Besides being one of the most important days in India’s history, Independence Day is also celebrated with great fervor among the Indian people. In the capital city, a lot of people attend the Independence Day parade and hoisting of the tricolor. Others watch the event on tv. All over the country, special programs, contests, and little skits are held in honor of this great day. While food isn’t exactly a big deal on this day, some innovative minds try and create special dishes to commemorate the day. The below food ideas with their tricolor detail are examples of such innovation from Alila Diwa’s new Executive Chef, Rohit Pushpavanam.
Alila Diwa Goa brand new Executive Chef, Rohit Pushpavanam
Recently, Alila Diwa Goa had the proud privilege and pleasure of announcing the appointment of their brand new Executive Chef, Rohit Pushpavanam. With over 16 years in the luxury hotel and restaurant space, Chef Rohit is a real veteran when it comes to the food and beverage department. And now, he brings his knowledge and expertise to Goa’s very own Alila Diwa Goa in South Goa.
Mr. Pushpavanam comes with an enviable resumé having polished his expertise under Michelin & Celebrity Chefs from across the globe. These include Chef Qureshi, Chef Laurent Chancel from Yannick Alleno Group, Chef Ingo Moeller of Eckart Witzigmann to name a few. The highlight of his career has been his stint to serve the Royal Families, Head of State from various parts of the World including Duke of Cambridge, Prince William & Kate Middleton. He has also had the opportunity to serve the Indian Cricket team at Cheval Blanc Randheli.
He has even served positions at The Park Kolkata, the One & Only Reethi Rah, the Maldives where he was Chef de Partie. Prior to joining the team at Alila Diwa Goa, Chef Rohit served as the Sous Chef at Taj Exotica, Maldives before going on to work with brands like IHG, STARWOOD & the Ultra Luxury Brand LVMH of France to name a few. After a truly brilliant career abroad, he decided to move back to India and now feels at home in Goa.
Tricolor recipes to try out for Independence Day
625 gms castor sugar: 300 gms glucose: 325 gms water: 45 gms gelatine: 50 gms flavour (vanilla/ orange/ pineapple)
Pour Castor Sugar and Glucose into A Saucepan. Add in gelatine and water stir until the gelatine is dissolved. Turn on heat to medium and let simmer for about 10 minutes. Turn off heat and let sit for 1-2 minutes. don’t let it sit long or it will start to clump. Stir and taste. Add and mix in sweetener or flavors if you desire. Pour mixture into a jelly mold (any glass bowl will work… even ice cube trays!)
Put jelly into the refrigerator and let sit for at least 3-4 hours. Better to leave overnight. Toss in castor sugar to coat and serve.
125 gms almond flour: 150 gms confectioner sugar: 100 gms egg whites: 100 gms granulated sugar: food coloring: orange and green
Line a baking sheet with a silicone baking mat. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto a prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
When the batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour. Preheat oven to 140 degrees C. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before.
Happy eating and celebrating this Independence Day!
Alila Diwa Goa