Christmas equals Roast turkey with trimmings and cranberry sauce, glazed pork chops, Maple roasted vegetables. Comforting classics and traditional dishes, form the core of celebratory meals on Christmas, but unexpected twists with new textures and flavours, ingredients or perhaps formats, excite diners.
Indeed, from hearty mains to indulgent desserts, chefs are weaving together intriguing flavours, reimagining traditional dishes, putting their own stamp on these with an inventive spin.
Chefs unanimously opine that one does not need a radical change, but a familiar offering can be reimagined with some bold flavours. Afterall, it is all about surprising the diner’s palate, being sustainable and making the most of seasonal ingredients.

While, a flavourful ground lamb filling, topped with layers of cheesy, creamy mashed potatoes and veggies, making for a decadent Shepherd’s Pie, is irresistible on Christmas, Chef Dhruv Nijhawan, Author and Culinary Head, NOE Delhi, has recreated this dish with his own touch of creativity, retaining its hearty essence. “My Lentil Shepherd’s Pie, reimagines a classic festive dish with a plant-forward approach. Using urad dal, masoor dal, and black-eyed peas, it is hearty, comforting, rich in flavour, topped with a creamy garlic-infused mash. It celebrates sustainability and humble ingredients, proving, festive dishes can be indulgent, inclusive and kind to the planet,” he explains.
Vegetarian and vegan dishes abound on Christmas menus nowadays, as dietary preferences are evolving and Chefs are pushing their creative boundaries.

Brussel sprouts are a traditional part of a Christmas meal in the UK and at Slow Tide Goa, a Brussel Sprouts Thoran, is on the Christmas menu. Executive Chef Abhishek Deshmane, states, “Each dish is a tribute to the culinary traditions that inspire us, thoughtfully reimagined for a modern dining experience. Thoran, a staple across India's coastal regions, is made with whatever fresh vegetables are at hand. I've chosen Brussels sprouts for their sharp flavour and versatility. To elevate the dish, I’ve added toasted nuts, fresh grapes, and fried string-hoppers to bring texture and warmth, turning it into a salad that feels both traditional and fresh.”
Indeed, Christmas serves as an opportunity for chefs to expand the canvas of their culinary creativity. Glazed ham, occupies pride of place at a Christmas table. At White Plate by Chef Jason, Goa, although Chef Jason DeSouza, follows a traditional home recipe of ham, he gives it his own personal touch, by swapping the simple brine for one with apple juice and cinnamon, steeping the meat for 45 days, which elevates the flavours.
Ham is integrated in the menu at Sienna Café, Kolkata, too, but in keeping with their ethos of the spotlight on fresh ingredients from local markets, Chef Koyel Roy Nandy, cooks the glazed ham for Christmas, with the local nolen gur, instead of the traditional addition of honey.

Turkey devotees too may actually enjoy another bird alternative. Chef Koyel elaborates, “Confit Duck Leg, Laal jhol Gravy, Petai Paratha, is our take on a Christmas special. A traditional Christmas dish is usually turkey or a stuffed bird, gravy, biscuits. We chose Duck, because at Sienna, we always draw inspiration from our region and in Bengal, traditionally people used to eat duck more than any other bird. So, we serve the duck with a laal jhol gravy which is a traditional bright red gravy with Kashmiri red chillies, generally made at home every Sunday. The sides are roasted veggies - Noldoga Sheem (pipe-shaped broad beans), baby potato and 6-min duck egg.”

At Fireside, Bengaluru, too, duck is chef’s choice, as he reimagines tradition, with the offering- Embers of Noel: Cherry Wood Smoked Duck. Explains, Chef & Co-founder, Rajat Alve, “While turkey often takes centre stage during festive feasts, we’ve chosen duck to bring a bold, rich flavour, that truly embodies the season. The inspiration came from, merging festive nostalgia with Fireside’s philosophy of cooking with fire. Duck, with its robust flavour and luxurious texture, offered the perfect canvas. Smoked over cherry wood for hours, it captures a delicate sweetness and a subtle earthiness, creating a unique twist on the classic holiday roast. To further elevate the experience, we swapped the cranberry sauce for a Mulberry Jus - a nod to seasonal fruits and the layered flavours of mulled wine. The addition of an Anise-Spiced Orange Glaze, enhances the dish with zesty warmth, evoking the spirit of Christmas desserts.”
Desserts are equally an opportunity for chefs to add an element of creativity. Chef Johnson Ebenezer, Chef & Co-founder, Lore, Bengaluru, does an entire Christmas menu called ‘Carolonomy’. He explains, “I take Christmas carols and make courses on them. Since the inception of Lore, we've been perfecting the art of Carolonomy, and this year, Carolonomy 3.0, is a holiday sensory experience, like no other.”
Chef Johnson adds, “As we listened to the soaring vocals and orchestral grandeur of ‘For unto us a Child is Born,’ we couldn't help, but think of the traditional Québécois dessert, Pouding Chômeur. This humble, comforting treat, which translates to ‘unemployed pudding,’ is a staple of Canadian cuisine, during the holiday season. Our version of Pouding Chômeur, inspired by the majestic sounds of Handel's Messiah, is a creative reimagining of this classic dessert. We serve a pine-needle ice cream and maple Quebec pudding.”

Equally interesting is the spin on a dessert, at Bandra Born, Mumbai. Gresham Fernandes, Chef Partner, Bandra Born, explains, “A lot of the marzipan in Mumbai, is made with cashew. We didn’t want to do a traditional marzipan for Christmas, so, since custard apple is in season, we’re making a custard and adding custard apple to it, along with a bit of strawberries, and serving it on a puff. It is creamy and luxurious, with a roasted cashew nut paste for that marzipan feel, but it’s not a marzipan.”
So, ditch the traditional Christmas favourites this year and get adventurous as you opt for reimagined alternatives instead.