New Delhi: Diwali, the festival of lights, laughter, and lavish feasts, is also the time when homes come alive with aromas of sweets, snacks, and festive indulgence. But in today’s culinary landscape, Diwali menus are no longer limited to traditional mithais and fried treats. Chefs and home cooks alike are experimenting with fusion dishes that combine India’s timeless flavours with global influences.
This year, Diwali celebrations are witnessing a refreshing culinary shift — from mindful eating and natural sweeteners to innovative plating and fusion gastronomy. A lot is happening without compromising on the flavours and deliciousness of festivals. To understand this delicious evolution, we spoke to Nakul, Executive Chef, THE Park, New Delhi, who shared his insights on how to balance tradition with creativity, flavour with health, and heritage with innovation.
How to add extra flavours with health
Diwali is synonymous with indulgence, but Chef Nakul believes balance is key. “We’re now seeing a shift towards healthier ingredients that don’t compromise on taste,” he explains. One popular switch is replacing refined sugar with natural alternatives like monk fruit extract, jaggery, or date syrup.
“Natural sweeteners bring out earthy, caramel-like notes and work beautifully with Indian desserts,” he says. Another way to add health-conscious flair is by air-frying snacks instead of deep-frying, or using nut-based flours for a wholesome texture.
Fusion food tables over traditional delights
Fusion food has become the culinary language of modern celebrations. “It allows us to celebrate our roots while exploring global palates,” the chef shares. The rise of sustainably sourced ingredients, plant-based menus, and cross-cultural techniques has redefined festive dining. Think thandai cheesecakes, jalebi mimosas, and tandoori tacos dishes that blend nostalgia with novelty.
Diwali party snack recipes
Saffron Macaron with Cardamom White Chocolate Ganache
Ingredients
For the macaron shells:
- 1 cup almond flour
- 1 ¾ cup powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup caster sugar
- A pinch of saffron strands (soaked in 1 tbsp warm milk)
- A drop of yellow food colour (optional)
For the ganache filling:
- ½ cup white chocolate (chopped)
- ¼ cup fresh cream
- ½ tsp cardamom powder
Method
- Soak saffron strands in warm milk and let it infuse for 10 minutes.
- Sift almond flour and powdered sugar together twice for a smooth texture.
- Beat egg whites until soft peaks form. Gradually add caster sugar and saffron milk until stiff peaks form.
- Gently fold in the dry mix until the batter flows like lava. Pipe small rounds on parchment paper.
- Let them rest for 30 minutes until a skin forms, then bake at 150°C for 15–17 minutes. Cool completely.
- Heat cream, add white chocolate and cardamom powder. Stir until smooth, cool slightly.
- Pipe ganache on one shell and sandwich with another. Refrigerate for an hour before serving.
Tip: Serve with saffron milk or masala chai for a festive twist.
2. Gujiya Gelato
Ingredients
- 1 cup khoya (crumbled)
- 1 ½ cups full-fat milk
- ½ cup cream
- ½ cup sugar
- ¼ tsp cardamom powder
- 2 tbsp chopped dry fruits (almonds, pistachios, cashews)
- 1 tsp ghee
- 1 tsp rose water (optional)
Method
- In a pan, heat ghee and lightly sauté khoya until golden and fragrant.
- Add milk, sugar, and cardamom powder. Stir continuously until slightly thick.
- Let it cool, then blend with cream for a smooth texture. Add rose water and dry fruits.
- Pour into a container and freeze for 2 hours. Whisk once to break ice crystals, then freeze again for 5–6 hours or overnight.
- Scoop and garnish with crushed nuts or silver vark for a festive finish.
Tip: You can add mini gujiya pieces or crumble them into the gelato before freezing for extra flavour.
3. Tandoori Tofu
Ingredients
- 200 g firm tofu (cut into cubes)
- 2 tbsp thick yoghurt (or vegan curd)
- 1 tbsp gram flour (besan)
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- ½ tsp garam masala
- ½ tsp cumin powder
- ½ tsp turmeric
- 1 tsp lemon juice
- 1 tbsp oil
- Salt to taste
Method
- In a bowl, mix yoghurt, besan, spices, lemon juice, and oil.
- Add tofu cubes and coat evenly. Rest for 20–30 minutes.
- Thread tofu onto skewers and grill for 10–12 minutes until golden, turning occasionally. You can also air-fry at 180°C for 10 minutes.
- Sprinkle chaat masala and serve with mint chutney and lemon wedges.
Tip: For a richer flavour, smoke the tofu using a small piece of charcoal and ghee — the classic “dhungar” method.
Chef Nakul believes adapting to fusion is a good thing, as it brings newness and acts as a differentiating factor that adds creativity. At the hotel, we are celebrating Diwali with ‘Vodka Jalebis with Raspberry Compote’ – a bold fusion dessert that perfectly balances the crispy sweetness of traditional Indian jalebis with the tartness of raspberries and a hint of vodka, bringing the festive spirit to life.
You can add a festive touch with a blend of modern love and celebrations, and also opt for healthier choices this Diwali to make it even more memorable for your loved ones.