OT Staff
The first Christmas plum cake of India came from Thalassery, a small coastal town in Kerala. Dating back to the time of British colonial rule, the cake is a much-awaited treat towards the end of the year.
Kuswar, also known as kuswad, is a platter of Christmas-themed sweets and snacks prepared and shared by Christians in the Konkan region. They are a staple of Goan and Mangalorean Catholic cuisine.
Also known as kidyo, kulkul is made from maida (refined wheat flour), milk and sometimes eggs, and shaped into small shells and fried in ghee (clarified butter) or oil.
Achappams are deep-fried rose cookies made with rice flour and are a signature Keralite Christmas snack. They can be eaten plain or spiced with sesame, cumin and cardamom.
This dessert is made with maida, eggs, ghee, sugar, petha (ash gourd), marmalade, nuts, ginger and fennel as its main ingredients. It originates from Prayagraj (formerly known as Allahabad) in Uttar Pradesh.
This is a sweet rice-based fritter fried in ghee. Shaped like discs with a slightly crispy exterior and a soft, fluffy interior, the delicacy feels like heaven on a plate.
Rum balls figure on Christmas menus throughout “the City of Joy” during the festive season, along with decadent plum cakes. The delicious treat is slightly sweet and sticks to your teeth with its moist texture.
Originating in the Anglo-Indian community of Maharashtra, this tender and juicy dish is made with duck meat. It is traditionally served with bread, rice, fugias (round, deep-fried morsels of bread) and salad.
Nagaland’s Christmas is incomplete without smoked pork. Dried pork is traditionally smoked over an open fire; thus, the smoking process and type of wood are extremely important for creating this flavourful dish.
Gongura mutton is a must-have for Christmas feasts in Andhra Pradesh. This tangy curry combines goat meat with Gongura leaves and is served alongside rice, biryani or Indian bread like naan or roti.