Mother’s Day 2025: Recreate These Chef-Curated Gourmet Recipes And Surprise Your Mum

There’s something about food that goes beyond nourishment—it’s an expression of love, care, and connection. And for most people, the first picture of a warm meal is tied to maa ke haath ka khana. Whether it’s the comforting serving of dal chawal after a long day of school or an extra chapati your mother insisted on having, the selflessness of a mother is unbeatable.

So, this Mother’s Day, falling on the 11th of May, why don’t you flip the script and bring that same sense of warmth to her plate? Whether you are a beginner or know your way around the kitchen, you can easily follow these step-by-step recipes curated by chefs across the country. Just follow the instructions, and you can recreate some gourmet recipes for your mother.

Grilled Duck Breast, Orange Chutney By Chef Ashu Chugh, Jaypee Greens Golf Course, Greater Noida

Ingredients:

• 800 gms duck breast (imported)
• 5 gms green peppercorn
• 5 gms thyme
• 2 gms salt
• 2 gms crushed pepper
• 2 tbsp extra virgin olive oil
• 50 gms asparagus
• 100 gms baby onion
• 200 gms mushrooms
• 250 ml orange segment
• 250 ml orange pulp
• 100 gms sugar
• 1 tsp vinegar

Instructions: 

1. Begin by marinating the duck breasts. Season with salt, pepper, and a drizzle of olive oil & fresh thyme.
2. Heat a pan over medium-high heat with a little olive oil. Once hot, place the duck breasts skin-side down and cook for about 5-7 minutes, until the skin is crispy and golden brown. 
3. Flip the duck and cook for an additional 3-4 minutes on the other side.
4. Preheat your oven to 190°C. Transfer the pan with the duck breasts to the oven to finish cooking. For medium-rare, roast for about 6-8 minutes, or until the internal temperature reaches 54°C.
5. While the duck is in the oven, grill the onion, mushroom asparagus. By heating up a griller, brush these vegetables with a little olive oil, and grill for 2-3 minutes per side until tender and slightly charred. Set aside.
6. Pour the orange juice, pulp, sugar and vinegar into a large saucepan and stir the contents over a medium heat until the sugar has dissolved. 
7. Crank up the heat and let the mixture reach a boil, then reduce to a steady simmer. Continue to cook uncovered until the chutney has thickened. Do give it a stir every now and then to prevent it from sticking to the bottom of the pan.
8. Spoon into hot, sterilised jars. Seal and then let it cool down. 
9. Once the duck is cooked to your desired doneness, remove it from the oven and let it rest for 5 minutes. 
10. Slice the duck breast, transfer it to a serving plate, arrange the grilled vegetables on the side, accompanied by orange chutney.

Nikkei Salad By Chef Eric Sifu, Head Chef, KOKO Bengaluru

Ingredients:

• 20g each salmon, tuna, hamachi (cut into small cubes)
• 15g red onion (julienned)
• 60g mixed lettuce
• 10g sweet corn kernels
• 10g cherry tomatoes
• 15g avocado (cubed)
• Thin slices of green lemon (for garnish)
• Basil seeds for garnish
• Fresh coriander leaves for garnish
• Shichimi togarashi to taste
• Yuzu emulsion dressing as needed

For yuzu emulsion dressing:

• Mayonnaise
• Soy sauce
• Yuzu juice
• Salt
• Shichimi togarashi

Instructions:

1. Soak the mixed lettuce in ice water for 5 minutes. Drain and spin dry. Refrigerate until ready to use to maintain crunch.
2. In a bowl, combine mayonnaise, soy sauce, yuzu juice, a pinch of salt, and shichimi togarashi. Whisk until fully emulsified and silky.
3. Julienne the red onion and soak in ice water for a few minutes to mellow its sharpness. Drain and set aside.
4. Cut the salmon, tuna, hamachi, avocado, and cherry tomatoes into bite-sized cubes or slices, depending on presentation preference.
5. In a mixing bowl, combine the chilled lettuce, onion, corn, tomatoes, avocado, and fish. Drizzle with the yuzu emulsion and gently toss to coat everything evenly.
6. Finish with a sprinkle of shichimi togarashi, a few green lemon slices, soaked basil seeds, and fresh coriander leaves. Serve immediately.

Ghewar Chaat By Chef Sarfaraz Ahmed, Corporate Chef, Passion F&B India Tresind

Ingredients:

• 700 grams refined flour
• 100 grams whole wheat flour
• 100 grams gram flour
• 150 grams ghee
• 1.2 litres water
• 600 grams ice (as per consistency)

For Chaat:

• 100 grams chickpea
• 25 grams avocado
• 50 grams boiled potato
• 20 grams moong sprout
• 30 grams tamarind pulp
• 40 grams ajwain chutney
• 15 grams mint chutney (on top)
• 70 grams sweet curd
• 30 grams strawberry (fresh)
• 15 grams pomelo
• Beetroot powder to sprinkle
• Mint powder to sprinkle
• 5 grams yellow chilly powder
• Black salt to taste
• 5 grams chaat masala powder
• Salt to taste

Instructions:

For Ghewar:

1. Measure all the ingredients (refined Flour, whole wheat flour and gram flour) and keep in a bowl.
2. In a big flat bowl, add ghee and start mixing with ice little by little to emulsify.
3. Slowly add the flour mixture until everything emulsifies and we have reached a desired consistency.
4. Heat ghee in a pan with the Ghewar mould.
5. Once the desired temperature is reached, slowly add the mixture until the Ghewar forms.
6. Remove from the mould and allow it to cool.

For Chaat:

1. Soak the chickpeas overnight and boil them the next day, and cool them down.
2. Boil the potatoes, cool down and cut into dice.
3. Mix the chickpeas, dice potatoes with moong sprout.
4. Add tamarind pulp (should be strained and of thick consistency) and ajwain chutney.
5. Add the powdered spices (chaat masala, black salt, salt).
6. Process the hass avocado, cut into dice.
7. Take the bowl, add the chaat mixture and add the fresh diced avocado. Followed with sweet curd and mint chutney.
8. Finish with some fresh diced mahabaleshwar strawberries and pomelo.
9. Garnish the Ghewar with beetroot and mint powder. Put on top of the chaat and serve.