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From refreshing matcha drinks and layered pulao to creative desserts, tacos, and modern kofta curry, here’s how to make your August 15 spread as festive as it is flavourful.
Freedom on a Plate: Tricolour & Matcha-Inspired Recipes to Celebrate Independence Day
(Image courtesy: TTK Prestige)
Independence Day isn’t just about flag-hoisting and patriotic songs, it’s also a chance to bring the colours of the Tiranga to your table. Whether you’re hosting a get-together, packing a special lunch, or simply want to treat yourself, these recipes by top chefs transform everyday ingredients into vibrant tributes to the nation. From refreshing matcha drinks and layered pulao to creative desserts, tacos, and modern kofta curry, here’s how to make your August 15 spread as festive as it is flavourful.
Coconut & Mango Matcha by Chef Parth Gupta, Bloom Cafe and Cakery
Prep Time: 10 min
Ingredients:
Mango Compote: 150 g ripe mango (diced), 15–20 g sugar, 10 ml water, few drops lemon juice (optional)
Coconut Layer: 100 ml coconut milk, 50 ml chilled water, 10–15 g sugar (optional)
Matcha Layer: 2 g matcha powder, 50 ml hot water (75–80°C), 5 g honey/syrup (optional)
Method:
Mango Compote: Cook mango, sugar, and water until soft (5–7 min). Lightly mash, cool.
Coconut Layer: Mix coconut milk with chilled water; sweeten if desired, keep cold.
Matcha: Sift matcha, whisk with hot water until frothy; sweeten if desired.
Assemble: Glass → mango compote → pour coconut milk over spoon → top with matcha poured over spoon. Serve immediately.
Tiranga Pulao by Chef Roopa Nabar, TTK Prestige
Ingredients:
Orange: 1 cup rice, 1 tbsp ghee, ½ tsp cumin, 1 tsp ginger-garlic paste, ¼ tsp turmeric, ½ cup carrot puree, 1 tsp red chilli paste, salt
White: 1 cup rice, salt, pepper
Green: 1 cup rice, 1 tbsp ghee, 1 tsp green chilli paste, 1 tsp garam masala, 1 cup palak puree, salt
Method:
Orange Rice: Sauté cumin & ginger-garlic in ghee; add turmeric, carrot puree, chilli paste, salt, rice.
White Rice: Season with salt & pepper.
Green Rice: Sauté chilli paste & garam masala in ghee; add palak puree, salt, rice.
Layer green → white → orange in ring mould, press lightly, unmould & serve.
Desi Mutton Keema Tacos by Chef Nirvaan Thacker
Ingredients: 1 cup Blue Tribe plant-based mutton keema, oil, 2 tsp each garlic & ginger paste, 1 onion (chopped), 1 cup tomato puree, spices (½ tsp turmeric, 1 tsp coriander, 1 tsp garam masala, 1 tsp amchur, 1.5 tsp red chilli), salt, 2 tsp coconut sugar, water, taco shells, vegan cheese, coconut yogurt chutney, salsa, diced tomatoes, lettuce
Method:
Sauté garlic in oil until golden; add ginger, onion, cook till translucent.
Stir in tomato puree & spices; simmer 4–5 min.
Add sugar & keema with splash of water; cover & cook 5–6 min until dry.
Serve in taco shells with cheese, chutney, salsa, tomatoes & lettuce.
White Kiss by Akshay Singh, Senior Bartender, Deltin Casinos, Goa
Ingredients: Coconut rum – 60 ml, Coconut powder – 2 tsp, Coconut malai – 4 tsp,
Pineapple juice – 60 ml
Method: Blended
Glass: Hurricane
Garnish: Pineapple slice with pineapple leaf; rim the glass with coconut powder
Preparation:
Rim a chilled hurricane glass with coconut powder and set aside.
In a blender, combine coconut rum, coconut powder, coconut malai, and pineapple juice.
Add ice cubes and blend until smooth and well-chilled.
Strain into the prepared hurricane glass.
