New Year celebrations call for food that feels festive, indulgent, and easy to share. Whether you’re hosting an intimate gathering or a lively house party, thoughtfully crafted dishes set the tone for the evening
and keep guests engaged well past midnight. From elegant desserts layered with citrus and sparkle to crowd-pleasing appetisers and flavour-forward mains, these recipes balance comfort with celebration.
Expect bright flavours, playful textures, and dishes designed to be served hot, crisp, and fresh, perfect for relaxed entertaining. The selection includes make-ahead components, grill-friendly bites, and versatile plates that work equally well for sit-down meals or cocktail-style spreads. Together, they reflect a modern New Year table: indulgent without being heavy, familiar yet elevated, and ideal for sharing moments, conversations, and toasts as the year turns.
Citrus & Champagne Mille-Feuille with Black Sesame Praline By Chef Sanaa Khattar, CYK Hospitalities
A deconstructed mille-feuille inspired by midnight celebrations, balancing citrus freshness with nutty depth.
Serves: 4
Ingredients
Puff Pastry Layers
All-butter puff pastry – 400 g
Icing sugar (for dusting) – 30 g
Champagne–Mascarpone Cream
Egg yolks – 4
Caster sugar – 80 g
Champagne or sparkling wine – 120 ml
Mascarpone – 200 g
Fresh cream (whipped to soft peaks) – 150 ml
Vanilla extract – 5 ml
Citrus Curd (Yuzu–Orange)
Yuzu juice – 60 ml
Orange juice – 60 ml
Lemon juice – 20 ml
Egg yolks – 3
Caster sugar – 120 g
Butter (cold, cubed) – 120 g
Orange zest – 3 g
Black Sesame Praline
Black sesame seeds – 80 g
Caster sugar – 120 g
Water – 30 ml
Neutral oil – 5 ml
White Grape Gel
White grape juice – 200 ml
Sugar – 20 g
Agar agar – 2 g
Garnish
Candied citrus peel – as needed
Gold dust or gold leaf – as needed
Method
Roll puff pastry thin, dock well, and lightly dust with icing sugar.
Bake at 180°C between trays until evenly golden and crisp. Cool and cut into rectangles.
Whisk egg yolks and sugar; cook with champagne over a bain-marie to form a thick sabayon.
Cool slightly, fold in mascarpone and vanilla, then gently fold in whipped cream. Chill.
Cook citrus juices, sugar, zest, and yolks over low heat until thickened. Remove from heat, whisk in butter, strain, and chill.
Cook sugar and water to an amber caramel. Add sesame seeds, mix, spread thin, cool, then blitz to a coarse praline.
Heat grape juice with sugar and agar, boil for 1 minute, set in a tray, then blend until smooth.
Assemble layers: pastry → champagne cream → citrus curd → sesame praline → pastry. Repeat, finishing with pastry.
Chill briefly, plate with grape gel dots, citrus peel, and gold dust.
Fried Chicken in Honey Sauce recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi
Ingredients
Chicken breast – 450 g
Spring onion – 125 g
Red capsicum – 200 g
Yellow capsicum – 200 g
Egg noodles – 200 g
Cornflour – 80 g
Refined flour – 80 g
Eggs – 2
Salt – 5 g
Sauce
Ginger (finely minced) – 10 g
Garlic (finely minced) – 10 g
Honey – 80 g
Peanut oil – 60 ml
Soy sauce – 5 ml
Whole dried red chilli – 10 g
Tomato paste – 50 g
Method
Slice chicken and julienne capsicum and spring onion. Reserve some for garnish.
Mix chicken with cornflour, refined flour, beaten eggs, and salt. Deep-fry until golden and crisp.
Heat oil in a wok. Add garlic, ginger, tomato paste, soy sauce, honey, and chilli.
Fry egg noodles into crisp disc shapes.
Toss fried chicken with sauce and vegetables. Serve hot with crispy noodles.
Charcoal Chicken and Pineapple Skewers recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi
Ingredients
Boneless chicken thigh (1½-inch chunks) – 8 pieces
Pineapple (1½-inch chunks) – ½ fruit
Pineapple juice – ½ cup
Lime juice – ¼ cup
Fresh oregano (chopped) – 2 tbsp
Garlic (minced) – 2 cloves
Vegetable oil – ½ cup
Skewers (10-inch) – 8–10
Method
Thread chicken and pineapple alternately onto skewers.
Mix pineapple juice, lime juice, oregano, and garlic. Pour over skewers.
Marinate for at least 30 minutes or up to 24 hours, turning occasionally.
Grill over medium-hot charcoal for about 20 minutes, turning frequently and brushing lightly with oil.
Serve hot with dips of choice.
Thyme and Orange Murgh Tikki recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi
Ingredients
Chicken mince – 500 g
Fresh orange pulp – 100 g
Fresh thyme – 5 g
Bread crumbs – 100 g
Chopped onion – 50 g
Chopped garlic – 10 g
Chopped green chilli – 5 g
Black pepper powder – 2 g
Chaat masala – 3 g
Garam masala – 2 g
Salt – to taste
Refined oil – 100 ml
Method
Combine chicken mince, spices, onion, garlic, and chilli in a bowl.
Add orange pulp, thyme, and breadcrumbs; mix well.
Shape into small flattened tikkis.
Pan-fry in hot oil over medium heat until golden on both sides.
Garnish and serve hot.
Turnip and Ham Canapés recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi
Ingredients
Savoury bread slices – 4
Red radish – 200 g
Parma ham – 100 g
Fresh basil – 2 sprigs
Salt and pepper – to taste
Mayonnaise – 10 g
Turnip Relish
Turnip – 300 g
Garlic – 5 g
Scallion – 10 g
Green peppercorn – 2 g
Wine vinegar – 100 ml
Sweet chilli sauce – 10 ml
Cilantro (chopped) – 10 g
Method
Process garlic, scallions, and peppercorns until fine. Add vinegar, sweet chilli sauce, turnip, and cilantro; pulse to a fine relish. Rest for 1 hour.
Cut bread into rounds and toast until crisp.
Spread mayonnaise, layer ham and radish, and garnish with basil or spring onion.
Serve immediately.
