Festive Entertaining Part 1: Great food, without the fuss

The Prep Rally: Put Your Pantry, Fridge and Freezer to Work

When it comes to food, the key is to keep some good pantry items on hand, and prep and store fresh ingredients that can be pulled out on the day-of. Olives, sun-dried tomatoes, marinated peppers, kimchi, salted nuts and namkeen can be bought weeks ahead and stored in the pantry—and brought out as snacks.

Chef Keertida Phadke, a former restauranteur who now runs the plant-based food brand better., is all for using your fridge and freezer to make cooking and serving easy on the day of your party.

Instead of running around on the morning of your party to buy a bunch of mint or coriander, she suggests ordering or buying herbs in batches ahead of time and storing them in airtight containers in your fridge. “Don’t wash you herbs, though. Place them straight into airtight containers and put them in your fridge. The moment you introduce moisture, herbs start wilting. All kinds of herbs—from rosemary and thyme to mint and coriander—can be stored in this manner and used when it’s time to cook or plate up.”

Plus, herbs are not just a garnish—they can be used in condiments, cocktails and more, so stock up ahead of time.

Make-Ahead Magic

Certain dishes, like soups and stews, taste better after a day or two hanging out in the fridge—so don’t be afraid to make them in advance and reheat on the hob as your guests sit down to dinner. The same goes for pasta sauces that are not heavy on dairy, like a marinara or Bolognese.

Several other elements of the cooking process can be taken care of ahead of time, too:

• Vegetables and fruits can be washed, peeled, and cut ahead of time for sabzi, crudités or salads.
• Protein—from chicken and mutton to paneer and tofu—can be cleaned, chopped, marinated, and stored in the fridge for upto 24 hours before it’s time to cook.
• Dry ingredients—for desserts, spice rubs, pulao and more—can be measured out before hand and stored in Ziploc bags or airtight containers.

The Perfect Platter

Another make-ahead/prep-beforehand wonder is the grazing platter. Charcuterie and cheese boards are getting popular, add a wow factor (there are endless images of boards and platters on Instagram for inspiration), and are a great way to serve delicious food without having to actually cook!

Delicious Dips

The chip and dip has stood the test of time, from Mad Men-era cocktail parties to IPL watching sessions in 2021. We’re encouraging you to keep a few easy dips on hand that can anchor the appetiser course. Dips are a great idea on several fronts: they can be prepared ahead; they keep well in the fridge for a few days (when stored and covered properly) and they can be paired with everything from crackers to crudités.

Method

• Caramelise the onions: heat butter and oil in a pan. Add sugar and cook, once browning add sliced onions. Cook until softened, then add salt and a few tablespoons water. Cover and cook for 10-12 mins until jammy and dark brown.
• Mix the yoghurt, onions, garlic, and parsley. Season with salt, black pepper, and lime. Let it sit for 30 mins so that the flavours can meld.
• Serve with chips or crackers.

Vidushi’s Pro Tip: “Start with a really thick creamy yoghurt base—hang the curd in a muslin cloth lined sieve for at least 6 hours. This makes sure that your dip is spreadable and scoop-able, and not a runny mess. Also, watch the onions like a hawk. You want to take them all the way to super jammy and caramelised (yum), but not burnt and bitter, and it only takes 2 minutes for the latter to happen.”

Chef Keertida is also big believer in dips as an entertaining element. Her recipe—using pumpkin, a vegetable that’s at the peak of its goodness in winter—has an Indian touch to it, and can be paired with a desi menu or a European/global one.
 

Method

• Peel and cube the pumpkin, transfer to a cooker-safe container and pressure-cook till tender. Don’t add any water to the container holding the pumpkin.
• Cool, then gently press the cooked cubes with your palms to get rid of some of the water released from the pumpkin - especially important if you want a thicker consistency for the dip. You could leave the water in, but the consistency will be thinner.
• Blend the pumpkin with the Greek yogurt. The tarter it is, the better!
• In a small pan/ tadka spoon, heat the ghee, add 1/2 tsp cumin seeds, and finely chopped green chilies.
• Set aside to cool.
• Before serving, mix the tempered ghee into the pumpkin-yogurt base. Season; check for salt/ sugar balance.
• Top with plenty of coriander leaves and roasted crushed peanuts.

Keertida’s Pro Tip: “The dip is a very traditional Marathi side that marries ripe sweet pumpkin with tangy thick yoghurt. The individual elements can easily be made ahead and stored in the fridge. You can boil and puree the pumpkin a couple of days ahead and store in the fridge. And before it’s time to serve, all you need to do is mix it with yoghurt and add the tadka.”

Another reason we advocate for dips? They are hands-off for the host (you can just lay it out and let everyone serve themselves), while being hands-on for the guest (they can smear as much or as little as they want on their dipping vehicle of choice).

References:
The Perfect Party by Alison Price (Kyle Cathie Limited, 2006)
All In Good Taste - from the editors of Kate Spade New York (Abrams, 2015)

Ready Reckoner: Perfect Platters In Your City

Delhi: Miam Patisserie  
Mumbai: Marina Balakrishnan
Pune: Susan Mody
Bangalore: The Picnic Company
Chennai: Platter Mi Amor