Banarsi Paan Gelato @Mama Mia!

This frozen treat can be made at home easily without an ice cream making machine. 

Ingredients

• 1/2 cup thandai mix
• 1 tsp rose water
• 1 tsp keora water
• 1 tsp desi ghee
• 1 can sweetened condensed milk
• 2 cups heavy cream
• 30g blanched almonds
• 30g roasted and crushed pistachio
• Few strands of saffron
• Black pepper to taste

Method

• Put the condensed milk into a bowl and add the rose water, keora water, ghee and stir well. 
• Add half the almonds and pistachio and stir.
• Place the heavy cream in a large bowl and add the thandai mix.Use an electric hand mixer to whip it until stiff peaks form. 
• Fold the whipped cream into the condensed milk mixture until completely incorporated. 
• Add the saffron and a little black pepper to taste. 
• Scrape mixture into an airtight container and cover. Freeze for at least 2 hours before serving. 
• Garnish with leftover almonds and pistachio along with a few strands of saffron.

Thandai Strawberry Shake @ The Bikers Cafe

A dash of thandai in any drink makes it a Holi-special. Try this from the cool Elgin Road address.

Ingredients

• Vanilla ice cream 1 scoop
• Strawberry crush 30-40 ml 
• Milk 120ml
• Crushed ice
• Thandai 20ml blended

Method

Blend all the ingredients together. Serve in a chilled glass.

Rangeela Mojito Popsicles @ OTT

A cocktail in popsicle form — what fun!  This one comes from the Myx terrace

Ingredients

• 12 pcs mint leaves
• Juice of 2 lemons
• 150ml vodka or rum
• 2 cups soda
• Any flavoured (rose/khus/kesar) or fruit syrup (optional)

Method

• Muddle the lime juice and mint leaves
• Add liquor (rum or vodka) and your choice of syrup according to taste and colour
• Add soda 
• Pour into popsicle moulds and freeze for several hours before serving. 

Paan Shot @ Myx

Paan lovers will find these incredibly tasty. Make a large quantity and when everyone’s running out of energy, arrive with these shot glasses! The party will spring back to life!

Ingredients

• 6-7 betel leaves pureed
• 4 cups milk
• 1 cup chilled water
• 4-5 tbsp gulkand
• 4  scoops of badam-pistachio ice cream
• Bhang or Baileys Irish Cream 

Method

• Rinse the betel leaves well in water and puree.
• Mix the puree, gulkand and ice cream with milk and stir well.
• Add the bhang or Baileys Irish Cream (optional) 
• Serve in shot glass and garnish with drops of rose syrup.

Fruit Thandai @ Smash Street

Cool down after a sun-drenched Holi with this fruity sip from the sports cafe near the Salt Lake Swimming Pool.

Ingredients

• Kesar and badam thandai 90ml
• Milk 300ml
• Fresh pineapple and cherries

Method

Add kesar and badam thandai to boiling milk, stir till it blends well. Add ice cubes to chill it. Pour the thandai into a clean bhanr and serve with the freshly chopped fruits. Crushed ice can be added too.

Hangover Remedy @ Smash Street

When the fun’s all over, this crispy potato with cream sauce and broccoli dish will push your dizzy brain back on track.

Ingredients

• Potato 120g, Broccoli 69g, Cheese 25g, Pesto 10g, Cream 19g 

Method

Boil potatoes and broccoli. Cut potatoes into rounds and deep-fry. Semi-mash the broccoli and keep aside. Make a thick cheese sauce with salt, white pepper, oregano, cream and cheese, basil and parsley. Pour over the potatoes and broccoli. Garnish with cherry tomatoes.

Bean-sprout Salad @ Smoke House Deli

If you’re playing with chemical-free colours, complement it with this calorie-free sprout salad! 

Ingredients

• Mixed lettuces  200g
• Spiced guava dressing 50ml
• Feta cheese 50g 
• Cherry tomato 30g
• Salt and pepper 20g
• Extra virgin olive oil 10ml
• Citrus pimento sauce 30g
• Beans sprouts 50g

Method

Chop the lettuce and  tomatoes. Add the sprouts, cheese, guava dressing and salt and pepper. Mix the olive oil and citrus sauce separately and toss with salad before serving.

DIPS

Party dips are fabulously convenient. They can be made the day before and refrigerated. We’ve chosen a few colourful ones — to go with the regular hummus and baba ghanoush. Serve with crackers. 

Beetroot and feta 

Ingredients

• Beetroot 2
• Feta Cheese 80g
• Rock salt 10g
• Black pepper 5g 

Method

Wash the beetroot thoroughly and rinse it. Rub some salt to the beetroot, wrap with silver foil and put into the oven at 180°C for 15 minutes. After roasting the beetroot, let it cool and then remove the skin, cut into chunks and put it into a blender along with the feta cheese to make a fine creamy puree. Add pepper for seasoning. 

Harissa

Ingredients

• Reshampatti chilli 1kg
• Coriander seeds 20g 
• Cumin seed 10g 
• Garlic 100g
• Red wine vinegar 50ml
• Roasted pepper 500g
• Lemon juice 30ml
• Salt to taste

Method

Remove the stems and soak the dry chillies for 2-3 hrs. Drain, combine all the ingredients in a food processor and blend to a fine paste. Taste for seasoning and add lemon juice if required.

Liquid Cocaine @ Roxy

The party peeps tell us that this is the “instant high” drink everyone’s been ordering off the bar at Roxy. It’s luxurious because it’s wine and it’s swag because it’s got Red Bull. What a #winningcombo!

Ingredients

Red Bull, sparkling wine and vodka

Method: 

Rim the glass with sugar. Pour 30ml vodka in a champagne glass. Add 30ml sparkling wine and top it up with Red Bull. Rim the glass with sugar and drop in a red cherry.