Beyond Gujiya: 7 Modern, Luxe Recipes To Upgrade Your Holi 2026 Spread

Last Updated:March 02, 2026, 17:06 IST

Celebrate Holi with gourmet twists on classic treats, stylish plating and refreshing drinks for a beautiful, flavour-packed feast.

Holi, one of India’s most vibrant and widely celebrated festivals, is marked by colours, bonfires, and a festive pause from everyday life.

Holi isn’t just a riot of colour in the air. It’s a celebration that unfolds just as vividly on the table. Between the laughter, music and clouds of gulal, the kitchen becomes its own stage, perfumed with ghee, cardamom and slow-simmered spices. But today’s festive spread is evolving. Alongside nostalgic classics, there’s room for lighter textures, refined plating and recipes that feel just a little more special.

Think of it as Holi, upgraded – the same soul, styled with intention. From indulgent sweets to playful savouries and cooling drinks, here’s a thoughtfully curated menu that balances tradition with elegance, perfect for hosting or gifting.

Almond Kesar Phirni

By Chef Deepak

Ingredients:

• 4 cups full-cream milk.
• 1 cup Tata Sampann California Whole Almonds
• 1/3 cup Sugar or as per liking.
• Tata Himalayan Saffron- Few Strands.
• A pinch of green cardamom powder
• Rose petals for garnish.

Method:

1. Blanch 1 cup of Tata Sampann California Almonds for one minute, strain them and pull out the skin. Keep aside.

2. Grind peeled almonds in a mixer till coarse texture. (like broken wheat)

3. Boil 4 cup full cream milk in a non-stick pan and reduce it to ¾ of the milk on medium flame with continuous stirring.

4. Add ground almonds and cook them till become soft.

5. Add sugar and mix well, cook it till the desired consistency.

6. Add a few strands of Tata Himalayan Saffron and a pinch of green cardamom powder. Mix well.

7. Put it in a washed and water-soaked clay pot or regular small bowls and keep it in the refrigerator for 2-3 hours.

8. Garnish with sliced almonds, a few rose petals and saffron. Serve cold.

Steamed Holi Dahi Bhalla 

By Chef Guntas, European Union’s More Than Food Campaign Ambassador

For Steamed Bhalla

• 1 cup dhuli urad dal (soaked 6 hrs)
• 1 tbsp grated ginger
• 1 green chilli
• Salt
• ½ tsp white pepper
• 1 tsp Huile d’olive de Nyons PDO from France
• 60–80g Feta PDO, from Greece (small cubes for stuffing)

For Herbed Dahi

• 2 cups thick chilled yoghurt
• Salt to taste
• 1 tbsp honey from Germany
• 1 tsp roasted cumin powder
• 1 tbsp Huile d’olive de Nyons PDO from France
• 1 tbsp very finely chopped basil + mint

Fusion Toppings

• 2 tbsp Basil pesto (made with Chania Kritis PGI from Greece and pine nuts)
• 1 tbsp finely chopped sun-dried tomatoes from Spain
• Cocktail onions from Spain(chopped)
• Tamarind chutney
• Mint chutney
• Roasted cumin powder
• Kashmiri chilli powder
• Aceto Balsamico di Modena PGI from Italy
• Microgreens or fresh basil
• Crushed toasted walnuts

Method:

Step 1: Make the Steamed Bhallas

1. Grind soaked urad dal to a fluffy, thick batter (minimal water).

2. Whisk well to aerate – this keeps them soft.

3. Add ginger, chilli, salt, and white pepper.

4. Grease idli moulds lightly with Huile d’olive de Nyons PDO from France

5. Add a spoonful of batter, place a small cube of Feta PDO from Greece, and cover with more batter.

6. Steam 12–15 minutes.

7. Cool slightly, then soak in warm salted water 5–7 minutes.

8. Gently squeeze and set aside.

Step 2: Prep the Dahi

1. Whisk the yoghurt until silky.

2. Add honey from Germany, salt, cumin powder, Huile d’olive de Nyons PDO from France, basil + mint.

Step 3: Assembly 

1. Spread herbed dahi on a platter.

2. Place squeezed bhallas.

3. Add more dahi on top.

4. Spoon tamarind + mint chutney lightly.

5. Add: small pesto (with Chania Kritis PGI from Greece and pine nuts) dots, sun-dried tomato from Spain bits, cocktail onions from Spain, roasted cumin, and Kashmiri chilli powder.

