Planning a wellness festive brunch for your friends? Include these DIY food ideas for a celebratory spread

From millet-based dishes to light fruit-forward desserts, here’s how to host a festive brunch at home that feels celebratory yet nourishing. (Image: Taj Mahal, New Delhi )

The festive season has a way of bringing people together—and what better way to celebrate than with a leisurely brunch at home? Picture sunlight streaming through your windows, tables adorned with fresh flowers, and a spread that balances indulgence with wellness. At the heart of a memorable brunch lies the menu, and the key to hosting is striking that sweet spot between comfort and nourishment.

Balances nostalgia with nourishment

Festive ingredients carry an inherent charm—be it the warmth of spices, the richness of nuts, or the wholesomeness of grains. The idea is to respect their essence while presenting them in lighter, more contemporary ways, believes Chef Kaushik Misra, Executive Chef at Taj Mahal, New Delhi.

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He explains, “Millets such as ragi, bajra, jowar, foxtail, barnyard, and pearl millet are exceptional alternatives to refined grains and can take centre stage in festive menus. A dish like bajra crêpes layered with spiced avocado and jewelled pomegranate, or ragi dhokla paired with seasonal fruit chutneys, carries familiarity but with an elevated twist. Seasonal fruits like pomegranate, figs, oranges, and guava lend natural sweetness and vibrancy, while almonds, pistachios, walnuts, and pumpkin seeds bring depth and texture without overwhelming richness. These can be re-imagined into yoghurt parfaits, infused waters, laddoos made with jaggery, or light fruit-forward desserts.”

Thoughtful indulgence

A well-balanced brunch menu thrives on diversity—light salads with local greens and citrus, wholesome grains like millet or quinoa, and lean proteins such as grilled fish or spiced chicken skewers.

“To add variety,” says Chef Misra, “I recommend one or two indulgent centrepieces like a saffron-kissed biryani or a classic dessert in petite portions. This anchors the spread with a celebratory touch, without tipping into excess. Start with nourishing small plates like moong dal chillas with herb chutneys, or Greek yoghurt parfaits with seasonal fruits and toasted nuts. Indulgence can still be thoughtful—with a millet biryani adorned with caramelised nuts as the showstopper, or traditional sweets like gajar halwa bites sweetened with jaggery. Guilt-free alternatives such as baked samosas or fruit-and-nut shrikhand also work beautifully.”

Presentation matters

Food is only half the story; presentation is what transforms the experience. To make your brunch interactive, consider live or DIY elements like a millet bowl counter, chia pudding bar, or a “build-your-own-parfait” station that allows guests to experiment while keeping the atmosphere relaxed.

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Chef Misra adds, “I believe presentation is the poetry of the plate. Colour and form are central—microgreens, edible flowers, saffron threads, and jewel-toned pomegranate pearls instantly transform a plate into a canvas. Vertical plating, such as stacking millet fritters on skewers or layering salads in glass jars, adds drama, while textural contrasts—like a silken millet porridge topped with nut clusters, or a spiced fruit compote paired with delicate chocolate shards—create intrigue.”

He also recommends weaving in Indian artistry with spice motifs or serving in miniature terracotta bowls for rustic elegance. Planning the spread in a tapas-style format with small plates reduces overindulgence and helps minimise food waste. To complete the brunch, pair dishes with antioxidant-rich wines or refreshing sober options like sparkling herbal infusions, kombucha spritzers, or fruit-forward mocktails.