Contributed by: Anwesha Mittra


If colours are the spirit of Holi, it is bhang that makes it soar. A Holi get-together is incomplete without splurging on the customary bhang thandai and bhang lassi. The thrill of glugging bhang-based drinks on the sidelines of playing with gulaal is the high point of Holi celebrations, which even an endless supply of gujiyas and jalebis cannot substitute.






This Holi we thought of turning the concept of drinking bhang on its head by challenging professional chefs and home cooks to create a dessert with bhang as the core ingredient. We threw the floor open for some serious innovations on the promise that the final outcome will change the way we perceive bhang. And what better time than Holi to get started!


Our first contender, Chef Harminder Mathur, executive pastry chef at The Imperial, Delhi, looked westward for inspiration by trying to fuse Italy’s favourite pudding, the Panna Cotta, with India’s most loved festive sweet, Rabri, and thread it with the notoriously potent ingredient, bhang. The result was a sumptuously boozy dessert that stood out for its gentle sweetness and smooth texture.


Bhang infused Rabri Panna Cotta



Fresh cream     300 ml

Milk                   200 ml

Sugar                 50 gm

Gelatin              3  sheets

Rabri                 100 gm

Bhang               35 gm

Almonds          A handful

Pistachio          A handful



Rabri Panna Cotta




Begin by soaking the bhang in half cup of water overnight.

Make a smooth paste of the bhang.

Further on, soak the gelatin in iced water.

In the meantime, heat fresh cream and milk together with sugar on low flame till it is warm.

Then add the gelatin to it and further tip the bhang paste into the cream and gelatin mixture.

Whisk it till it is well combined and free of lumps.

Let it stand for a couple of minutes before pouring the blend into shot glasses.

Refrigerate for 2 to 3 hours.

Then layer the tops of each glass with fresh Rabri and sprinkle roughly chopped almonds and pistachio over it.

Serve cool.


Chef Anil Khurana, corporate Indian chef, Hyatt Regency Delhi decided to take the Indian route by making copious notes on how to perfect a batch of bhang ka peda. His recipe is simple and can be easily rendered with just a handful of ingredients. Don’t miss it this Holi!


Bhang Infused Peda


Khoya                     2 cups

Sugar                       1 cup

Ghee                        1 cup

Bhang leaves         4 tbsp

Chopped pistachio for garnishing



Bhang pedas




Heat ghee in a pan and add the washed bhang leaves to it.

Fry it for about 5 – 10 minutes on low flame or till the bhang leaves change colour from light green to dark.

Further on, blend khoya and sugar and knead it till the sugar dissolves completely.

Now add the fried bhang leaves to the sugar and khoya mixture.

Make round balls with your hands out of the mixture and sprinkle some chopped pistachio from the top.

Then refrigerate it for about 4 – 5 hours or till the time it sets.

Serve with a refreshing mocktail.


You cannot resist a tray of crispy golden gujiyas with a glossy sugar coating lying unattended on the dining table. Gujiyas are characteristic of any Holi celebration, and by introducing to them a touch of bhang you can only amplify the experience. Home cook Arundhati Sarkar found a way to keep up with this unique Holi tradition by trying to fuse the sumptuousness of the gujiya with the bitter, raspy quality of the bhang leaves into one sinful delicacy.


Bhang Infused Gujiya


For the coating:

Refined flour            500 gm

Oil/ghee                    6 tbsp



Bhang Gujiyas



For the filling:

Khoya                                               500 – 600 gms

Bhang                                               35 gms

Green cardamom powder              ½ tsp

Chopped almonds                            25 gms

Raisins                                           25 gms

Shredded dried coconut                 25 gms

Powdered sugar                               350 gms


Bhang Infused Gujiya Preparation Method:

Soak the bhang in half cup of water overnight.

Make a smooth paste of the bhang.

Then sieve the flour and whisk it with oil or ghee.

Use your hands to knead the mixture so that it has the texture of breadcrumbs.

Add some water to it and knead lightly.

Keep adding water till the dough acquires a softer consistency.

Cover it with a damp cloth and set aside.

Now mash the khoya and fry it in a deep bottom pan till it turns light brown.

