Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. (Recipe shared by Liton Bhakta, Head Chef, The Daily Bar & Kitchen)Granola cupsRustic Granola Yogurt Cups (Makes 4 mini cups)IngredientsGranola- 2 cupsPlain yogurt- 4 cupsWildflower honey- 1/2 cupBlueberries for toppingMethod: Mix the granola and honey in a bowl. Cream in the vanilla essence, black jack spice powder and maple syrup into the mixture. Marinate and then sprinkle five spice powder on skin after marination. Cut pork belly skin carefully, keeping in mind not to cut into meat.Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time.Saute French Beans in soy sauce and ginger.Place the turkey, breast side up, on a rack in the roasting pan.5 to 6 KgSoften butter- 300 GmsThyme chopped – 50 GmsTurkey stock- 200 MlMethod: Preheat oven to 325 degrees F (165 degrees C). Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Rub the skin with the softened butter, and season with salt and pepper.)Christmas Roast TurkeyRoast Turkey10 PortionsIngredientsWhole turkey- 4. (Recipe shared by Richa Talwar, Founder, ‘Sustenance’). Remove aluminum foil after 2 1/2 hours. Check for seasoning. Remove and glaze with the honey & sriracha sauce.Cook for 40 – 45 mins in the oven.Position an aluminium foil tent over the turkey.Increase the oven temperature to 400F and cook for 25 – 30 mins. Place rack in the lowest position of the oven.

Baste all over every 30 minutes with the juices on the bottom of the pan.)Plum PuddingChristmas Plum PuddingIngredientsButter: 100gmsPlum mix: 350gmsBread crumbs: 40gmsFlour: 30gmsEggs: 50gmsWine: 30mlBrown sugar: 100gmsFive spice powder: 5gmVanilla essence: 5mlMethod: Cream the butter and sugar; add in the eggs, bread crumbs, essence, spice powder. Arrange blueberries on top and drizzle it with honey.)Crispy Pork Belly with Sriracha GlazeCrispy Pork Belly with Sriracha GlazeIngredients: 1 kg pork belly/ 60 gms French beansFor Brine (Soak Overnight): 1 ltr Water/ 40 gms Brown Sugar/ 40 gms Custard Salt/ 40 gms Soy SauceFor the marinade : 60 ml soy sauce/ 45 ml rice wine/ 30 gms brown sugar/ 10 gms garlic mincedFor the spice rubs: 2-3 tbsp five spice powderFor the honey sriracha glaze: 60 gms honey/ 15 ml soy sauce/ 45 gms  Sriracha sauceFor the cauliflower mash: 300 gms cauliflower/ 30 gms Cream/ 20 ml Milk/ 20 gms ButterMethod: Soak pork belly overnight in brine solution. Line the mould with butter and sugar, pour mix in. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu. Transfer a few tablespoons to each tart pan and press it down and up towards the sides.Festivities are alwasys time to have the most elaborate feasts.Toppings: You can add sliced seasonal fruits, drizzle of honey or handful of granola on top. cover with foil and steam for 2 hrs. Cook in a oven tray on a bed of mirepoix; garlic, white wine and pork stock at 350F for 45 minutes. Pour the batter into moulds and bake it at 170°C for 1 hr.Cauliflower Mash:Cut cauliflower florets and cook in milk, cream and seasoning. Loosely fill the body cavity with stuffing. Remove the granola tarts from the shell and fill it with the yogurt. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu. Bake for 20 minutes at 180 degrees c. And while there are those home-cooked delicacies which are to die for, we always wonder what have the professionals have cooked. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.

Fold in the rest of the ingredients. Fold in the egg whites and flour with fruits. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Chefs and health experts from across India share their recipes for you to try out this Christmas!Christmas Plum CakeChristmas Plum CakeIngredientsButter: 100gmCastor sugar: 90 gmMaple syrup: 80 mlBlack jack: 10mlEggs: 2 nosFlour: 110 gmVanilla essence: 5ml5 spice powder: 5gmBaking powder: ½ tspCashewnuts: 50 gmFruits soaked in rum:  75gmCandid fruit: 75gmRaisins: 50hmCranberries dried: 50gmCherries: 50gmMethod: Cream butter, sugar with yolks, till light and fluffy,  beat whites & keep aside. Make a puree of the Wholesale mini LED light Factory same. Cool the tarts on a wire rack for about an hour or until its completely cool to touch.