Halloween 2026: Chef & Mixologist Share Hauntingly Good 6-Course Menu & Cocktail Recipes

Originally stemming from ancient Celtic traditions to mark the end of the harvest and welcome the spooky season, Halloween has officially crossed borders and taken on a life of its own. Here in India, the festive buzz around Halloween has exploded over recent years, with costume parties, themed dining, and ghoulish decor becoming a major highlight on the October calendar. Stepping right into the spirit of things, Escobar transforms seasonal dining with an artfully curated six-course feast that merges dramatic presentation with bold, globally inspired gastronomy. The menu presents a dark and velvety pumpkin soup, fiery Korean gochujang wings, graveyard-inspired cannelloni, and a decadent chocolate mousse coffin—delivering an exquisitely dark culinary journey from start to finish. Food Chef Alok Das has masterminded the exceptional dishes, whilst Bartender Vineet Amin has designed the sinister, enchanting cocktail pairings. Ideal for hosting an unforgettable spooky gathering or simply indulging in a taste of seasonal luxury, these recipes offer a sophisticated spin on hauntingly familiar classics. Discover six Halloween-inspired dishes and four wicked cocktails below, fully equipped with recipes to recreate the magic at home.

1. Witch’s Brew – Black Pumpkin & Roasted Garlic Velouté

A rich, velvety soup that combines the natural sweetness of roasted pumpkin with mellow garlic and a hint of saffron. Its dramatic dark finish makes it a fitting start to a Halloween spread.

Image credit: Escobar Bandra

Also read: Trick or Treat? What Your Halloween Sweets Are Really Doing To You

2. Coffin Pinwheels – Spinach & Feta Pastry

Golden, flaky pastry pinwheels filled with spinach and feta bring together savoury flavours and crisp textures. Served over vibrant beetroot mash with balsamic soil, this appetiser makes for an eye-catching Halloween plate.

Ingredients (Serves 10)
• Puff pastry – 1 kg
• Spinach – 500 g
• Feta cheese – 250 g
• Cream cheese – 100 g
• Garlic – 20 g, minced
• Olive oil – 30 ml
• Nutmeg – 1 g
• Eggs – 2, for egg wash
• Cooked beetroot – 500 g
• Butter – 40 g
• Cream – 50 ml
• Panko breadcrumbs – 100 g
• Balsamic reduction – 20 ml
• Salt and pepper – to taste
Method
• Heat olive oil in a pan, sauté the garlic and add the spinach. Cook until wilted, then cool and squeeze out excess moisture.
• Mix the spinach with feta, cream cheese, nutmeg, salt and pepper.
• Roll out the puff pastry, spread the filling evenly and roll tightly. Refrigerate for 30–45 minutes.
• Slice into pinwheels, brush with beaten egg and bake at 190°C for 18–25 minutes, until golden and crisp.
• Blend the cooked beetroot with butter and cream until smooth. Pass through a fine strainer and season.
• Toast the panko breadcrumbs in a little butter until golden. Allow to cool slightly before mixing with the balsamic reduction.
• Serve the pinwheels over beetroot mash and finish with the balsamic crumb mixture.

Image credit: Escobar Bandra

3. Bloody Bat Wings – Korean Gochujang Wings

Crispy chicken wings coated in a glossy gochujang glaze bring a fiery combination of sweet, savoury and spicy flavours to the Halloween table. Garlic, ginger, soy and honey add depth to this crowd-pleasing appetiser.
Ingredients (Serves 10)
For the wings
• Chicken wings – 2.5 kg
• Ginger-garlic paste – 80 g
• Light soy sauce – 60 ml
• Rice vinegar – 40 ml
• Sesame oil – 25 ml
• Cornflour – 150 g
• Salt and pepper – to taste
• Sesame seeds and spring onions – for garnish
• Oil – for frying
For the gochujang sauce
• Gochujang paste – 200 g
• Ketchup – 150 g
• Honey – 100 g
• Brown sugar – 40 g
• Soy sauce – 50 ml
• Vinegar – 60 ml
• Garlic – 40 g, minced
• Ginger – 20 g, minced
• Water – 150 ml
• Butter – 40 g
Method
• Marinate the chicken wings with ginger-garlic paste, soy sauce, rice vinegar, sesame oil, salt and pepper. Refrigerate for 2–4 hours.
• Drain the wings and coat lightly with cornflour. Fry until cooked through, then fry again at 180°C until crisp.
• To prepare the sauce, sauté the garlic and ginger in a pan.
• Add gochujang, ketchup, honey, brown sugar, soy sauce, vinegar and water. Simmer for 5–8 minutes until glossy.
• Stir in the butter to finish the sauce.
• Toss the crispy wings in the warm sauce just before serving. Garnish with sesame seeds and chopped spring onions. Ensure the chicken reaches an internal temperature of 74°C.

