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Looking for the best winter recipes? Try these chef-curated dishes – from traditional halwas to healthy laddoos and warm soups – perfect for your cozy kitchen menu.
These dishes are perfect for cold winter evenings.
When winter sets in, our cravings lean toward warmth, richness, and nostalgia with flavours that evoke home, heritage, and indulgence. Across India, chefs are giving traditional recipes a refined twist, balancing comfort with creativity. From royal Mughlai treats like Gosht Halwa to earthy mountain specialities like Mandua & Walnut Halwa, and fusion favourites like Smoked Beetroot Tikki and Tandoori Cauliflower Steak, this curation celebrates winter at its most delicious.
Gosht Halwa
By Chef Vaibhav Nehra, Executive Chef, Roseate Hotels & Resorts
Ingredients
- 500 gm mutton (pounded)
- 1.5 lt full-cream milk
- 150 gm ghee
- 150 gm desi khand
- 5 gm green cardamom powder
- 2 ml kewra water
- 15 gm gondh (edible gum)
- Saffron (a pinch, soaked in warm milk)
- Silver leaf, almonds, pistachios (for garnish)
Method
1. Wash and finely pound boneless mutton into a paste.
2. Boil milk with cardamom and add the meat. Cook on a low flame until the milk reduces and the meat softens.
3. In ghee, sauté the mixture till light brown.
4. Add sugar, saffron, kewra, and cardamom. Stir till thickened.
5. Mix in grated khoya and nuts. Cook until the ghee separates.
6. Serve warm, garnished with nuts and silver leaf.
Golden Glow Panjiri
By Chef Sunil Kumar, Araiya Palampur, Himachal Pradesh
Ingredients
- Desi ghee – 150 g
- Fresh turmeric (grated) – 250 g
- Whole wheat flour – 200 g
- Grated coconut – 30 g
- Makhana – 40 g
- Gondh – 20 g
- Almonds – 25 g
- Cashews – 25 g
- Raisins – 20 g
- Jaggery – 150 g
- Cardamom – ½ tsp
- Black pepper – pinch
- Dry ginger – ¼ tsp
Method
1. Roast makhana till crisp. In ghee, sauté turmeric till golden.
2. Add wheat flour and roast until aromatic.
3. Mix in gondh, coconut, makhana, and nuts.
4. Add jaggery while warm and finish with spices.
5. Serve warm or store airtight.
Mandua & Walnut Halwa
By Chef Arvind Negi, Kinwani House, Araiya Anthology, Uttarakhand
Ingredients
- Mandua flour – 1 cup
- Ghee – ½ cup
- Jaggery – ¾ cup
- Walnuts – ¼ cup
- Almonds – 2 tbsp
- Cashews – 2 tbsp
- Raisins – 1 tbsp
- Milk – 2 cups
- Cardamom – ½ tsp
- Dry ginger – ¼ tsp
- Salt – pinch
Method
1. Roast mandua in ghee until aromatic.
2. Add nuts and raisins; roast briefly.
3. Mix warm milk and jaggery syrup into the flour.
4. Stir until thickened and ghee separates.
5. Garnish with nuts; serve warm.
Tom Yum Soup (Chicken)
