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July 25, 2024

Learn the art of making festive dishes to level up your Eid celebrations with ITC’s Chef Swanand Thipsay

Muskaan Thakur

Ramazan Eid is one of the most significant festivals for Muslims across the world. After an entire holy month of fasting and being encouraged to confine the festivities to their houses because of a pandemic, people sure are looking forward to feasting on some mouth-watering traditional dishes. 
ITC is known as an icon of great Indian hospitality and as a playground for promising chefs. Such a person is the Sous Chef Swanand Thipsay, a specialist in pan European cuisine working at Hornby’s Pavillion, Mumbai. Being the winner of Times Food Guide Award under the category of Best Western Cuisine in Kolkata twice, he represented India at the Concours Gastronomique in Paris. Like a painter creates art by experimenting with various colors, our Chef Thipsay loves crafting dishes by experimenting with a blend of the classics with the contemporary.
Due to the lockdown, we do not have the liberty to go out and enjoy our Eid favorites. However, do not let this virus become a setback. Join us as we explore three Eid specials by Chef Swanand Thipsay to bring five-star flavors straight to your kitchen.

Read: This Eid, Chef Vikas Khanna has won our hearts with his magnanimous food distribution drive

Sheer Khurma
For representational purposes. Source: Dreamstime
For representational purposes. Source: Dreamstime
1-litre full-fat milk
50 gm Mawa / Khoya
50 gms Vermicelli
100 gms sugar
25 gms Ghee
50 gms dates
25 gms Almonds
25 gms Cashew
5 gms Cardamom powder
5 ml Rosewater
20 gms desiccated Coconut 
  • Heat milk with dates and reduce till half. Add rose water to the mixture.
  • Heat the ghee in a separate pan. Fry the chopped nuts and broken vermicelli, desiccated coconut, and grated mawa. Cook till it becomes light brown in color.
  • Add this mixture to the milk and cook for a minute. Add the sugar. 
  • Cook the mixture until it starts to thicken and reaches the desired texture. 
  • Add the final ingredient i.e Cardamom powder for a wonderful aroma that will lure everyone to your doorstep. 
Gosht Shaami Kebab
For representational purposes. Source: Pixabay
For representational purposes. Source: Pixabay
1 kg Mutton Mince
100 gms Chana Dal
20 gms crushed Ginger
50 gms crushed Garlic
15 gms dried Red Chillies
Salt (As per your taste buds)
4 – 5 Green Cardamom
5 – 6 Peppercorn
1 Black Cardamom
1 stick of Cinnamon (One inch)
3 – 4 Cloves
1 – 2 Mace
10 gms Turmeric Powder
20 gms coriander stems
20 gms chopped Coriander Leaves
15 ml Lemon juice
50 ml Ghee
30 gms chopped Onion
  • Heat ghee in a huge Kadhai and add the mutton mince.
  • Add chana dal, ginger, garlic, chilies, salt, spices, and the stems of coriander. Cook the ingredients until the meat turn brown.
  • Add water and let it cook for 30 – 40 minutes until the meat becomes tender.
  • Continue cooking over high heat for eliminating excess moisture.
  • Let the mixture cool. Blend it in a mixture/grinder. Check for seasoning.
  • Add the chopped onion, coriander leaves, and lemon juice. Mix it well.
  • Shape the kebabs into roundels.
  • Shallow fry them over ghee.
  • Serve the kebabs with sliced onions and mint chutney for lip-smacking flavor.
Read Eid special: Munaf Kapadia of Read: The Bohri Kitchen shares 3 special recipes from his kitchen
Kulfi Falooda 
For representational purposes. Source: Pixabay
For representational purposes. Source: Pixabay
500 ml Milk
80 gms Sugar
20 gms Mawa
10 ml Kewra water
5 gms Cardamon powder
100 gms Basil seeds 
100 gms Falooda
30 ml Saffron syrup
200 gms Malai Kulfi
  • Soak the basil seeks into warm water for 15 – 20 minutes. Strain them later.
  • Boil the falooda for a couple of minutes. Strain them and rinse them with cold water.
  • Strain the falooda once again to eliminate excess moisture.
  • Add saffron syrup to the falooda and let it rest.
  • Mix cold milk with sugar, kewra water, and cardamom powder. 
  • Assemble the kulfi falooda in a glass by first placing soaked basil seeds and falooda at the bottom of the glass.
  • Add huge chunks of malai kulfi and top it off with flavored milk.
  • Garnish with some saffron syrup and grated khoya to make it look royal.

Kannav Chaudhary


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