Ring In 2026 With These 9 Festive Recipes Designed For Effortless Entertaining

New Year celebrations call for food that feels indulgent yet comforting, with dishes that invite slow conversations, clinking glasses, and second helpings. Whether you’re hosting an intimate house party or planning a laid-back feast at home, the menu sets the mood for how the year begins. From deeply nourishing bowls of ramen to rich festive bakes and elegant desserts, these chef-curated recipes are designed to bring warmth, flavour, and a sense of occasion to your New Year table.

Featuring creations by culinary experts from India’s finest hotels and kitchens, this edit balances global inspiration with festive familiarity, making it perfect for welcoming 2026 in style.

Miso Tempura Ramen By Chef Divij Malhotra, Sous Chef, Taj Mahal, New Delhi

Ingredients
For the Broth

• Chicken or vegetable stock – 950 ml
• White miso paste – 30 g
• Red miso paste – 15 g
• Soy sauce – 15 g
• Sesame oil – 15 ml
• Fresh ginger (minced) – 5 g
• Garlic cloves (minced) – 2
• Mirin & rice vinegar – to taste

For Tempura

• Refined flour, corn starch
• Egg – 1
• Ice-cold water
• Refined oil for frying

For Noodles & Toppings

• Ramen noodles – 200 g
• Eggs – 2
• Chicken/pork/tofu – 100–120 g
• Shiitake/button mushrooms – 60 g
• Bok choy/spinach – 60 g
• Scallions – 30 g
• Nori sheet, chilli oil, sesame seeds

Method
1. Heat sesame oil, sauté garlic and ginger. Add miso pastes and cook briefly.
2. Pour in stock, soy sauce, and mirin, and simmer for 10–15 minutes.
3. Prepare a lumpy tempura batter, and fry vegetables or shrimp until crisp.
4. Cook ramen noodles as per instructions.
5. Assemble noodles, pour broth, top with tempura, eggs, greens, and garnishes.

Hyderabadi Haleem
By Chef Divij Malhotra, Sous Chef, Taj Mahal, New Delhi

Ingredients

• Mutton – 500 g
• Broken wheat – 50 g
• Ghee – 20 g
• Green chillies – 15 g
• Black pepper – 8 g
• Ginger & garlic – 5 g each
• Turmeric, salt – to taste
• Fresh mint – 5 g
• Fresh coriander – 10 g
• For Garnish: Fried onions, lemon wedges

Method
1. Cook mutton with ginger-garlic, spices, and water until tender.
2. Boil broken wheat separately until soft and mushy.
3. Shred and blend mutton with its stock.
4. Combine wheat, mutton, chillies, pepper, and ghee; simmer 30–40 minutes.
5. Finish with fresh herbs and extra ghee. Serve hot.

Poached Pears with Candied Walnuts, Romaine & Cheese Salad
By Chef Divij Malhotra, Sous Chef, Taj Mahal, New Delhi

Ingredients

• Pears – 350 g
• Sugar – 50 g
• Cinnamon stick – 2 g
• Star anise – 3 g
• Lime juice – 20 g

Candied Walnuts

• Walnuts – 50 g
• Sugar – 40 g
• Butter – 5 g
• Salt – a pinch

Salad

• Romaine lettuce – 120 g
• Goat cheese – 50 g
• Olive oil – 30 ml
• Honey – 5 ml
• Lime juice, salt, pepper

Method
1. Poach pears in spiced sugar syrup until tender.
2. Caramelise sugar and butter; coat walnuts and cool.
3. Toss lettuce with dressing, top with pears, walnuts, and cheese.

Pan-Seared Semolina Gnocchi with Tomato Sauce
By Chef Divij Malhotra, Sous Chef, Taj Mahal, New Delhi

Ingredients
Gnocchi

• Potatoes (mashed) – 1 kg
• Refined flour – 250 g
• Salt – to taste

Tomato Sauce

• Tomatoes – 1.2 kg
• Garlic – 30 g
• Leeks – 150 g
• Celery – 100 g
• Onions – 200 g
• Olive oil – 30 g
• Basil, salt, pepper

Method
1. Form gnocchi dough, shape, and boil until they float.
2. Sauté vegetables, add tomatoes, simmer and blend smooth.
3. Pan-sear gnocchi lightly and toss with sauce.

