Tricolour kulfi is a festive Indian dessert that takes inspiration from the colours of the national flag, making it a perfect treat for Republic Day. Prepared with slow-simmered full cream milk, infused with saffron and cardamom, this kulfi is rich and creamy. Layered in saffron, white, and green, it’s more than just a dessert; it’s a sweet way to celebrate patriotism at home and make it memorable.

Arguably one of the most popular rice-based dishes from Indian cuisine, biryani is traditionally cooked with meat. However, vegetable biryani adapts the traditional recipe by retaining the cooking method (layering in flavours, and slow-cooking, if possible) but adding vegetables, or vegetables and paneer/tofu instead of the meat. Vegetable biryani differs from the typical pulao due to the spices used and the style of cooking.

Meethe chawal has a striking, bright yellow appearance, achieved via the infusion of saffron and sometimes food colouring. The rice is first partially cooked, then slow-cooked with spices, ghee, and sugar until each grain is perfumed, separated and glossy. The dish is commonly prepared to celebrate the festival of Vasant Panchami.