Stir in the bhang paste and cook it for a few more minutes.

Further on, add sugar and cardamom powder to the khoya and stir well.

Then add almonds, coconut and raisins to it.

Stir it for two minutes and remove from heat.

Allow it to cool.

Continue by dividing the dough into small balls and roll each ball into a circle of about 4 inch diameter.

Fill half the circle with the khoya mixture and seal it by twisting the edges inwards.

Make sure you do not over stuff the filling, else it will burst out while frying.

Further on, heat ghee in a deep pan and fry the gujiyas on medium flame till they turn a shade of golden brown.

Strain the oil, line them up beautifully on a platter and serve.




Photo courtesy: Shutterstock


Holi Date 2015: This Year the festival of colors falls on 6th March, Friday.


Happy Holi



Holi Related Stories:

Holi Color Science Decoded: For Good Health & Prosperity Pick right colour combinations

Holi Special Recipes: Holi Hai…Cocktails & mocktails with a desi twist!

Holi Celebrations & Events in Delhi

Holi Celebrations & Events in Bangalore





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Theme :

Kabab Garh- The Land of Kabas:

A kabab festival where customers will be transported back to medieval times with both the food and the ambiance reflecting a romantic bygone era. Customers will be greeted by Durbans and served by waiters dressed in livery. Diners can get their photographs taken in cut-outs of the dress of yesteryears and several other activities.



Bharwan Murg Thangari



Kebab Festival Menu

Kabab festival that brings the finest kababs vegetarian and non-vegetarian kababs and main courses, as well as delectable desserts. On the green side i.e. vegetarian kababs include Chatpata Fruit Kebab, Theekha Khumb, Paneer Achari and Hara Bhara Dum Kabab. Non-vegetarian offerings are giant Bharwan Murg Tangri, Haryali Murg Boti, Teen Mirchi Jheenga and Gilaafi Sheekh along with others from the delectable Kebab family.



Teen Mirchi Jheenga



The Diwan-e-Shakahari main course for the vegetarian gourmands has such delectable items as the Akbari Paneer, the Badshahi Baingan or the Shahi Mattar Mushroom. The Diwan-e-Mansahari main course for the non-vegetarian diners has equally delectable items such as Murg Lababdaar, Mutton Shah Pasanda, Nizam Fish curry etc.



Date & Time:

February 18 – March 8, 2015; Lunch and Dinner hours



In Delhi NCR region: Barbeque Nation’s 9 outlets (Connaught Place, Jangpura, Saket, Vasant Kunj, Pitampura, Janakpuri, Vivek Vihar, Noida and Gurgaon )


Paneer Achaari




Barbeque Nation is one of the most successful casual dining restaurant chains in India. With more than 40 outlets across the nation, it offers a happy blend of American, Mediterranean, Oriental and Indian cuisines in both vegetarian and non-vegetarian choices. With its unique independent dining experience offering, it has won the trust of more than 4.5 lakh FB fans till date.


COST:  Average meal for two: Rs. 1600


Delhi – 011 60600000/02

Noida – 0120 6060000

Gurgaon – 0124 6060000


As Holi is around the corner, do check out our latest post on Holi Special Recipes: Cocktails & mocktails with a desi twist!



Related Stories – Here are few previous stories from Barbeque Nation…

Now savor Traditional Kulfi with a trendy twist at ‘Kulfi Nation’!

Corn Biriyani Recipe

Chocolate Cherry Clafoutis Recipe

Roasted Duck in Sichuan Sauce Recipe

Chilli Garlic Fish Recipe


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Customers can now savour the traditional Kulfi with a trendy twist in a range of over 800*flavourful options!


Paan Kulfi with Gulkand and Cardamom powder? Or Fig Kulfi with Caramel and Praline toppings teamed with Nutmeg powder? Customers visiting Barbeque Nation are sure in for a tasty treat with an astounding 800* options of Kulfi and toppings at the restaurant chain’s latest concept – Kulfi Nation.


Barbeque Nation, one of the most successful casual dining restaurant chains in India, is embarking on a new journey with its patrons by introducing a special Kulfi Nation experience zone within its outlets. In true Barbeque Nation style, customers can gorge on all the Kulfi they like at no additional cost. Guests can drool over a range of Kulfi with plentiful options on dip sauces, toppings, sprinkles, flavourings and crushes.



