Independence Day offers a wonderful opportunity to tell various stories from India’s freedom struggle through food, as India marks its 80th year of Independence, here is a curated selection of quintessential Indian recipes
Food has defined India’s identity in many ways. During the freedom movement, the idea of supporting local produce and indigenous food systems became a powerful expression of self-reliance, especially in the backdrop of the British trying to destroy our local agricultural fabric through foreign commercial farming. “Those values have gained a new dimension today. By celebrating regional ingredients and traditional recipes, we are not only preserving culinary heritage but also supporting local farmers and sustainable food practices. Dishes like Jolada rotti and Yennegai honour the spirit of Kittur Rani Chennamma and the resilience of North Karnataka, while Avarekalu biryani reflects the role local agriculture played in India’s journey towards self-reliance after Independence,” says Kunal Shekhar Banerjee, Sous Chef, The Oberoi, Bengaluru.
Celebrating Heritage
India's culinary diversity reflects centuries of history, geography, and cultural exchange. Every state contributes distinctive ingredients, cooking methods and regional traditions that together create one of the world's richest food cultures. “Independence Day is more than a national celebration. It is an opportunity to honour India's culinary heritage by revisiting authentic regional recipes that have been passed through generations. Food has always been an important symbol of India's unity in diversity. From Kashmir to Kanyakumari and Gujarat to the North-East, each region contributes flavours that collectively represent India's identity,” says Rana Gomes, Area Chef, South Cluster, Royal Orchid Hotels Ltd.”
Looking ahead
Indian cuisine is becoming lighter, more ingredient-driven and more conscious of nutrition without losing its soul. “Millets, indigenous grains, cold-pressed oils, local vegetables and forgotten recipes are making a welcome return. Today's diners seek authenticity but also appreciate cleaner flavours and balanced cooking. The future of Indian cuisine lies in preserving traditional wisdom while presenting it in a contemporary, accessible way,” says Ishijyot Surri, Executive Chef & Founder of SJI Hospitality.
A Spectacular I-Day Spread
Tri Colour Adana Kebab (Courtesy Chef Virendra Rawat, Good Food Concept)
• Minced Lamb 750 g
• Finely chopped red bell Pepper 1
• Garlic finely chopped 5-6
• Salt 1.5 tsp
• Aleppo Pepper 3 tsp
• Smoked Paprika 1.5 tsp
• Finely Chopped Parsley 6 tbsp
• Green Tikka Powder 3 tbsp
• Malai Tikka Powder 3 tbsp
• Tandoori Powder 3 tbsp
Method
1. Combine the lamb, bell pepper, garlic, salt, pepper, paprika, and parsley in a bowl. Knead.
2. Cover and refrigerate for 1 hour. Divide into 3 portions.
3. For the Hariyali Adana Kebab, mix 3 tbsp of Green Tikka Powder 1/3 part of the Adana Kebab (Masalaar Haryali Delight Mix).
4. For the Malai Adana Kebab, mix 3 tbsp of Malai Tikka Powder 1/3 part of the Adana Kebab (Orika Malai Tikka All Purpose Seasoning).
5. For the Tandoori Adana Kebab, mix 3 tbsp Tandoori Powder 1/3 part of the Adana Kebab (Urban Platter).
6. Wet your hands and press the meat firmly around the skewers.
7. Pan fry for 10-12 minutes till golden brown and serve hot with mint chutney.
Rose Carrot Poornalu (Courtesy Jyothi Sri Pappu, Founder & CEO of Nutreatlife)
For the covering
• Rice 1 cup
• Urad dal (black gram flour) ½ cup
• Water as needed to make a thick batter
• Salt a pinch
For the filling
• Carrot, grated ½ cup
• Jaggery, grated ½cup
• Fresh rose petals ½ cup
• Fennel (optional) a pinch
• Ghee 1 tbsp
• Cardamom powder ½ tsp
• Cashews, chopped 1 tbsp
• Oil for deep frying
Method
1. Heat ghee in a pan, add the grated carrot, and cook on medium flame for 6–7 minutes until soft and the raw smell is gone.
2. Add the jaggery and cook, stirring, until it melts, and the mixture thickens and starts leaving the sides of the pan (5 mins).
