7 Refreshing Dishes That Will Amp Up Your Spring Culinary Spread!

A shift in season always brings with it a delicious variety of fresh produce. And since spring is all about leafy, wholesome ingredients, we asked seven star chefs to share recipes of their
favourite dishes certain to add a zing to
your plates!



“A perfect spring dish that has the celebrations and essence of colours and flavours coming together in one bite.”
Chef Chintan Pandya of Dhamaka, New York City

Besan/chickpea flour: ½ cup
Rice flour: ¼ cup
Kale leaves: 10
Chopped green chilli peppers: 2
Red chilli powder: ¼ teaspoon
Turmeric powder: ¼ teaspoon
Cumin powder: ¼ teaspoon
Chopped coriander leaves: 1 tbsp
Salt: To taste
Oil: For frying

Mix besan, rice flour, chopped green chilli, red chilli powder, turmeric powder, cumin powder, chopped coriander leaves, and salt together. Add water and make a batter. Heat oil in a wok, dip the kale leaves in the batter, and deep fry. Top fried kale leaves with tamarind chutney, mint chutney, and sweet-and-spicy yoghurt.


The welcoming notes of citrus and refreshing tinge of mint make Chaiyo to Spring the perfect springtime tipple. “Super easy to shake and drink, you won’t know when you have downed a gallon.”
Chef Seefah Ketchaiyo of Seefah, Mumbai

Lime juice: 25 ml
Sugar syrup: 20 ml
Salt: A pinch
Soda: 30 ml
Mint leaves: 8
Kaffir lime leaves (smashed): 4

Grab a mocktail shaker and toss in all the ingredients. Shake with
lots of ice and strain in a rock glass. Add 2 cubes of ice to the drink
and enjoy.


“This 11-ingredient recipe is passed on from my grandmother who used to live in Assam. It is hearty yet refreshing, making it perfect
for spring.”
Chef Garima Arora of Gaa, Bangkok

Minced ginger: 1 tbsp
Ghee, melted: 5 tbsp
Red chilli powder: To taste
Chickpeas: ½ cup
Besan/roasted chickpea flour: ½ cup
Salt: To taste
Lime: To taste
Mint: To garnish
Grated raw papaya: 10 tbsp per person
Rice: 1 tbsp per person
Boiled potatoes: ½ cup

Mix rice, grated raw papaya, potatoes, and chickpeas together. Season and toss the mixture with besan, salt, red chilli powder, ginger, lime juice, and ghee. Garnish with mint before serving.


While observing Lent in the months between February and April, the Syrian Christian community in Kerala follows a strict vegetarian diet. Their craving for non-vegetarian food is substituted with dishes made with tender raw jackfruit or bread fruit, which is similar in texture to meat. The dish—an example of Kerala’s cuisine that was influenced
by the British era—is made using boiled tender raw jackfruit and boiled potato as the base ingredients.

“Growing up, I remember my ammachi (grandmother) making curries and cutlets with tender raw jackfruit known as idichakka. During spring, jackfruit is available in abundance in Kerala and every house has a jackfruit tree in their backyard.”
Chef Regi Mathew of Kappa Chakka Kandhari, Chennai and Bengaluru

Tender raw jackfruit without skin: 150 gm
Onion, chopped: 25 gm
Ginger, chopped: 15 gm
Garlic, chopped: 15 gm
Green chilli, chopped: 10 gm
Curry leaves: 1 strip
Potatoes: 50 gm
Breadcrumbs: 50 gm
Refined flour: 2 gm
Pepper powder: 10 gm
Garam masala: 10 gm
Turmeric powder: 5 gm
Salt: To taste
Coconut oil: 15 ml
Refined flour for batter: 30 gm
Oil to fry: 400 ml

Boil chunks of raw jackfruit in water with a pinch of turmeric and salt until they turn soft. Strain and keep aside. Flake them once they cool. Heat coconut oil in a pan and add chopped ginger, garlic, onion, green chilli, and whole curry leaves, and sauté well for five minutes. Add turmeric powder and the finely flaked raw jackfruit mixture. Once the mixture dries, add pepper powder, garam masala, and salt; then blend. Add boiled, mashed potatoes to the mix and shape as cutlets. Coat them with breadcrumbs and fry. Idichakka pairs beautifully with beetroot chutney.


