C hristmas became important to me for SABY (SABYASACHI) GORAI Chef Consultant ‘Celebration is always with kitchen family’ two reasons: I attended a missionary school, Ascender God Church in Asansol, and my mother was from Kolkata — a city that celebrates Christmas with unmatched enthusiasm. We had a baker in the family who made plum cake. Our bloodline has Anglo-Indian and German roots, so kobiraji cutlet and devilled eggs with an outer mutton coating were part of our Anglicised meals. I left home for Goa at 16 to work at Colva Beach Hotel by Mahindra Holidays. I’ve never had an off on Christmas or New Year’s in my 30-year career. So, Christmas is always celebrated in the kitchen with my team. Mulled wine made together, turkey sandwiches or turkey rolls from leftover turkey, and sitting around a fire roasting marshmallows — it’s simple, but hearty. JOHNY VINESH Co-founder and Executive Pastry Chef, Lavonne Academy of Baking Science & Pastry Arts ‘Our family celebration is simple with mom’s kulkul and cookies’ M y parents are Malayali Christians, and I grew up a Catholic boy in Bengaluru. Christmas meant a large gathering at my aunt’s home with my grandma and the families of her nine daughters. One aunt ran Golden Bakery, and I always looked forward to the cake she brought. Each aunt prepared a specialty — from kulkul (deep-fried, curled Goan pastry) to achappams. Unfortunately, over the years, everyone moved away, and many elders passed on. Now, with Lavonne, it’s a busy time. Our Christmas cake and other goodies are extremely popular. My wife Juni handles the decorations. At home, we celebrate quietly with my parents. It’s no longer as elaborate since it’s not a holiday for me anymore. Mom makes cookies, laddus, kulkul and kozhukkatta — rice flour toasted with coconut and jaggery. It’s super hard to chew, but Malayalis love it. FRESH.DAILYPIONEER.COM • DECEMBER 2025 29
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