Independence Day 2025: Tricolour recipes by top Delhi-NCR chefs

Every year on 15th August, India bursts into a sea of saffron, white, and green—colours that symbolise courage, peace, and prosperity. While the day is marked with flag hoisting, patriotic songs, and cultural programmes, it also finds its way into our kitchens, where food becomes an edible expression of pride. From childhood memories of jalebis and samosas after the school parade to today’s vibrant tricolour platters in homes and restaurants, Independence Day has always inspired chefs to blend creativity with heritage.

This year, culinary experts across India have prepared dishes that not only honour the spirit of freedom but also tell a story of unity in diversity—through colour, flavour, and presentation. Here’s a curated spread of special Independence Day recipes that bring the tricolour to life on your plate.

Potato & Paneer Dumplings with Dry Fruits on Spinach Sauce

By Chef Ashish Verma, Executive Chef – Masala Synergy

For Chef Ashish Verma, Independence Day is more than a national holiday—it’s a reminder of India’s unity in diversity, reflected in our food culture. His creation, Potato and Paneer Dumplings with Dry Fruits on a vibrant spinach sauce, symbolises the tricolour with a modern twist.

Serves: 4 | Preparation Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

For the Dumplings: Potatoes – 300 g (boiled, peeled, and mashed), Paneer – 200 g (grated), Cashews – 15 g (chopped), Almonds – 10 g (chopped), Raisins – 10 g, Green chilli – 1 (finely chopped), Fresh coriander – 1 tbsp (chopped), Garam masala – ½ tsp, Salt – to taste, Cornflour – 2 tbsp (for binding), Ghee – 1 tbsp, Oil – for shallow frying.

For the Spinach Sauce: Spinach leaves – 200 g, Garlic – 3 cloves (sliced), Green chilli – 1 (optional), Onion – 50 g (sliced), Butter – 1 tbsp, Fresh cream – 2 tbsp, Salt – to taste, White pepper – ½ tsp.

Also Read: From law to ladles: Meenakshi Kumar finds her calling in the kitchen

Method

To make the dumplings, mix mashed potatoes with grated paneer, dry fruits, green chilli, coriander, garam masala, salt, and cornflour until smooth, then shape the mixture into round balls and shallow fry them in hot oil until golden brown. For the spinach sauce, blanch spinach in boiling water and immediately transfer to ice water to lock the bright green colour, then sauté garlic, onion, and green chilli in butter, add the spinach, cook briefly, and blend into a smooth puree before finishing with salt, pepper, and cream. To plate, spread the spinach sauce on a warm dish, place the dumplings on top, drizzle cream, and garnish with toasted nuts and microgreens for a festive touch.

Coconut & Mango Matcha – Freedom in Every Sip

By Chef Parth Gupta, Founder – Bloom Cafe and Cakery

Chef Parth Gupta’s layered drink captures the vibrance of India’s diversity with golden mango compote for joy, creamy coconut milk for peace, and earthy green matcha for growth—a glass that mirrors the tricolour and the harmony of our nation.

Prep Time: 10 minutes

Ingredients

Mango Compote (bottom layer): 150 g ripe mango (diced), 15–20 g sugar, 10 ml water, few drops lemon juice (optional).

Coconut Layer (middle): 100 ml coconut milk (full-fat), 50 ml chilled water, 10–15 g sugar or syrup (optional).

Matcha Layer (top): 2 g matcha powder (about 1 tsp), 50 ml hot water (75–80°C), optional 5 g honey or syrup.

Method

To prepare the compote, cook diced mango with sugar and water until it softens into a chunky mixture, lightly mash it, and let it cool before stirring in lemon juice if desired. For the coconut layer, thin coconut milk with chilled water and sweeten if preferred, ensuring it is kept cold to help maintain layering. Whisk sifted matcha with hot water in a zigzag motion until frothy and smooth, sweetening if you want a dessert-style drink. To assemble, spoon mango compote into the base of a tall glass, gently pour in the chilled coconut milk over the back of a spoon, and finally add the whisked matcha in the same way for neat separation. Serve immediately with a wide straw so the layers can be stirred just before sipping.