Paan Kulfi



Mr. Uday Menon, Chief Business Officer, Barbeque Nation says, “We are pleased to launch Kulfi Nation as an essential extension of the Barbeque Nation experience. The Kulfi Nation ‘concept within a concept’ will further define the experience at Barbeque Nation and delight the entire family. We are proud to be the first to launch a full range of the Kulfi Nation experience in Mumbai. For Kulfi lovers, we promise an unmatched spread of tastes and flavours which our Chefs have carefully researched and created with passion. We intend Kulfi Nation to be as big a reason as the barbeques to come to Barbeque Nation.”


Barbeque Nation is a pioneer to promote ‘DIY’ (do-it-yourself) cuisine with a concept of live on-the-table grill in India and is today the largest casual dining brand in the country. The restaurant offers a pre-fixed menu with a fixed price. The menu is drawn from Mediterranean, American, Oriental, Asian and the Indian subcontinent.



Strawberry Kulfi



While Kulfi Nation will keep staple flavours like Kesar Pista and Malai, customers will also have on offer unconventional options like Paan and Fig. These can be glazed decadently with thick dip sauces of Caramel, White and Dark Chocolate and teamed with just the right sprinkle of Choco chips, Praline, Silver Balls and Dry Fruits. The Kulfis can be generously topped with Rabdi, Gulkand, Falooda, Fig Compote and Strawberry Compote. The flavorings feature Nutmeg, Cardamom and Cinnamon Powder. Other toppings include crushes such as RoohAfza, Honey, Mango and Kiwi.


Chef Vijay Bakshi, Head – Culinary Operations, Barbeque Nation says, “At Barbeque Nation, we believe that constantly innovating on the platform helps us set a benchmark for ourselves. Through Kulfi Nation, we have made a concerted effort to preserve the original taste of Kulfi and simultaneously innovate with contemporary toppings, syrups and crushes. These fantastic frozen treats are bound to delight clients and find a mass appeal.”



Kulfi with Falooda



Where: Barbeque Nation’s 6 outlets in Mumbai – Barbeque Nation Andheri (East), Barbeque Nation Lokhandwala, Barbeque Nation Nerul, Barbeque Nation Thane, Barbeque Nation Worli and Barbeque Nation Belapur.


Date: Starting from 20th January, 2015


Note: Kulfi Nation was launched in all the outlets of Barbeque Nation in Bangalore on 17th November, 2014.


Average meal for two at Barbeque Nation: Rs 1600


Timings: Lunch and Dinner hours



Kulfi with Rooh Afzah



About Barbeque Nation: Barbeque Nation is one of the most successful casual dining restaurant chains in India. It is a pioneer to promote ‘DIY’ (do-it-yourself) cuisine with a concept of live on-the-table grill in India. With more than 41 outlets across the nation, it offers a blend of American, Mediterranean, Oriental and Indian cuisines in both vegetarian and non-vegetarian choices.


Do try these contemporary yet classic kulfis at Barbeque Nation and share with us your feedback.


According to Chef Vijay Anand Bakshi – 5 must try Kulfi’s at Kulfi Nation are:

1.       Paan Kulfi
2.       Fig Kulfi
3.       Strawberry Kufli
4.       Malai Kulfi
5.       Mango Kulfi
6.       Kesar Pista


Recommended accompaniments with these are:

1.       Paan Kulfi – Rabdi and gulkand
2.       Fig Kulfi – Caramel sauce and almond nuts
3.       Strawberry Kufli – Rabdi and chocolate vermicelli
4.       Malai Kulfi – Falooda, rooh afza, rabdi and sabza
5.       Mango Kulfi –Rabdi and mango crush
6.       Kesar Pista – Falooda, rooh afzha and pista nuts


Which kulfi you would like to try out first? Me, Malai Kulfi… :)


Related Stories – Here are few recipes shared by Chef Vijay Bakshi:


Corn Biriyani Recipe

Chocolate Cherry Clafoutis Recipe

Roasted Duck in Sichuan Sauce Recipe

Chilli Garlic Fish Recipe




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