4. Graveyard Garden – Ricotta & Spinach Cannelloni

This vegetarian creation gives a comforting Italian classic a Halloween makeover. Cannelloni tubes filled with creamy ricotta, spinach and Parmesan are baked in tomato coulis and finished with crispy kale and Parmesan tombstones.
Ingredients (Serves 10)
• Cannelloni tubes – 20–25 pieces
• Ricotta cheese – 800 g
• Spinach – 700 g
• Parmesan cheese – 180 g
• Mozzarella cheese – 250 g
• Garlic – 30 g, minced
• Olive oil – 40 ml
• Nutmeg – 2 g
• Salt and pepper – to taste
For the tomato coulis
• Tomatoes – 1.5 kg
• Tomato paste – 80 g
• Onion – 200 g, chopped
• Garlic – 40 g
• Fresh basil – 15 g
• Olive oil – as required
• Salt and pepper – to taste
For the garnish
• Kale – 250 g
• Parmesan sheets – 10 pieces
Method
• Heat olive oil in a pan and sauté the onion and garlic. Add tomato paste, chopped tomatoes, basil and seasoning.
• Simmer for 30–40 minutes, blend until smooth and strain to make the tomato coulis.
• Sauté the spinach, cool and squeeze out excess moisture. Chop finely.Mix the spinach with ricotta, Parmesan, garlic, nutmeg, salt and pepper.
• Fill the cannelloni tubes with the ricotta mixture. Arrange in a baking dish over the tomato coulis and cover with additional sauce and mozzarella.
• Bake at 180°C for 25–35 minutes, or until the pasta is tender and the cheese is golden.
• Toss the kale lightly in olive oil and bake at 140–150°C until crisp. Bake Parmesan portions on parchment until golden and crisp, shaping them into tombstones if desired.
• Plate the cannelloni over the tomato coulis and garnish with crispy kale and Parmesan tombstones.

Image credit: Escobar Bandra

5. The Butcher’s Cut – Harissa Chicken Roulade

A hearty main course featuring tender chicken rolled around a creamy spinach and herb filling, seasoned with harissa and served with roasted pepper romesco, duchess potatoes and charred vegetables.

Ingredients (Serves 10)
• Chicken breasts – 10 pieces (approximately 2.3 kg)
• Harissa paste – 150 g
• Garlic – 40 g, minced
• Lemon juice – 60 ml
• Thyme – 10 g
• Olive oil – as required
• Salt and pepper – to taste
For the herb stuffing
• Cream cheese – 250 g
• Spinach – 200 g
• Parmesan cheese – 80 g
• Parsley – 20 g
For the romesco sauce
• Red peppers – 800 g
• Tomatoes – 300 g
• Almonds – 150 g
• Vinegar – 40 ml
• Garlic, toasted bread, paprika and olive oil – as required
For the duchess potatoes and vegetables
• Potatoes – 1.5 kg
• Butter – 150 g
• Egg yolks – 4
• Mixed vegetables – 1.2 kg
• Salt and pepper – to taste
Method
• Butterfly the chicken breasts and flatten them evenly. Mix the cream cheese, spinach, Parmesan, parsley and garlic to prepare the stuffing.
• Spread the stuffing over each chicken breast, roll tightly and secure with kitchen twine.
• Mix harissa, olive oil, garlic, lemon juice, thyme, salt and pepper. Coat the roulades and refrigerate for 2–4 hours.
• Sear the roulades in a hot pan, then roast at 180°C until the centre reaches 74°C. Rest for 8–10 minutes before slicing.
• For the romesco sauce, blend roasted red peppers and tomatoes with almonds, garlic, toasted bread, paprika, vinegar and olive oil until smooth. Season to taste.
• Boil the potatoes until tender, drain thoroughly and pass through a ricer. Mix with butter, egg yolks and seasoning.
• Pipe the potato mixture into rosettes and bake at 200°C for 12–18 minutes, until golden.
• Toss the mixed vegetables with olive oil and seasoning, then roast or grill until tender with lightly charred edges.
• Slice the chicken roulades and serve over romesco sauce, accompanied by duchess potatoes and charred vegetables.

