Celebrate the Flavours of Diwali with Signature Recipes from Accor

This Diwali, Accor properties across India invite guests to celebrate the festival through the art of food. From cherished sweets to inventive savoury creations, every offering embodies the spirit of the season, reflecting both heritage and creativity. Each dish has been thoughtfully reimagined, honouring traditional recipes while incorporating subtle contemporary touches that surprise and delight. Beyond taste, these dishes are crafted to inspire shared moments and to bring people together around the table in the warmth of festive cheer. With each bite, guests are invited to experience Diwali not just as a celebration, but as a meaningful journey of flavour, tradition, and togetherness.

Novotel Imagicaa Khopoli, Anjeer Dry Fruit Barfi
A wholesome festive sweet made from 250 g dried figs, 200 g dates, 50 g each almonds, cashews, pistachios and walnuts, 25 g desiccated coconut, 2 tbsp ghee, ½ tsp cardamom powder and poppy seeds to garnish. Method (brief): soak and blend figs, cook the fig-date base until glossy with ghee, fold in roasted nuts, coconut and cardamom, press into a greased tray, garnish and let set. This barfi balances richness and nutrition, perfect for gifting or the festive platter.

Executive Chef Roshan Tadadikar offers a contemporary take on a festive classic. Ingredients: 2 cups refined flour, 2 tbsp ghee, pinch salt (for dough); stuffing — ½ cup grated raw turmeric, ½ cup grated coconut, ¼ cup khoya, ¼ cup jaggery/powdered sugar, 2 tbsp ghee, 1 tbsp raisins, 1 tbsp chopped cashews, ½ tsp cardamom, pinch black pepper; ghee or oil for frying. Method (brief): make a firm dough and rest; sauté turmeric, nuts and coconut with jaggery and khoya to form a fragrant filling; shape, seal and deep-fry until golden. The result is a gujiya that marries tradition with a wellness-minded twist.

Ingredients for 20 portions: 7 L full-cream milk (for chhena), 300 ml vinegar, 10 g reetha, 2 L mineral water, 5 kg sugar, 5 L full-cream milk (malai), 2 g green cardamom, 5 g saffron, 10 g pistachio (garnish), 5 ml rose water. Method (brief): curdle milk and strain to make chhena; knead smooth, shape into crack-free balls; boil in sugar syrup until they double in size; prepare saffron-scented thickened milk (malai) and immerse the cooked gulla; garnish with pistachios and chill before serving. A creamy delight for the festive table. 

Novotel Jaipur Convention Centre, Paneer Chukundar
A nod to Rajasthan’s rich culinary heritage, this kabab features soft, gently kneaded paneer, delicately stuffed with creamy mawa and paired with tender beetroot, all seasoned with a thoughtful blend of spices. Cooked to a light golden finish, this low-carb, locally inspired creation balances flavour and texture, offering a sophisticated yet comforting addition to the festive menu that celebrates tradition with a contemporary touch.

This festive season, Accor invites guests to explore these carefully crafted culinary experiences across its properties in India, where each dish brings people together and celebrates the joy of Diwali. Thoughtfully prepared and full of character, these creations turn every meal into a moment to remember, leaving guests with lasting impressions of warmth, tradition, and festive delight.