Mother’s Day 2026: Chefs Share 5 Signature Recipes For A Feast

Mother's Day is an invitation to celebrate the profound influence of maternal figures through the joy of shared food and thoughtful preparation. This year, we have collaborated with five talented chefs who have opened their personal recipe books to share dishes that evoke nostalgia, warmth, and a touch of modern flair. Whether it is the rhythmic process of curing a traditional Andhra mango pickle or the vibrant assembly of a Mediterranean-inspired tostada, these recipes reflect the diverse ways we express love in the kitchen. By focusing on fresh ingredients and time-honoured techniques, these dishes allow you to move beyond simple gifts and instead offer a handcrafted culinary experience that honours the heritage and tastes of the mothers we admire.

Tanya Verma’s Brookie Sandwich

Ingredients

For the crinkle brookies:

• All-purpose flour: 120 grams (1 cup)

• Cocoa powder: 25 grams (3 tablespoons)

• Sweetened condensed milk: 200 grams (about 1/2 cup)

• Melted butter or neutral oil: 60 grams (1/4 cup)

• Milk: 30 ml (2 tablespoons)

• Baking powder: 1 teaspoon

• Salt: a pinch

• Vanilla extract: 1 teaspoon

• Chocolate chips: 80 grams (1/2 cup)

• Icing sugar (for coating): 60 grams (1/2 cup)

For the mixed berry compote:

• Mixed berries: 200 grams (1 1/2 cups)

• Sugar: 40 grams (3 tablespoons)

• Lemon juice: 1 tablespoon

For the whipped cream:

• Non-dairy whipping cream: 200 ml (about 1 cup)

Image credit: Tanya Verma

Method

1.    Mix the condensed milk, melted butter, and vanilla until the mixture is smooth.

2.    Add the milk and mix well.

3.    In a separate bowl, combine the flour, cocoa powder, baking powder, and salt.

4.    Fold the dry ingredients into the wet mixture to form a soft, sticky dough.

5.    Add the chocolate chips and mix gently.

6.    Chill the dough in the refrigerator for 30 to 45 minutes.

7.    Preheat your oven to 180 degrees Celsius and line a baking tray.

8.    Scoop the dough, roll into balls, and coat them thoroughly in icing sugar.

9.    Place the balls on the tray and bake for 10 to 12 minutes until they are crinkled.

10.    Allow them to cool completely.

11.    Cook the berries, sugar, and lemon juice on low heat until the mixture is thick and jammy, then set aside to cool.

12.    Whip the chilled non-dairy cream until soft peaks form.

13.    To assemble, take one brookie, spread the berry compote on the bottom, add a layer of whipped cream, and top with another brookie.

14.    Press gently and chill slightly or serve fresh.

Also read: Mother’s Day 2026: Dr Rohini Patil On Why Women Ignore Their Nutrition And How To Fix It

Midhun Sadanandan’s Mango Mastani

Ingredients

• Ripe sweet mangoes: 2 (preferably Alphonso)

• Chilled milk: 1 cup

• Sugar: 2 to 3 tablespoons (adjust to taste)

• Vanilla ice cream: 2 scoops

• Fresh cream: 2 tablespoons (optional)

Toppings:

• Ice cream: 1 scoop (vanilla or mango)

• Chopped nuts: Cashews, almonds, and pistachios

• Tutti frutti

• Cherry

• Whipped cream: Optional

Image credit: Midhun Sadanandan

Method

1.    Blend the mango pulp, chilled milk, sugar, and one scoop of ice cream until the mixture is smooth and thick.

2.    Pour the mixture into a tall serving glass, ensuring you maintain a slightly thick consistency.

3.    Top with a scoop of ice cream, drizzle with fresh cream, and garnish with chopped nuts, tutti frutti, and a cherry.

4.    Serve immediately while chilled.

Note: Using overripe mangoes enhances natural sweetness and flavour. For a more premium touch, saffron-infused milk or a hint of cardamom can be added.

Tanushree Joon’s High-Protein, Chatpate Tostadas

With a Turkish-inspired Rajma Paneer Salad

These crispy besan tostadas bring together wholesome ingredients, bold flavours, and a refreshing Turkish-inspired rajma paneer salad that feels both comforting and exciting.

Image credit: Tanushree Joon

The Crispy Besan Tostada Base

Instead of fried tortillas, this recipe uses homemade besan crisps that turn light and crunchy like papad.

