Diwali is a time for friends, family and sharing, in both memories and delicious food! When planning for your Diwali party it can sometimes feel daunting to decide what would work for everyone, but when in doubt, a grazing table is the ideal solution. Grazing tables have quickly become a worldwide trend with the curation of multiple small dishes, served together proving the perfect party addition.
For Anjali Midha – Chef and Owner at Kitchen Roast a boutique catering company- creating curated, customised meals from grazing tables to sit down dinners is a passion. Growing up in a home where every gathering centred around food gave her a lifelong fascination with the art. Anjali’s move from Delhi to Mumbai rekindled her connection to the kitchen, inspiring her to pursue her passion for food. With a Le Cordon Bleu Chef Training certification and a Masters in International Business, she combines culinary expertise with business acumen, driving the success of her venture with strategic insight and creativity. And today through Kitchen Roast she loves using food to help people connect.
Also Read: What’s The Viral Grazing Table Trend That’s The Centre Focus Of All House Parties
She believes that Diwali offers a unique opportunity to create bespoke grazing tables with unique touches. “Adding such festive elements along with the elegance of a grazing table or a cheese platter serves to modernise the catering of Diwali without losing the essence of the festival,” she says, “In order to create a more festive atmosphere, one can mix festive colours along with the use of Indian flavours in both the savoury and sweet dishes as well as the use of diyas and festive flowers like Rajnigandha and mogra.”
For the special occasion of Diwali, Chef Midha shares a selection of her favourite additions to a festive grazing table for you to try out at home.
1. Rasmalai Tres Leches
- Rasmalai (Indian dessert made with cheese dumplings soaked in sweetened milk)
- Milk mixture (evaporated milk, condensed milk, heavy cream for tres leches)
- Cardamom
- Saffron
- Pistachios or almonds
Method
- In a bowl, combine 1 cup evaporated milk, 1 cup condensed milk, and 1 cup heavy cream. Add cardamom and saffron, then set aside.
- Soak rasmalai cheese dumplings in the milk mixture for a few hours.
- Serve chilled, garnished with pistachios or almonds.
2. Thecha Cheese Korean Buns
- Thecha (Maharashtrian spicy chutney)
- Cheese (like mozzarella or cheddar)
- Korean-style buns (soft bread rolls)
- Garlic and green chillies
- Butter
Method
- Mix softened cheese with thecha, minced garlic, and green chillies.
- Fill Korean-style buns with the cheese mixture and spread butter on top.
- Bake until the buns are golden and the cheese is melted.
3. Dahi Bhalla Cups
- Bhalla (Vada)
- Dahi (Yoghurt)
- Tamarind Chutney
- Green Chutney
- Spices
- Sev
- Pomegranate Seeds
- Coriander Leaves
- Paadi
Method
- Place bhallas in small cups and drizzle with yoghurt, tamarind chutney, and green chutney.
- Sprinkle with spices, sev, and pomegranate seeds.
- Garnish with coriander leaves and serve with paadi.
4. Beetroot Hummus Canapé
- Beetroot hummus
- Crackers or canapé base
- Olive oil
- Lemon juice
- Fresh herbs (like parsley)
Method
- Spread beetroot hummus on crackers or canapé bases.
- Drizzle with olive oil and lemon juice.
- Top with fresh herbs like parsley.
5. Palak Patta Chaat
- Fresh spinach leaves
- Besan (chickpea flour) for batter
- Yoghurt
- Tamarind chutney
- Green chutney
- Spices (chaat masala, cumin powder)
- Sev (crispy gram flour noodles)
- Pomegranate
Method
- Dip fresh spinach leaves in a besan batter and fry until crispy.
- Assemble with yoghurt, tamarind chutney, green chutney, and spices.
- Top with sev and pomegranate before serving.
6. Pesto Paneer Triangle
- Paneer (Indian cottage cheese)
- Basil pesto
- Phyllo pastry or puff pastry
- Garlic
- Parmesan cheese
- Olive oil
Method
- Spread basil pesto over phyllo or puff pastry and place a slice of paneer on top.
- Sprinkle with garlic and parmesan cheese.
- Fold into triangles, brush with olive oil, and bake until golden.
7. Vada Pav Tartlet
- Tartlet shells
- Vada (spiced mashed potato fritters)
- Pav (bread or small bun)
- Garlic chutney
- Green chutney
- Mustard seeds and curry leaves
Method
- Fill tartlet shells with vada and spread garlic chutney and green chutney on top.
- Sprinkle mustard seeds and curry leaves over the vada.
- Bake until the tartlets are crisp and serve warm.