3. Take it off the heat, let it cool slightly, then add the rose petal, cardamom powder, fennel, and chopped cashews. Cool completely the filling should be firm enough to roll into balls.
4. Divide the filling into 10–12 small balls and set aside.
5. Make the covering: Soak the rice and urad dal overnight and make smooth batter; it should coat a spoon without dripping off too fast. Don’t ferment the batter.
6. Dip each filling ball into the batter, coating it fully, using your fingers to smooth an even layer around it.
7. Heat oil in a kadai on medium flame. Slide in the coated balls gently and fry until golden brown on all sides, turning occasionally, 4–5 minutes.
8. Drain on paper and serve warm, or at room temperature.
Tiranga Millet Vegetable Khichdi (Courtesy Rana Gomes, Area Chef, South Cluster, Royal Orchid Hotels Ltd)
• Little millet 150 g
• Yellow moong dal 80 g
• Spinach puree 100 g
• Carrot puree 100 g
• Onion (finely chopped) 60 g
• Ginger (chopped) 10 g
• Garlic 10 g
• Green chilli 5 g
• Ghee 20 ml
• Cumin seeds 5 g
• Turmeric powder 3 g
• Salt 6 g
• Water 800 ml
• Coriander leaves 15 g
• Roasted cashews 30 g
Method
1. Wash millet and moong dal thoroughly.
2. Heat ghee and temper cumin seeds.
3. Add onions, ginger, garlic, and green chilli.
4. Add millet and dal.
5. Pour water and cook until soft.
6. Divide the cooked khichdi into three portions.
7. Mix one portion with spinach puree (green layer).
8. Keep one portion plain (white layer).
9. Mix the remaining portion with carrot puree (orange layer).
10. Plate the three colours together in the sequence of the Indian flag.
11. Garnish with roasted cashews and coriander leaves.
12. Serve hot with yoghurt and roasted papad.
Sindhi Kadhi (Courtesy Paul Nohronha, Executive Chef, ITC Maratha)
• 3 tbsp gram flour
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• ½ tsp fenugreek seeds (optional)
• 8–10 curry leaves
• 2 dried red chilies
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp tamarind pulp
• 5 cups water
• Salt to taste
Vegetables (use any combination)
• 1 small potato, cubed
• 1 small drumstick (optional)
• 8–10 okra (bhindi)
• ½ cup cauliflower florets
• ½ cup cluster beans or French beans
• 1 small tomato, chopped
Method
1. Heat oil in a deep pan. Add cumin, fenugreek, curry leaves, and dried red chilies.
2. Lower the heat and add the gram flour. Roast for 8–10 minutes, stirring continuously until it turns golden and aromatic.
3. Add turmeric and chili powder.
4. Slowly pour in the water while whisking to avoid lumps.
5. Stir in tamarind pulp and salt.
6. Add the potatoes first and cook for about 10 minutes.
7. Add the remaining vegetables and simmer for another 20–25 minutes until tender.
8. If using okra, lightly sauté it separately before adding to prevent sliminess.
9. Adjust the consistency, it should be slightly thick and tangy.
Panchkutta Saag (Courtesy Kunal Shekhar Banerjee, Sous Chef, The Oberoi, Bengaluru)
• Spinach 100 g
• Green amaranth 25 g
• Red amaranth 25 g
• Malabar spinach 25 g
• Dill leaves 20 g
• Cumin seed 10 g
• Onion 15 g
• Tomatoes 15 g
• Garlic 5 g
• Ginger 5 g
• Green chilli 5 g
• Roasted cumin powder 5 g
• Coriander Seeds 5 g
• Salt 5 g
• Oil 10 ml
• Ghee 5 ml
Method
1. Blanch the spinach and other greens and instantly put it in chilled ice water to retain colour2.Chop half of the greens and make a puree of remaining batch.
2. In a large pan, heat oil, add cumin seeds, chopped garlic, ginger chop and fry till slightly golden brown.
3. Add chopped onions, sauté it for a minute, add tomatoes, add cumin powder.
4. Add chopped saag into the masala, add salt and sprinkle some chaat masala(optional)
5. Add puree of the greens and cook for about 3-5 minutes. Add ghee and serve hot.
