Father’s Day 2026: Butter chicken ravioli to kulfi cheesecake, try these 4 recipes to give your dad a special dinner

Father’s Day 2026: 21 June is dedicated to celebrating fathers and father figures across the world. On this day, children and family members show their love through gifts, greeting cards or surprises. But real affection is found in little acts of service, and what better way to show it than by cooking something special.

ALSO READ: Happy Father’s Day 2026 wishes: 200 wishes, messages, greetings, WhatsApp status to share with your dad to show love

This Father’s Day, bring out your inner chef and put all those MasterChef viewing hours to the test. You can cook with your father and turn it into a fun bonding activity, or surprise him with a thoughtfully prepared dinner at home.

Cook with your father or surprise him with a feast, make sure this day becomes memorable. (Picture credit: AI Generated)

For dinner, curate a complete menu that feels special and full of flavours. Make it extra special by adding unique cuisines to the table, from continental dishes and Indian-Italian fusion to modern Indian appetisers and fusion desserts.

HT Lifestyle has curated recipes from chefs that capture diverse cuisine flavours and bring a creative culinary spin to Father’s Day dinner. The list includes innovative fusion recipes that can give your home-cooked meal a restaurant-style gourmet vibe, while still carrying the grounded warmth of something made at home.

The variety makes these dishes worth trying, from experimental desi staples like Butter Chicken with Italian twist to a soulful no-bake dessert that can end the feast on a sweet note. Try these recipes today to bring a smile to your father’s face.

1. Butter chicken ravioli

(Recipe by Chef Ram Pratap Singh Kushwah, specialty chef at Amber India, USA)

Cuisine: Indian-Italian Fusion
Serves: 4

Ingredients

• 250g fresh ravioli sheets
• 200g shredded tandoori chicken
• 1 cup ricotta cheese
• 1 tsp garam masala
• 2 tbsp butter
• 1 cup tomato puree
• ½ cup cream
• 1 tsp kasuri methi
• Salt to taste

Method

• Mix shredded chicken, ricotta, and garam masala.
• Fill ravioli sheets and seal properly.
• Boil ravioli for 3–4 minutes.
• Prepare sauce using butter, tomato puree, cream, and kasuri methi.
• Toss ravioli gently in sauce and serve hot.

Garnish

Microgreens and parmesan shavings.

2. Smoked paneer tikka crostini

(Recipe by Chef Gaurav Chauhan, executive chef at Namak Indian Restaurant & Bar, Dallas)

Cuisine: Modern Indian Appetiser
Serves: 4

Ingredients

• 1 baguette sliced
• 200g paneer cubes
• 2 tbsp hung curd
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp ginger-garlic paste
• Mint chutney
• Pickled onions

Method

• Marinate paneer with curd and spices for 30 minutes.
• Grill paneer until smoky and charred.
• Toast baguette slices.
• Spread mint chutney on crostini.
• Top with paneer tikka and pickled onions.

Garnish

Fresh coriander and chilli flakes.

3. Herb-crusted salmon with lemon butter sauce

(Recipe by Chef Bobby Sajwan, sous chef at Tiya Social)

Cuisine: Continental
Serves: 4

Ingredients

• 4 salmon fillets
• 1 cup breadcrumbs
• 2 tbsp parsley chopped
• 1 tsp thyme
• 2 tbsp butter
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper

Method

• Coat salmon with breadcrumb-herb mixture.
• Pan-sear in olive oil until golden.
• Finish in oven for 6–8 minutes.
• Prepare lemon butter sauce using butter and lemon juice.
• Plate salmon and drizzle sauce over it.

Garnish

Grilled asparagus and mashed potatoes.

4. Chocolate hazelnut kulfi cheesecake

(By Chef Himanshu Joshi, assistant chef at The Imperia by Dhaba, New Jersey)

Cuisine: Fusion dessert
Serves: 6

Ingredients

• 200g cream cheese
• 1 cup whipped cream
• ½ cup condensed milk
• 100g dark chocolate melted
• ½ cup crushed hazelnuts
• 1 tsp cardamom powder
• Biscuit base

Method

• Prepare biscuit base in springform tin.
• Mix cream cheese, whipped cream, condensed milk, and chocolate.
• Add hazelnuts and cardamom powder.
• Pour mixture onto base and chill for 6 hours.
• Slice and serve cold.

Garnish

Chocolate shards and roasted hazelnuts.