Father’s Day is the perfect occasion to celebrate the men who have been our biggest cheerleaders, quiet protectors, and constant pillars of support. While gifts may come and go, nothing brings families together quite like good food and shared moments around the table. Whether Dad enjoys hearty meals, indulgent desserts, crunchy snacks, or wholesome treats, these thoughtfully curated recipes are sure to make him feel loved and appreciated. From café-style toasts and guilt-free fruit creams to cheesy comfort foods and a showstopping Murgh Musallam, here are some delicious ways to turn Father’s Day into a memorable feast.
Smoky BBQ Tempeh Steak with Charred Corn & Sweet Potato Mash By Chef Umesh Singh, Executive Chef, Novotel New Delhi City Centre
Ingredients For the BBQ Tempeh 400 g tempeh, cut into thick steaks 2 tbsp soy sauce 1 tbsp maple syrup or honey 1 tbsp tomato
ketchup 1 tsp Dijon mustard 1 tsp smoked paprika 2 garlic cloves, minced 1 tbsp olive oil ½ tsp black pepper
For the Sweet Potato Mash
500 g sweet potatoes, peeled and diced
2 tbsp butter
3 tbsp milk or cream
Salt and pepper, to taste
For the Charred Corn
2 corn cobs
1 tbsp butter
1 tsp chopped parsley
Salt, to taste
Method
Marinate the Tempeh
In a bowl, combine the soy sauce, maple syrup, ketchup, Dijon mustard, smoked paprika, garlic, olive oil, and black pepper. Coat the tempeh steaks evenly with the marinade and let them rest for at least 30 minutes. For deeper flavour, marinate them in the refrigerator for 2–4 hours.
Prepare the Sweet Potato Mash
Boil the sweet potatoes in salted water until tender, about 15–20 minutes. Drain well and mash until smooth. Add the butter and milk, then season with salt and pepper. Keep warm.
Char the Corn
Brush the corn with butter and grill or roast until lightly charred on all sides. Remove the kernels, if desired, or serve the cobs whole. Sprinkle with chopped parsley and a little salt.
Cook the Tempeh
Heat a grill pan or non-stick skillet over medium heat. Cook the marinated tempeh for 3–4 minutes on each side, brushing with the remaining marinade as it cooks. The tempeh should develop a rich, smoky glaze and light char marks.
Plate and Serve
Spread a generous spoonful of sweet potato mash onto each plate. Place the BBQ tempeh steak on top and arrange the charred corn alongside. Spoon any remaining glaze over the tempeh and garnish with fresh herbs before serving.
Cherry Basil Toasty By Chef Meghna Kamdar on behalf of US Northwest Cherries
This café-style toast combines sweet cherries, aromatic basil, and creamy cheese for a delightful snack best enjoyed with a cup of coffee.
Ingredients
1 tsp butter
1 medium onion, finely chopped
Salt and pepper to taste
1 cup US Northwest cherries, chopped
2 tsp brown sugar or jaggery powder
Fresh basil leaves
1 toasted bread slice
Cream cheese, hung curd, or fresh paneer (for spreading)
Toasted pumpkin seeds
Method
Heat butter in a pan and sauté the onion with salt and pepper for about 5 minutes.
Add the chopped cherries and cook until soft.
Stir in the brown sugar or jaggery powder and cook for another 5 minutes.
Turn off the heat, add fresh basil leaves, and let the mixture cool.
To Serve
Spread cream cheese, hung curd, or fresh paneer on the toasted bread.
Top generously with the cherry-basil mixture.
Sprinkle toasted pumpkin seeds for crunch.
Garnish with fresh basil leaves.
Enjoy this café-style Cherry Basil Toasty with a cup of coffee.
Sweet Potato Cheesy Fries
To make Sweet Potato Cheesy Fries, you will need three medium sweet potatoes cut into fries, eight slices of Britannia The Laughing Cow Cheese Slices, 1 tbsp Britannia Sattvam Pure Cow Ghee, ½ tsp rock salt, 1 tsp black pepper, and 1 tsp cumin powder.
Toss the fries with ghee and seasonings, spread them on a baking tray, and bake at 200°C for 20–25 minutes until golden and crispy. Layer the cheese slices over the hot fries and bake for another 2–3 minutes until the cheese melts. Serve hot with your favourite chutney or sauce.
Masala Hazelnuts By Chef Sabyasachi Gorai
A spicy, crunchy, and addictive snack that perfectly complements a Father’s Day celebration. Classic Turkish hazelnuts get a bold Indian twist that Dad won’t be able to put down.
Method
Step 1: Coat the Hazelnuts
Combine the hazelnuts with all the dry ingredients. Add the ginger-garlic-green chilli paste and gradually mix in the lime juice until the mixture sticks well to the nuts.
Step 2: Cook
Air-fry, bake, or deep-fry until crispy. If air-frying, brush with oil after 2–3 minutes of cooking.
Step 3: Season and Store
While still warm, sprinkle with chaat masala and red chilli powder. Allow to cool completely before storing in an airtight container.
‘No Cream’ Guilt-Free Fruit Cream By Chef Neha Deepak Shah on behalf of American Pistachio Growers
Method
Soak the pistachios in lukewarm water and peel off the skin. Soak them along with the makhana in low-fat milk for 30 minutes.
Transfer the soaked pistachios, makhana, and milk to a blender.
Add sweetener of your choice and blend until smooth, thick, and creamy.
Chop the fresh fruits and place them in a large bowl.
Pour the chilled pistachio mixture over the fruits and mix gently.
Serve well chilled and enjoy this guilt-free dessert.
Chickoo Pecan Kulfi On behalf of American Pecans
Method
Chop 15–20 American pecans.
Transfer the remaining pecans to a grinder jar and grind coarsely.
Add the chickoos, sugar, milk powder, and green cardamom powder and blend into a smooth paste.
Transfer the mixture to a bowl. Add half the chopped pecans and the reduced milk and mix well.
Pour the mixture into kulfi moulds, cover with lids, and freeze for 6–8 hours.
Demould and roll in the remaining chopped pecans.
Garnish with chickoo slices and whole American pecans before serving chilled.
Ema Datshi
To make Ema Datshi, you will need 12 jalapeños, 100 g Britannia The Laughing Cow Cheese Block, 6 green chillies, 1 medium onion, 6 garlic cloves, 1 medium tomato, 2 tbsp butter, 1 tsp salt, and water and oil as required.
Quarter the jalapeños, slit the green chillies, slice the onion, chop the garlic, and dice the tomato. Cook everything together with oil, salt, and a little water until the jalapeños become soft. Turn off the heat and stir in the butter and grated cheese until melted and creamy. Serve warm with nachos, chips, or bread.
Hazelnut-Crusted Murgh Musallam By Chef Sabyasachi Gorai
A sophisticated and aromatic centrepiece featuring a delightful nutty crunch, perfect for a Father’s Day feast.
Step 1: Prepare the Crusted Chicken
Whisk together the hung curd, spices, and mustard oil to create a marinade. Coat the chicken thoroughly and press the finely chopped Turkish hazelnuts onto the surface. Bake at 180°C for 45 minutes in a foil-covered pan with a splash of water to keep it moist.
Step 2: Prepare the Gravy
Sauté the onions, garlic, and melon seeds in oil and butter until fragrant. Add the tomatoes and spices and simmer with water for about 20 minutes. Strain and return the mixture to the heat for a smooth finish.
Step 3: Final Assembly
Spread the rich gravy on a serving platter, place the golden roasted chicken on top, and finish with fresh microgreens and a drizzle of chilli oil.
Serve hot and enjoy this indulgent centrepiece with family.
