In Indian homes, Christmas is a season of togetherness, gentle rituals, and meals that carry the weight of memory. For senior citizens, the festive table is more than a spread; it’s a celebration of legacy, comfort, and cherished flavours. Non-vegetarian delicacies hold a special place in this tradition: slow-cooked mutton curries, fragrant fish stews, roast chicken with warming spices, and Anglo-Indian favourites that evoke decades of festive joy. These dishes aren’t just indulgent; they’re familiar, nourishing, and deeply personal. This collection honours the culinary heritage of India’s elders, offering recipes that balance richness with ease, and tradition with tenderness, so every bite feels like coming home.

1. Classic Roast Chicken

Prep Time: 20 mins Cook Time: 45–60 mins Serves: 4

Ingredients:

• 1 whole chicken (about 1.2–1.5 kg), cleaned and skin-on
• 2 tbsp butter or ghee
• 1 tbsp oil
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp lemon juice
• 1 tsp dried herbs (thyme, rosemary, or mixed Italian herbs)
• Optional: ½ tsp garam masala for warmth
• 1 onion, sliced
• 1 carrot, chopped
• 1 potato, cubed
• Fresh coriander or parsley for garnish

Instructions:

• Marinate the chicken

• Mix butter, oil, ginger-garlic paste, turmeric, pepper, salt, lemon juice, and herbs.
• Rub generously over the chicken, including under the skin.
• Let it marinate for 30 minutes to 2 hours.

• Prepare the base

• Place onion, carrot, and potato in a deep pan or baking dish.
• Drizzle with a little oil and sprinkle salt.
• Place the marinated chicken on top.

• Cook (choose your method)

• Oven: Preheat to 200°C. Roast for 45–60 minutes, basting halfway.
• Stovetop: Use a deep, heavy-bottomed pan with a lid. Cook on low flame for 50–60 minutes, turning occasionally and adding ¼ cup water if needed.
• Pressure Cooker: Cook on medium heat for 2 whistles, then simmer uncovered to reduce juices and crisp the skin.

• Serve

• Let the chicken rest for 10 minutes.
• Carve and serve with roasted vegetables, herbed rice, or soft pav.
• Garnish with fresh herbs or a squeeze of lemon.

2. Goan Pork Vindaloo

Prep Time: 20 mins Marinate Time: 4–6 hrs or overnight Cook Time: 45 mins Serves: 4–6

Ingredients:

• 500g pork (boneless, preferably shoulder or belly), cut into medium cubes
• 2 tbsp oil
• 1 onion, finely sliced
• 1 tsp sugar
• Salt to taste

For the Vindaloo Masala Paste:

• 6–8 dried red chillies (Kashmiri for colour, Byadgi for mild heat)
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• ½ tsp turmeric powder
• 1 tsp black peppercorns
• 4 garlic cloves
• 1-inch ginger
• 2 tbsp vinegar (white or malt)
• 1 tsp paprika (optional, for colour)
• 1 tsp cinnamon or garam masala (optional, for warmth)

Instructions:

Make the masala paste

• Soak red chillies in warm water for 10 minutes.
• Grind with cumin, coriander, turmeric, pepper, garlic, ginger, vinegar, and paprika into a smooth paste.

Marinate the pork

• Rub masala paste onto pork cubes.
• Cover and refrigerate for 4–6 hours or overnight.

Cook the vindaloo

• Heat oil in a pan.
• Add sliced onions and sugar; sauté until golden.
• Add marinated pork and cook on medium heat for 5–7 minutes.
• Add ½ cup water, cover, and simmer for 30–40 minutes until pork is tender and the gravy thickens.
• Adjust salt and vinegar to taste.

Serve

• Garnish with fresh coriander.
• Serve with soft pav, steamed rice, or Goan sannas.
• Optional: Add a touch of jaggery for balance if preferred by elders.

3. Kerala-style Duck Roast

Prep Time: 25 mins Marinate Time: 2 hrs or overnight Cook Time: 60–75 mins Serves: 4–6

Ingredients:

• 1 whole duck (about 1.2–1.5 kg), cleaned and cut into medium pieces
• 2 tbsp coconut oil or ghee
• 2 onions, thinly sliced
• 1 sprig of curry leaves
• 1 tsp sugar (optional, for caramelising)
• Salt to taste

For the marinade:

• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1½ tsp black pepper powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tbsp vinegar or lemon juice

Optional additions:

• ½ cup coconut milk (for a richer finish)
• 1 tsp fennel powder or crushed whole spices (for depth)

Instructions:

Marinate the duck

• Mix all marinade ingredients into a paste.
• Rub generously over duck pieces.
• Cover and refrigerate for 2 hours or overnight.

