Independence Day reminds us that India’s greatest strength has always been its diversity, and nowhere is that more beautifully expressed than through its food.
Every region has contributed flavors, techniques, and traditions that together define India’s culinary identity. Chef Ishijyot Surri, Executive Chef & Founder of SJI Hospitality, says, “For me, cooking on Independence Day is about celebrating farmers, local ingredients, and recipes that have travelled across generations. It is a reminder that our food heritage is as valuable as our history. There is renewed interest in regional recipes, heirloom ingredients, and traditional cooking techniques. Younger chefs and home cooks are rediscovering dishes that once existed only in family kitchens. This revival is not about recreating the past exactly as it was but about adapting it thoughtfully for modern lifestyles while retaining its cultural essence.”
Food has always united India beyond language, religion, and geography. Every household celebrates differently, yet everyone gathers around a shared meal. If we continue supporting local produce, regional artisans, and traditional recipes, we preserve not just flavors but a living part of India’s identity.
Here is a recipe for Tricolour Smoked Millet & Paneer Galettes with Raw Mango Mint Yogurt courtesy of Chef Ishijyot Surri.
Ingredients
- Foxtail millet (cooked) 250 grams
- Paneer (crumbled) 180 grams
- Spinach (finely chopped and blanched) 60 grams
- Carrot (finely grated) 50 grams
- Fresh coriander (finely chopped) 15 grams
- Ginger (grated) 10 grams
- Green chilli (finely chopped) 6 grams
- Roasted gram flour 35 grams
- Cumin powder 5 grams
- Roasted coriander powder 5 grams
- Black pepper powder 3 grams
- Salt 8 grams
- Cold-pressed mustard oil 20 ml
- Hung curd 200 g
- Raw mango (grated) 50 grams
- Fresh mint leaves 20 grams
- Honey 15 grams
- Roasted cumin powder 4 grams
- Lemon juice 10 ml
- Charcoal 1 piece
- Ghee 10 ml
Method
- Mix the cooked millet, paneer, roasted gram flour, ginger, coriander, cumin powder, coriander powder, black pepper, and salt.
- Divide the mixture into three equal portions.
- Mix spinach into one portion to create the green layer.
- Leave one portion plain for the white layer.
- Mix grated carrot into the final portion to create the saffron layer.
- Shape each color into a small disc and gently press the three layers together to form one tricolor galette.
- Heat a non-stick pan and cook the galettes with mustard oil for about 3 minutes on each side until lightly golden.
- For the yogurt, combine hung curd, grated raw mango, mint, honey, roasted cumin powder, and lemon juice.
- Place the cooked galettes in a covered bowl. Put a small steel cup in the center, place the hot charcoal inside it, pour the ghee over the charcoal, and immediately cover the bowl for 2 minutes to impart a gentle smoky aroma.
- Serve the smoked galettes warm with the chilled raw mango mint yogurt.
