Yuletide treats with a twist for your Christmas spread


It is beginning to look a lot like Christmas! So, it’s that time of the year to truly indulge and savour a fancy spread with family and friends. The year has been rather unique, so why not give your favourite Xmas dishes a twist, too? BT shares four classic Yuletide treats from Bengaluru chefs, but with a makeover to add an exciting flavour to your festivities.

Cardamom spiced hot chocolate shots

Whole milk — 2 cups

Cocoa powder — 2 tbsp

Sugar — 1/4 cup

Chopped dark chocolate — 1/2 cup

Cardamom pods — 2, pounded

Whipped cream — 1 cup

Heat the milk in a saucepan and simmer it. Whisk in the sugar and cocoa and stir. Add the chopped chocolate and cardamom, stirring occasionally, until the chocolate has melted. Pour into small cups.

Pan seared salmon with quinoa & saffron butter sauce
Scottish Salmon — 180 grams

Black Quinoa — 20 grams

White quinoa — 20 grams

Cherry tomato — 5 grams

Edamame beans — 10 grams

Broccoli — 10 grams

Cream — 10 grams

Butter — 5 grams

Lemon — one

Parsley — 10 grams

Marinate fish with salt, pepper and fresh basil. Sear it on medium heat until skin becomes crisp. For making duo of quinoa, boil both separately. Then mix it in pan with salt, pepper and parsley. For the sauce, add cream and butter and whisk on medium flame until thick. Mix with lemon and parsley and plate with tomatoes, broccoli and beans.

Muskmelon gazpacho with herb mascarpone


Musk melon — 100 grams

Black pepper — 4 grams

Mascarpone cheese — 20 grams

Balsamic vinegar — 10 ml

Basil — 50 grams

Oil — 10 ml



For gazpacho, blend muskmelon, pepper, cucumber, balsamic vinegar, thyme and seasoning and strain. For herb mascarpone cheese, put cream, salt and parsley and refrigerate for an hour. Serve chilled gazpacho with mascarpone cheese.

Christmas Beer Roast Chicken


1 whole chicken approx – 900g.

Butter — 2 tbsp

Garlic — 1 head

Lemon — 1

Kashmiri chilli powder — 1 tsp

Salt and pepper

Chopped fresh rosemary — 1 tsp

Fresh thyme — 1 tsp

Wheat beer — 80 ml


Marinate chicken with the all ingredients including lemon zest, paprika, wheat beer, rosemary and a pinch of salt and pepper. Then put chicken on fry pan; after well roasting it, pour wheat beer and cover until well cooked. Add soy sauce, butter and cornstarch for thickness. Serve hot.

(Recipes courtesy: Chef Rudra, Chef Prashant, Chef Sombir Choudhary, Natasha Celmi)

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