Kiss Day 2024: Delicious Recipes To Suprise Your Loved Ones With

As romance fills the atmosphere, what better way to commemorate Kiss Day than with delightful and heartwarming recipes? Whether you’re organizing an intimate dinner or a charming get-together with cherished ones, these recipes are designed to infuse your table with a dash of love. From indulgent desserts that will enchant hearts to savoury dishes that will kindle passion, these culinary delights promise to turn this Kiss Day into a celebration of love through the joy of food.

1. Lychee Rose Ginger Ale (By Roshni Sood, Executive Chef Poach Kolkata)


  • 90 ml lychee syrup
  • 1 1/2 tbsp rose water 
  • 200 ml soda 
  • 60 ml ginger ale 
  • 12-13 ice cubes 
  • Edible flowers for garnishing 


  • Prepare two glasses with some crushed ice in them. 
  • Measure the mentioned ingredients in a shaker.
  • Shake thoroughly and ensuring all the ingredients are mixed well
  • Pour the liquid in the prepared glasses.
  • Garnish with fresh edible flowers 
  • Enjoy Chilled. 


Lychee Rose Ginger Ale (Image Source: Special Arrangement)

2. Berry Brazo Gitano (By Rajkamal Singh Rawat, ITC Windsor)


For Cremeux

  • Double Heavy Cream 130gm
  • Milk 80ml
  • Egg 1no.
  • Cocoa Butter 30gm 
  • Gelatine 6gm
  • Mascarpone Cheese 200gm
  • Whip Cream 150gm
  • White Chocolate 100gm

For Berry Jelly

  • Mix Berry 250gm
  • Castor Sugar 90gm
  • Pectine 5gm
  • Tartaric Acid 4gm

For Almond Sable

  • Icing Sugar 165gm
  • Butter 225gm
  • Refined Flour 360gm
  • Almond Powder 50gm
  • Milk 30ml
  • White Coco butter Spray
  • Melted Coco butter         100gms 
  • Edible White Food Colour  05 gms


For the cremeux

  • Make a Sabayon Double Heavy Cream, milk and egg with double Boiler.                                                   
  • Other side cut white chocolate and coco butter in a small cubes.                                                               
  • Pour the sabayon mix in a white chocolate and coco butter, mix Gelatine than Mascarpone cheese mix well.

For Berry Jelly 

  • Heat a deep bottom pan.
  • Add mix berries mixture along with castor sugar and cook well.
  • Once cooked add Pectine and Tartic acid to the mixture and cook well.         
  • Pour the Berry jelly in an appropriate mould and rest for a while around 1 hour at room temperature.

Almond meal sable 

  • Cream butter and icing sugar until a creamy mixture is formed, add milk to the mixture along with the other dry ingredients until a smooth dough is formed, line the formed dough on a grease proof paper and roll with a rolling pin.
  • Cut the layered dough with a suitable cutter and in pre heated oven at 180 deg C for 07 minutes 
  • Remove the baked sable and construct on a mould with in between layers of Jelly and Cremeux.
  • Refrigerate approximately for 02 hours until frozen and demould it and spray with white coco butter.

For the Coco butter spray 

  • Melt Cocoa butter until it attains a runny texture.
  • Add the edible white food colour combine a smooth and shiny mixture is formed.
  • Pour the above mixture in a spray bottle and as use as required.


Berry Brazo Gitano (Image Source: Special Arrangement)
Berry Brazo Gitano (Image Source: Special Arrangement)

3. Chocolate Fudge Pudding (By Chef Roopa Nabar, TTK Prestige)


  • 1¼ cups self-rising flour + for dusting
  • 3 eggs
  • ½ cup soft butter + for greasing
  • ½ cup corn syrup 
  • ¼ cup unsweetened cocoa powder


  • 100 grams milk chocolate roughly chopped. 
  • ½ cup condensed milk 
  • 4 tablespoons heavy cream


  1. Preheat oven at 150º C. 
  2. In a mixer grinder Jar, break eggs. Add butter and corn syrup and blend till smooth. Transfer into a bowl.
  3. Add flour gradually and cocoa powder and fold it well. 
  4. Grease individual ramekin molds with butter and dust with flour. 
  5. Pour ½ cup water on the baking tray. Pour the chocolate mixture in ramekin molds, place the filled molds on the tray and cover each mold with aluminum foil. Put the tray in the preheated oven and bake for 1-1½ hours. Remove the tray and cool to room temperature. 
  6. To make sauce, melt chocolate in a kadai for 1-2 minutes on low flame. Transfer this into another bowl, add condensed milk and mix well. Add cream and mix till smooth. 
  7. Remove the aluminum foil, transfer the pudding on a serving plate, pour the prepared sauce on top and serve immediately. 

