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Use these easy-to-assemble restaurant recipes to add a festive atmosphere to your family gathering. From Mirchi Vada Chaat to Genda Phool cocktails, these delicious recipes are easy to make and will surely impress your guests. This is your Diwali menu.

Maharaj Jodharam Choudhary, company chef-Khandani Rajdhani shared a spicy chaat recipe that makes you look like a top chef Ingredients: Bhavnagri pepper cut and seeded: 6 fried masala boiled, peeled and mashed Potatoes: 1 cup red pepper powder: 3/4 teaspoon sprinkled coriander powder: 1/2 teaspoon roasted cumin powder: 1/2 teaspoon Garam masala powder: 1/2 teaspoon salt seasoned butter Gram flour: 1 cup Turmeric powder: 1/4 teaspoon fruit salt: 1/4 teaspoon Ajwain: ¼ teaspoon Chaat masala: 1/4 teaspoon Method:-Heat oil in Kadai and add: ½ teaspoon chili powder, ½ tablespoon coriander powder, ½ teaspoon cumin Powder and ¼ teaspoon of garam masala-mix well with mashed potatoes, stir a little-add salt, mix again and set aside to cool-fill bhavnagri peppers with this mixture. Set aside-mix together grams of flour, turmeric powder, salt, fruit salt (soda water) and the remaining red chili powder-add enough water and stir to make a smooth batter with pouring consistency-heat enough oil in kadai. Dip the stuffed peppers into the gram flour mixture and fry them in hot oil until golden brown. Drain on absorbent paper-sprinkle with chaat masala, sweet chutney and coriander chutney, sprinkle red chili powder on top and serve hot

Chef Himanshu Taneja, Culinary Director of Marriott International Group South Asia shared a carefully crafted dessert. Ingredients: For Mawa: milk 3.5% fat (reduced to 628 g Mawa): 3 liters water: 1625 ml ghee: 125 g coarse sugar: 125 g for final mixing: coarse sugar: 100 g cardamom powder: 10 g for decoration: dehydrated Rose petals cold: 400g glaze: 200g gold foil: 3 slices Method:-Put the milk into a pot and boil-Lower the flame, continue to cook, and scratch the bottom of the pot to prevent the milk from scorching-Continue to boil the milk until the milk is reduced to 1/4 of the total amount of milk or until it becomes thick-add sugar and water once the mawa is ready. Continue cooking-during this process, the water will start to evaporate and the milk solids will start to brown-continue cooking until it reaches a consistency like batter-add the ghee in 3 portions while continuing to stir the blender-add after the first portion More ghee has been completely absorbed by the blender = continue the same process until the ghee in the recipe is completely absorbed by the recipe-rest for 24 hours. The mixture is allowed to solidify at room temperature. Add the second part of sugar and cardamom. Just combine by hand-to make dehydrated rose petals, place the red rose leaves on a non-stick mat and dry them at 75°C for 4 hours. Store in an airtight container-add a little melted ghee the next day to prevent the mixture from being too dry to stick-divide the dough into 20 grams each. Shape into a round ball-roll Laddu on cold glaze, then roll on dehydrated rose petals. Finish with golden leaves-store at room temperature

The cocktail recipe shared by bartender Cedrik Rodrigues will definitely impress guests. Ingredients: Marigold flower: 4 slices of lime juice: 15 ml syrup: 15 ml gin: 60 ml Method:-Beat vigorously in a shaker Marigold, add all ingredients and shake well-double pressure in a hurricane cup with ice-decorate with marigold flowers

Maharaj Ganga Singh from Rasotsav shared a simple recipe, perfect for hosting a cool party at home. Ingredients: Saffron: 1g Chopped Pistas: 2 -3 Chopped Badams: 2-3 Chopped Kajus: 3-4 Fresh curd (Dahi), made from whole fat milk: 1 ½ cup cardamom powder: 5 grams Sugar: 8 teaspoons ice cubes: 4 to 5 pieces Method:-Combine curd, sugar, cardamom powder and ice in a blender Mix the pieces together in a blender for 2-3 minutes-add the saffron shreds and mix well-garnish with chopped nuts and put in a tall glass

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