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Have fun Republic Day with 8 vibrant, wholesome recipes from crepes to Tom Yum soup, excellent for festive, nourishing meals at house.
These recipes mix flavour, goodness and festive heat.
Republic Day is greater than only a vacation. It’s a celebration of unity, custom, and the colourful spirit of India. This yr, elevate your festive desk with recipes which are as vibrant as they’re nourishing. From healthful crepes and layered sandwiches to contemporary cherry desserts, pecan snacks, and warming soups, every dish is designed to be easy, elegant, and filled with flavour.
Whether or not you’re internet hosting a household brunch or treating your self, these recipes mix style, vitamin, and festive aptitude, giving your Republic Day celebrations a contemporary, aware twist.
Spinach & Corn Crepes
By Chef Roopa Nabar, TTK Status
Components
- 2 cups shredded spinach
- ½ cup boiled & crushed corn
- 1 cup refined flour
- 1 tsp + 1 tbsp melted butter, plus for cooking
- 1 medium onion, finely chopped
- 1 cup sliced button mushrooms
- Salt to style
- 1 tsp lemon juice
- 1 tsp black pepper powder
- 1 egg
- 1½ cups milk
- Pinch of baking soda
- 2 cups white sauce
- ½ cup grated processed cheese
- 2–3 tbsp grated mozzarella cheese
- 1 medium tomato, sliced
- Contemporary parsley sprigs
Methodology
1. Warmth 1 tsp butter in a pan, and sauté the onion till translucent. Add mushrooms, cook dinner 1 min, then add corn. Season and funky.
2. In one other pan, sauté onions and spinach with salt, pepper, and lemon juice. Put aside.
3. For crepe batter, whisk egg, milk, and butter. Combine flour, baking soda, and salt individually, then mix with the egg combination for a easy batter.
4. Warmth the tawa, brush with butter, pour a ladleful of batter, unfold thinly, cook dinner the underside, and switch to foil. Repeat.
5. Combine filling with 2 tbsp white sauce and processed cheese.
6. Unfold spinach in a baking tray, place folded crepes with filling, high with white sauce and mozzarella. Garnish with tomato slices and parsley. Bake at 180ºC for 10 min. Serve scorching.
Tiranga Sandwich
By Chef Roopa Nabar, TTK Status
Components
- 8 slices of bread
- Inexperienced layer: 2 tbsp mint chutney
- White layer: ½ cup grated paneer, 1 tbsp mayonnaise, 1 tsp lemon juice, salt & pepper
- Orange layer: 1 cup grated carrot, 1 tbsp tomato ketchup, salt & pepper, 1 tbsp butter
- 2 tomatoes, sliced
Methodology
1. Combine paneer, mayo, lemon juice, salt, and pepper for the white layer.
2. Sauté the carrot in butter, add ketchup, salt, and pepper. Put aside.
3. Assemble sandwich: bread + inexperienced chutney + bread + white layer + bread + carrot layer + tomato slices + high bread.
4. Repeat, minimize into triangles, serve contemporary.
Contemporary Chilean Cherry Parfait
By Meghna Kamdar, on behalf of Cherries from Chile
Components
- 4 cups contemporary Chilean cherries
- ½ tsp lemon zest
- 1–2 tsp sugar (non-compulsory)
- 2 cups chilled Greek yoghurt or whipped cream
- 2 tsp vanilla extract
- 1 tsp agave nectar or powdered sugar
- Contemporary mint & complete cherries for garnish
Methodology
1. Mix 1 cup of cherries with lemon zest and sugar right into a easy sauce.
2. Whisk yoghurt with vanilla and sweetener till creamy.
3. Layer cream, cherry sauce, and contemporary cherries in glasses. Garnish with mint. Serve chilled.
Chilean Cherry Cooler (Non-Alcoholic)
By Meghna Kamdar, on behalf of Cherries from Chile
Components
- 1 cup pitted contemporary Chilean cherries
- 1 tbsp honey or agave syrup
- Juice of 1 lemon
- Chilled soda water
- Ice cubes
- Contemporary mint & cherries for garnish
Methodology
1. Mix cherries, honey, and lemon juice right into a easy base.
2. Pressure (non-compulsory), pour over ice, high with soda. Garnish and serve.
Berry Pecan Smoothie Bowl
By Nutritionist Kavita Devgan, on behalf of American Pecans
Components
- Blended berries
- Banana
- Milk or plant milk
- Chia seeds
- Chopped pecans
Methodology
1. Mix berries, banana, and milk.
2. Pour right into a bowl and high with chia seeds and pecans. Serve chilled.
Roasted Pecans (Festive Snack Bowl)
By Nutritionist Kavita Devgan, on behalf of American Pecans
Components
- Uncooked pecan halves
- Olive or pecan oil
- Pinch of sea salt
Methodology
1. Roast pecans at 150°C for 15–20 min.
2. Toss with oil and salt whereas heat. Serve.
Tom Yum Soup (Rooster)
By Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Eating places
Components
- Rooster – 60 gm
- Lemongrass – 10 gm
- Lemon leaves – 2 gm
- Onion – 15 gm
- Tom Yum paste – 20 gm
- Salt – 3 gm
- Galangal – 5 gm
- Sugar – 2 gm
- White pepper – 1 gm
- Coriander leaves – 4 gm
- Chilli oil – 2 gm
- Contemporary pink chilli – 3 gm
- Fish sauce – 1 gm
- Lemon – ½
- Water – 400 ml
Methodology
1. Boil water, add lemongrass, galangal, lemon leaves for five–6 min.
2. Add onion and rooster; cook dinner until tender.
3. Stir in Tom Yum paste, salt, sugar, white pepper, fish sauce, and pink chilli.
4. Drizzle chilli oil, simmer 2–3 min, squeeze lemon, garnish with coriander. Serve scorching.
Veg Khao Suey
By Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Eating places
Components
- Boiled noodles – 150 gm
- Beans – 10 gm
- Carrot – 15 gm
- Broccoli – 20 gm
- Zucchini – 10 gm
- Button mushroom – 20 gm
- Chinese language cabbage – 10 gm
- Pak Choi – 15 gm
- Inexperienced peas – 10 gm
- Child corn – 15 gm
- Water chestnut – 10 gm
- Capsicum (R/Y/G) – 45 gm
- Oil – 10 gm
- Singapore oil – 10 gm
- Khao Suey paste – 25 gm
- Salt – 4 gm
- Sugar – 4 gm
- White pepper – 1 gm
- Ajinomoto – 2 gm
- Curry powder – 2 gm
- Coconut milk – 40 ml
- Lemon – 1 computer
- Condiment set: burnt garlic, fried onion, fried noodles, spring onion, coriander, contemporary chilli, crushed peanuts, lemon wedges
Methodology
1. Warmth oils in wok, stir-fry greens 2–3 min.
2. Add Khao Suey paste, curry powder; combine.
3. Pour coconut milk, simmer. Season with salt, sugar, and white pepper.
4. Add noodles, toss gently. Modify consistency with water/coconut milk.
5. Squeeze lemon, serve scorching, topped with condiments.
Delhi, India, India
January 24, 2026, 19:18 IST
