These Indo-German recipes are perfect for a festive spread

We are entering the holiday season, not just in India, but all over the world. While we wait for Diwali for its lavish celebrations, lights and celebrations, the west is all set to celebrate Halloween, followed by Thanksgiving. And let’s just say it’s never too early to start planning comforting yet innovative meals for the holidays. With all the big family gatherings, games and parties coming up, now is the best time to bring out your love of cooking and whip up a storm in the kitchen with some unique dishes. It’s time to get away from the usual curries, parathas and kebabs and start experimenting with good food.

It’s an established fact that food brings people together and transcends cultural barriers, so we come across so many fusion dishes that are remarkably tasty and super easy to put together. If you are also planning to discover some fusion dishes for your celebratory gathering, Meisterwurst, a German manufacturer that offers premium meat products, has prepared some delectable Indo-German dishes for you to try.

1. Stuffed Paratha with Bacon & Chili Paneer


  • 34 bacon strips (fried, crispy and crumbled)
  • 100 g breadcrumbs
  • 12 green chillies (finely chopped)
  • red chili powder
  • ½ tsp carom seeds
  • 1 tsp garam masala
  • inch ginger
  • 1 tsp salt
  • 1 tsp dried fenugreek leaves
  • 1 cup fresh coriander/cilantro (chopped)

For the dough

  • 500 g atta
  • 1 tsp ghee
  • Some water for the mixture


For filling:

  • Fry the bacon strips.
  • Grate the paneer.
  • In a bowl, add the bacon, paneer, green chillies and all the spices. Mix to combine and set aside.

To make the paratha:

  • Mix the paratha dough and make 8-10 dough balls.
  • Sprinkle some atta on a plate to dust.
  • Take 2 balls at a time and roll out each into disks about 10cm in diameter – dust if necessary to prevent sticking.
  • Take a spoon/ball of the filling and place it on a dough disc, spread it out a little.
  • Now take the second dough disc and place it on top of the first with the mixture, pressing firmly around the edges to seal the filling.
  • Dust the paratha with flour and carefully roll out to a diameter of about 18-20 cm, turning if necessary.

For cooking the paratha:

  • Heat a tawa or other non-stick frying pan, sprinkle with a little ghee/butter and cook the paratha for a few seconds until it turns a nice golden brown color and small brownish spots appear.
  • Turn over slowly so it doesn’t break – cook for a few more seconds, slather the top with more ghee/butter.
  • Remove excess ghee/butter and drain on a paper towel.
  • Repeat the process for the balanced dough balls to make more parathas.
  • The end is a wonderfully crunchy on the outside yet soft and flavorful paratha on the inside.
  • Serve warm with a dollop of butter and a side of fresh raita or green chutney

2. Naan Pizza With Pepperoni Salami In Butter Masala


  • 350 g pepperoni salami (sliced ​​rounds)
  • 100 grams of mixed red and green bell pepper strips
  • 1 large red onion (finely chopped)
  • 56 small / mini garlic-coriander naans
  • 8 tbsp ready-made butter masala sauce (chicken or paneer)
  • 150 grams mozzarella cheese (grated)
  • ½ cup cilantro (ciiantro) (chopped)
  • 1 cup of chilled yogurt
  • Olive oil
  • Salt to taste

To make the raita:

  • 1 cup fresh yogurt
  • ½ onion (finely chopped)
  • ½ cup cucumber (peeled and finely chopped)
  • 12 green chillies (seeded and finely chopped)
  • 2 tbsp fresh coriander/cilantro (chopped)
  • ½ tsp cumin powder (optional)
  • Salt to taste


  • Preheat oven to grill on medium, line baking sheet with aluminum foil, place halved pepperoni salami, onions and peppers, drizzle with olive oil.
  • Grill for about 12-13 minutes or until all items are cooked through.
  • Remove the ready-to-use naans from the packaging, spoon and divide the ready-to-use butter masala sauce generously over each naan, place on a separate baking tray.
  • Divide the cooked mix of pepperoni salami, onions and peppers over the naans. divide the mozzarella chips over each naan.
  • Return the topped naans to the oven and grill for an additional 6-8 minutes or until the cheese has melted and the naans are golden brown and crispy around the edges.
  • Remove from grill and let cool so it is easy to handle.
  • Drizzle with the cooled and refreshing raita, garnish with the chopped coriander and serve immediately.

For the raita:

  • Cool the curds, add salt and cumin powder and beat until smooth.
  • Add the chopped onions, green chillies, cucumber and coriander. Stir gently.