Executive Chef at The Imperial New Delhi, Chef Prem K Pogakula shares two of his signature tricolour recipes to mark the occasion
With Republic Day just around the corner, it’s not unsurprising to find India donning the tricolour in every aspect. From markets rife with tricolour flags, badges, and more to sweetshops creating a version of the same across the board, those signature colours are everywhere you look.
Every year, people across the country observe the day with parades, patriotic songs, and the traditional flag hoisting in schools, offices and societies. The major attraction of the day remains the Republic Day Parade at Delhi’s Rajpath, viewed with pride by people across the country.
Marking the special occasion, of course, is always a plate of food. And given the patriotic nature of the day, it’s almost always in hues of saffron, white, and green. From lavish family breakfasts to cool evening get-togethers, it’s a true celebration of the nation’s spirit through food.
With Republic Day also offering families and friends the rare day-off, it’s a great way to come together and bond over a plate of delicious food. As the pandemic continues to flow relentlessly, this holiday certainly calls for a gourmet break from the usual humdrum. Thanks to Chef Prem K Pogakula, you’re covered on all accounts. With his recipes for a tricolour pizza and panna cotta, you get luxury and delicious all rolled into one. And it’s simple too!
Suggested read: One chef, one recipe: Sugo di pomodoro by Chef Sarita Pereira
Wild rocket and roasted tomato pizza
Ingredients
- 1 (12″) pizza base
- 50gm pizza sauce
- 110gm mozzarella cheese
- 5gm black olive
- 60gm rocket leaves
- 60gm parmesan cheese shavings
- 60gm sliced baked tomatoes
- 5gm olive oil
Method
- Spread the pizza with tomato sauce and mozzarella cheese.
- Spread pizza sauce followed by mozzarella cheese again over it.
- Cook in the wood fire for 4-5 minutes.
- Place the vegetables rocket leaves, parmesan shavings, and roasted sliced tomatoes and drizzle with olive oil and serve.
- Cut to desired shape and serve hot.
Pistachio and saffron panna cotta
Ingredients
- 1/2ltr milk
- 2tbsp condensed milk
- 4tbsp sugar, or according to taste
- 1tsp vanilla essence
- 1tbsp gelatin
- 1tsp pistachio paste
- 1gm saffron
Method
- Boil milk, add condensed milk, sugar as per your taste.
- Cook till sugar melts. Switch off.
- Add vanilla essence.
- Meanwhile, soak gelatin in 1/2cup warm water for 10 mins.
- Add this to the boiled milk mixture. Stir well.
- Divide the mixture into three equal parts.
- In one part add pistachio paste and another one add saffron. Mix well.
- In a glass pour 1 tbsp of the pistachio mixture and keep in the freezer for 15-20 mins or till it sets.
- After the orange one is set, pour in the white mixture and place in the freezer. Repeat the same for the green one too.
- Take out from the refrigerator and serve chilled.
Read more.