How Chefs are playing with their Gujiya this Holi

Short Description
It is the perfect time to throw yourself to the festive zeal with playful moments and adoring meals.
  • Nusra Deputy Features Editor
Holi Gujiya

India is known for its unique culture and festivals. And, one such festival is Holi which is full of colour, flavor and festivity. And, no festival is complete without scrumptious food and drinks because good food is an integral part of every festival in India. It is the perfect time to throw yourself to the festive zeal with playful moments and adoring meals. To celebrate the festival of colours, Restaurants are playing around their special menu this season.

 “If there's one traditional treat that's served during Holi, it's gujiya. Every halwai and homemaker across North India makes tonnes of this crispy, golden-brown, stuffed sweet dish to celebrate the festival of colours. The packaging of gujiyas might look a little like samosas, but that's where the similarities stop,” added Aman Puri, Chef at Imly who has played around packaging to make the gujiya more attractive this season. The restaurant has also got an exclusive menu that such as dahi gjiya which is a healthy take on gujiya,  chilli paneer gujiya, a gujiya for customers who always try something unique.

Dahi Bhalla

Commenting on the same, Chef Francis Vaz, Chef de Cuisine, The Westin Mumbai Garden City shared, “Indulge in heavenly desserts like Mewe mawe ka Gujiya which is laden with nuts like almonds, cashews and nutmeg, coconut and is fried in ghee to give it a scrumptious taste as well as treat customers with healthy sweet.”

Not only dahi based gujiya but fruit and nut based gujiya is also a major platter this holi at some of the restaurants this season.


Amit Kumar, Executive Sous Chef of Jaypee Greens Golf & Spa Resort has used Chironji, Coconut powder, Khoya, Saffron, Pista, Cardamom and raisins to make gujiya more healthier this season. Chironji seed is often used as an ayurvedic product which is highly beneficial for health and stomach.

Other offerings

“Friends and families would gather to eat the festival delicacies, such as at my home, where the fruit-based malpua was a huge hit. “My mom and grandmom would use bananas and suji to make it. There was very little maida. And they would vary it, based on what people wanted — sometimes adding sultanas, sometimes apples. Today, I am serving my guests at the Dhansoo Cafe the age old recipe from my mom and grandmom: Holi Special Malpua. This Malpua is a healthier version of the desi malpua. It doesn't have any sugar and is made with honey, semolina, banana and saffron,” said Chef Ashish Singh of Dhansoo Café.


Similarly, Chef Eliyaz Mohammed, Chef de Cuisine, JW Marriott Hotel Bangalore has a special dish to offer there, which is Beetroot and Chestnut Risotto. “Today Beetroot is being used in many dishes to make it look attractive and healthy. This Risotto has water chestnuts which is vital for hydration and which makes this dish healthier,” he pointed.

                                                                                      With Inputs from Kritika Agarwal

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