Donut worry, be Jolly & X-masy

Food becomes extra special during Christmas because it brings a sense of warmth and comfort, and this is when people gather, cook together, and share meals. A warm cake, a cup of hot chocolate, or something freshly baked has a way of making winter evenings softer and Christmas moments more memorable. Traditional dishes like roasted meats, cookies, and hearty stews bring families together, fostering warmth and togetherness in cold months.

More than the dishes themselves, it’s the ritual of coming together, passing on traditions, and celebrating through food that makes this season feel magical. Varun Parashar, Executive Chef, The Leela Palace Jaipur, says, “Blending tradition with local flavour, using local sourced ingredients and Indian spices in classic recipes is in. My advice to home cooks: focus on one hand-crafted element this year, that single, personal touch will elevate the entire feast and create a lasting memory.” Christmas food is about love, nostalgia, and belonging. Every family has that one dish that instantly brings back memories of childhood, celebrations, or someone special.

Evoking nostalgia

Food holds deep cultural and symbolic significance during Christmas. Special treats such as gingerbread, fruitcake, and holiday candies evoke nostalgia and celebrate abundance. “Sharing food symbolizes generosity, love, and gratitude, core themes of the season. Additionally, seasonal ingredients like citrus, nuts, and spices reflect winter harvests and historical practices of preservation. Overall, food enhances the festive spirit, creating cherished memories and reinforcing bonds among loved ones during this joyful, reflective time,” says Chef Swheta Aggarwal, Kookie Cake Crumble. A fun winter food trivia is that gingerbread cookies date back over 2,000 years, originally used as medicinal remedies in ancient Greece and Egypt. The tradition of fruitcake is believed to have Roman origins, with some recipes dating back to the 16th century. “Eggnog, a popular holiday drink, comes from medieval Europe and was once considered a luxurious beverage made with milk, eggs, and spirits for the wealthy. Roast turkey became a Christmas staple in Britain during the 16th century, replacing earlier dishes like boar or goose. These foods carry rich histories, intertwined with holiday traditions and cultural evolution,” adds Aggarwal.

Coming Together

Christmas has a way of slowing life down. “As a chef, I’ve always felt that the season invites you back into the kitchen with a different kind of intention. Winter dishes aren’t rushed—they’re roasted, braised, simmered, the kind of cooking that fills a room long before it reaches the table. That’s the real charm of Christmas food: it gathers people, warms the space, and turns a simple meal into a moment everyone remembers,” says Ganesh Gaonkar, Group Corporate Chef, KOA Cafe & Bar. Here are some recipes that will add a sparkle to your Christmas celebrations.

Babka Bread (Courtesy Masoom Deodhar, Pastry Chef, The Oberoi, Bengaluru)

Ingredients

• Refined Flour 1800 g

• Caster Sugar 250 g

• Fresh Yeast 100 g

• Salt 23 g

• Gluten Powder 30 g

• Unsalted Butter 500 g

• Whole Eggs 12 each

• Milk 500 ml

• Chocolate Spared 150 g

Method

• Prepare the dough. In a large mixing bowl, dissolve the fresh yeast in warm milk. Add a small portion of sugar to activate the yeast. Let it sit for 5-10 minutes until frothy. Add the remaining caster sugar, salt, gluten powder, and eggs to the yeast mixture.

• Incorporate flour and butter. Gradually add the refined flour to the mixture, combining thoroughly. Add the unsalted butter, softened, piece by piece, kneading until the dough becomes smooth and elastic. Takes about 10-15 minutes of kneading.

• First Rise. Cover the dough with a damp cloth and let it rise in a warm place for about

1.5 to 2 hours, or until doubled in size.

• Prepare the chocolate filling. Melt the chocolate spread gently until smooth. Once cooled slightly, spread it evenly over the risen dough.

• Shape the Babka. Roll out the dough into a rectangle. Roll it tightly into a log, then cut lengthwise down the middle. Twist the two strands together to form a braid. Place the braid into a greased loaf pan.

• Second Rise. Cover and let it rise again for about 45 minutes to one hour until puffy.

• Preheat the oven to 180°C. Bake the babka for 35-40 minutes until golden brown.

• Allow to cool slightly before slicing. Enjoy chocolate babka.

Traditional Christmas Plum Cake (Courtesy Manju MS Gowda, Pastry Chef, Novotel & ibis Bengaluru Outer Ring Road)

Ingredients

• Butter 500 g

• Black Sultanas 500 g

• Raisins 500 g

• Lemon peel 250 g

• Orange peel 250 g

• Candied cherry 125 g

• Almond 125 g

• Bread crumbs 500 g

• Mixed spice powder 25 g

• Milk 200 g

• Dark rum 200 ml

• Flour 200 g

• Brown sugar 500 g

• Eggs 6

Method

• Beat butter and brown sugar until light and creamy. Add eggs one at a time, mixing well after each addition.

• Add vanilla and orange zest. Sift flour, baking powder, baking soda, and spices.