By Chef Ram Bahadur Budhathoki, Chowman Chain of Restaurants
Ingredients
- Chicken – 60 g
- Lemongrass – 10 g
- Galangal – 5 g
- Lemon leaves – 2 g
- Tom Yum paste – 20 g
- Onion – 15 g
- Fish sauce – 1 g
- Red chilli – 3 g
- Chilli oil – 2 g
- Lemon – ½
- Coriander – 4 g
Method
1. Simmer lemongrass, galangal, and lemon leaves.
2. Add chicken and onion; cook till tender.
3. Stir in paste, seasoning, and fish sauce.
4. Add chilli oil, lemon juice, and garnish. Serve hot.
Veg Khao Suey
By Chef Ram Bahadur Budhathoki, Chowman
Ingredients
- Mixed vegetables – 150 g
- Boiled noodles – 150 g
- Khao Suey paste – 25 g
- Curry powder – 2 g
- Coconut milk – 40 ml
- Condiments – burnt garlic, fried onions, peanuts, lemon wedges
Method
1. Stir-fry vegetables in oil. Add paste and curry powder.
2. Pour in coconut milk and simmer.
3. Add noodles and toss. Adjust seasoning.
4. Serve with condiments on top.
Brown Butter Cappuccino
By MONIN India
Ingredients
- MONIN Brown Butter Syrup – 15 ml
- Espresso – 30 ml
- Frothy milk – 140 ml
Method
1. Combine syrup and espresso.
2. Top with frothed milk.
3. Garnish with coffee beans. Serve hot.
Smoked Beetroot & Sweet Potato Tikki
By Chef Gaurav Chauhan, Executive sous-chef, Namak Indian Restaurant,
Dallas
Ingredients
- Boiled beetroot – ½ cup (grated)
- Boiled sweet potato – ½ cup (mashed)
- Rolled oats powder – 2 tbsp (binder substitute for bread crumbs)
- Ginger – ½ tsp (grated)
- Green chilli – 1 small, finely chopped
- Garam masala – ¼ tsp
- Cumin powder – ¼ tsp
- Lemon juice – ½ tsp
- Salt – to taste
- Olive oil – 1 tsp (for shallow frying).
For Mint Yoghurt Dip:
- Greek yoghurt – ¼ cup
- Fresh mint – 8–10 leaves
- Lemon juice – ½ tsp
- Salt – to taste
- For Garnish: Roasted sesame seeds, microgreens, edible flowers
Method
1. Combine ingredients, form tikkis.
2. Shallow-fry till golden.
3. Blend dip ingredients.
4. Serve with mintyoghurt, sesame, and microgreens.
Tandoori Cauliflower Steak with Mint Yoghurt & Millet Khichdi
By Chef Gaurav Chauhan, Executive sous-chef, Namak Indian Restaurant,
Dallas
Ingredients
- Cauliflower – 1 medium head (cut into thick “steaks”)
- Yoghurt (hung curd) – ½ cup
- Olive oil – 1 tsp
- Ginger-garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder (mild) – ½ tsp
- Garam masala – ¼ tsp
- Lemon juice – 1 tsp
- Salt – to taste
For the Mint Yoghurt Sauce
- Yoghurt – ¼ cup
- Mint leaves – 10–12 Lemon juice – ½ tsp
- Cumin powder – pinch Salt – to taste
For the Millet Khichdi
- Foxtail millet – ½ cup
- Moong dal – ¼ cup
- Cumin seeds – ½ tsp
- Ghee or olive oil – 1 tsp Turmeric – pinch
- Water – 2 cups
- Salt – to taste
For Garnish: Pomegranate pearls, microgreens, edible flowers
Method
1. Marinate cauliflower in spiced yoghurt; roast till golden.
2. Cook millet khichdi till creamy.
3. Blend mint yoghurt sauce.
4. Plate khichdi, top with steak, drizzle sauce, and garnish.
Pistachio Laddoos
By Chef Kabita Singh, on behalf of American Pistachio Growers
Ingredients
- Pistachio – ½ cup
- Oats – ½ cup
- Seedless dates – 250 g
- Pumpkin seeds – 3 tbsp
- Sunflower seeds – 3 tbsp
- Flax seeds – 3 tbsp
- Melon seeds – 2 tbsp
- Sesame seeds – 4 tbsp
- Cinnamon powder – 1 tsp
- Ghee – 1 tsp
Method
1. Dry roast the oats and set aside.
2. Dry roast pistachios and all the seeds until aromatic.
3. Heat ghee in a pan, add dates, and cook for 30 seconds.
4. Blend the softened dates into a smooth paste.
5. Coarsely grind the roasted seeds, pistachios, and oats together.
6. Mix the date paste with the ground mixture until it binds well.
7. Shape into small laddoos while the mixture is still warm.
8. Serve immediately or store in an airtight container.
Chicken Steamed Buns
By Chef Roopa Nabar, TTK Prestige
Ingredients
- 1 cup finely chopped boneless chicken
- 2 cups refined flour (plus extra for dusting)
- 1½ tsp dry yeast 1 tsp castor sugar
- 1 tbsp oil (plus extra for greasing)
- 1 tbsp minced garlic
- 2 spring onions with greens, finely chopped
- 2 green chillies, finely chopped
- 1 tbsp soy sauce
- 1 tbsp chopped fresh coriander leaves
- 1 tbsp cornflour
- Salt to taste
Method
1. Prepare the steamer: Heat water in a Multi Kadai Idli Maker and line the perforated steamer plate with butter paper.
2. Activate the yeast: In a bowl, combine yeast, ½ tsp castor sugar, and 1 cup warm water. Let it sit for 5 minutes or until frothy.
3. Make the dough: In another bowl, mix flour, salt, activated yeast, and ½ cup warm water. Knead into a soft dough, cover with a wet muslin cloth, and rest for 15 minutes.
