There’s no denying it—guacamole has become more than just a dip. Creamy, zesty, and endlessly versatile, the avocado-laden favourite has made its way from Mexican kitchens to chic cafés and fine-dine menus across India. But while the classic recipe of smashed avocados, lime, onion, and chili is unbeatable, chefs today are giving it their own spin—think tartines, gourmet bowls, and Instagram-worthy plates. We asked some of the country’s top chefs to share their signature guacamole recipes, and trust us, you’ll want to try them all.
Smashed Avocado Tartine by Chef Amit Sharma – Co-Founder Poetry by Love & Cheesecake
Ingredients
3 ripe avocados
1 lime (juice)
½ small red onion, finely chopped
1 tomato, deseeded and diced
1 fresh green chili or jalapeño, finely chopped (optional)
Fresh coriander, chopped
Salt to taste
Method
Mash avocados in a bowl (keep it a little chunky). Mix in onion, tomato, chili, coriander. Add lime juice + salt. Adjust to taste.
Soba Maki By Chef Prateek Jha, Koca
Ingredients:
2 ripe avocados
1 tsp sesame oil
1 tbsp finely chopped scallions (green parts only)
1 tbsp finely diced red onion
1 tbsp chopped fresh cilantro (optional)
1 tsp freshly grated ginger
1 small garlic clove, minced
1 tsp soy sauce or tamari
1 tsp rice vinegar or yuzu juice
1⁄2 tsp miso paste (white or yellow)
1⁄2 a red chili, finely chopped (adjust to heat preference)
Toasted sesame seeds (for garnish)
A squeeze of lime juice
Salt, to taste
Method:
In a bowl, mash the ripe avocados until creamy but still slightly chunky. Finish with a sprinkle of toasted sesame seeds for texture and a hint of nuttiness. Mix in sesame oil, soy sauce, miso paste, and rice vinegar until well incorporated. Fold in the scallions, red onion, ginger, garlic, chili, and cilantro. Season with lime juice and salt to taste.
Green Rice Burrito Bowl by Chef Momin, The Salad Life
Ingredients:
1 ripe avocado, peeled and pitted
1 small tomato, finely chopped
1 small jalapeño, finely chopped (adjust to taste)
A handful of fresh coriander (cilantro), chopped
Juice of ½ a
Freshly ground black pepper, to taste
1–2 teaspoons olive oil
Salad greens (optional, for serving)
Method:
In a bowl, roughly mash the peeled avocado using a spoon or fork. Leave some chunks for texture. Mix in the chopped tomato, jalapeño, and coriander. Add lemon juice, salt, and black pepper to taste. Mix everything well. Drizzle a little olive oil over the mixture and stir gently to combine. Serve the guacamole over green rice in your burrito bowl, along with salad greens and your other favourite toppings.
Classic Guac ‘N’ Chips by Chef Noah Louis Barnes – Founder & Chef Partner at Miss Margarita.
Ingredients:
2-3 ripe avocados (Hass avocados are ideal)
1/2 small red onion, finely diced
1-2 jalapeños, seeded and finely minced (adjust to your spice preference)
1 large ripe tomato, seeded and diced
1/4 cup fresh cilantro, finely chopped
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon salt (or to taste)
Method:
Cut the avocados in half lengthwise. Carefully remove the pits. Scoop the flesh out of the skin using a spoon and transfer it to a medium-sized bowl. Using a fork, gently mash the avocado flesh. You can make it as smooth or as chunky as you like. Leave some small chunks for texture. Add the finely diced red onion, minced jalapeño, and chopped cilantro to the bowl with the mashed avocado. Squeeze the fresh lime juice over the mixture. This not only adds a bright, tangy flavour but also helps prevent the avocado from browning. Sprinkle in the kosher salt. Using a spatula or a spoon, gently fold all the ingredients together until they are just combined. Be careful not to over-mix, as you want to maintain some texture. Gently fold in the diced tomato. Add it last so it doesn’t get completely smashed during the mixing process. Taste the guacamole and adjust the seasonings as needed. You might want a little more salt, a squeeze of extra lime juice, or a bit more heat from the jalapeño. Transfer the guacamole to a serving bowl. For best results, serve immediately with tortilla chips, tacos, or as a topping for your favourite dishes.
Poached Egg Avocado Toast by Chef Santosh Keshav Magdum, Que Sera Sera
Ingredients:
Sour dough bread slice -1 nos
Guacamole 2 tbsp
Poach Eggs – 2 nos
Cream cheese – 2 tsp
Chimichurri for garnish
Cabbage slaw and arugula
Salt and Pepper to taste
Method:
Brush the sour dough slice with olive oil on both the sides and toast it till nicely crisp. Spread a thin layer of cream cheese followed with the layer of the prepared guacamole. Now very gently place the prepared poached eggs on the guacamole and finish it with chimichurri as garnish. Serve the toast with a small portion of side salad.
For Poached eggs
Ingredients
Water
Vinegar
Salt
Eggs
Method:
Fill 1 litre of water in stock pot with 2 tbsp of salt and 2tbsp of vinegar and put it on flame just below the boiling point. Now crack open the eggs and make sure the yolk is not broken. Gently stir the water to give it a circular motion. Now carefully drop the egg in water and cook on simmer for approx 90 seconds. Remove the egg with a perforated spoon and keep it in cold water for further use.
Guacamole
Ingredients
Avocado- 2 nos
Onion- 1 nos
Tomato-1 nos
Green chilly- 1 nos
Fresh coriander- few sprigs
Tabasco- 2-3 dash
Salt – to taste
Pepper- 1- 2 pinch
Lemon juice – 1 nos
Olive oil – 1 tbsp
Method
Cut avocado in halves and remove the seed. Finely chop onion, deseeded tomatoes and green chillies .and fresh coriander and keep them aside. Now mash the avocados using whisk keeping it chunky. Now mix these mashes avocados to the prepared chopped mix with fresh lemon juice. Add 2 dash of tabasco, salt and pepper and adjust the seasoning as per required. Finish guacamole by addition of olive oil.
Miso Charred Corn & Smoked Chilli Guacamole by Chef Jyeshth Gupta, Onrique
Ingredients:
Hass Avocado: 450 grams
Sweet Corn Kernels: 120 grams
Tomatoes: 80 grams
Red Jalapeño Chillies: 20 grams
Cashew Miso Paste: 20 grams
Chipotle Chilli Powder: 5 grams
Italian Lime Juice: 20 ml
Extra Virgin Olive Oil: 20 ml
Sea Salt: 7 grams
Black Pepper Corn: 4 grams
Cilantro leaves: 15 grams
Micro Coriander Leaves: 5 grams
Method:
Place the corn on a clean sieve and roast kernels on open flame till smoky and caramelised and well cooked. Transfer them on a plate and divide into two parts, 100 grams for mixing and 20 grams for garnish. Using the side of a knife, lightly crush the corn meant for mixing in the guacamole. Use a knife to cut tomatoes in 4 equal sections and take out its seeds. Cut tomatoes into fine brunoise. Shred the cilantro leaves finely. Cut the red jalapeños into small dices. Cut the Avocado in half and remove its pit. Use a spoon to scoop out the avocados from its shell and place them in a medium sized mixing bowl. Roughly mash the avocados by crushing them using a whisk. Ensure that avocados are still chunky and not completely mashed. Fold in the crushed and smoked corn kernels, chopped tomatoes, red jalapeños and coriander leaves along with the cashew miso paste.
Also Read:
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Dining for the Planet: Inside India’s New Age of Sustainable Luxury
