Valentine’s Day is the perfect excuse to slow down and cook something thoughtful for the one you love. Whether you’re planning an intimate dinner, a cozy breakfast in bed, or a sweet surprise later in the day,
a homemade spread adds warmth that no reservation can match. From elegant desserts and flavourful savoury bites to quick comfort treats you can put together in minutes, these recipes are designed to make the day feel special without being overwhelming. With a mix of gourmet inspiration and easy kitchen ideas, you can create a memorable meal that speaks the language of love through taste, aroma, and effort.
Lovers Cake recipe By Chef Aashish Bhalla, Pastry Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway
Dutch Sablé Dough (Base)
Ingredients
250 g unsalted butter (soft)
150 g powdered sugar
1 egg yolk
1 tsp vanilla extract (optional)
330 g all-purpose flour
¼ tsp salt
Method
Cream butter and sugar. Add egg yolk and vanilla. Fold in flour and salt to form a soft dough. Chill before use.
Lemon Almond Cream
Ingredients
75 g butter
60 g icing sugar
75 g eggs
25 g flour
60 g almond powder
Method
Cream butter and sugar. Add eggs one at a time. Fold in dry ingredients.
Strawberry Mascarpone Cream
Ingredients
290 g strawberry purée
60 g raspberry purée
400 g Italian meringue
270 g whipped cream
60 g mascarpone
10 g gelatine sheet
Method
Boil both purées. Cool slightly. Fold in meringue, mascarpone, and whipped cream. Add dissolved gelatine.
Berry Compote
Boil 100 g strawberry purée, 100 g raspberry purée, 10 g sugar, and 1 g agar agar.
Italian Meringue
Whisk 180 g egg whites. Boil 200 g sugar, 25 g water, and 40 g glucose to soft-ball stage. Pour into egg whites while whisking to form meringue.
Duck and Paan Skewers with Crunchy Peanut–Tamarind Sauce recipe by Chef Diptayan Sarkar, Chef de Cuisine, Sheraton Grand Bangalore Hotel, Brigade Gateway
Duck Ragout
Cook duck mince till golden. In the same pan, sauté bay leaf, peppercorns, garlic, onion, leek, celery, and carrot. Add tomato paste, cooked mince, tomato sauce, red wine, hoisin sauce, and dried cranberries. Season. Cool and fold in chiffonade paan leaves.
Peanut–Tamarind Sauce
In oil, sauté kaffir lime leaf, garlic, chilli, and onion. Add red curry paste. Stir in peanut butter, tamarind, fish sauce, palm sugar, ABC sauce, and coconut milk. Season.
Assembly
Place ragout on paan leaves, roll, skewer, and grill. Serve with sauce and fresh salad.
Pinwheel Rolls By Harvest Gold
Flatten bread slices. Spread coriander chutney or hung curd. Add corn, olives, carrot, and cucumber. Roll tightly, slice into pinwheels, and serve with dip.
Peanut Butter & Banana Sandwich By Harvest Gold
Spread peanut butter on brown bread. Top with banana slices, almonds, and honey. Serve with strawberries.
Little Hearts Eggless Pancakes
Using Britannia Little Hearts
Crush 20 cookies. Mix with milk powder, icing sugar, baking powder, vanilla, and ½ cup milk to make batter. Rest 10 minutes. Cook on a buttered pan. Top with chocolate sauce, butter, crushed cookies, and chocolate chips.
Bourbon Red Valentine Cake Supreme
Using Britannia Bourbon
Make a base with 200 g crushed biscuits and 80 g melted butter. Bake at 175°C for 8–10 minutes.
Prepare red velvet batter with flour, sugar, cocoa, baking soda, salt, oil, buttermilk, eggs, colour, vanilla, and vinegar. Pour over base and bake 30–35 minutes.
Frost with cream cheese, butter, sugar, and vanilla. Garnish with crushed biscuits and berries. Chill before serving.
