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As the calendar turns to February, the air in India begins to carry the familiar scent of spring and the sweet anticipation of Valentine’s Day 2026. This year, the celebration of love is undergoing a significant transformation as modern Indian couples move away from generic, mass produced confectionery in favour of thoughtful, artisanal, and health conscious creations. To help you celebrate this shift, three renowned culinary experts have shared their signature recipes that highlight the incredible versatility of American pecans and pistachios. Whether you are planning an intimate dinner for two or a cosy evening with friends, these recipes by Shivesh Bhatia, Chef Ajay Chopra, and Chef Meghna Kamdar offer a sophisticated blend of textures and flavours. By combining the rich, earthy notes of nuts with the decadence of chocolate and the creaminess of cheese, these dishes provide a holistic sensory experience that celebrates both health and happiness.
Pecan Sizzling Brownie By Shivesh Bhatia
Ingredients
• ½ cup (113g) butter
• ½ cup (87g) dark chocolate
• 6 tbsp sugar
• ¾ cup milk, warm
• ½ cup all purpose flour
• 6 tbsp cocoa powder
• ½ cup pecans, chopped
• For chocolate sauce: 1 cup (175g) dark chocolate
• 1 tbsp cocoa powder
• ½ cup water
• 4 tbsp sugar
• 1 tbsp (14g) butter
Image credit: Shivesh Bhatia
Instructions
1. Preheat the oven at 180 degrees Celsius and line a 4 by 4 inch square pan with parchment paper.
2. In a bowl, add butter and dark chocolate. Melt them over a double boiler or microwave at 30 seconds intervals, stirring in between, until smooth.
3. Add in the sugar, warm milk and mix them using a whisk until the sugar is dissolved.
4. Now fold in the dry ingredients: all purpose flour and cocoa powder using a spatula.
5. Roast and chop the pecans and fold them in the batter as well.
6. Transfer the batter into 4 by 4 inches square pan and bake it at 180 degrees Celsius for 15 to 20 minutes.
7. For the chocolate sauce, in a saucepan set over medium heat, combine chopped dark chocolate, cocoa powder, water, and sugar. Bring the mixture to a boil, stirring until fully combined. Take it off the heat and add 1 tbsp butter and whisk the chocolate mixture until smooth.
8. To assemble the sizzling brownie: heat the sizzler plate until it is smoking hot. Place a piece of brownie on the plate, top it up with a scoop of vanilla ice cream and pour over the silky smooth chocolate sauce.
Pistachio Chocolate Cookies By Chef Ajay Chopra
Ingredients
For Pistachio Paste
• ½ cup pistachios
• ¼ cup sugar
• ¼ cup melted white chocolate
• 2–3 tbsp milk
For Cookie Dough
• 120 g butter, softened
• 120 g sugar
• 1 whole egg + 1 egg yolk
• 2 tsp vanilla essence
• 280 g all-purpose flour
• 1 tsp baking powder
• 2 tbsp cornflour
• ¼ tsp salt
• ½ cup pistachio powder
• 200 g white chocolate, chopped
Image credit: Ajay Chopra
Instructions
1. Boil pistachios, drain well, and remove the skins.
2. Add pistachios, sugar, melted white chocolate, and milk to a mixer. Blend into a smooth pistachio paste.
3. In a bowl, cream butter and sugar until light and fluffy.
4. Add egg, egg yolk, and vanilla essence. Mix well.
5. Sieve in flour and baking powder.
6. Add cornflour, salt, pistachio powder, and chopped white chocolate. Gently fold to form a soft dough.
7. Take small portions of dough, make a cavity, add 1 tsp pistachio paste, and seal well.
8. Place cookies on a baking tray lined with parchment paper.
9. Bake at 200 degrees Celsius for 12 to 15 minutes until the edges turn golden.
10. Cool slightly and enjoy!
Spicy Dates And Pecan Cheese By Chef Meghna Kamdar
Ingredients
• 1 cup pecans
• 2 tsp butter
• 1 tsp chilli flakes (adjust to taste)
• 12–15 dates, deseeded
• Salt, to taste
• 200 g cream cheese, at room temperature
• 2 tbsp fresh dill, finely chopped
• Zest of 1 lemon
For coating:
• Chopped pecans
• Orange zest
• Dill leaves
Image credit: Meghna Kamdar
Method
1. Dry roast the pecans until fragrant. Let them cool, then chop coarsely.
2. Heat butter in a pan. Add chilli flakes and dates, sprinkle salt, and toss on low–medium heat for 5 to 7 minutes until soft. Lightly mash and set aside to cool.
3. In a bowl, soften the cream cheese with a spoon.
4. Add cooked dates, chopped pecans, dill, and lemon zest. Mix well.
5. Shape the mixture into a cylinder using cling wrap and refrigerate for 2 to 3 hours.
6. Remove, unwrap, and roll in chopped pecans, orange zest, and dill leaves.
7. Serve chilled with crackers of your choice.
