Holi 2026: Chef Sabyasachi Gorai Turns Festive Classics Into Gourmet Experiences

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Holi food has always been about comfort, gujiyas dusted with sugar, thandai poured generously, and savoury bites passed around between laughter. But today's celebrations are becoming more personal and thoughtfully styled. House parties feel more intimate, menus more curated, and the festive spread often doubles up as a statement.

This year, the Holi table is stepping into a more refined space. Familiar flavours are being reimagined with modern techniques, subtle plating, and unexpected pairings.

Chef Sabyasachi Gorai brings that evolution alive with two new recipes that hold on to festive nostalgia while giving it a contemporary edge, perfect for hosts who want their Holi to feel both rooted and refreshingly different.

Brazilian Nut & Cheese Empanada (Mini Baked Version)

Photo Credit: Chef Sabyasachi Gorai

Yield: 12 mini empanadas (Approx. 20-25 g each)

Ingredients

For Filling:

1. Cheddar cheese (grated) - 120 g
2. Jalapeño (finely chopped, deseeded) - 20 g
3. Brazilian nuts (lightly toasted, roughly crushed) - 40 g
4. Salt - to taste

For Shell

• Puff pastry sheet (readymade) - 2 sheets (approx. 250 g total)

Preparation

1. Prepare Filling
2. Toast Brazilian nuts at 160°C for 6-8 minutes. Cool and roughly crush.
3. Combine grated cheddar, chopped jalapeño, crushed Brazilian nuts, and salt.

Shaping

1. Preheat oven to 180°C.
2. Lightly grease a mini muffin tray.
3. Roll puff pastry to 2-3 mm thickness.
4. Cut 6-7 cm discs and press into mini muffin cavities.
5. Fill each with approximately 1 tbsp filling.
6. Slightly fold edges inward (open-top style).

Baking

1. Bake at 180°C for 15-18 minutes until golden and puffed.
2. Rest 5 minutes before demoulding.

Brazilian Acai Berry Caramel Trifle

Photo Credit: Chef Sabyasachi Gorai

Yield: 4 individual dessert portions

Components

Layer 1 - Crumble

• Sweet crumble base (biscuit or baked crumble) - 200 g

Layer 2 - Acai Berry Custard

1. Acai berry pulp - 150 g
2. Custard powder - 25 g
3. Milk - 300 ml
4. Whipping cream (semi-whipped) - 120 g

Layer 3 - Caramel Sauce

• Caramel sauce - 120 g

Layer 4 - Vanilla Custard Cream

• Vanilla custard - 300 g Whipping cream (semi-whipped) - 120 g

Layer 5 - Garnish

• Acai dust - as required

Preparation & Assembly

Crumble Layer

• Prepare or crush crumble base and portion evenly into serving glasses.

Acai Berry Custard

1. Prepare custard using milk and custard powder.
2. Once thickened, cool slightly and fold in acai berry pulp.
3. Fold in semi-whipped cream to achieve a light texture.

Vanilla Custard Cream

1. Prepare vanilla custard and allow to cool.
2. Fold in semi-whipped cream until smooth and airy.

Layering

1. Layer crumble at the base.
2. Add acai berry custard as the second layer.
3. Spoon or pipe caramel sauce evenly over the acai custard.
4. Add vanilla custard cream as the final custard layer.
5. Chill for a minimum 1 hour for proper setting.
6. Finish with acai dust before serving.