• Add dry ingredients gradually to the batter. Cook until you have a thick dark syrup.

Cool completely.

• Mix in the cooled caramel syrup. Fold in the flour-coated soaked rum/brandy fruits and nuts.

• Get the mould for baking apply butter slightly on the side and dust four.

• Preheat oven to 180°C.Bake for 55 minutes or until a skewer comes out clean.

• Once done add some rum/brandy liquor on top. Cool at room temperature and serve.

Caramelised Onion, Cranberry & Herbed Cream Cheese Vol Au Vents (Courtesy Chef Swheta Aggarwal, Kookie Cake Crumble)

Ingredients

• Vol Au Vent Shells – Store Bought – 10 pcs Or Puff Pastry

• Melted Butter.

For the filling

• Caramelised Onion 2 tbsp (Heat sliced onions with a little bit of sugar

and butter till golden brown)

• Cream Cheese 100 g

• Cranberries 1 tbsp chopped fine

• Jalapeno Peppers 1 tbsp finely chopped

• Fresh Herbs, any of your choice 1 tsp

• Cracked Pepper a pinch

Method

• Cut rounds (12 pcs) in the puff pastry sheet. In six rounds make smaller round cuts in between. Brush full 6 rounds with melted butter. Place the ring over the entire circle and reapply the melted butter. Bake for 15 minutes at 150 degrees till golden brown.

• To make the caramelised onion, heat sliced onions with a little bit of sugar and

butter till golden brown.

• Mix all the ingredients in the filling section and put in a piping bag and fill in the vol au vents.

• Bake for 10 minutes and serve.

Tuscan Christmas Lamb: Abbacchio e Patate (Courtesy Varun Parashar,

Executive Chef, The Leela Palace Jaipur)

Ingredients

• Bone-In Leg of Lamb 4-5 lbs (approx. 1.8 - 2.2 kg), trimmed, brought to room temperature.

• Fresh Garlic Cloves 8-10, peeled and cut into slivers.

• Fresh Rosemary Sprigs 6-8 (leaves stripped for stuffing, the rest whole)

• Extra Virgin Olive Oil 60 ml for the rub and vegetables

• Coarse Sea Salt 1 Tbsp

• Pepper 1 tsp

• Dry White Wine (or stock) 240 ml

• Russet or Yukon Gold Potatoes 3 lbs (approx. 1.3 kg) cut into 1.5-inch chunks.

• Yellow Onions 2 large cut into 8 wedges each.

• Lemon 1 medium halved

Method

• Prep the Lamb. Pat the lamb dry. Using a sharp knife, make 20-25 small incisions all over the leg. Stuff each incision

with a sliver of garlic and a few rosemary leaves. Rub the lamb all over with the olive oil, most of the salt, and pepper. (Best if refrigerated overnight, then brought to room temp before roasting.)

• Assemble the Pan. Preheat oven to 400°F (200°C). In a large roasting pan, toss the potatoes and onion wedges with the remaining oil, salt, and pepper. Spread them evenly. Place the marinated lamb directly on top of the vegetables. Scatter the whole rosemary sprigs around the pan. Pour the white wine (or stock) into the bottom of the pan and tuck the squeezed lemon halves into the vegetables.

• Roast and Rest. Roast at 400°F (200°C) for 15 minutes to sear. Reduce heat to 350°F (175°C). Continue roasting for 1.5 to 2.5 hours, until the internal temperature reaches your preferred doneness (135°F/57°C for medium-rare). Remove the lamb to a cutting board, tent with foil, and rest for 15-20 minutes. To serve, carve the lamb and arrange it with the fragrant, caramelized potatoes and onions from the pan. Drizzle with the pan juices.

Roasted Turkey (Courtesy: Ganesh Gaonkar, Group Corporate Chef, KOA Cafe & Bar)

Ingredients

• Whole turkey 1 pc (approx. 3 kg)

• Butter 80 g

• Olive oil 20 ml

• Garlic (chopped) 15 g

• Fresh rosemary 2 sprigs

• Fresh thyme 2 sprigs

• Lemon (halved) 1 pc

• Salt 10 g

• Black pepper 5 g

• Paprika 5 g

• Onion (quartered) 1 pc

• Carrot (large, cut into chunks) 1 pc

• Celery stick 1 pc

• Water/stock 200 ml

Method

• Clean the turkey thoroughly and pat dry with a kitchen towel.

• Mix butter, olive oil, garlic, rosemary leaves, thyme leaves, salt, black pepper, and paprika.

• Gently loosen the skin around the breast area and spread half of the butter mixture under the skin.

• Rub the remaining mixture all over the turkey.

• Stuff the turkey cavity with lemon halves, onion, and celery.

• Place carrot chunks in the roasting tray and set the turkey on top.

• Pour water/stock into the tray.

• Roast in a preheated oven at 180°C for 2 hours or until the skin is golden and the internal temperature reaches 75°C.

• Baste the turkey every 30 minutes with the juices from the tray.

• Rest the turkey for 15 minutes before carving.