Garnish with a pineapple slice and leaf. Serve immediately.
Orange Kiwi Custard by Chef Roopa Nabar, TTK Prestige
Ingredients: 3 tbsp custard powder, 2 kiwis (sliced), 1 pkt orange jelly, 2 cups milk, 2 tbsp sugar
Method:
Make jelly per packet instructions; cool.
Mix custard powder with 1 cup cold milk.
Heat remaining milk with sugar; add custard mix, cook until thick. Cool.
In glasses: kiwi slices → custard (chill 15 min) → jelly (chill 30 min). Serve cold.
Modern Tri-Colour Kofta Curry by Chef Nirvaan Thacker
Gravy: Heat 2 tbsp oil, add cumin, cinnamon, cardamom, cloves. Add onion, ginger, garlic; cook till soft. Stir in 6–7 pureed tomatoes, turmeric, chilli, jaggery, salt; simmer. Blend soaked cashews, stir into gravy; finish with kasuri methi.
Seekh Kebabs: Pan-sear thawed Blue Tribe plant-based chicken seekh kebabs until charred.
Assemble: Pour gravy in bowl, arrange kebabs on top. Drizzle cashew/coconut cream for white, garnish with microgreens for green. Serve with roti or rice and lemon-dressed microgreen salad.
Mango & Passion Fruit Sorbet by Executive Chef Arun Kumar, Araiya Palampur
Ingredients: Ripe Alphonso or Kesar mango pulp – 500 g (fresh or frozen, no added sugar), Fresh passion fruit pulp – 150 g (from about 6–8 fruits), Castor sugar – 200 g, Milk – 250 ml, Mint leaves – for garnish (optional)
Method
In a saucepan, combine milk and sugar.
Heat gently until sugar is fully dissolved, then cool completely.
In a blender, combine mango pulp, passion fruit pulp, and lemon juice.
Blend until smooth while keeping the seeds of passion fruit for texture (optional).
Add the cooled milk to the blended fruit mixture.
Mix well, taste, and adjust sweetness if needed.
Chill the mixture in the refrigerator for 2–3 hours.
Kashmiri Rogan Josh by Executive Chef Arun Kumar, Araiya Palampur
Ingredients: Mutton (bone-in, preferably leg or shoulder) – 1 kg, cut into medium pieces, Mustard oil – 100 ml, Yoghurt (whisked) – 250 g, Onion – 2 medium, sliced thin (optional in traditional Kashmiri Pandit style; omit for authenticity), Garlic paste – 1 tbsp, Ginger paste – 1 tbsp, Kashmiri red chilli powder – 2 tbsp (for colour, not excessive heat), Fennel powder – 2 tsp, Dry ginger powder – 1 tsp, Turmeric powder – ½ tsp, Asafoetida – ¼ tsp, Cloves – 6–8, Green cardamoms – 4, Black cardamoms – 2, Cinnamon stick – 1 inch, Bay leaf – 1, Salt – to taste, Warm water – 700–800 ml
Method
Heat mustard oil until it reaches the smoking point, then reduce the heat. This removes raw pungency and enhances flavour.
Add cloves, cardamoms, cinnamon, bay leaf, and asafoetida to the oil.
Add mutton pieces and sear until browned on all sides.
Add garlic and ginger paste, sauté briefly.
Reduce the heat, add Kashmiri chilli powder dissolved in a little water for colour, and stir gently to avoid burning.
Lower the flame completely and add whisked yoghurt gradually, stirring continuously to prevent curdling.
Add fennel powder, dry ginger powder, turmeric, and salt. Mix well.
Add warm water, bring to a gentle boil, then cover and simmer on low heat for 45–60 minutes, until the meat is tender and oil (rogan) floats on top.
Adjust seasoning, garnish with a few saffron strands soaked in warm water.
Serve hot with steamed basmati rice or traditional Kashmiri bread (sheermal or baqerkhani).
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl…Read More
Swati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wisdom in the digital landscape. As a key figure in News18 Engl… Read More
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