6. Death by Chocolate – Chocolate Mousse Coffin

A decadent Halloween dessert featuring dark chocolate mousse in a coffin-shaped mould, paired with tart raspberry sauce and white chocolate skulls. Rich, smooth and dramatic, it is a fitting finale to the feast.
Ingredients (Serves 10)
For the chocolate mousse
• Dark chocolate (60–70%) – 600 g
• Fresh cream – 800 ml
• Egg yolks – 120 g
• Caster sugar – 100 g
• Butter – 80 g
• Vanilla – 10 ml
• Gelatin – 8 g
• Water – 40 ml
For the raspberry sauce
• Raspberries – 500 g
• Sugar – 100 g
• Lemon juice – 20 ml
• Water – 50 ml
For the garnish
• White chocolate – 300 g
• Chocolate crumbs – as required
Method
• Bloom the gelatin in cold water for 5–10 minutes.
• Melt the dark chocolate and butter over a bain-marie until smooth.
• Whisk the egg yolks and sugar over gently simmering water until the mixture reaches 71°C.
• Stir the yolk mixture into the melted chocolate. Add the bloomed gelatin and mix until fully incorporated.
• Whip the cream to soft peaks. Once the chocolate mixture has cooled slightly, fold in the whipped cream gently.
• Pipe the mousse into coffin-shaped moulds and refrigerate for at least six hours, until set.
• For the raspberry sauce, simmer the raspberries, sugar, lemon juice and water for 5–8 minutes. Blend, strain to remove the seeds and reduce to the desired consistency.
• Temper the white chocolate, pour into skull-shaped moulds and leave to set.
• Unmould the chocolate mousse coffins and plate with raspberry sauce, white chocolate skulls and chocolate crumbs.

Image credit: Escobar Bandra

Cocktails

1) Possessed Eyeball Martini

Glass: Martini or coupe glass
Ingredients:
• Vodka – 60 ml
• Raspberry – 20 ml
• Pineapple juice – 45 ml
• Lemon juice – 20 ml
Method:
• Add vodka, raspberry, pineapple juice and lemon juice to a shaker.
• Add ice and shake hard for 10–12 seconds.
• Double-strain into a chilled martini or coupe glass.
Garnish: One edible eyeball on a cocktail pick, balanced across the glass. For a homemade alternative, use a lychee stuffed with a blueberry or raspberry.

Image credit: Escobar Bandra

2) Witches’ Brew

Glass: Martini glass
Ingredients:
• Gin – 60 ml
• Elderflower syrup – 20 ml
• Lemon juice – 20 ml
• Food-grade edible blue glitter – a small pinch
Method:
• Moisten the rim of the glass with lemon juice and dip it in black salt.
• Add gin, elderflower syrup, lemon juice and edible blue glitter to a shaker.
• Add ice and shake for 10–12 seconds.
• Fine-strain into the prepared glass.
Garnish: Rosemary sprig or a decorative spider prop. Use only food-grade edible glitter, never craft glitter.

Image credit: Escobar Bandra

3) Brain Hemorrhage

Glass: Shooter glass
Ingredients:
• Peach schnapps – 40 ml
• Irish cream – 20 ml
• Grenadine syrup – 10 ml
Method:
• Pour the peach schnapps into a shooter glass.
• Slowly float the Irish cream over the schnapps using the back of a bar spoon.
• Add the grenadine drop by drop. It will sink and create red streaks through the cream.
• Serve immediately without stirring.
Garnish: No additional garnish is required. The cream and grenadine create the brain-like appearance.

Image credit: Escobar Bandra

4) Graveyard Martini

Glass: Martini or coupe glass
Ingredients:
• Baileys – 30 ml
• Kahlúa – 30 ml
• Espresso – 30 ml
• Sugar syrup – 5 ml (optional)
Method:
• Dip the rim of a chilled glass in chocolate syrup, then into chocolate crumbs.
• Add Baileys, Kahlúa, espresso and optional sugar syrup to a shaker.
• Add ice and shake hard for 12–15 seconds to create a light foam.
• Fine-strain into the prepared glass.
Garnish: Drizzle chocolate syrup inside the glass and add a light dusting of chocolate crumbs. For a graveyard-inspired finish, add a small chocolate tombstone decoration.