6. Drizzle Aceto Balsamico di Modena PGI from Italy

7. Finish with Huile d’olive de Nyons PDO from France drops + microgreens.

Dark Chocolate Gujiya with Honey Mascarpone Cream

By Chef Guntas, European Union’s More Than Food Campaign Ambassador

For the Gujiya Dough

• 2 cups refined flour (maida)
• 3 tbsp ghee
• Pinch of salt
• Water, to knead

For the Chocolate Filling

• 120 g dark chocolate from Poland (70% cocoa), chopped
• 2 tbsp honey from Germany
• ¼ cup toasted almonds, chopped
• ¼ cup toasted hazelnuts or walnuts, chopped
• 2 tbsp mixed seeds (pumpkin/sunflower)
• ½ tsp cardamom powder

For Baking

• Melted butter from Denmark (for baking)

Honey Mascarpone Cream

• 200 g mascarpone cheese from Italy
• 2 tbsp honey from Germany
• 2–3 tbsp fresh whipping cream from Denmark
• Pinch of cardamom or orange zest

Garnish

• Melted dark chocolate from Poland
• Crushed pistachios
• Edible rose petals (optional)

Method

1. Dough: Rub ghee into flour and salt until crumbly. Add water gradually and knead into a firm dough. Cover and rest 20–30 minutes.

2. Filling: Melt dark chocolate from Poland over a double boiler. Stir in honey from Germany. Fold in nuts, seeds, and cardamom. Cool until thick but spoonable.

3. Shape: Roll dough into small discs. Place 1 tbsp filling in the centre. Fold into a semi-circle and seal edges tightly.

4. Cook: Bake at 180°C for 18–22 minutes until crisp and golden. Cool slightly before plating.

5. Honey Mascarpone Cream: Whisk mascarpone from Italy, Honey from Germany, whipping cream from Denmark, and flavouring until smooth and soft. Chill until use.

6. Plating: Spread or swipe Honey from Germany and mascarpone from Italy on the plate. Place the warm gujiya slightly angled on top. Drizzle melted dark chocolate from Poland. Finish with crushed pistachios and rose petals.

7. Serve warm with chilled mascarpone from Italy.

Hamachi Bhel with Buttermilk Sol Kadhi

By Bobby Sajwan, Sous Chef, TIYA, San Francisco

Components

Buttermilk Sol Kadhi

Ingredients

• Lime juice – 30 ml
• Buttermilk – 750 ml
• Coconut milk – 190 ml
• Green chilli – 10 g
• Ginger – 12 g
• Garlic – 15 g
• Kokum powder – 4 g
• Salt – 6 g
• Sugar – 20 g

Method

1. Combine all ingredients in a blender.

2. Blend for 5–7 minutes until smooth and lightly aerated.

3. Strain for a refined texture, if required.

4. Chill thoroughly before service.

Ponk Bhel

Ingredients

• Chopped onions – 200 g
• Green mango (diced) – 100 g
• Green apple (diced) – 100 g
• Avocado (diced) – 60 g
• Charred ponk – 50 g
• Lemon juice – 30 ml
• Tamarind chutney – 30 ml
• Chaat masala – 20 g
• Salt – 30 g
• Sugar – 20 g
• Green chilli (chopped) – 10 g
• Fresh cilantro – 10 g

Method

1. Combine all ingredients in a chilled mixing bowl.

2. Toss gently to maintain texture and freshness.

3. The mixture should taste sweet, sour, spicy and lightly smoky.

Technique – Dry-Aged Hamachi

• Rinse the hamachi loin in vinegar and saltwater.
• Dry-age for 6 days in a controlled cabinet to intensify umami and firm the texture.
• Slice into precise 2-inch cuts using a gravity slicer.

Plating

1. Form a flat quenelle of ponk bhel as the base.

2. Arrange the dry-aged hamachi slices over the bhel in a structured, tuna-style presentation.

3. Finish with: Fresh mango gel, pickled kohlrabi, watermelon radish, pickled fat chilli, fennel fronds, borage & bachelor’s button flowers, cilantro oil, kokum berry dust.

