Spring recipes that celebrate freshness, colour, and joy

There’s something magical about spring in India—the markets come alive with colour, and so does my kitchen. It’s the season of light, joyful cooking, when every dish feels a little more vibrant. From sugar-dusted orange beignets to crisp shiitake sushi rolls, these recipes are made to celebrate the return of freshness and flavour.

Orange beignets

Light as air and bursting with a delicate orange zest, these beignets offer a refreshing twist on the classic treat—proof that sometimes, the simplest pleasures leave the longest impression.

Ingredients
2 tbsp butter, 2 tbsp sugar, ¼ tsp salt, ¼ tsp orange zest, ½ cup warm water (plus 2 tbsp extra), ½ cup condensed milk, 1 tsp quick-rise yeast, 1 egg, 1 tsp orange extract, 1 tbsp sugar, 2 cups all-purpose flour, oil for frying, confectioners’ sugar (for dusting)

Method
Mix butter, sugar, salt, and orange zest. Add ½ cup warm water and condensed milk. In a small bowl, dissolve yeast in 2 tbsp warm water, then add to the mix. Stir in egg, orange extract, and honey. Add 2 cups of flour, then more if needed to form a soft, sticky dough. Cover and chill the dough for at least 4 hours or overnight. Bring to room temp, roll out, and cut into small squares. Fry in hot oil until golden, drain, and dust with sugar. Serve with fruit and cream. 

Oyster mushroom sushi

Oyster mushrooms take centre stage in this fresh, earthy twist on sushi—light, flavourful, and perfect for when you want something indulgent yet easy.

Ingredients
1 cup sliced oyster mushrooms, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp rice vinegar, pinch of salt, 1 cup cooked sushi rice, 1 tbsp rice vinegar, 1 tsp sugar, ½ tsp salt, 2–3 nori sheets, ½ cup shredded cabbage, ½ cucumber (thinly sliced), ½ avocado (sliced), 1 tsp sesame seeds

Method
Toss mushrooms with olive oil and tamari until brown. Mix rice with vinegar, sugar, and salt. Spread rice over nori, add mushrooms, cabbage, cucumber, and avocado. Roll tightly, slice, sprinkle with sesame seeds, and serve with the sauce.

Spring salad

Fresh, vibrant, and impossibly light—spring salad captures the season on a plate, one delicate bite at a time.

Ingredients

½ cup potatoes (cubed), 1 tbsp mint leaves, ½ cup pear (sliced), ½ cup fresh peas, 2 tbsp mayonnaise, ½ lettuce (chopped), 2 spring onions (finely chopped), 1 tbsp olives (chopped), 1 tbsp olive oil, 1 tbsp fresh herbs parsley, dill, chives, 2 slices sourdough or baguette, 1 garlic clove, salt as per taste 

Method

Toast the bread slices with 1 tbsp olive oil at 180°C until crispy. Rub with 1 garlic clove, then break into croutons. Boil potatoes and mix toss with mint leaves. Alongside boil peas until tender, then drain. In a bowl, combine boiled potatoes, sliced pear, chopped spring onions, olives, and 2 tbsp mayonnaise. Toss the chopped lettuce with fresh herbs and a pinch of salt. Plate the salad, adding the potato mixture on top, and garnish with croutons.

Lead image: Pexels

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