Make your Christmas Special with Recipes from The Oberoi Grand

Make your Christmas Special with Recipes from The Oberoi Grand
How about a cosy Christmas spread at home this year?, Photo Credit: Shutterstock

We bring you the famous mulled wine, lobster thermidor, and other such legacy dishes from the grand old dame of Kolkata

Uttara Gangopadhyay
December 11 , 2020
06 Min Read

What can be more charming than a glass of mulled wine to ward off the winter chill or a cheesy lobster thermidor?

For more than 80 winters, it has withstood the winds of change that blew around it and kept up its reputation of being one of the most stylish addresses in the city. Hence, it is to The Oberoi Grand in Kolkata that people turn to for a charming festive season and holiday celebration. Knowing that the pandemic this year is likely to keep most people indoors, the hotel’s culinary team has shared the recipes of some of its legacy dishes for which guests often return to its dining rooms during winter and the festive season.


Farmer’s Roesti

Farmer’s Roesti

(serves one)


One potato, preferably waxy – medium to large size

½ teaspoon salt

½ teaspoon white pepper powder

2 tablespoon unsalted butter

½ cup button mushroom, sliced

2 tablespoon chives, chopped

For the sauce:

1 cup Béchamel

½ cup Parmesan, grated

1 tablespoon parsley, chopped


Place a large pot of salted water on to par-boil and add the whole skin-on potatoes, about 20-30 minutes. Slide a fork into each potato. The outside should be soft but the center still firm.

Once done, drain and let cool. Discard skins.

Using a box grater on the large holes, shred all of the potatoes onto the cutting board then sprinkle on the salt, pepper and add the sliced mushrooms. Gently toss with a fork a few times to incorporate the seasonings.

Choose a non-stick skillet approximately 10” across and a dinner plate or other round plate that when inverted will fit just inside the rim of the pan. This will be used to flip the Roesti once it is cooked on one side. Do not choose a plate larger than the pan opening as it will be very hard to invert.

Place the pan on a medium heat burner and melt two tablespoons of the butter until frothy and just starting to brown.

Add the shredded potatoes and use a small spatula to shape into a neat circle, slightly domed in the center.

Turn the burner to medium low to low and cover the pan with a lid and let cook gently.

After ten minutes, place the prepared plate inverted over the potatoes. Lift the pan off by the handle and place your hand over the plate. Quickly but carefully flip the pan over while holding the plate in place. Lift the pan off and the cooked side of the potatoes will be facing up on the plate.

Add the remaining butter back to the pan over medium heat and once frothy and starting to brown, slide the Roesti off of the plate and into the pan so that the uncooked side is down.

Cover and cook for ten more minutes over medium low to low heat.

After ten minutes, slide the Roesti out of the pan and into your serving plate. Sprinkle a few teaspoons of chopped chives over as well.

To prepare the sauce, on medium heat, mix the béchamel, parsley and grated cheese. Season to taste.

To serve, cut into wedges and serve with a pie server. Serve sauce on the side.

Shrimp Cocktail

Shrimp Cocktail

(serves one)


Seven medium prawns with shell and heads on

1 cup iceberg lettuce, finely sliced

2 lemon wedges

1 teaspoon finely chopped parsley

½ boiled egg, quartered

½ fresh tomato, quartered

½ cup salad leaves

For the Poaching Liquor:

5 cup cold water

½ cup carrot, diced

1 celery stalk, diced

½ onion, quartered

1 garlic, crushed

1 lemon, halved

¼ cup parsley, stalks

¼ cup thyme, sprig

1 bay leaf

1 teaspoon salt

For the Cocktail Sauce:

½ cup mayonnaise

1 tablespoon ketchup (preferably Heinz)

1 teaspoon Worcestershire sauce

2 dash of tabasco sauce

½ teaspoon of cayenne pepper

1 lemon, zest and juice


Cocktail Sauce:

Combine the mayonnaise, ketchup, lemon zest and juice, cayenne pepper and Worcestershire sauce in a small bowl. Add Tabasco sauce to desired hotness. Mix well, then refrigerate until ready to serve.

Poaching prawns:

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes to make a flavorful poaching liquor.

Drop the prawns into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the prawn. Refrigerate.


Mix the chilled prawns with the cocktail sauce and a little parsley.

In a chilled martini glass, place the shredded iceberg lettuce. Top it up with the marinated prawns. Garnish with boiled egg, tomato, salad leaves and lemon wedges.

Serve chilled.

Lobster Thermidor

Lobster Thermidor

(serves one)


One fresh lobster (large – cleaned and meat removed)

2 teaspoon butter unsalted

1 teaspoon onion, finely chopped

½ cup button mushroom diced

1 teaspoon Dijon mustard paste

½ cup white wine

½ cup cream

2 tablespoon Parmesan, grated

1 Egg yolk

1 teaspoon parsley, chopped


Heat butter in a pan and cook mushrooms. Add onion and lobster meat. Cook till the meat is translucent.

Deglaze with wine till it evaporates.

Add mustard, cream, parsley and fold in the cheese.

Put the mixture back in the shell and top up with beaten egg-yolk.

Gratinate under a salamander or torch with a blow torch till a golden brown colour.

Serve hot with herb rice.

Mulled Wine

Mulled Wine

  (serves one)  


180 Ml   Red wine

1 teaspoon honey

5 Green cardamom

2 Cinnamon sticks

3 Star anise

2 Orange zest (Oranges)

2 Lime zest (Limes)

2 teaspoon orange marmalade


Dry roast all the spices together in pan. Add orange zest and roast for another 1-2 mins.

Pour the wine and cook on very low flame. Don’t allow it to boil.

Add honey and cook for 1-2 more minutes

Let it rest for 24 hours.

Heat it on low flame before serving.

However, if you are also keen to visit The Oberoi Grand to enjoy its repertoire of legacy dishes, the hotel has assured that it is following the strictest safety and hygiene norms. 

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