Warm up your winter menu with these chef-curated winter recipes, blending rich flavours, expert techniques, and comforting ingredients for an unforgettable dining experience

Shorbat Pablo Soup: Winter Recipes by Shabaz Jalgaonkar Chef de partie, Bengaluru Marriott Hotel Whitefield

As the winter chill settles in, there’s nothing quite like a steaming bowl of soup to bring warmth and comfort. For those looking to add a unique twist to their winter soup repertoire, the rich and flavourful Pablo Soup is an exceptional choice. This traditional Omani dish is known for its deep, earthy flavours and aromatic spices, making it a perfect meal to enjoy on a cold, cosy evening.

Pablo Soup, or Shorbat Pablo, has long been a staple in Omani households, particularly during the cooler months. What truly sets Pablo Soup apart is the delicate balance of spices—cumin, turmeric, cinnamon, and a hint of black pepper—that impart a warm, fragrant aroma that fills the kitchen as it simmers.

One of the joys of preparing Omani Pablo Soup is how easy it is to make, yet how sophisticated it tastes. The ingredients are simple, but together they create a soup that feels indulgent and nourishing. The base is usually a rich, aromatic broth made from meat or chicken, to which spices and lentils are added for both flavour and texture.

A variety of herbs—such as coriander or mint—are often sprinkled on top before serving, adding a fresh burst of flavour that complements the warming depth of the soup. The result is a bowl that feels both luxurious and comforting, perfect for the winter season.

For extra warmth, a drizzle of olive oil or a dollop of yoghurt on top can make the soup even more indulgent. Serve with freshly baked flatbread or crispy pita, and you’ll have a meal that’s sure to satisfy and nourish through the coldest of winter nights.

Ingredients:

• 500g lamb or chicken (cut into pieces)
• 1 cup lentils, rinsed
• 1/2 cup chickpeas, soaked overnight
• 1 onion, chopped
• 2 tomatoes, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 cinnamon stick
• 1 teaspoon ground black pepper
• Salt to taste
• Fresh coriander or mint for garnish
• Olive oil or yoghurt (optional, for serving)

Instructions:

• In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
• Add the lamb or chicken pieces and brown them on all sides.
• Stir in the tomatoes, cumin, turmeric, cinnamon stick, and black pepper. Cook for another 2 minutes, letting the spices toast slightly.
• Add the lentils, chickpeas, and about 6 cups of water or broth. Bring to a boil, then reduce the heat to low and let simmer for 1.5 to 2 hours, until the meat is tender and the soup has thickened.
• Adjust salt to taste and remove the cinnamon stick before serving.

Garnish with fresh coriander or mint, and serve hot with a drizzle of olive oil or a dollop of yoghurt for added richness.

Finger Millets (Ragi) Bao with Broccoli Stuffing: Winter recipes by Executive Chef Gaurav Paul, Hilton Bangalore Embassy Golflinks

• Prep Time: 15-20 minutes
• Cooking Time: 50 minutes
• Servings: 2 portions

Ingredients:

• For Stuffing – Broccoli 80 gm, Ginger 5 gm, Garlic 5 gm, Green chilli chopped 5 gm, Knorr Veg seasoning ¼ tsp, Salt and pepper (To taste)
• For Bao– Maida 70 gm, Finger millet flour 80 gm, Baking powder 5 gm, Yeast 3 gm, castor sugar 15 gm
  

Method: 

• For stuffing – Boil broccoli and chop. Then add chopped ginger, garlic, green chilli, and knorr seasoning, mix well and adjust the seasoning with salt and pepper. Keep aside.
• For Bao – In a mixed bowl add Maida, Finger millets flour, baking powder, sugar and yeast. Put water and knead into a soft dough.
• Keep aside to prove for 30 minutes. Make small balls of 50 gm each and stuff them inside with a broccoli mixer.
• Keep for 2^nd proof for 10 minutes.
• Take a steamer, and bring it to full steam. Now put a banana leaf on the perforated tray and put the Bao for steaming.
• Steam for 5 to 7 minutes, till it becomes spongy.
• Take out and serve with any readymade Chinese sauce at your convenience. 

Healthy Millets Salad Recipe: Winter Recipes by Sous Chef Prem Kumar, Angsana Oasis Spa And Resort

• Prep Time: 20 min
• Cooking Time: 12 min
• Servings: 2 portions

Ingredients Required:

• Millets=200gms
• Lemon Juice=1tea Spoon
• Mint =5 To 6(leaves)
• Salt=To Taste
• Honey=2tea Spoon
• Fresh Orange Juice=2 Table Spoon
• Bell Pepper (Red & Yellow) =50gms
• Pomogranate=50gms (Peeled)
• Orange Peeled and Chopped=50gms
• Parsley Chopped=10 To 15 gms
• Water=1 Liter

Preparation Instruction:

• Measure 1 litre of water in a saucepan and add 200gms of millet to it.
• Let the mixture boil for 10 to 12 minutes.
• In the meantime get ready with above said ingredients.
• Once the millet is cooked stain the water out using the stainer.
• Let the millet be at the room (cooled) temperature
• Once the millet is at room temp add the above ingredients one by one and mix well.
• Place the mixture in the fridge for 30 minutes and serve in the plates with desired toppings with parsley (cherries, berries, fruits & nuts etc)

Winter is here, and there’s no better time to enjoy these heartwarming recipes. From the rich and aromatic Pablo Soup to the wholesome millet salad, let these dishes fill your days with warmth, flavour, and comfort.

Finger Millet (Ragi) Crepes with Fresh Berries by Gaurav Bansal, Executive Sous Chef, F&B Culinary, Sheraton Grand Bangalore Hotel at Brigade Gateway

• Cooking time: 10-12 mins.
• Prep time:  25-30 mins
• Serving: 4 Portions

Ingredients:

•   Finger millet flour (Ragi) – 240 gms
•   Milk – 350 ml
•   Eggs – 1 No.
•   Melted butter – 2 tablespoons
•   Icing Sugar – 35 gms
•   Baking powder – 10gms
•   Orange zest – 5gms
•   Cinnamon powder – 5gms
•   Vanilla extract – 1 teaspoon
•   For filling:
•   Banana – 1 No.
•   Jaggery – 20 gms
•   Fennel powder – 1 pinch

  For Plating:

•   Fresh berries – (strawberries, blueberries, cherries, raspberries, etc.)
•   Whipped cream –
•   Mint leaves – For garnish
•   Maple syrup, for drizzling

Method:

• In a large mixing bowl, whisk together the finger millet flour, sugar, orange zest, cinnamon, and baking powder.
• In another bowl, beat the eggs with milk, melted butter, and vanilla extract.
• Gradually pour the wet ingredients into the dry ingredients, whisking constantly until you have a smooth, thin batter.
• Heat a non-stick skillet over medium heat. Lightly grease the pan with butter.
• Pour a small amount of batter onto the pan and quickly tilt the pan in a circular motion to spread the batter evenly, forming a thin crepe.
• Cook the crepe for about 1-2 minutes, or until the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes on the other side.

Filling

• In another pan, melt butter with jaggery powder, add chopped bananas, and flavour it with fennel powder. Cook for 3-4 minutes and use it as a filling for the ragi crepes.
• Once all the crepes are cooked and stuffed, serve them warm, topped with fresh berries, mint, and a drizzle of maple syrup, along with whipped cream.

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