Bengaluru’s best Valentine’s Day dishes: Recreate these 5 dishes by luxury Chefs at Home

Strawberry hearts, chocolate tarts, rose lattes, and more, curated by Bengaluru’s finest culinary talent for Valentine’s Day

When it comes to celebrating love, few cities rival Bengaluru’s culinary sophistication. This Valentine’s Day, the city’s most acclaimed fine dining establishments are sharing their closely guarded recipes, allowing you to recreate the magic of a five-star experience in the comfort of your own home. The romantic elegance of strawberry-stuffed French toast hearts meets the decadent allure of dark chocolate raspberry tart in these chef-curated creations that transform an ordinary evening into an extraordinary celebration of love. Planning an intimate breakfast in bed, a luxurious dessert finale, and a complete gourmet experience becomes effortless with these recipes by Bengaluru’s top hotel chefs.

What may seem to be found at exclusive dining rooms only now sits within your reach, as these celebrated chefs demystify their signature Valentine’s creations for home kitchens. They bring together premium ingredients, refined techniques, and that essential ingredient no recipe can quantify: love itself. Prepare for impressing your beloved with dishes that blend artistry with indulgence, each one a testament to the city’s thriving epicurean excellence and the timeless tradition of expressing affection through exceptional food.

Strawberry Cream Cheese Stuffed French Toast Hearts by Executive Chef Vilas Dhakunte, Grand Mercure Bangalore 

Ingredients (Serves 2)

• Thick bread slices – 4
• Cream cheese – ½ cup
• Icing sugar – 2 tbsp
• Fresh strawberries – ½ cup, chopped
• Eggs – 2
• Milk – ¼ cup
• Vanilla extract – ½ tsp
• Butter – for frying
• Maple syrup & strawberries for serving

Method

• Mix cream cheese, icing sugar, and strawberries.
• Cut bread into heart shapes and sandwich with filling.
• Whisk eggs, milk, and vanilla dip sandwiches lightly.
• Pan-fry in butter until golden on both sides.
• Serve with syrup and fresh fruit.

Chefs Tip: Use a cookie cutter for perfect heart shapes.

Dark Chocolate Raspberry Tart by Chef Raju Dorjee, Chef de Cuisine at JW Marriott Bengaluru

Ingredients

• 1 tart shell (baked)
• 250 g dark chocolate
• 200 ml cream
• 50 g butter
• Fresh raspberries

Method

• Heat cream and pour over chopped chocolate; whisk.
• Add butter for shine.
• Pour into tart shell.
• Chill until set and top with raspberries.

Love Latte (Strawberry Rose Latte) by Initoli H Yeputhomi, Guest Service Ambassador, Renaissance Bengaluru Race Course

Ingredients

• 1 shot espresso
• 1/2 cup steamed milk
• 1 tbsp strawberry syrup
• 1/2 tsp rose water
• Whipped cream & dried rose petals for garnish

Method

• Brew a shot of espresso.
• In a cup, mix the strawberry syrup and rose water.
• Pour in the espresso, then add steamed milk.
• Top with whipped cream and dried rose petals.

Pyaar Ki Tikki by Junior Sous Chef Meghana Kamat, Bengaluru Marriott Hotel Whitefield

Ingredients

• Beetroot – 2 medium, boiled & grated
• Potato – 1 medium, boiled & mashed
• Cheese – ½ cup (mozzarella or processed), grated
• Breadcrumbs – 3–4 tbsp
• Green chili – 1, finely chopped
• Ginger – ½ tsp, grated
• Coriander leaves – 1 tbsp, chopped
• Garam masala – ½ tsp
• Black pepper – ¼ tsp

Method

• Prepare the mix: Squeeze excess water from grated beetroot.
• In a bowl, combine beetroot, mashed potato, cheese, breadcrumbs, chili, ginger, spices, salt, and corn
• flour. Mix well.
• Shape: Divide into equal portions and shape into small heart-shaped or round tikkis.
• Cook: Shallow fry on medium heat till crisp and golden on both sides.
• Serve hot with mint mayo, beetroot hummus, or chili aioli.

Chefs Tip: Shape the tikkis into hearts and for extra Valentine charm.

Rose Petite’ by Chef Shitiz Lamba, Pastry Chef at The Radisson Blu Bengaluru, Outer Ring Road

Ingredients

• White chocolate: – 500gm
• Fresh cream: – 500gm
• Whip cream: – 1kg
• Gelatin: – 70gm

Filling

• Rose syrup: – 200gm
• Water: – 100gm
• Breakfast sugar: – 90gm
• Egg :110gm
• Egg yolk: – 90gm
• Gelatin: – 12gm

Method

• Take a pan boil rose syrup, breakfast sugar and water to 130 degrees celsius
• Other side beat egg and egg yolk mix it well and put slowly to above mixture and cook it for 1min.
• Put gelatin and keep in deep to set.
• Mean while break chocolate into small pieces in a bowl
• Take pan boil fresh cream and put directly on chocolate and wrap it to get chocolate melt completely.
• Fold whip cream in above mixture nicely and then add gelatin to mixture
• Take a heart shape mold put half mixture then put filling as per mold shape then again fill with mixture to full.
• Spray with cocoa butter and red color
• Garnish with pink or red chocolate garnish.

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