4. Choco-Fruit Millet Pizza, (By Chef Ranveer Brar, Hershey India)


For the base:

  • 1 ½ cup millet flour (nachni)
  • 1 teaspoon of baking soda
  • 1/2 cup of yogurt
  • 1/3 cup of chocolate syrup
  • Water for binding

For the toppings:

  • 1 ½ tablespoons jaggery powder
  • 2 tablespoons of strawberry syrup
  • cream cheese 3 – 4 tablespoons
  • Strawberries (cut 1 by 4)
  • 3 – 4 pineapple slices (sliced and cut into triangles)
  • 2 plums cut into halves
  • 1 pear cut into slices
  • 1 apple cut into slices

Equipment Needed:

  • 1 flat baking tray
  • 1 mixing bowl


  • Preheat the oven at 185°C.
  • In a mixing bowl, add millet flour with a pinch of salt and baking soda.
  • To this, add yogurt and mix.
  • Add chocolate syrup, and water as needed. Knead into a smooth dough. Rest for 10 minutes.
  • Meanwhile cut fruits you would like to use as your topping.
  • Dust your table top with flour and roll out the dough into 2 cm thickness.
  • Cut the dough to fit your baking tray, and place it in. Make indents in the dough with your fingertips.
  • Sprinkle jaggery powder onto the dough and then add dollops of cream cheese.
  • Place your fruits as per your preference and drizzle strawberry syrup.
  • Place in the oven and bake at 185C for 12 – 15 minutes.
  • Take out of the oven, let it cool, cut and plate.

5. Pretty Woman (By Sourav Dey – Assistant Food and Beverage Manager, The Den)

Glass – Tom Collins 

Garnish – Marashchino cherry with orange

Method – Shaken 

Ingredients and recipe:


6. Valentine in your Glass (By Sourav Dey – Assistant Food and Beverage Manager, The Den)

Glass – Martini

Garnish – Dried Rose Petal 

Method – Shaken 

Ingredients and recipe:

7. Grilled Tilapia With Lemon Butter Sauce & Sauteed Veggies (By Chef Aji, Culinary Development and Innovation, FreshToHome)


Tilapia fillet: 250 gms

For Marination:

  • Mustard powder: 3 tsp
  • Paprika powder: 1 tsp
  • Garlic chop: ½ tsp
  • Olive oil: 3 tbsp
  • Lemon juice: Juice from 1 lemon
  • Salt: To taste

For Lemon Butter Sauce:

  • Butter: 25 gms
  • Lemon juice: 1 lemon
  • Parsley chop: 1 tsp
  • Salt: To taste

For Pan Frying:

  • Olive oil: 2 tbsp
  • Flour: 4 tbsp


  • Mix mustard, paprika, garlic, olive oil, lemon juice and salt, and apply on both sides of the fish. Keep in the refrigerator for 15- 20 minutes.
  • Heat up a non-stick pan and apply some Olive oil.
  • Spread the flour on a plate and place the marinated fillet on the flour and press lightly to evenly coat both sides of the fish.
  • Place this flour coated fish on the hot pan and grill to a golden brown.
  • To make the sauce, soften the butter and add the lemon juice, salt and parsley and mix well. Keep this aside.
  • Blanch the veggies and sauté them in butter with some salt and pepper powder.


  • Place the pan grilled fish on a plate, arrange the veggies on the side. You could include a toasted garlic bread to go along with the fish.
  • The soft lemon butter sauce can be applied on the fish after plating which will melt onto the fish.


Grilled Tilapia With Lemon Butter Sauce & Sauteed Veggies (Image Source: Special Arrangement)
Grilled Tilapia With Lemon Butter Sauce & Sauteed Veggies (Image Source: Special Arrangement)