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As the lunar calendar aligns for the arrival of spring in 2026, the festival of Holi continues to evolve from a purely traditional community gathering into a sophisticated culinary experience. While the essence of the festival remains rooted in the triumph of good over evil and the arrival of vibrant blossoms, the modern Indian palate is seeking a blend of nostalgia and innovation. Luxury hospitality brands across the country are responding by reimagining classic flavours through the lens of contemporary mixology and artisanal pastry. This year, the focus is on authenticity paired with a surprise element. We see a shift away from synthetic food colourings toward natural, earth-derived pigments such as beetroot and spinach. In the glass, the sweetness of traditional milk-based drinks is being balanced with the sharp, fiery notes of regional spices like the Guntur chilli. To help you recreate this high-end experience at home, leading chefs from Novotel properties have shared their signature creations.
Heat And Hydration: The Andhra Twist
In the heart of Andhra Pradesh, where the heat of the climate is often matched by the spice in the cuisine, Executive Chef Shivaramakrishna J from Novotel Vijayawada Varun has crafted a beverage that pays homage to the local terroir. The Guntur chilli is world-renowned for its potency and deep red colour. By incorporating this into a classic Cuban mojito, the chef creates a bridge between Havana and Vijayawada. The key to this cocktail lies in the muddling process. One must be careful not to shred the mint leaves, as this releases bitter chlorophyll. Instead, a gentle press allows the essential oils to mingle with the capsaicin of the chilli, providing a slow-burning warmth that is immediately cooled by the crushed ice and lime juice.
Image credit: Novotel
Guntur Chilli Mojito By Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
• Mint Leaves – 12 pieces
• Lemon Wedges – 6 pieces
• Red Chilli – 2 pieces
• Sugar Syrup – 20 ml
• Lime Juice – 15 ml
• White Rum – 60 ml
• Club Soda – 90 ml
• Crush Ice – According to cocktail
Method
Add mint leaves, lemon wedges, and red chilli pieces into a highball glass. Gently muddle to release the flavours without crushing the mint too harshly. Add sugar syrup and lime juice. Fill the glass with crushed ice. Pour in white rum and stir well to combine. Top up with club soda and give a gentle stir. Garnish with fresh mint sprigs, red chilli and a lemon slice. Serve in a highball glass.
A Spectrum On A Plate: The Rainbow Gujiya
No Holi celebration is complete without the gujiya, a crescent-shaped pastry that acts as the hallmark of the festival. However, the Rainbow Gujiya presented by Chef Shivaramakrishna J elevates this humble sweet into a work of art. By utilizing vegetable purées to dye the dough, the chef ensures that the visual feast is entirely free from artificial additives. The technique involves creating multiple doughs: green from spinach, pink from beetroot, yellow from turmeric, and orange from carrots. When these are layered and rolled, they create a psychedelic pattern that mirrors the clouds of gulal in the air. The filling remains classic, featuring rich khoya (mawa) and a crunch of dry fruits, ensuring that the innovation in appearance does not compromise the traditional taste.
Image credit: Novotel
Rainbow Gujiya by Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun
Ingredients
• 250 grams maida (all-purpose flour)
• 60 grams ghee (melted)
• Pinch of salt
• ½–¾ cup water or vegetable purée (as needed for kneading, depending on colour)
• 30 grams spinach purée for green dough
• 30 grams beetroot purée for pink dough
• Pinch of turmeric mixed with 1 tablespoon milk for yellow dough
• 30 grams carrot purée for orange dough
• 200 grams khoya (mawa)
• ¾ cup powdered sugar
• 2–3 tablespoons chopped dry fruits
• 1 tablespoon raisins
• ½ teaspoon cardamom powder
• 2 tablespoons desiccated coconut (optional)
Method of Preparation
Boil spinach briefly, cool completely, squeeze out excess water, and blend with a few drops of oil to make a smooth purée. Similarly, boil beetroot and carrot until soft, cool completely, and blend each separately with a few drops of oil into smooth purées. Mix turmeric with milk to prepare the yellow colour.
In a large bowl, combine maida and salt. Add melted ghee and rub it into the flour until the mixture becomes crumbly and holds shape when pressed. Divide the mixture into 3–4 equal portions. Add the prepared natural colour ingredients to each portion separately and knead into a firm dough, adding very little water only if required. Cover with a damp cloth and rest for 20–30 minutes.
