Image Credit: Sheraton Grand Palace Indore
Independence Day is around the corner. Have you decided what you will be cooking for your friends and family? It’s not a festival, so there are no set dishes or menus that can come to your rescue, but it is a national holiday and holds greater significance in every Indian’s life. It would not have been possible if several freedom fighters hadn’t put up a fight against the colonisers, and in doing so, many even lost their lives. But August 15 is remembered as the day when India became an independent nation. Therefore, Indian chefs Karam Dogra, Executive Chef, Sheraton Grand Palace Indore, Avdhut Dalvi, CDP, Deltin Jaqk, Goa, and Seema Mandal, Sr. Chef De Partie, Deltin Royale, Goa, have created one-of-a-kind dishes that pay tribute to the colours of the national flag of the country. Check out the recipes.
MethodFor TartRub cold diced butter into the flour until the mixture resembles fine crumbs.Add icing sugar, salt, vanilla extract, and egg. Mix just until a dough forms.Wrap in cling film and chill for 30 minutes.Roll out to 3 mm thickness and line tart moulds.Bake blind at 170°C for 12–15 minutes, until lightly golden.Cool completely before filling.For Lemon CurdIn a heatproof bowl, whisk together egg yolks, sugar, lemon juice, and zest.Place over a bain-marie (double boiler) and cook, whisking continuously, until thickened.Remove from heat, whisk in butter until smooth.Strain, cover with cling film (touching the surface), and chill.For Thandai SorbetHeat water, sugar, and glucose until fully dissolved.Add thandai powder/paste, simmer for 2–3 minutes.Remove from heat and stir in lemon juice.Chill the mixture, churn in an ice cream machine, then freeze until set.For Mango GlazeHeat the mango purée with sugar until the sugar dissolves.Add pectin/agar if using, cook briefly.Cool completely and transfer to a piping bag for plating dots.For AssemblingFill cooled tart shells with lemon curd and smooth the surface.Freeze briefly to firm before serving.Place a quenelle or scoop of thandai sorbet alongside the tart.Add dots of mango glaze on the plate.Garnish with dehydrated citrus slices, fresh mint leaves, and pistachio crumble for texture and colour.Malai Kofta Curry With Tricolour Rice By Chef Avdhut Dalvi
While sharing the recipe with Slurrp, Chef Avdhut Dalvi shared, “It is a feast for both the eyes and the palate. Golden-fried, cream-filled koftas in a silky, spiced gravy meet a vibrant trio of rice—tomato red, cumin-scented white, and spinach green—for a dish that is as striking as it is delicious.”
Dining and Cooking