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Republic Day which falls in the month of January every year is a markedly vibrant and colourful celebration of the country’s culture, diversity and traditions, all co-existing in a unified whole. Hosting a dinner on this special day means curating a menu that undoubtedly brings three important colours: saffron, green and white onto the table. Another interesting way to redefine the celebrations on this day is to cook recipes immersed in the regional diversity our territory offers.
Spanning the kitchens of northern India flavoured with robust spices to the millet-rich territory of the Deccan provinces, there are numerous regional recipes which can be part of your dinner menu this Republic Day.
Saffron Malai Paneer
Bring together the rich and luxurious aromas of saffron with the creamy and dense notes of a malai marinade in this northern Indian kebab delight. The delicate tint of saffron strands infuses a touch of elegance into the paneer and the soft flavours of the cream bring a subtle nuance into the mildly spicy dish. Serve this paneer recipe either in the form of a dry tikka appetiser or turn it into a white and yellow curry that can be savoured with warm jeera rice and butter naan at your celebratory dinner.
White Coconut Vegetable Stew
Think coconut luxury, gingery zest and savoury vegetable flavours while preparing this delight from the southernmost tip of the country. Add potatoes, pumpkins, ash gourd, carrots and beans to the stew for filling it up with nutritious goodness. Prepare the stew in coconut oil to lace it with a local, coastal flourish. Fresh coconut milk can be extracted and added to the classic stew which is flavoured with the fragrance of curry leaves and caramelised onions. The white hue of the curry base is all the more enhanced when the stew is served with appams or white steamed rice.
Green Millet Khichadi
Indigenous millets like foxtail or finger millets from the western regions can be used to prepare a khichadi that is full of micronutrients and local flavours. In late winters, even January, greens are available fresh and in abundance in the Deccan province. Their fibre and amino acid-rich qualities seep into the khichadi to lend it a very vibrant and healthy quality. Moreover, leafy vegetables like spinach, coriander or fenugreek also introduce a deep green hue into the dish, making it look rather fresh and apt enough for Republic Day festivities. Accentuate the millet khichadi with the heat of green chillies and serve with a cucumber raita that will balance out some of its spice.
Read More: 5 Mocktails You Can Stir Up On Republic Day
Saffron-Tinted Three-Coloured Pulao
From the north western provinces comes a dish that is filled with the flavours of whole spices like bay leaves, cinnamon, pepper, cardamom, star anise and more. Add just a hint of saffron milk to a portion of the rice so it acquires a welcome golden, orange tint. Introduce vegetables like peas, beans, carrots and onions into the pulao. Prepare one layer with the saffron rice, another with plain white basmati and the third with a coriander infused green rice as a rather visually striking pulao put together exclusively for this day. Garnish with deep-fried onions for a caramelised finish.
Colourful Veg Seekh Kebabs
Cutlets or veg seekh kebabs can be prepared as brightly coloured appetisers served with an equally vibrant, green mint chutney for Republic Day dinners. Source regional ingredients like carrots, beetroots, spinach and potatoes to make seekh kebabs that aesthetically embody a mixture of assorted colours symbolising regional flavours of the multiple indigenous palates that come together in one vegetable medley. This pan-Indian delicacy can be prepared on a griller or convection as guests start to arrive.