Sear and roast

• Heat the coconut oil in a deep pan.
• Add sliced onions, curry leaves, and sugar. Sauté until golden and soft.
• Add marinated duck and sear on medium heat for 8–10 minutes until lightly browned.

Slow cook

• Add ½ cup water, cover, and simmer on low heat for 45–60 minutes until the duck is tender and the gravy thickens.
• Optional: Add coconut milk in the last 10 minutes for a creamy finish.

Serve

• Garnish with fresh curry leaves or fried shallots.
• Serve with Kerala parotta, appam, or ghee rice.
• Ideal for elders when served warm, with softened textures and balanced spice.

4. Stuffed Pomfret/Mackerel

Prep Time: 30 mins Cook Time: 20 mins Serves: 2–4

Ingredients:

• 2 medium pomfrets or mackerels, cleaned and slit horizontally for stuffing
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp oil or ghee (for frying or roasting)

For the stuffing:

• 1 small onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 green chilli, chopped (optional)
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala or fish masala
• 2 tbsp grated coconut or breadcrumbs
• 1 tbsp chopped coriander leaves
• 1 tsp vinegar or tamarind pulp
• Salt to taste

Instructions:

Prep the fish

• Clean and pat dry the fish.
• Make a horizontal slit along the belly or side for stuffing.
• Rub with lemon juice, salt, and pepper. Let it rest for 10 minutes.

Make the stuffing

• Heat 1 tsp oil in a pan.
• Sauté onion, ginger-garlic paste, and green chilli until soft.
• Add spices, coconut/breadcrumbs, and vinegar.
• Cook until fragrant and dry.
• Cool and mix in fresh coriander.

Stuff and cook

• Gently fill each fish with the cooled stuffing.
• Secure with toothpicks or kitchen thread if needed.

Pan-fry method

• Heat oil or ghee in a non-stick pan.
• Place fish gently and cook on medium heat for 6–8 minutes per side until golden and cooked through.

Oven method

• Preheat oven to 200°C.
• Place stuffed fish on a greased tray.
• Drizzle with oil and roast for 15–20 minutes, flipping once.

Serve

• Garnish with lemon wedges and fresh herbs.
• Pair with coconut rice, sautéed greens, or soft pav.
• Optional: Serve with a mild coriander chutney or spiced yoghurt dip for elders.

5. Chicken Xacuti (Goan Style)

Prep Time: 30 mins Marinate Time: 1 hr Cook Time: 45 mins Serves: 4–6

Ingredients:

• 500g chicken (bone-in preferred), cleaned and cut into medium pieces
• 2 tbsp oil or ghee
• 1 onion, finely sliced
• Salt to taste
• Fresh coriander for garnish

For the marinade:

• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp lemon juice

For the Xacuti masala:

• 1 cup grated coconut (fresh or desiccated)
• 1 tbsp poppy seeds (khus khus)
• 1 tbsp sesame seeds (optional)
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 4–5 black peppercorns
• 2 cloves
• 1 small cinnamon stick
• 1 star anise (optional)
• 1 green cardamom
• 1 dry red chilli (adjust to taste)
• 1 small onion, chopped
• 1 tsp tamarind paste or 1 tbsp vinegar

Instructions:

Marinate the chicken

• Mix ginger-garlic paste, turmeric, chilli powder, lemon juice, and salt.
• Rub onto chicken and let it marinate for 1 hour.

Prepare the Xacuti masala

• Dry roast coconut until golden.
• Roast all spices and seeds separately until aromatic.
• Sauté chopped onion in 1 tsp oil until soft.
• Grind everything together with tamarind or vinegar into a smooth paste.

Cook the Xacuti

• Heat oil or ghee in a deep pan.
• Sauté sliced onion until golden.
• Add marinated chicken and sear for 5–7 minutes.
• Add ground masala and mix well.
• Add ½–1 cup water, then simmer, covered, for 30–40 minutes until the chicken is tender and the gravy thickens.
• Adjust salt and spice to taste.

Serve

• Garnish with fresh coriander.
• Serve with Goan sannas, pav, or soft rice.
• Optional: Add a splash of coconut milk for a gentler finish, ideal for elders.

Some recipes don’t need introductions; they arrive with memory. A whiff of roast duck, the tang of vinegar in pork, the gentle spice of fish stuffed just right. For our elders, these aren’t just festive dishes; they’re chapters from kitchens long past, served with love and a touch of reverence. This Christmas, as we gather around tables dressed in warmth and tradition, may we cook not to impress, but to remember. To honour the hands that taught us, the stories that fed us, and the quiet joy of sharing a meal that feels like home.