4. Serve with chilled sol kadhi poured tableside.

Rabri Rose Tres Leches (Eggless)

By Chef Romi Micka, Pastry Chef at IICA

Component 1: Tres Leches Cake

Ingredients

Cake

• Refined Flour – 180 gm
• Baking Powder – 4 gm
• Yoghurt – 285 gm
• Baking Soda – 3 gm
• Sugar – 150 gm
• Oil – 120 gm
• Vanilla Essence – 5 gm
• Semolina – 30 gm

Soaking Milk

• Toned Milk – 100 gm
• Condensed Milk – 50 gm
• Whole Milk – 100 gm
• Cardamom Powder – 10 gm

Method

1. Preheat the oven to 180°C.

2. Sift together refined flour, baking powder, baking soda, and semolina. Set aside.

3. In another bowl, whisk yoghurt, sugar, oil, and vanilla essence until fully combined.

4. Gradually add dry ingredients in 3–4 additions, mixing gently after each addition.

5. Do not overmix to maintain a light, spongy texture.

6. Bake for 15–20 minutes or until a toothpick inserted comes out clean.

7. Once cooled, soak the sponge thoroughly with the soaking milk until absorbed.

8. Chill before serving.

Component 2: Rabri Mousse

Ingredients

• Full Cream Milk – 200 gm
• Sugar – 20 gm
• Cardamom Powder – 5 gm
• Saffron Strands – 5 pcs
• Rose Water – 4 gm
• Pistachio – 20 gm
• Dry Rose Petals – 10 gm
• Whipped Cream – 200 gm

Method

Step 1: Reduce the Milk – Heat full-cream milk in a thick-bottomed kadai or pan on low to medium heat. Allow the milk to froth and form a layer of clotted cream (malai). Stir occasionally while heating. Gently move the cream layer to the side of the pan using a spatula and stick it to the sides. Continue simmering and repeating this process, collecting layers of cream. Stir occasionally to prevent burning, but avoid excessive stirring to allow cream layers to form. Continue until the milk reduces to half its original volume.

Step 2: Prepare the Rabri – Add sugar to the reduced milk. Add crushed saffron strands and cardamom powder. Stir gently. Continue collecting and pushing cream layers to the sides while simmering. The colour will gradually turn yellow. Reduce the milk further to ⅓ or ¼ of its original quantity. Switch off the heat. Scrape all cream layers and dried milk solids back into the thickened milk. Stir gently and add rose water or kewra water.

Step 3: Finish the Mousse – Chill the rabri completely. Whip whipped cream to stiff peaks. Fold the chilled rabri gently into the whipped cream to form a mousse.

Assembly – Pipe the rabri mousse over the soaked tres leches cake. Garnish with dry rose petals and pistachios. Serve chilled.

Corn Papri aur Thandai Tzatziki with Mango Salsa

By Chef Sumit, Executive Chef at IICA, New Delhi

Component 1: Ajwaini Corn Papri

Ingredients

• Refined flour – 100 gms
• Maize Flour – 110 gms
• Salt – 5 gms
• Ajwain – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Water – 200 ml
• Refined oil – For frying

Method

1. In a bowl, combine all ingredients except refined oil and knead into a stiff dough.

2. Cover with a wet cloth or cling film and rest for 30 minutes.

3. Divide the dough into equal balls.

4. Roll very thin on a lightly floured board or between plastic sheets.

5. Cut into small rounds using a cutter.

6. Prick each disc with a fork to prevent puffing.

7. Deep fry on medium flame until golden and crisp.

8. Drain and cool completely.

Component 2: Thandai Tzatziki

Ingredients

• Hung curd – 200 gms
• Thandai powder – 1 tbsp.
• Chopped cucumber – 100 gms
• Garlic mince – 1/4 tsp
• Roasted cumin powder – ½ tsp
• Salt – To taste

Method

1. Take hung curd in a bowl and whisk until smooth and creamy.

2. Add all remaining ingredients.

3. Mix well until evenly combined.

4. Chill until serving.

Component 3: Mango Salsa

Ingredients

• Mango, ripe – 1 no.
• Green Chilli, Chop – ½ tsp
• Lemon Juice – ½ tsp
• Salt – To taste
• Mint leaves – 1/2 tsp
• Olive oil – 1/2 tsp

Method

1. Cut ripe mango into small dices.

2. Finely chop fresh mint leaves.

3. Add all ingredients to a bowl.

4. Toss gently to combine.

5. Chill lightly before assembling.

Assembly & Serving: Arrange crisp papri on a platter. Spoon a dollop of thandai tzatziki on each papri. Top with fresh mango salsa. Serve immediately to retain crunch.