The soup draws inspiration from the Spanish Gazpacho, a medley of cold soup and drink made of a raw vegetables blend. “When I made this soup while filming Vicky Goes Veg, the entire crew became instant fans. In fact, my director Deepshika still eats this thrice a week.”
Chef Vicky Ratnani of Speak Burgers by Vicky Ratnani, Mumbai

Cucumber: ½
Green bell pepper: 1
Spinach: A small batch
Basil leaves: A handful
Oregano leaves: A handful
Mint leaves with stem: A handful
Avocado: 1
Kiwi fruit: 1
Green peas, frozen or fresh: 1 cup
Jalapenos with the brine from bottle: 4-5 slices
Green olives: 3-4

Wash, clean, and pat dry the veggies. Blanch the spinach leaves in boiling, salted water for 30 seconds. Refresh in iced water. Drain but don’t squeeze out all the water, as this will help in the soup. Process the rest of the ingredients (trimming, destoning, and shelling) and keep ready. Blend all the ingredients together along with the spinach and some ice cubes into this dish packed with nutrition. This bright, almost fluorescent green soup is thickish and has a great kick to it. Serve chilled.


“Beetroot is such a diverse and vibrant vegetable, and I love using it.
It has a delicious, earthy flavour.”
Chef Ritu Dalmia of DIVA, Delhi; Motodo Pizzeria, Mumbai; and Cittamani, Milan

Red beetroot: 140 gm
Yellow beetroot: 100 gm
Candy cane beetroot: 100 gm
Salt: 8 gm
White wine vinegar: 60 ml
Sugar: 10 gm
Bay leaf: 1-2 leaves
Black pepper: 1 gm
Thyme: 2 gm
Honey: 10 gm
Lemon: 14 ml
Fresh cream: 30 ml
Ricotta: 50 gm
Balsamic reduction: 20 ml
Parmesan: 30 gm
Olive oil (extra virgin): 50 ml
Mixed green lettuce: 15 gm

Roast red beetroot in the oven at 180° C for 30-40 minutes. Remove the skin once cool. Cut into quarters and toss it in balsamic, thyme, salt, and honey. Add water, white wine vinegar, salt, sugar, and bay leaf in a pot and bring it to a boil. Add yellow beetroot and let it simmer for 10-15 minutes. Remove from stove and let them cool within the brine. Peel candycane beetroot, thinly slice on a mandolin, and soak in ice water. In a bowl, whip ricotta, parmesan, fresh cream, salt, and some olive oil until foamy. In a blender, blitz lemon juice, olive oil, honey, white wine vinegar, and salt. Plate up by placing the ricotta cheese in the centre, surrounded by all three types of beetroot. Top it with mixed green lettuce and the dressing.


Pickling is a winter tradition, albeit its benefits can be reaped even in spring. “Food is a great medium to take seasons ahead with you, while ensuring it has a long shelf life.”
Chef Varun Totlani of Masque, Mumbai


Starfruit: 1 kg
Coriander stems: 100 gm
Chilli: 20 gm
Gondhoraj kosho: 50 gm (substitute this with zest and juice of
1 gondhoraj lime + 1 orange)
Yellow mustard seeds: A teaspoon
Salt: To taste

Blend all ingredients together and pack into a jar. Weigh down the surface with baking paper or clingfilm; there should be no airgaps. Leave to ferment for 15-20 days. When the kanji is ready, strain through a muslin cloth and season with salt and sugar to taste.


Equal parts vinegar, water, and sugar.
Salt: 25 per cent of the weight of the above.

Put all ingredients in a pan and heat till sugar and salt dissolve. For 1 litre of this liquid, use 200 gm coriander seeds. Toast and lightly crush the seeds and add to pickling liquid. Leave to rest overnight. The next day, add balled or chopped kohlrabi to the pickling liquid and leave to pickle overnight.

Drain the kohlrabi from the pickling liquid and place in a serving bowl. Add chopped pieces of aam papad (leathery sweet made from dried mango pulp), fresh watermelon radish, and onion flowers. Toss it with the starfruit kanji (just enough to dress the mixture); do not submerge it. Add a drizzle of lime leaf oil. Top with kohlrabi and starfruit mixed with habanero and sesame oil. Add a dash of lime juice and salt
to taste.


Related: 9 Delicious Sweet And Savoury Foods For The Festive Season