Merry Munch For Dinner and Lunch

A Christmas meal is not only cakes and puddings. Savoury dishes are equally important for any get-together. The savoury dishes now are flavour-packed centre pieces of impressive variety. Festive food traditions differ across countries, and savoury delicacies show the diverse ways people celebrate during this magical time of year. Today, the dining table at home is all about global influences.

Some savoury items have become timeless staples for Christmas, whether made at home or picked up fresh. “A standout favourite is the savoury croffle, where the flaky layers of a croissant are pressed into a waffle and filled with truffle mushroom and herbed cream cheese. Smoked chicken and stuffed bagels with cream cheese and herbs are popular. Cheese and herb pull-apart bread is a must-have to pair with soups or festive dips. No Christmas spread feels complete without roasted vegetable platters, charred Brussels sprouts, honey-glazed carrots, garlic potatoes and parmesan fries,” says Akarshan Brar Gill, Co-Founder, The Sip Society Chandigarh.

The preference for gluten-free and lower-calorie options, for a traditional feast like Christmas, reflects a shift toward mindful indulgence. “Cheat diet for the holidays is being replaced by the understanding that health goals are continuous. Swap refined flour for high-fibre alternatives like oats, almond flour, etc. Baking or air frying over deep frying and more of proteins and fibres in snacks,” says Hina Gujral, creator of food blog, Fun Food and Frolic, Bangalore.

Mini bites are all-time favourites during Christmas gatherings. Some of the popular choices include mini pizzas, stuffed mushrooms filled with herbs and cheese, and prawn bites. “Mini roasted potatoes with sour cream, crostini topped with smoked salmon or fresh tomato basil. Vegetable fritters, honey-mustard glazed sausages, and chicken satay sticks also make wonderful additions,” suggests Chef Paul Kinny, Director of Culinary at The St. Regis Mumbai.

“Modern Christmas starters are lighter and more globally inspired. Home cooks now play with international flavours, so you’ll see dishes

like Cranberry-glazed Chicken Skewers, Smoked Salmon Crostini, Harissa-spiced Chicken Bites, and Asian-style Teriyaki Prawns making their way to the holiday spread,” says Chef Amit Sharma, Co-Founder – Poetry by Love and Cheesecake.

The Christmas meal is all about the joy of sharing a hearty meal with family. The grazing table trend has evolved beyond cheese boards to focus on themed options. “Grazing boards are the heart of Christmas entertaining because they feel abundant, and encourage guests to explore different flavours. They strike a balance between creativity and comfort, a mix of colours and familiar festive notes,” says Akarshan.

(Courtesy: Akarshan Brar Gill, Co-Founder, The Sip Society)

• Artisanal Breads & Crackers – sourdough crisps, rosemary focaccia bites, star-shaped brioche, rye crackers.

• Savoury Appetisers – truffle mushroom crostini, smoked chicken bites, cheese-stuffed olives, herbed croffle squares.

• Fresh Elements – vegetables (blanched beans, cherry tomatoes), fruits and pickled veggies.

• Dip and Spreads – hummus, cranberry cream cheese, basil pesto, whipped feta.

Aim for a balance between vegetarian and non-vegetarian options. “Vegetarian items like stuffed mushrooms, bruschetta, cheese bites, or a hummus platter work beautifully. Non-vegetarian dishes like prawn bites, chicken skewers, or meatballs are ideal for guests. Keep fried items along with lighter options like salads, fresh canapés, or a vegetable crudité platter,” adds Chef Paul Kinny. Here are some savoury recipes to celebrate the festive meal this Christmas!

Grilled Chicken, Arugula, and Wild Strawberry Salad

(Courtesy: Chef Amit Sharma, Co-Founder – Poetry by Love & Cheesecake)

• Grilled chicken breast, sliced

• Fresh arugula

• Wild strawberries, halved

• Toasted almonds

• Olive oil

• Balsamic vinegar

• Salt and pepper

1. In a bowl, add arugula, strawberries, nuts and cheese.

Top with warm sliced

grilled chicken.

2. Drizzle olive oil and vinegar.

Add salt and pepper.

Toss and serve

Truffle Arancini with Parmesan Snow

(Chef Paul Kinny, Director of Culinary, The St. Regis Mumbai)

(For the Risotto Base)

• Arborio rice – 200 g

• Unsalted butter – 30 g

• Olive oil – 10 ml

• Shallots, chopped – 40 g

• Garlic, minced – 6 g

• White wine – 80 ml

• Vegetable stock – 600 ml

• Parmesan, grated for rolling 45 g

• Black truffle

paste – 25 g

• Salt &white pepper

(For Shaping & Filling)

• Diced Mozzarella –

100 g

• Parmesan, grated

(for rolling) – 30 g

• Cooked risotto

base – chilled

• Flour – 100 g

• Eggs – 2

• breadcrumbs – 200 g

• Micro basil

• Parmesan – 80 g

(Micro-planed before

serving as snow)

1. Sweat shallots and garlic in butter + olive oil until translucent. Add rice;

toast lightly for 2 minutes.

2. Deglaze with white wine; reduce until dry. Add stock, stirring until creamy. Remove from heat, mix in Parmesan

and truffle paste. Spread on a tray, cover, and chill.

3. Scoop chilled risotto into each portion; place some mozzarella inside each. Roll into bite-sized balls, dust with parmesan.

4. Pass balls through flour Þ egg Þ breadcrumbs.

5. Refrigerate for a few minutes.

6. Fry until deep golden.

7. Microplane Parmesan over hot arancini — will melt and mimic snow. Garnish with basil.

(Courtesy: Hina Gujral, food blogger Fun Food and Frolic)

(For Hummus)

• 1 Cup cooked chickpeas

• 1 steamed beetroot

• 2 garlic cloves

• Salt to taste

• 2 tablespoons lemon juice

• 1 tablespoon tahini paste

• 4 tablespoons extra-virgin olive oil

• 4 tablespoons boiled chana water, cold

Ingredients (For Skewers)

• Cherry Tomato

• Feta Cheese, cut into cubes

1. Blend all the ingredients to a smooth consistency. Ensure they are at room temperature.

2. Layer hummus in each serving cup. Make skewers of cheese and tomato and add in the cup.

Swap refined flour for high-fibre alternatives like oats, almond flour, etc.

— Hina Gujral,

Creator of food blog, Fun Food and Frolic, Bengaluru