As India marks its 79th year of Independence, the essence of patriotism is not only felt in the air but also experienced through food. Chef Ashish Bali, who serves as the Associate Director at the School of Hospitality Management at RIMT University in Mandi Gobindgarh, Punjab, has designed a unique three-course menu inspired by the colors of the National Flag. This vibrant culinary journey incorporates the warm saffron, pure white, and fresh green hues, each dish reflecting India's rich heritage, diversity, and unity.

Utilizing natural ingredients, Chef Bali's menu is both festive and healthy, making it ideal for celebrating this significant occasion.

The Tricolour idli serves as a symbol of unity, featuring soft and fluffy textures that combine spinach, plain batter, and carrot puree to represent the green, white, and saffron stripes of the National Flag.

Why choose idli? This beloved dish embodies simplicity, tradition, and unity, mirroring the spirit of India.

Flavors & Color Significance:

Green (spinach/coriander): Symbolizes prosperity and faith.

White (plain batter): Represents peace and truth.

Orange (carrot): Stands for courage and sacrifice.

Ingredients:

Idli batter, carrot purée (for saffron layer), plain batter (for white layer), spinach or coriander purée (for green layer).

Method:

• Divide the idli batter into three parts.


• Mix carrot purée into one part (orange), keep one plain (white), and add spinach purée to the third (green).


• Layer the batters (green, white, orange) into idli moulds.


• Steam for 10-12 minutes until cooked.


• Serve with coconut, green, and orange chutneys for an added festive touch.

To conclude the meal on a festive note, the Tricolour pastry offers a modern twist—a light sponge cake layered in green, white, and orange, delicately filled with whipped cream.

Why pastry? It symbolizes India's progress and creativity, merging global techniques with national pride while honoring traditional flavors like pistachio, vanilla, and mango.

Flavors & Color Significance:

Green (pistachio/natural green): Represents growth and renewal.

White (cream): Symbolizes integrity and peace.

Orange (mango/carrot): Reflects joy and sacrifice.

Ingredients:

Vanilla sponge cake (cut into three layers), orange food color (mango/papaya flavor), white whipped cream, green food color (pistachio flavor), sugar syrup (for soaking), tricolour glaze or fruit toppings (optional).

Method:

• Prepare three sponge layers—one colored with orange, one plain, and one green.


• Lightly soak each layer with sugar syrup.


• Stack them with whipped cream between layers.


• Frost the entire cake with white cream and decorate with tricolour glaze or fruit slices.


• Chill before serving.

Chilled and beautifully decorated, this pastry is the perfect finale to a patriotic feast.

For the main course, Chef Bali presents his signature Tricolour biryani, a fragrant dish where saffron, white, and green rice layers reflect the Tiranga. This dish can be prepared with vegetables or paneer/chicken, infused with Chef Bali's special aromatic biryani masala.

Why biryani? This dish has numerous origins and adaptations, from the spicy flavors of Lucknow to the aromatic blends of Hyderabad, embodying India's spirit of unity in diversity.

Flavors & Color Significance:

Green rice (mint/spinach): Represents the fertile lands of India.

White rice: Symbolizes peace and unity.

Saffron rice: Stands for courage and sacrifice.

Ingredients:

Basmati rice (cooked and divided into three portions), saffron strands soaked in warm milk, spinach or mint paste, plain white rice, mixed vegetables or paneer/chicken, biryani masala, onion, garlic, ginger, yogurt.

Special Biryani Masala:

A carefully curated blend of spices, including cinnamon sticks, mace, green and black cardamom pods, nutmeg, cloves, black peppercorns, star anise, caraway seeds, bay leaves, turmeric, dried rose petals, and saffron strands, designed to infuse the biryani with rich flavors and a signature aroma.

Method:

• Color one portion of rice with saffron milk, another with spinach purée, and keep one white.


• Cook your choice of biryani base (vegetarian or non-vegetarian) with spices, yogurt, and sautéed onions.


• Layer the green rice, biryani masala, white rice, and saffron rice in a pot.


• Seal and steam for 10-15 minutes using the dum method.


• Garnish with fried onions and mint before serving hot.

Chef Bali's menu is not merely an Independence Day special; it is a tribute to India's core values and a celebration of its rich culinary heritage.