4. Cook the filling: Heat 1 tbsp oil in a Kadai. Add garlic, sauté for a minute, then add spring onions and green chillies. Mix in the chicken, salt, and soy sauce. Cook on high heat, then reduce to low for 2–3 minutes.
5. Add flavour: Stir in chopped coriander and remaining sugar. Mix cornflour with 2 tbsp water to form a slurry, add it to the pan, and cook until slightly thickened. Let the filling cool.
6. Shape the buns: Dust the work surface with flour, punch down the dough, and divide it into equal portions. Flatten each, place a spoonful of filling in the centre, and pinch to seal into buns.
7. Steam: Arrange the buns on the steamer plate, cover with a damp cloth, and let them rise for 15 minutes. Steam for 15–20 minutes until soft and fluffy.
8. Optional crisp finish: Brush lightly with oil and air-fry in the Airflip Airfryer at 180°C for 3–4 minutes for a golden crust.
9. Serve hot: Enjoy these pillowy buns with soy dip or chilli oil for an extra kick.
Grilled Jumbo Prawns
By Chef Pawan Bill, Corporate Chef, Ophelia
Ingredients
- Jumbo prawns- 400 gm
- Chopped garlic- 20 gm
- Fresh thyme- 5 gm
- Chopped fresh parsley-10 gm
- Olive oil- 50 ml
- Salt and pepper- to taste
- Lemon juice- 10 ml
- Capers- 5 gm
- Extra virgin olive oil- 20 ml
Method
1. Marinate the prawns with garlic, fresh thyme, olive oil, salt, and pepper. Set aside.
2. In a bowl, combine extra virgin olive oil, chopped parsley, capers, lemon juice, salt, and pepper. Mix well.
3. On a charcoal grill, cook the marinated prawns for about 10 minutes, turning to grill evenly on both sides.
4. Pour the extra virgin olive oil emulsion over the cooked prawns.
5. Serve hot with a lemon wedge and steamed vegetables of your choice.
Miso Avocado & Silken Tofu Bowl
By Chef Ashish Singh, COO and Culinary Director, Café Delhi Heights
Ingredients
- Avocado – 120 g
- Silken tofu – 110 g
- Miso paste – 15 g
- Soy sauce (Kikkoman) – 15 ml
- Mayonnaise – 25 g
- Mixed salad leaves – as needed
- Red cabbage – 55 g
- Carrot – 35 g
- Radish – 35 g
- Edamame beans – 60 g
- Fresh coriander – 5 g
- Lemon juice – 25 g
- White sesame seeds – 5 g
- Microgreens – 0.3 g
- Edible flowers – 0.5 g
- Olive oil – 35 ml
Method
1. Mix miso paste, soy sauce, mayonnaise, lemon juice, and olive oil to make a dressing.
2. Cut silken tofu into cubes and coat lightly with the dressing.
3. Slice avocado and sprinkle with lemon juice.
4. Keep red cabbage, carrot, radish, and edamame separate.
5. Place salad leaves in a bowl as the base.
6. Arrange tofu, avocado, and all vegetables separately on top.
7. Drizzle a little dressing over the tofu.
8. Sprinkle sesame seeds, coriander, microgreens, and edible flowers to finish.
9. Serve chilled and fresh.
Sweet & Spicy Ginger Water Chestnuts
By Chef Madan Singh, Grape County Eco Resort and Spa
Ingredients:
- Water chestnuts – 1 cup (approx. 140g), sliced
- Garlic – 1 tablespoon, finely chopped
- Ginger – 1 tablespoon, finely chopped
- Celery – 2 teaspoons, finely chopped (optional)
- Green chilli – 1 teaspoon, finely chopped
- Cornflour – 3 tablespoons
- Oil – 3 tablespoons (plus more for frying)
- Salt – 1 teaspoon (adjust to taste)
- White vinegar – 1 teaspoon
- Spring onion – 1 tablespoon, chopped
- Red chilli sauce – 1 tablespoon
- Red chilli paste – 1 tablespoon
- Aromats seasoning or all-purpose seasoning – 1 teaspoon (optional)
- Honey – 1 tablespoon
Method:
1. Prep the Chestnuts: Wash and slice the water chestnuts. Pat them dry and coat lightly with cornflour.
2. Fry the Chestnuts: Heat oil in a deep pan on medium-high. Fry the coated chestnuts for 1–2 minutes until golden and crispy. Drain on paper towels to remove excess oil.