For the filling, lightly roast khoya on low heat for 3–4 minutes until aromatic. Cool completely. Add powdered sugar, chopped dry fruits, raisins, cardamom powder, and coconut if using. Mix well. Roll each coloured dough into thin small discs. For a rainbow effect, stack 2–3 coloured sheets, roll gently, and cut into circles.
Place 1 tablespoon filling in the centre of each disc. Apply water along the edges and fold into a half-moon shape. Seal edges firmly using fingers or a fork. Heat oil or ghee on medium-low flame and fry the gujiyas slowly until crisp and golden. Remove and drain on absorbent paper. Cool completely before storing.
Coastal Calm: Saffron And Cream At Visakhapatnam
Moving to the shores of the Bay of Bengal, Executive Chef Saurav Choudhuri at Novotel Visakhapatnam Varun Beach brings a sense of royal indulgence to the festivities. His approach focuses on the cooling properties of dairy and the aromatic complexity of Thandai spices. The Thandai Kulfi is an exercise in patience. Reducing two litres of full cream milk to a concentrated, velvety base requires a steady hand and constant attention. This reduction intensifies the natural sugars in the milk, which, when combined with the warmth of black pepper and the floral notes of rose water, creates a multi-dimensional dessert. It is the perfect antidote to a long day spent playing in the sun.
Image credit: Novotel
Thandai Kulfi: Traditional Indian Frozen Dessert infused with Thandai Spices By Executive Chef Saurav Choudhuri Novotel Visakhapatnam Varun Beach
Ingredients
• Full cream milk – 2 litres
• Condensed milk – 200 ml
• Fresh cream (malai) – 200 ml
• Almonds – 30 g (blanched & crushed)
• Pistachios – 30 g (crushed)
• Fennel seeds – 1 tsp
• Black pepper – ½ tsp
• Green cardamom – 5 pods (powdered)
• Saffron strands – 15–20
• Rose water – 1 tbsp
• Sugar – 50–70 g (adjust to taste)
Method of Preparation
In a heavy-bottom pan, bring the full cream milk to a boil. Reduce the flame and simmer, stirring continuously to prevent scorching, until the milk reduces to half its original quantity. Add condensed milk and fresh cream. Cook on low flame for 5–7 minutes, stirring well.
Lightly dry roast fennel seeds and black pepper. Cool and grind into a fine powder. Add crushed almonds, pistachios, ground spice mix, cardamom powder, saffron strands, and sugar to the milk mixture. Simmer gently for 5 minutes to allow flavours to infuse. Switch off the heat and stir in rose water. Mix thoroughly. Allow the mixture to cool completely. Pour into kulfi moulds and freeze for 6–8 hours or overnight until fully set.
The Modern Toast: Rose & Saffron Martini
Finally, for those looking to host a sophisticated evening soirée, Chef Choudhuri offers a cocktail that merges the elegance of a European martini with the soul of an Indian festival. The Rose and Saffron Thandai Martini is a decadent choice that uses vodka as a clean canvas for the rich textures of almond milk and saffron. The use of a double strain technique ensures that the drink remains silky on the tongue, while the almond-crushed rim provides a tactile contrast. It is a drink designed for slow sipping as the evening wind picks up along the coast.
Image credit: Novotel
Rose & Saffron Thandai Martini: A Festive Fusion Cocktail with Floral & Royal Indian Notes By Executive Chef Saurav Choudhuri Novotel Visakhapatnam Varun Beach
Ingredients
• Vodka – 45 ml
• Fresh Thandai mix – 60 ml
• Rose syrup (Rooh Afza or similar) – 10 ml
• Saffron strands – 4–5 strands (soaked in 10 ml warm milk)
• Full cream milk or almond milk – 30 ml
• Sugar syrup – 5 ml (optional; adjust to taste)
• Ice cubes – as required
Garnish
• Edible dried rose petals
• 1–2 saffron strands
• Crushed almonds (optional, for rim finish)
Method of Preparation
Chill a martini glass in advance for optimal serving temperature. In a cocktail shaker, add vodka, thandai mix, rose syrup, saffron-infused milk, and milk. Add sufficient ice cubes. Shake vigorously for 15–20 seconds until well chilled and slightly frothy. Double strain into the chilled martini glass. Garnish elegantly with dried rose petals and saffron strands. If desired, prepare an almond-crushed rim before pouring for enhanced presentation.
