Festive Recipes by Olive Bar and Kitchen

Festive Recipes by Olive Bar and Kitchen
The Canapé Platter will wow your guests,

Here's the next instalment of our series on festive recipes from the kitchens of some of the best hotels and restaurants in the country

Karan Kaushik
November 14 , 2020
06 Min Read

We reached out to Chef Dhruv Oberoi, Head Chef, Olive Bar & Kitchen and he was happy to share some of the best recipes from his menu.

Boozy Potter’s Cake


Eggs 2 

Flour 125 gms

Butter yellow 125 gms

Powdered sugar 100 gms

Dried fruits 80 gms

Toasted nuts 40 gms

Milk powder 10 gms

Vanilla 1 tsp

Baking powder 1 tsp

Wheat beer 100 ml

Boozy Potter's CakeMethod
In mixing bowl, sieve flour, milk powder, and baking powder.

Then, add in dried fruit and nuts in the sieved flour.

In a bowl, whisk in butter, sugar, and vanilla essence.

Add the sieved flour and nut mixture, then gradually add eggs.

Just before baking, pour in the freshly opened beer.

Quickly pour the batter in a seasoned and greased earthenware or any cake mould.

Place it in a pre heated oven and bake it for 160 degrees for 15 minutes and than 180 degrees for 5 minutes.

Serve hot and fresh with choice of ice cream (I prefer classic vanilla or vegan coconut). 


Indo Canapé Platter

Vegan fondue & cracker


Coconut cream 150 gms

Madras curry powder 5 gms

Mustard oil 10 gms

Fresh garlic 2 pods

Fresh red chilies 2

Juice of 1 lime

Lime leaf 1

Palm sugar to taste

Salt to taste

Assorted crackers

In a pan, heat oil with sauté garlic and chilies.

Add madras curry powder and palm sugar.

Add coconut cream and bring it to boil, make sure to reduce it till thick.

Add lemon juice and lime leaf, cool it down and let it rest with the flavourings.

Next day strain and serve cold with vegan crackers.


Corn and quinoa


Steamed corn 100 gms

Crunchy fried quinoa / any grain 20 gms

BBQ sauce 5 gms

Sesame oil 2 ml

Fresh red chilli sliced 1 no

Spring onion chopped 5 gms

Salt to taste

In a bowl, add the BBQ sauce, sesame oil, fresh red chilies, spring onion and salt.

Add corn, toss it well and top it up with fried quinoa.  

Edamame and peas


Steamed edamame bean pods / boiled chickpeas 100 gms

Crunchy wasabi green peas 20 gms

Fresh mint 5 gms

Olive oil 10 gms

Lemon juice 5 gms

Salt to taste

In a bowl, add mint, olive oil, lemon juice and salt.

Add edamame and toss it well. Top it up with crispy wasabi peas. 

Pickled mushroom / chicken


Fried mushroom or chicken leg 150 gms

Mustard seeds 3 gms

Mustard oil 30 gms

Fresh ginger paste 5 gms

Fresh chili paste 5 gms

Fried sliced garlic 10 gms

Fried sliced onion 10 gms

Fresh coriander 5 gms

·et  Method
In a pan cook ginger and mustard seeds in mustard oil, add chili, garlic and onion.

Cook it together until the flavor binds, add fried mushroom or chicken.

Once cool down add chopped fresh coriander.

Rest it for 24 hours in refrigerator and serve at room temperature. 


Bengal Old Fashion


For cocktail

Whisky (preferably bourbon) 60 ml

Angostura bitters 2 drops

Syrup 30 ml

Block ice 1 

For syrup

Mango ginger / fresh turmeric 50 gms

Jaggery 100 gms

Lime juice 5 ml

Roasted cumin 2 pinch

Water 100 gms

Bengal Old FashionMethod
For syrup

Boil everything in the pan (bring it to boil together), and reduce it down to half and infuse it for 24 hours with the fresh mango ginger/ fresh turmeric.

Strain and reserve it in a bottle.

For cocktail

In shaker or a glass, pour whisky, bitters and syrup.

Stir it nicely with a block of ice till it’s nicely chilled.  

Pour into a cut whisky glass and garnish with fresh ginger slice.

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