Tiranga Pasta Salad

By Chef Karam Dogra, Culinary Artisan & Independent Gourmet Creator

A light, colourful salad perfect for kids and adults alike, this pasta dish is quick, healthy, and festive.

Ingredients

1 cup boiled pasta (penne or fusilli), ½ cup boiled carrots (chopped), ½ cup boiled spinach (finely chopped), ½ cup paneer cubes or boiled sweet corn, 2 tbsp olive oil, salt, pepper, oregano, and chilli flakes to taste.

Method

Divide the pasta into three equal portions and mix one with carrots for the saffron shade, one with paneer or corn for the white, and one with spinach for the green. Toss each portion separately with olive oil, salt, and seasonings. Finally, layer them in a bowl with spinach at the bottom, paneer or corn in the middle, and carrots on top to resemble the tricolour.

Malai Kofta Curry with Tricolour Rice

By Chef Avdhut Dalvi, Artisan of Fine Flavours & Culinary Storyteller

This festive main course is both striking and indulgent, pairing golden malai koftas in creamy gravy with tomato red, jeera white, and spinach green rice.

Ingredients

For Malai Kofta: 1 boiled potato, 50 g paneer, 8–10 cashews, 8–10 raisins, 2 tbsp cornflour, 1 tbsp cream, 1 green chilli, ½ tsp garam masala, salt to taste, oil for frying.

For Gravy: 3 tomatoes, 2 onions, 10 cashews, 1 green chilli, 3 tbsp cream, 1 tbsp ginger-garlic paste, 2 tbsp butter, 1 tbsp oil, ½ tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp kasuri methi, salt to taste.

For Rice: Cooked basmati rice, tomatoes, spinach puree, curry leaves, cumin seeds, onion, garlic, ginger, green chillies, and spices as required.

Method

Prepare the koftas by combining paneer, potato, cream, cornflour, spices, and chopped green chilli, then shaping them around cashews and raisins before deep frying until golden. For the gravy, sauté onions in butter and oil, add ginger-garlic paste and chilli, then stir in tomato puree and cook until the oil separates; add cashew paste, spices, and cream for a rich finish. For the rice, make three versions—tomato rice cooked with curry leaves and chilli, jeera rice flavoured with cumin in ghee, and palak rice made with spinach puree sautéed with onion, garlic, and garam masala. Serve the three rice varieties side by side, topped with hot malai kofta curry for a tricolour feast.

Lemon Tart with Thandai Sorbet

By Chef Seema Mandal, Independent Chef

This dessert blends tangy freshness with festive notes—a lemon curd tart paired with thandai sorbet and mango glaze for a patriotic finale.

Ingredients

For Tart Shell: 250 g flour, 125 g butter, 100 g icing sugar, 1 egg, vanilla extract, pinch of salt.

For Lemon Curd: 150 g sugar, 4 egg yolks, 1 tsp lemon zest, 120 ml lemon juice, 100 g butter.

For Sorbet: 500 ml water, 150 g sugar, 40 g thandai powder, 50 g glucose, 10 ml lemon juice.

For Mango Glaze: 100 g mango purée, 2 g agar, 30 g sugar.

Method

Make the tart shells by mixing flour with butter until crumbly, then adding sugar, egg, vanilla, and salt to form a dough; chill, roll, and bake until golden. For the lemon curd, whisk egg yolks with sugar, juice, and zest over a double boiler until thick, then whisk in butter and chill. Prepare the sorbet by simmering water with sugar, glucose, and thandai powder, cooling the mixture, and churning before freezing. Heat mango purée with sugar and agar for a smooth glaze. To serve, fill tart shells with lemon curd, top with a scoop of thandai sorbet, decorate with dots of mango glaze, and garnish with citrus slices, pistachio crumble, and mint.

A Culinary Salute to the Nation

From refreshing drinks to indulgent curries and decadent desserts, these recipes not only satisfy the palate but also bring the spirit of the tricolour to life. This Independence Day, let your plate be as colourful, diverse, and full of pride as the nation it represents.