Organising a Sunday Brunch? Here’s how to handle it

Organising a Sunday Brunch can be a great event to connect with friends and family. Sapna Sarfare suggests ways to handle one along with some recipes

Meeting friends and family is always great when you have the Sunday brunches for a perfect get-together. That is possible, if you know the way to do it in style. That is why some professional culinary help along with recipes ask chefs to speak about it and also provide recipes best for brunch sounds like a good plan.

Making an ideal brunch 

Chef Gylston Gracias, City Chef at Smoke House Deli & Social feels any brunch worth its salt should be easy-going or relaxed. “All you need is a good food spread that meets everybody’s taste, some drinks and preferably live music to unwind. As a brunch makes up for a perfect opportunity to reconnect, it should be little more fun and experiential. An array of fun activities is sure to leave the guests with a memorable experience. One also needs to ensure that their guests feel important and special.”

He further states, “The table setup should be preferably bright and inviting. Keep it simple and fresh. To talk about cutlery, white dishes are always the most preferred choice to make.”

Chef Sahil Singh of Pa Pa Ya, Mumbai feels this combo of breakfast and lunch can be called the perfect excuse for a late start to the day. “Brunch is a casual yet indulgent affair, symbolic of a relaxing Sunday spent with friends and family. It is considered absolutely fine to drink at a brunch, combining coffee and cocktails makes it a Sunday essential. An ideal Sunday brunch is a lavish spread of soups, salads, breakfast signatures like pancakes, eggs, meats, appetizers, pizzettes, mains and of course, desserts. Add fun cutlery instead of the regular chinaware. Use fun party punch bowls and sandwich trays with colourful cups and interesting plates.”

Chef Mark Long, Executive Chef, Grand Hyatt Goa, adds, “What once started off as a playful blend of breakfast and lunch has gone through a revolution over the last couple of years and the result is what you see in our ‘Wicked Liquid Brunch’. With mouth-watering food, drinks to go gaga over, and, music from our live band, the Wicked Liquid Brunch is best described in words of British author Guy Beringer “Brunch is cheerful, sociable and inciting.”

Some wrong moves

Chef Sahil notes that since it’s an in-between mean, many are confused regarding the offerings and so go for a complicated and extensive menu. “You can choose to offer a mix of dishes yet keep it balanced. Also, entertaining at home can be a relaxed affair and doesn’t have to be too formal. Add some interesting music to make the ambience more fun.”

Chef Mark feels the key for perfect Sunday brunch planning is creating a warm and fun environment for others to come over. “It should evoke a sense of a social gathering. Most people go wrong when they try and go overboard with their Brunch.” Chef Gylston reveals, “Food and experience both play a vital role and people go wrong when they focus on only one of them.”

brunch perfection

Chef Mark feels a Sunday Brunch always consists of meals wherein you start off with some nice hearty salads, cold cuts, cheese and some delicious cocktails. “There should be a good old style charcoal grill, international food selections like Japanese Sushi and Sashimi, Arabic Mezzes, Shevermas, Asian and Indian food spreads as well. To top it all off, an over the top dessert spread which will leave you craving for more. Do not forget, there should be ample for the kids as well so that they can also enjoy to the fullest. Brunch is one time when you can go crazy with different food trends, concepts and ideas.”

Chef Gylston discloses, “An eclectic array of refreshing salads, egg station, fresh fruit punches and steamed dishes make up for a great spread. A brunch should also entail a lot of wine-based cocktails. Light drinks with fruity flavors are perfect for a light brunch. The food trends in brunches would consist of a Mimosa Bar, Grilled Avocado Crostinis, Keto Meals, Ramen Station and Sushi Burritos.”

Get ready to make your Sunday brunches extra special with these tips and recipes.

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Jowar Fettuccine with Tomato Braised Vegetables


290 gm Gluten Free Flour

Organising a Sunday Brunch? Here’s how to handle it

100 gm Jowar Flour

9 Eggs

20 gm Chickpea Flour

50 gm Ragi Flour

For Ratatouille

40 gm Capsicum Red

40 gm Capsicum Yellow

40 gm Zucchini Green

40 gm Zucchini Yellow

80 gm Eggplant

20 gm Leeks

30 gm Celery

170 gm Plum Tomato Sauce

50 gm Onion

15 gm Garlic

10 gm Basil Fresh

20 ml Olive Oil

Salt as per taste

5 gm Black Pepper Crushed

15 gm Parsley

For Garnish

20 gm Melon Seed


Make pasta dough with gluten free flour, jowar flour, ragi flour, chickpea flour and egg. Leave the dough to rest for about one hour and pass it though a pasta machine. Cook the fettuccini in salted boiling water to about 80% doneness. Keep aside. Meanwhile, for the ratatouille, in a warm pan splash olive oil add garlic, onion, leeks, celery cook this for about two minutes. Then add the diced zucchini, bell pepper, eggplant sauté it for about 5 mins. Finally, add plum tomato sauce and simmer for about 5 minutes. Add basil and adjust seasoning. Keep a side. Finally refresh the jowar fettuccini in salted boiling water. In a warm pan, sauté the jowar fettuccini with olive oil, garlic and parsley top it with ratatouille vegetables. Sprinkle melon seed and basil. Serve warm.

  • Recipe by Chef Gylston Gracias


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Thai Maalish

Organising a Sunday Brunch? Here’s how to handle it


60 ml Gin

2  Basil Leaves

4 chunks Kaffir Lime

4 chunks Galangal

4 chunks Lemon Grass

150 ml Fresh Coconut Water

10 ml Sugar Syrup

10 ml Fresh Lime Juice


Muddle basil leaves, kaffir lime, galangal and lemon grass along with sugar syrup and lime juice in the shaker. Add gin and coconut water in the shaker over ice. Shake the drink and double strain before serving.

  • Recipe by Chef Gylston Gracias


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Roast Leg of Pork

Organising a Sunday Brunch? Here’s how to handle it


6 kg Leg of Pork (with bone)

300 gm French Mustard

5 gm Sea Salt

5 gm Black Pepper

10 gm Rosemary Sprigs

5 gm Cloves

1 kg Granny Smith Apples

60 ml Brandy

50 gm Brown Sugar

50 ml Apple Cider Vinegar

50 gm Butter

100 ml Cooking Oil


Preheat the oven to 180° C. With a sharp knife, score the skin of the pork at a gap of half to one inch depending on how big a crackling you want. Rub in the entire meat with a marinade made of salt, pepper, mustard and oil. Put in the rosemary sprigs and cloves at regular gaps on the scoring made on the skin. Place the leg with the skin side up on a roasting rack and cook in the preheated oven 30 min uncovered and then covered for approximately 30 min for every 500 gm at 150° C. Take it out and let it rest. While the pork is cooking, heat the butter in a pan and add the chopped apples, glaze with the brandy. Cook till the alcohol evaporates. Add in the sugar and cook on a slow flame till it is mashy and a thick saucy consistency. Finish with some apple cider vinegar to give it an extra tartness. Serve the pork leg with crackling with the warm apple sauce.

  • Recipe byChef Mark Long


PHOTO CREDIT: Pinterest(For the pork dish)

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