Classic Christmas Plum Cake
By Chef Ajay Kumar, Jaypee Vasant Continental

Ingredients

• Unsalted butter (softened) – 1 kg
• Breakfast sugar – 800 g
• Eggs – 20
• Refined flour (maida) – 800 g
• Christmas mixed fruits – 2 kg
• Vegetable oil – 100 ml
• Dark rum – 300 ml
• Baking powder – 12 g

Method

1. Cream Butter & Sugar: Beat butter and sugar in a planetary mixer on medium speed for 10–15 minutes until light and fluffy.
2. Add Eggs: Add eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Incorporate Dry Ingredients: Sift flour and baking powder together. Fold into the batter gently on low speed.
4. Add Fruits & Rum: Fold in the mixed fruits evenly. Pour in dark rum and mix lightly.
5. Finish the Batter: Drizzle vegetable oil and mix briefly for a moist texture.
6. Bake: Portion batter into prepared tins. Bake at 180°C for 30 minutes or until done. Cool completely before demoulding.
Tip: Soak fruits in dark rum for 24–48 hours for a deeper flavour and better shelf life.

Christmas Plum Cake
Chef Ashu Chugh, Jaypee Greens Golf and Spa Resort, Greater Noida

Ingredients
For Pre-Soaked Fruits (15 days–1 month)

• Mixed dried fruits (chopped) – 300 g
• Chopped nuts – 100 g
• Dark rum or brandy – 100 ml
• Orange juice – 100 ml

For the Batter

• All-purpose flour – 1½ cups
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Unsalted butter (softened) – ¾ cup
• Dark brown sugar – 1 cup
• Eggs – 3
• Vanilla essence – 1 tsp
• Orange zest – 1 tbsp
• Mixed spice powder – 1½ tsp
• Caramel syrup – ¼ cup

Method
1. Preheat oven to 160°C. Line and grease a round cake tin.
2. Sift dry ingredients and spices together.
3. Toss the soaked fruits with a little flour to prevent sinking.
4. Cream butter and sugar until light. Add eggs one by one.
5. Stir in vanilla, orange zest, and caramel syrup.
6. Fold in dry ingredients gently, followed by fruits and nuts.
7. Bake for 60–80 minutes, until a skewer comes out clean.
8. Cool completely before storing.

White Chocolate Bark
Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India

Ingredients

• White chocolate – 500 g
• Pistachios – 500 g
• Dried cranberries – 500 g
• Dried raspberries – 500 g

Method
1. Melt chocolate in a microwave, stirring every 30 seconds until smooth.
2. Spread evenly on a parchment-lined tray.
3. Sprinkle pistachios and dried berries generously.
4. Refrigerate for 2 hours until set. Break into pieces and serve.

Kiddos Cookies (Home Style)
Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India

Ingredients

• Digestive biscuits – 250 g
• Butter – 10 g
• Double cream – 100 g
• White chocolate – 100 g
• Milk chocolate – 200 g
• Gems – 50 g
• Sugar berries/stars/ribbons – 50 g
• Gummy bears – 50 g

Method
1. Melt white chocolate with 5 g butter and 50 g cream.
2. Melt milk chocolate with the remaining butter and cream.
3. Dip biscuits into chocolate and place on a lined tray.
4. Decorate while soft with gems and gummies.
5. Let the set completely before serving.

Strawberry Cheesecake
Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India

Ingredients

• Digestive biscuits – 150 g
• Butter – 75 g
• Double cream – 600 g
• Cream cheese – 200 g
• Castor sugar – 25 g
• Vanilla extract – 4 g
• Lemon juice – 0.5 g
• Strawberry jam – 30 g
• Fresh strawberries (sliced) – 100 g

Method
1. Crush biscuits and mix with melted butter. Press into the pie mould.
2. Blend cream, cream cheese, sugar, lemon juice, and vanilla until smooth.
3. Spread mixture over biscuit base and refrigerate for 1 hour.
4. Top with strawberry jam and fresh strawberries.
5. Chill until set before serving.