Here's something different for Valentine's Day. Dish up this romantic and scrumptious feast that five top chefs have put together for you.

So Valentine's Day is almost here and every couple is racking their heads for something unique to do. For those who have been there and done that or those that want to do something more personal, a sure-shot romantic and scrumptious choice would be to get into the kitchen together! Five top Executive Chefs put together for you a special V-day feast for you. The recipes are simple; so you don't have to hunt for exotic ingredients and it isn't time consuming either. So here you go.

Cocktail cravings

From Senses @Oakwood Premier Pune

Strawberry Love


Tequila 60 ml

Triple Sec 30 ml

Cranberry Juice 120 ml

Fresh strawberry crush 15 ml


Fresh Slice Strawberry

Method: Shake triple sec, fresh strawberry crush and cranberry juice with ice. Pour in to glass. Add fresh strawberry slice; then float with tequila on top. Garnish with strawberry and sip away.

Pink satin

Vodka 60ml

Litchi Crush 10ml

Grenadine Syrup 10 ml

Litchi Juice 90ml

Garnish: Cherry or mint leaves

Method: Shake ingredients together. Serve in frozen martini glass.

Soup it up

From Chef Arindam Bhattacharya, Great Kabab Factory @ Radisson Pune

Leek and potato soup


Leeks 3 large

Potatoes 3 large

Onion 1 small

Garlic 1 tsp

Butter or Olive Oil 2 tbsp

Vegetable Stock 500 ml

Milk 200 ml

Cream 50 ml

Salt and Pepper to taste

Method: Roughly chop vegetables. Melt butter in a pan, sauté onions for a couple of minutes and add chopped leeks, potatoes and garlic. Sauté for another five minutes. In another deep bottomed pan, add the stock, sautéed ingredients and bring to boil. Reduce flame and simmer for about 20 minutes. Now add milk and simmer for another 10 minutes.

Remove from flame and allow it to cool. Finally, blend them nicely. Add cream to make a smooth texture (the cal-conscious ones can skip this). Savour piping hot with some herbed bread.

Non-veg Option: Add chicken stock and a few pieces of boiled chicken to make a non-vegetarian soup.

Salad days

From Chef Amit of Galaxy Grill @Seasons Pune



Cucumber 120 gm

Tomato 150 gm

Capsicum 60 gm

Onion 60 gm

Feta cheese 60 gm

Calamata Olives 50 gm

Olive oil 50 ml

Lettuce 100 gm

Oregano flakes a sprinkle

Salt, pepper, lemon juice and parsley to taste.

Method: Cut cucumber, tomatoes, capsicum and onion into thick slices or roundels. Break lettuce. Use Greek feta to enjoy the real flavour (alternatively try feta from Denmark, Holland, Turkey. If you can't get any of these, use cottage cheese).

For the marinade, mix olive oil, lemon juice, salt and crushed peppercorn.

Arrange or mix all ingredients in a bowl except for feta, as it's very delicate and will break up if you try to mix it. Arrange squares of cheese on top.

Pour dressing over the top. Sprinkle chopped parsley and oregano over salad. Drop a few calamata olives (normal green/black olives also work). Serve chilled with pita bread or khaboos.

Dig in

From Chef Mayur Tiwari @ The Marriott ICC Pune

Charmoula Grilled Prawns



Peppers 50gm

Asparagus 50gm

Olive oil 100ml

Charmoula Marinade

Coriander 100gm

Parsley 75gm

Garlic 50gm

Green chilly 30gm

Cumin seeds 20gm

Lemon juice 20ml

Method: Mix Charmoula marinade ingredients with olive oil to a thick consistency. Clean prawns and marinate with Charmoula paste. Cut peppers and asparagus in baton-shaped slices and grill. Subsequently grill marinated prawns. Place grilled prawns, peppers and asparagus on the plate and top up with olive oil. Serve the hot grilled prawns with chilli baguette.

Veggie Option: Replace prawns with a combination of paneer-mushrooms-baby corn-potato.

Sweet nothings

From Chef Hemant @The Hyatt Regency Pune

White Chocolate and Strawberry Cheesecake


Chocolate cookie crumbs 200gm

Castor sugar 150gm

Melted butter 30gm

Fresh Strawberries 250gm

Water 60ml

White chocolate chips 250gm

Double cream 100gm

Cream cheese 250gm

Eggs 3

Vanilla extract 1 teaspoon

Method: Heating oven to 165° C. Melt chocolate in a pan and add double cream, stir occasionally until smooth

Mix together cookie crumbs, castor sugar, and melted butter in a mixing bowl. Press cookie mixture into a 9/10 inch cake ring.

Wash and roughly chop 100 gm of strawberries. Place in a sauce pan; add 50 gm castor sugar and water. Simmer for 15-20 minutes. Puree mixture and set aside.

In a mixing bowl, break eggs and add 100 gm of castor sugar, beat mixture until smooth. Add cream cheese and whip mixture to a smooth consistency. Add vanilla and melted chocolate

Pour mixture over cookie crust and bake for 60 minutes or until filling is set.

Allow to cool and set in refrigerator for 4-5 hours before removing from pan.

Remember to serve chilled.

The recipe may sound complicated but with two of you working side-by-side it's a piece of cake, literally! Start making this first, so that it's done by the time you're ready to dig in!