Independence Day 2026: 4 easy chef-recommended tricolour recipes to bring Tiranga to your table

Are you planning an Independence Day special feast? Paint your menu with the revered tricolour!

Independence Day 2026: As India celebrates its 80th Independence Day on August 15, 2026, streets, offices, colleges, schools, and homes are adorned in the colours of the national flag as Indians hoist the Tiranga high in the sky. Bring the tricolour to your table by giving familiar Indian dishes a colourful and festive spin.

As friends and family gather at home to celebrate the patriotic occasion, lay out an Independence Day-special spread that captures the spirit of August 15. From appetisers to dessert, paint your entire menu in the colours of the Tiranga. Chef Varun Parashar, executive chef at The Leela Palace Jaipur, shared four tricolour recipes with us, each featuring saffron, white, and green ingredients to portray the national flag.

Here are the four recipes:

1. Tiranga Paneer Tikka

Saffron, cream, and mint-marinated cottage cheese skewers, chargrilled in the tandoor. (Picture credit: Chef Varun Parashar)

• Serves: 4
• Prep Time: 25 minutes (plus 2 hours of marination)
• Cook time: 12 minutes

Ingredients

• 600 g paneer, cut into 1-inch cubes
• 1 medium capsicum and 1 medium onion, cut into 1-inch squares (for skewering)

Saffron marinade (orange layer):

• 150 g hung curd
• 1 tbsp ginger-garlic paste
• 1/2 tsp Kashmiri red chilli powder
• A pinch of saffron strands, soaked in 1 tbsp warm milk
• 1 tbsp mustard oil
• Salt to taste

Malai marinade (white layer)

• 150 g hung curd
• 2 tbsp processed cheese, grated
• 1 tbsp fresh cream
• 1/2 tsp green cardamom powder
• Salt to taste

Mint-spinach marinade (green layer)

• 150 g hung curd
• 3 tbsp fresh mint and spinach leaves, blanched and pureed
• 1 tbsp coriander leaves, finely chopped
• 1/2 tsp roasted cumin powder
• Salt to taste

Method

• Divide the paneer cubes into three equal portions.
• Prepare the three marinades separately by whisking together the listed ingredients for each colour.
• Marinate one portion of paneer in the saffron marinade, one in the malai marinade, and one in the mint-spinach marinade. Rest in the refrigerator for at least 2 hours.
• Skewer the paneer in the order of the tricolour (saffron, white, green), alternating with capsicum and onion.
• Grill in a tandoor or on a hot griddle at high heat for 10-12 minutes, basting with butter, until lightly charred at the edges.
• Rest for 2 minutes, then plate the skewers together to display the full tricolour effect.
• Chef's note: For a smoky finish, seal the plated skewers briefly under a live charcoal dhungar before serving.

2. Tiranga Vegetable Tikki Chaat

Layered saffron-carrot, curd, and mint-coriander patties finished as a chaat. (Picture credit: Chef Varun Parashar)

• Serves: 4
• Prep time: 30 minutes
• Cook time: 15 minutes

Ingredients

Base tikki mixture:

• 4 medium potatoes, boiled and mashed
• 1/2 cup roasted gram flour (besan)
• 1 tsp chaat masala
• Salt to taste
• Orange layer
• 1/2 cup boiled and mashed carrot
• 1/4 tsp Kashmiri red chilli powder

White layer:

• 1/2 cup boiled and mashed white peas (safed matar)
• 1 tbsp fresh cream
• Green layer
• 1/2 cup boiled and mashed green peas
• 2 tbsp coriander-mint puree

For assembling the chaat:

• 1/2 cup fresh curd, whisked
• 3 tbsp tamarind chutney
• 3 tbsp mint-coriander chutney
• 2 tbsp pomegranate pearls
• 2 tbsp fine sev
• 1 tbsp coriander leaves, chopped

Method

• Divide the base tikki mixture into three portions and fold the orange, white, and green ingredients into each portion, respectively.
• Shape each coloured portion into small, equal-sized round patties.
• Shallow fry the patties in batches until golden and crisp on both sides.
• Arrange one patty of each colour together on a serving plate to form a tricolour trio.
• Top with whisked curd, tamarind chutney, and mint-coriander chutney.
• Finish with pomegranate pearls, sev, and chopped coriander just before serving.
• Chef's note: Assemble only at the end; the tikkis lose their crispness if plated too far in advance.

3. Tiranga Pulao

Try this flavourful pulao. (Picture credit: Chef Varun Parashar)

• Serves: 4
• Prep time: 20 minutes
• Cook time: 30 minutes

Ingredients

• 3 cups basmati rice, soaked for 30 minutes
• 1 bay leaf, 4 green cardamoms, 1-inch cinnamon stick
• 2 tbsp ghee, divided
• Salt to taste

Orange layer:

• 1 cup boiled carrot, finely diced
• A pinch of saffron soaked in 2 tbsp warm milk

White layer:

• 1/2 cup paneer, finely diced and lightly sautéed
• 2 tbsp fresh cream

Green layer:

• 1 cup fresh spinach puree
• 1/2 cup green peas, boiled

Method

• Cook the soaked rice with the whole spices and salt until 80% done; drain and divide into three equal portions.
• Toss the first portion with the saffron milk and diced carrot for the orange layer.
• Toss the second portion with cream and sautéed paneer for the white layer.
• Toss the third portion with spinach puree and green peas for the green layer.
• Layer the three portions in a heavy-bottomed pot in the order orange, white, green.
• Cover and cook on dum (low heat) for 8-10 minutes until fully steamed through.
• Gently fluff and transfer to a serving platter, keeping the layers visible.
• Chef's note: Finish with a drizzle of ghee and fried cashews just before it leaves the pass.

4. Tiranga kulfi

End your day on a creamy, sweet note. (Picture credit: Chef Varun)

• Serves: 6
• Prep time: 20 minutes (plus 6 hours setting time)
• Cook time: 25 minutes

Ingredients

• 1 litre of full-fat milk
• 1/2 cup condensed milk
• 2 tbsp sugar (adjust to taste)

Orange layer

• A generous pinch of saffron
• 2 tbsp pistachios, finely chopped

White layer

• 1 tbsp fresh malai (clotted cream)

Green layer

• 2 tbsp fresh mint leaves, finely pureed and strained
• A drop of natural green colouring (optional)

Method

• Simmer the milk with condensed milk and sugar, stirring frequently, until reduced by a third.
• Divide the reduced milk into three equal portions.
• Flavour one portion with saffron and pistachios, one with malai, and one with mint puree.
• Cool all three mixtures to room temperature.
• Pour the orange mixture into kulfi moulds and freeze for 1.5-2 hours until set.
• Add the white mixture as the second layer and freeze for a further 1.5-2 hours.
• Add the green mixture as the final layer and freeze for a minimum of 6 hours, or overnight, until fully set.
• Unmould by briefly dipping the moulds in warm water, then slice and serve.
• Chef's note: Insert the kulfi stick into the first layer while it is still half-set, so it stands upright through all three layers.