Plate full of patriotism

As India steps into its 79th year of Independence, the spirit of patriotism is not just in the air, it’s also on the plate. Chef Ashish Bali, Associate Director of the School of Hospitality Management at RIMT University, Mandi Gobindgarh, Punjab, has crafted a special Tricolour three-course menu that transforms the colours of our National Flag into a vibrant culinary experience. From the warm tone of saffron to the serenity of white and the freshness of green, each dish is designed to capture India’s essence, its diversity, unity, and rich heritage.

Using natural ingredients, Chef Bali has created a menu that is as healthy as it is festive, perfect for celebrating the nation’s big day.

Starter

Tricolour idli: Symbol of unity

Soft, fluffy and colourful, the Tricolour idli brings together the flavours of spinach, plain batter and carrot puree to represent the green, white, and saffron bands of National Flag.

Why idli?

Idli is loved across the country and it represents simplicity, tradition and unity – just like the spirit of India.

Flavour & colour significance:

Green (spinach/coriander): Prosperity and faith

White (plain batter): Peace and truth

Orange (carrot): 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 portions.
• Mix carrot purée into one part (orange), leave one plain (white), and mix spinach purée into the third (green).
• Layer the batters (green, white, orange) into idli moulds.
• Steam for 10-12 minute until cooked.
• Serve with coconut, green and orange

  chutneys for added festivity.

• Prepare three sponge layers – one coloured with orange, one plain, and one green.
• Soak each layer lightly 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.

• Colour one portion of rice with saffron milk, another with spinach purée, and keep one white.
• Cook your choice of biryani base (veg or non-veg) with spices, yogurt, and sautéed onions.
• Layer the green rice, biryani masala white rice, and orange rice in a pot.
• Seal and steam for 10-15 minutes (dum method).
• Garnish with fried onions, mint and serve hot.