From The Kitchens Of The Ashok: A Festive Trio That Blends Nostalgia With Innovation

Blending Tradition With Culinary Flair

There’s something about Indian celebrations the aromas, the colours, the familiar flavours that instantly take you back to childhood kitchens and family gatherings. 

This season, the chefs at The Ashok, New Delhi, have introduced a thoughtfully curated trio that brings together tradition and imagination - Paan Gujiya, Gulkand Thandai, and Angoori Dahi Bhalla Chaat. Each dish draws from deeply rooted Indian flavours, reinterpreted with finesse and balance.

Paan Gujiya

A delightful twist on the traditional sweet, infused with the refreshing flavor of betel leaf.

Ingredients

For the Dough:

• Refined flour (Maida): 2 cups
• Desi Ghee (for moin/shortening): ¼ cup
• Water: As needed to knead
• Desi Ghee: For deep frying
• Beetel leaf paste – 3-4 nos

For the Filling:

• Khoya (Mawa): 1 cup (crumbled)
• Sugar (powdered): ½ cup (adjust to taste)
• Gulkand: 1½ tbsp
• Coconut powder (desiccated): ¼ cup
• Mixed nuts (Cashew, Pista, Badam): ¼ cup (finely chopped)
• Kishmish (Raisins): 1 tbsp

Method

1. Knead the Dough: In a large bowl, mix the refined flour and ¼ cup of desi ghee. Rub
it together until it resembles breadcrumbs. Slowly add water and beetel leaf paste
knead into a firm, stiff dough. Cover with a damp cloth and let it rest for 20 minutes.
2. Prepare the Filling: Lightly roast the crumbled khoya in a pan on low heat for 2-3
minutes until slightly soft. Let it cool completely.
3. Mix Flavors: Add the powdered sugar, gulkand , coconut powder, chopped cashews,
pistachios, badam, and kishmish to the cooled khoya. Mix everything well.
4. Shape the Gujiyas: Divide the dough into small, equal-sized balls. Roll each ball into
a small circle (about 4 inches wide).5. Stuff and Seal: Place 1-2 tablespoons of the paan filling in the center of the rolled
circle. Apply a little water along the edges, fold it into a half-moon shape, and press
the edges firmly to seal. You can use a gujiya mold or crimp the edges with a fork.
6. Fry to Perfection: Heat desi ghee in a deep pan over medium-low heat. Gently slide in
the gujiyas and fry them slowly until they turn crispy and golden brown.
7. Serve: Remove them from the ghee, drain on a paper towel, and let them cool
completely before storing or serving.

Gulkand Thandai

A rich, cooling, and highly aromatic beverage perfect for warm days or festive celebrations.

Ingredients

• Milk: 2 cups (full-fat, chilled)
• Gulkand (Rose petal preserve): 2 tbsp
• Thandai crush/syrup: 3 tbsp
• Chopped dry fruits: 2 tbsp (almonds, cashews, pistachios)
• Fresh rose petals: A handful (for garnish)

Method

1. Blend the Base: In a blender, combine the chilled milk, gulkand, and thandai crush.
2. Froth it Up: Blend the mixture for 30-45 seconds until the gulkand is well
incorporated and the milk becomes frothy.
3. Prepare Glasses: Pour the blended thandai into tall serving glasses.
4. Garnish and Serve: Top generously with the chopped dry fruits and fresh rose petals.
Serve immediately while it's cold.

Angoori Dahi Bhalla Chaat

A tangy, sweet, and spicy street-food favorite with a refreshing burst of grapes.

Ingredients

• Bhalla (lentil dumplings): 3-4 pieces (pre-fried)
• Yogurt (Dahi): 2 cups (thick, whisked until smooth)
• Green grapes: 1 cup (halved)
• Saunth chutney (Sweet tamarind chutney): ¼ cup
• Mint sauce (Green coriander-mint chutney): ¼ cup
• Rasisn – 5-6 nos
• Cashew & Almonds – 2-3 nos
• Cumin powder: 1 tsp (roasted)
• Pomegranate seeds: ¼ cup
• Ginger: 1 tbsp (julienned/cut into thin matchsticks)• Beetroot: 1 tbsp (Brunoise)
• Fresh coriander: 1 tbsp (finely chopped)
• Warm water: For soaking bhallas
• Salt: To taste (optional, to mix into yogurt)

Method

1. Prep the Bhallas: Soak the pre-fried bhallas in warm water for 15-20 minutes until
they become soft and spongy. Gently squeeze each one between your palms to drain
out the excess water and arrange them on a serving platter.
2. Prep the Yogurt: Whisk the yogurt until silky smooth. You can add a pinch of salt or a
little sugar to it based on your preference.
3. Assemble the Base: Pour the whisked yogurt generously over the arranged bhallas,
ensuring they are well-coated.
4. Add Chutneys: Drizzle the sweet saunth chutney and the spicy mint sauce evenly over
the yogurt.
5. Layer the Fruits: Scatter the halved green grapes and fresh pomegranate seeds all over
the chaat.
6. Garnish & Spice: Sprinkle the roasted cumin powder on top. Finish the dish by
garnishing with ginger juliennes, beetroot juliennes, and fresh chopped coriander.
Serve immediately.

Where Tradition Meets Craft

What makes these dishes special is not just the ingredients, but the intent behind them. The chefs at The Ashok focus on retaining the soul of each recipe while presenting it with subtle sophistication. Nothing feels forced. Nothing feels overdone.