3. Make the Sauce: In a separate pan, heat 1 tablespoon of oil. Add ginger, garlic, green chilli, and celery. Sauté for a minute. Add red chilli paste, red chilli sauce, vinegar, honey, and salt. Mix well. Add seasoning if using.
4. Toss & Finish: Add fried chestnuts to the sauce. Toss on high heat for 1–2 minutes until well coated.
5. Garnish & Serve: Sprinkle chopped spring onion on top. Serve hot as a delicious snack or starter.
Hummus
By Arabian Delites
Ingredients
- 1 cup cooked chickpeas
- 1/4 cup super-fine sesame (for tahini)
- 2 cloves garlic
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 2–3 tbsp ice-cold water
- Parsley, to garnish
- Extra olive oil for finishing
Method
1. Blend the chickpeas: Add the cooked chickpeas to a food processor and blitz until they break down into a coarse, grainy paste. Scraping the sides once midway helps everything blend evenly.
2. Add the flavour base: Drop in the sesame (tahini), garlic cloves, olive oil, lemon juice and salt. Blend again until the mixture starts coming together into a thick, creamy mass. At this stage, it should look smooth but still dense.
3. Loosen and smoothen: With the processor running, slowly drizzle in the ice-cold water. This is the secret to ultra-silky hummus – the cold temperature helps whip in air and gives that cloud-like texture. Keep blending for 1–2 full minutes until the hummus becomes light, glossy, and completely lump-free.
4. Taste and adjust: Check seasoning. Add a little more lemon juice for brightness or salt for balance if needed.
5. Serve: Scoop into a shallow bowl. Use the back of a spoon to create a little swirl, drizzle generously with olive oil, and finish with chopped parsley (or smoked paprika if you like a pop of colour).
Edamame Seekh Kebab with Apple Pachadi
Chef Aditya Kumar Jha, Anardana
Ingredients for Kebab
- Edamame Beans – 100 g
- Fresh Beans – 25 g
- Broccoli – 25 g
- Frozen Green Peas – 25 g
- Boiled Potato – 20 g
- Malai Paneer – 20 g
- Cashew Nuts – 10 g
- Ginger-Garlic Paste – 5 g
- Green Chilli Paste – 4 g
- Jeera Powder – 4 g
- Garam Masala – 2 g
- Salt – 3 g
- Black Salt – 2 g
- Refined Oil – 10 ml
- Truffle Oil – 3 ml
Method for Seekh:
1. Heat oil in a pan. Sauté cumin seeds, green chilli, and ginger-garlic paste.
2. Add green peas; cook until the moisture evaporates. Add broccoli, beans, and edamame; cook briefly and let cool.
3. Blend or mash the mixture. Add grated paneer, mashed potato, cashew powder, garam masala, and both salts. Mix well.
4. Shape onto skewers like seekh kebabs and roast in a tandoor until charred and smoky.
5. Drizzle with truffle oil before serving.
Apple Pachdi: Mix hung curd with chopped green apple, mint, raisins, cardamom powder, lemon juice, sugar, and salt. Serve chilled with the kebabs.
Peshawari Paneer Tikka
By The Salt Cafe
Ingredients
Paneer & Marinade:
- Paneer – 400 g, cubed (slit for stuffing)
- Hung curd – 150 g
- Grated cheese – 50 g
- Fresh cream – 2 tbsp
- Cashew paste – 2 tbsp
- Ginger-garlic paste – 1 tbsp
- Green chilli paste – 1 tsp
- White pepper – ½ tsp
- Garam masala – ½ tsp
- Roasted cumin – ½ tsp
- Kasuri methi – ½ tsp, crushed
- Lemon juice – 1 tsp
- Salt – to taste
- Butter/ghee – 2 tbsp
Stuffing:
- Grated processed cheese – 50 g
- Chopped coriander – 1 tbsp
- Green chilli – ½ tsp (optional)
- Chaat masala – pinch
Garnish: Pickled onions, mint, microgreens, lemon wedges, beetroot reduction/pomegranate glaze
Method
1. Stuffing: Mix cheese, coriander, chilli, and chaat masala. Slit paneer cubes and fill.
2. Marinade: Whisk the curd smooth, add the remaining marinade ingredients, and mix well. Coat stuffed paneer (and optional onion/capsicum) in marinade. Chill 1–4 hrs.
3. Cook: Grill/tandoor on medium-high for 8–10 mins, basting with butter, turning once.
4. Serve: Plate with garnish, mint chutney, and lemon wedges.
Delhi, India, India
November 10, 2025, 18:57 IST
