Independence Day 2025: Indian Chefs Share Recipe To Celebrate Flavours of Freedom

Independence Day is around the corner. Have you decided what you will be cooking for your friends and family? It’s not a festival, so there are no set dishes or menus that can come to your rescue, but it is a national holiday and holds greater significance in every Indian’s life. It would not have been possible if several freedom fighters hadn’t put up a fight against the colonisers, and in doing so, many even lost their lives. But August 15 is remembered as the day when India became an independent nation. Therefore, Indian chefs Karam Dogra, Executive Chef, Sheraton Grand Palace Indore, Avdhut Dalvi, CDP, Deltin Jaqk, Goa, and Seema Mandal, Sr. Chef De Partie, Deltin Royale, Goa, have created one-of-a-kind dishes that pay tribute to the colours of the national flag of the country. Check out the recipes.

Tiranga Pasta Salad (Indian Style) By Chef Karam Dogra

Speaking about this Italian meets Indian pasta recipe, Chef Karam Dogra said, "It is a light, healthy, and colourful tricolour salad – perfect for kids and adults alike."

Ingredients

For Tart Shell

• 250g all-purpose flour
• 125g unsalted butter
• 100g icing sugar
• 1 egg
• 5ml vanilla extract
• A pinch of salt

For Lemon Curd

• 150g sugar
• 4 egg yolks
• 1 tsp lemon zest
• 120ml lemon juice
• 100g butter

For Thandai Sorbet

• 500ml water
• 150g sugar
• 40g thandai powder
• 50g glucose
• 10ml lemon juice
• For Mango Glaze
• 100g mango puree
• 2g agar
• 30g sugar

For Garnish

• Dehydrated orange slices
• Dehydrated lemon slices
• Pistachio crumble
• Fresh mint leaves

Also Read: Chefs Ashish Verma And Parth Gupta Share Tricolour Recipes

Method

For Tart

• Rub cold diced butter into the flour until the mixture resembles fine crumbs.
• Add icing sugar, salt, vanilla extract, and egg. Mix just until a dough forms.
• Wrap in cling film and chill for 30 minutes.
• Roll out to 3 mm thickness and line tart moulds.
• Bake blind at 170°C for 12–15 minutes, until lightly golden.
• Cool completely before filling.

For Lemon Curd

• In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, and zest.
• Place over a bain-marie (double boiler) and cook, whisking continuously, until thickened.
• Remove from heat, whisk in butter until smooth.
• Strain, cover with cling film (touching the surface), and chill.

For Thandai Sorbet

• Heat water, sugar, and glucose until fully dissolved.
• Add thandai powder/paste, simmer for 2–3 minutes.
• Remove from heat and stir in lemon juice.
• Chill the mixture, churn in an ice cream machine, then freeze until set.

For Mango Glaze

• Heat the mango purée with sugar until the sugar dissolves.
• Add pectin/agar if using, cook briefly.
• Cool completely and transfer to a piping bag for plating dots.

For Assembling

• Fill cooled tart shells with lemon curd and smooth the surface.
• Freeze briefly to firm before serving.
• Place a quenelle or scoop of thandai sorbet alongside the tart.
• Add dots of mango glaze on the plate.
• Garnish with dehydrated citrus slices, fresh mint leaves, and pistachio crumble for texture and colour.

Malai Kofta Curry With Tricolour Rice By Chef Avdhut Dalvi

While sharing the recipe with Slurrp, Chef Avdhut Dalvi shared, "It is a feast for both the eyes and the palate. Golden-fried, cream-filled koftas in a silky, spiced gravy meet a vibrant trio of rice—tomato red, cumin-scented white, and spinach green—for a dish that is as striking as it is delicious."

Ingredients

For Malai Kofta

• 1 boiled potato
• 50g paneer
• Oil for deep frying
• 8-10 cashews
• 2 tbsp cornflour
• 1/2 tsp garam masala
• 1 green chilli
• Salt to taste
• 1 tbsp fresh cream
• 8-10 raisins

For Gravy

• 3 tomatoes
• 2 onions
• 3 tbsp fresh cream
• 1/2 tsp turmeric powder
• 10 cashews
• 1 green chilli 
• 1 tbsp ginger-garlic paste
• 2 tbsp butter
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tbsp oil
• Salt to taste
• 1 tsp kasuri methi

For Tomato Rice

• 2 cups cooked rice
• 1 onion
• 1 tsp urad dal
• 1 tomato
• 1 tsp chana dal
• 8-10 curry leaves
• 1 green chilli
• 4 garlic cloves
• 1/2 tsp mustard seeds
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tbsp oil
• Salt to taste

For Jeera Rice

• 1.75 cups water
• 1 cup basmati rice
• 1.5 tbsp ghee
• 1.5 tsp cumin seeds
• Salt to taste

For Palak Rice

• 2 cups palak

• 1 cup basmati rice
• 1 bay leaf
• 1 onion
• Salt to taste
• 1.5 tbsp ghee
• 4 garlic cloves
• 1/4 tsp turmeric powder
• 2 green chillies
• 1-inch ginger
• 1/2 tsp garam masala

Method

For Malai Kofta

• In a bowl, mix paneer, mashed potato, green chilli, salt, garam masala, cornflour, and fresh cream until well combined.
• Divide into equal portions. Flatten slightly, place 2–3 pieces of cashew and raisin in the centre, and shape into smooth balls. Ensure there are no cracks.
• Heat the oil and deep fry the koftas until golden brown. Drain on kitchen paper and keep aside.

For Gravy

• Heat butter and oil in a pan. Add onions and sauté until golden brown.
• Add ginger-garlic paste and green chilli; cook for 1–2 minutes.
• Stir in tomato puree and cook until the oil separates.
• Blend the soaked cashews into a smooth paste; add to the masala and mix well.
• Add turmeric, red chilli powder, coriander powder, and salt. Cook for 2 minutes.
• Pour in ½ cup water and simmer until the gravy thickens.
• Stir in cream, garam masala, and kasuri methi; cook for another 2 minutes.
• To serve, pour the hot gravy over the koftas or place the koftas in the gravy just before serving. Garnish with cream and coriander leaves.

For Tomato Rice

• Heat oil in a pan, add mustard seeds and let them splutter.
• Add urad dal and chana dal; fry until light golden.
• Add curry leaves, green chilli, onion, and garlic; sauté until onions turn soft.
• Add chopped tomato and cook until mushy and the oil starts separating.
• Add turmeric, red chilli powder, and salt. Cook for 5–7 minutes until aromatic.
• Add the cooked rice and mix gently until coated with the masala.
• Garnish with fresh coriander.

For Jeera Rice

• Heat ghee in a pan, add cumin seeds, and let them splutter.
• Add soaked rice and sauté gently for 1–2 minutes.
• Add water and salt; bring to a boil.
• Reduce flame to low, cover, and cook until water is absorbed and rice is fluffy (10–12 minutes).
• Turn off the heat, rest for 5 minutes, then fluff with a fork.

For Palak Rice

• Blanch or sauté the spinach for 2–3 minutes, until it is wilted. Cool, then blend with green chillies, ginger, and garlic to a smooth paste.
• Heat oil or ghee in a pan. Add cumin seeds and bay leaf.
• Add onions and sauté until golden.
• Stir in the spinach puree and cook for 4–5 minutes until the raw smell disappears.
• Add turmeric, salt, and garam masala; cook for 2 more minutes.
• Add cooked rice and mix gently until well combined.

For Serving

• Arrange the three rice varieties side by side on a plate to represent the tricolour. Serve with hot malai kofta curry for a complete, festive meal.