Celebrate Republic Day With These 8 Fresh, Nutritious And Easy-To-Make Recipes

Last Updated:January 24, 2026, 19:18 IST

Celebrate Republic Day with 8 colourful, healthy recipes from crepes to Tom Yum soup, perfect for festive, nourishing meals at home.

These recipes blend flavour, goodness and festive warmth.

Republic Day is more than just a holiday. It’s a celebration of unity, tradition, and the vibrant spirit of India. This year, elevate your festive table with recipes that are as colourful as they are nourishing. From wholesome crepes and layered sandwiches to fresh cherry desserts, pecan snacks, and warming soups, each dish is designed to be simple, elegant, and packed with flavour.

Whether you’re hosting a family brunch or treating yourself, these recipes blend taste, nutrition, and festive flair, giving your Republic Day celebrations a modern, mindful twist.

Spinach & Corn Crepes

By Chef Roopa Nabar, TTK Prestige

Ingredients

• 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 taste
• 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
• Fresh parsley sprigs

Method

1. Heat 1 tsp butter in a pan, and sauté the onion until translucent. Add mushrooms, cook 1 min, then add corn. Season and cool.

2. In another pan, sauté onions and spinach with salt, pepper, and lemon juice. Set aside.

3. For crepe batter, whisk egg, milk, and butter. Mix flour, baking soda, and salt separately, then combine with the egg mixture for a smooth batter.

4. Heat the tawa, brush with butter, pour a ladleful of batter, spread thinly, cook the underside, and transfer to foil. Repeat.

5. Mix filling with 2 tbsp white sauce and processed cheese.

6. Spread spinach in a baking tray, place folded crepes with filling, top with white sauce and mozzarella. Garnish with tomato slices and parsley. Bake at 180ºC for 10 min. Serve hot.

Tiranga Sandwich

By Chef Roopa Nabar, TTK Prestige

Ingredients

• 8 slices of bread
• Green 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

Method

1. Mix paneer, mayo, lemon juice, salt, and pepper for the white layer.

2. Sauté the carrot in butter, add ketchup, salt, and pepper. Set aside.

3. Assemble sandwich: bread + green chutney + bread + white layer + bread + carrot layer + tomato slices + top bread.

4. Repeat, cut into triangles, serve fresh.

Fresh Chilean Cherry Parfait

By Meghna Kamdar, on behalf of Cherries from Chile

Ingredients

• 4 cups fresh Chilean cherries
• ½ tsp lemon zest
• 1–2 tsp sugar (optional)
• 2 cups chilled Greek yoghurt or whipped cream
• 2 tsp vanilla extract
• 1 tsp agave nectar or powdered sugar
• Fresh mint & whole cherries for garnish

Method

1. Blend 1 cup of cherries with lemon zest and sugar into a smooth sauce.

2. Whisk yoghurt with vanilla and sweetener until creamy.

3. Layer cream, cherry sauce, and fresh cherries in glasses. Garnish with mint. Serve chilled.

Chilean Cherry Cooler (Non-Alcoholic)

By Meghna Kamdar, on behalf of Cherries from Chile

Ingredients

• 1 cup pitted fresh Chilean cherries
• 1 tbsp honey or agave syrup
• Juice of 1 lemon
• Chilled soda water
• Ice cubes
• Fresh mint & cherries for garnish

Method

1. Blend cherries, honey, and lemon juice into a smooth base.

2. Strain (optional), pour over ice, top with soda. Garnish and serve.

Berry Pecan Smoothie Bowl

By Nutritionist Kavita Devgan, on behalf of American Pecans

Ingredients

• Mixed berries
• Banana
• Milk or plant milk
• Chia seeds
• Chopped pecans

Method

1. Blend berries, banana, and milk.

2. Pour into a bowl and top with chia seeds and pecans. Serve chilled.

Roasted Pecans (Festive Snack Bowl)

By Nutritionist Kavita Devgan, on behalf of American Pecans

Ingredients

• Raw pecan halves
• Olive or pecan oil
• Pinch of sea salt

Method

1. Roast pecans at 150°C for 15–20 min.

2. Toss with oil and salt while warm. Serve.

Tom Yum Soup (Chicken)

By Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants

Ingredients

• Chicken – 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
• Fresh red chilli – 3 gm
• Fish sauce – 1 gm
• Lemon – ½
• Water – 400 ml

Method

1. Boil water, add lemongrass, galangal, lemon leaves for 5–6 min.

2. Add onion and chicken; cook till tender.

3. Stir in Tom Yum paste, salt, sugar, white pepper, fish sauce, and red chilli.

4. Drizzle chilli oil, simmer 2–3 min, squeeze lemon, garnish with coriander. Serve hot.

Veg Khao Suey

By Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants

Ingredients

• Boiled noodles – 150 gm
• Beans – 10 gm
• Carrot – 15 gm
• Broccoli – 20 gm
• Zucchini – 10 gm
• Button mushroom – 20 gm
• Chinese cabbage – 10 gm
• Pak Choi – 15 gm
• Green peas – 10 gm
• Baby 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 pc
• Condiment set: burnt garlic, fried onion, fried noodles, spring onion, coriander, fresh chilli, crushed peanuts, lemon wedges

Method

1. Heat oils in wok, stir-fry vegetables 2–3 min.

2. Add Khao Suey paste, curry powder; mix.

3. Pour coconut milk, simmer. Season with salt, sugar, and white pepper.

4. Add noodles, toss gently. Adjust consistency with water/coconut milk.

5. Squeeze lemon, serve hot, topped with condiments.