Ingredients:

• 4 tbsp besan

• Salt to taste

• Beetroot (for natural colour)

• Water as needed

Method:

Prepare a smooth, pourable batter using besan, salt, beetroot, and water. Spread small portions onto a hot pan to make mini soft chillas, roughly taco-sized. Once cooked, microwave them for about 1 minute until they are crisp.

Turkish-Inspired Rajma Paneer Salad

This refreshing salad is loaded with herbs, crunch, and tanginess.

Ingredients:

• Half red bell pepper, finely chopped

• Half green bell pepper, finely chopped

• 1 to 2 tomatoes, finely chopped

• 1 small onion, finely chopped

• Handful of mint

• Handful of coriander

• Half a mild green chilli or jalapeño

• 7 to 8 pistachios, chopped

• 100 g low-fat paneer

• 1 small bowl boiled rajma

Method:

Add all the finely chopped vegetables, herbs, rajma, and paneer to a large bowl. Toss gently to combine.

The Chatpata Dressing

A spicy lemon-garlic dressing gives the salad its signature bold flavour.

Ingredients:

• 2 to 4 soaked red chillies

• 2 garlic cloves

• 1 tsp extra virgin olive oil

• Salt to taste

• Pinch of black pepper

• 1/2 tsp honey

• Juice of 1 lemon

Method:

Soak the red chillies in hot water until soft. Blend them with garlic and a little water into a smooth paste. Add this paste to the salad. In the same blender jar or bowl, combine olive oil, salt, black pepper, honey, and lemon juice. Mix well and pour over the salad, tossing until evenly coated.

Avocado Mash

Ingredients:

• Half avocado, mashed

• Salt to taste

• Pepper to taste

• Juice of half a lemon

Method:

Mix all ingredients until the mash is smooth and creamy.

Assembly

Place the crispy besan tostadas on a plate. Spread a layer of avocado mash over each one, then top generously with the Turkish-inspired rajma paneer salad. Garnish with sliced avocado and pickled onions.

Kenneth Gopinath’s Mother’s Signature Avakaya

Avakaya is a traditional, fiery South Indian raw mango pickle from Andhra Pradesh. It is renowned for its intense, spicy, and tangy flavour, and is best enjoyed with rice and ghee.

Image credit: Kenneth Gopinath

Ingredients

• Raw mangoes: 1 kg

• Mustard powder: 180 g

• Red chilli powder: 200 g

• Rock salt: 200 g

• Fenugreek seeds: 2 tbsp

• Garlic cloves: 150 g

• Turmeric powder: 2 tsp

• Gingelly oil (sesame oil): 350 ml

Method

1.    Prep the mangoes: Wash and wipe them completely dry as zero moisture is critical. Cut into medium chunks with the hard shell intact. Spread on a cloth for 2 to 3 hours to remove any hidden moisture.

2.    Prep the masala: Dry roast the fenugreek seeds lightly, cool them, and then coarsely crush. Mix the mustard powder, chilli powder, salt, turmeric, and crushed methi.

3.    Combine: Add the mango pieces into a large dry bowl along with the garlic cloves. Pour the masala over and mix thoroughly using clean, dry hands.

4.    Oil infusion: Heat the gingelly oil slightly until just warm, not hot. Cool completely. Pour over the mixture and mix again.

5.    Pickling process: Transfer to a clean, dry glass or ceramic jar. Ensure the oil covers the top layer for preservation. Rest for 3 to 5 days, mixing once daily with a dry spoon.

Naman Gulati’s Aam Panna

This recipe is an attempt to capture the andaza (intuition) of a mother's cooking, where measurements are felt rather than timed.

Image credit: Naman Gulati

Ingredients (Serves 2)

• 2 raw green mangoes

• 1 tsp roasted jeera powder

• 3/4 tsp kala namak

• Salt to taste

• 1 1/2 tbsp jaggery or sugar

• A handful of mint leaves

• 1 cup cold water

Method

1.    Boil or pressure cook the raw mangoes until they are soft.

2.    Allow them to cool, then peel and scoop out the pulp.

3.    Blend the pulp with the jeera, kala namak, salt, jaggery, mint, and water.

4.    Taste and adjust based on your preference and the specific tartness of the mango.

5.    Pour over ice and serve cold.