandai frappe and thandai mousse. “Just blitz paan or betel leaves, vanilla ice cream, thandai powder and chilled milk and it’s ready to serve,” she tells us, adding, “For the mango thandai mousse, whisk together heavy cream, white chocolate, thandai powder and mango pulp. Garnish with rock sugar and dried rose petals.”
[During Holi] It’s all about small DIY bites — like aloo papri chaat, dabeli croquettes and pav bhaji bruschettas — that can be done easily. ASHISH BHASIN, Founder, CB Hospitality
PICTURE PERFECT
In the age of social media, the dinner table must look as good as it tastes. A sure shot way of doing this is through roses, says Delhi-based food stylist Sweta Shukla. “The rasmalai fusion cake can be a showstopper and the rose lassi looks so good with its floral aroma and creamy texture,” she opines.
BITE-SIZED INDULGENCE
Nush Mush, Gurugram, has come up with Holi special dessert hampers comprising thandai cupcakes, gujiya baklava and paan cheesecake. “The bite-size desserts make the Holi party even more happening,” says Vishal Anand, owner.