The Claus and Effect of Indian Flavors in Baking Delighful Christmas Specials

As the holiday season approaches, the aroma of freshly baked treats fills the air, blending the comforting warmth of tradition with the excitement of festive innovation. Christmas is a time to indulge in delightful desserts, lured by the irresistible aromas wafting from bakeries. Every dessert tells a story in baking, so we decided to bring you the ultimate scoop from chefs Bani Nanda of Miam Pâtisserie in Delhi and Heena Punwani of Maska Bakery in Mumbai.

They stand out with their unique approach to Christmas confections and bring something new to the menu every Christmas season. Drawing from India’s rich culinary heritage, they craft bakes that seamlessly marry the essence of Western and Indian classics with the vibrancy of regional flavors. But what inspires these creative bakers to blend the old with the new? From childhood memories to innovative twists on classic recipes, chefs Bani and Heena share the stories, challenges, and flavors that have shaped their festive creations.

Edited excerpts.

Have you had the chance to play around and create a fusion dessert that champions Indian flavors?

Bani- I often joke about how Indian pastry chefs thrive between mango and strawberry seasons—it reflects the demand here. Indians tend to play it safe with cake orders, but winter is an exciting time in our kitchen with its bounty of fruits and flowers. We experiment with elements like Roselle jam, custard apple namelaka, red guava compote, and Nolen Gur glaze. I like easing my audience into these flavors by pairing them with familiar choices. For instance, our strawberry and vanilla slice incorporates Roselle jam and red guava compote. It’s a gentle negotiation—familiar strawberries with a delightful twist of surprise.

Heena- At Maska, I prefer calling it a process of melding ideas over “fusion baking.” For instance, mawa madeleines combine Bombay’s quintessential mawa cakes with French tea cakes, both perfect for chai or coffee rituals. For Christmas, we modernize classics like rose cookies, dipping them in chocolate with peppermint and coconut flakes. Our Christmas cake, featuring rum-soaked fruits and a rum caramel glaze, balances nostalgia and innovation. It’s about respecting tradition while offering something new.

Which Indian ingredients do you think pair especially well with typical Christmas flavors?

Bani- Nolen Gur has been a game-changer for us. Its maple and honey-like notes beautifully complement spices and fruits. Last year, we reimagined sticky toffee pudding with Nolen Gur, and it was a hit. I also enjoy elevating staples like kinnow, jaggery, and ghee. French pastry techniques blend seamlessly with these ingredients when we step away from traditional Western pairings. Over a decade ago, imported berries and cream cheese were the norm, but now we’re embracing local treasures.

Heena- I think Indian ingredients effortlessly complement Christmas baking. For instance, rose cookies evolved here with rice flour, while Goan Bolo Sans Rival swaps almonds for cashews, reflecting local availability. Our spices—cinnamon, nutmeg, cloves—are global Christmas staples but originated in India, making their pairing seamless. Our dear ginger treats recall Indian bakery staples, and we also use jaggery or Nolen Gur as a caramelized sweetener, enhancing warm spices in festive desserts. Even savory flavors like the sorpotel pie reflect this approach, bridging Western techniques with Indian flavors in a way that feels authentic and familiar. This organic fusion of Indian and Christmas flavors feels timeless.

Indian cuisine has a rich heritage of sweets and desserts. Do you draw inspiration from Indian mithais while developing your Christmas specials?

Bani- I draw inspiration from the ingredient side of things, primarily from how Indian mithais treat sugar, milk, and nuts. The process is fascinating. For example, petha, which is a confit ash gourd, mirrors the French confit method. Perhaps we were the pioneers! I don’t aim for fusion but focus on the techniques and ingredients behind our traditional sweets.

Heena- For Christmas, I focus more on traditional Indian confections like marzipan and rose cookies than mithai. However, Indian marzipan, often made with cashews instead of almonds, reflects subtle nods to Indian flavors like kaju katli. These adaptations weave a delicate Indian touch into classic Christmas treats without overwhelming them. It’s a balance of honoring both traditions.

What challenges do you face using Indian ingredients in baked goods traditionally made with Western ingredients?

Bani- One of my favorite experiments was pairing Kinnow with a baked cheesecake pound cake. We created a tangy Kinnow syrup as a topping for our Christmas travel cake, and it was a hit. Challenges arise mainly in adapting these ingredients’ profiles while keeping the dish balanced, but they often result in unique creations worth revisiting.

Heena- The challenge lies in maintaining harmony. For instance, our savory Goan sorpotel pie marries rich, tangy flavors with a buttery crust, feeling authentic rather than forced. Problems arise when pairings don’t belong together, so I avoid “fusion” for the sake of novelty. Instead, I focus on the natural synergy between Indian ingredients and Western baking styles.

Are there any special "memories of home" you’ve folded into your Christmas baking?

Bani- My mother, a home baker, made Christmas special with date and walnut cakes, carrot cakes, and spiced apple cakes. These flavors have become staples in my winter menu. They’re a beautiful nod to tradition while blending seamlessly with more contemporary offerings.

Heena- Growing up among Catholic families, exchanging treats like rose cookies and Christmas cake became a cherished tradition. I recreate this spirit through desserts that evoke community and joy. My mother’s date and walnut cake was a highlight of every Christmas, and I’ve adapted it into my bakery’s winter menu, preserving its nostalgic essence.

What are some of the Indian-inspired Christmas specials that made people come back for more?

Bani- Last year, our Nolen Gur sticky date cake received rave reviews. One customer loved it so much that she requested it beyond the Christmas season. She’s eagerly waiting for Nolen Gur to make its seasonal return. Feedback like this reminds us of the potential of Indian ingredients in reinventing classics.

Heena- Our chocolate-dipped rose cookies became a permanent menu item after last Christmas. Many loved it for blending nostalgia and novelty. Customers also raved about the rum caramel-topped Christmas cake. This year, we’re introducing items like a rum-ball-inspired croissant cake, continuing the tradition of innovation rooted in familiar flavors.

How do you see the future of Indian flavors in Christmas and other Western-inspired baked goods?

Bani- While I’m not a fan of fusion for the sake of it, I believe in highlighting local harvests and staples. It’s not about forced combinations but thoughtfully incorporating Indian ingredients to create something new and exciting. The future of Indian flavors lies in showcasing their authenticity and versatility, not mimicking Western traditions.

Heena- I believe Indian flavors are no longer just an addition; they’re setting global trends. Chefs now celebrate turmeric, jaggery, and seasonal Indian ingredients for their depth and versatility. The future lies in crafting authentic, meaningful desserts that honor local traditions while telling a fresh story, making Indian flavors integral to global baking.