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Celebrate Independence Day with these tricolor recipes by Chef Narayan Salunke of Radisson Blu Resort & Spa, Alibaug

As India marks 71 years of being a diverse democratic country, we all feel a surge of patriotism on Independence Day and feel like doing everything the Indian way! How about celebrating the milestone with varied tastes of the country? Chef Narayan Salunke, Executive Chef, Radisson Blu Resort & Spa Alibaug curates some delightful easy-to-go recipes to satiate your taste buds.

1. Zucchini Boat Stuffed with Tricolor Risotto


Medium Zucchini 100gm
Arborio Rice 60gm
Yellow Bell Pepper Pesto 1tbsp
Basil Pesto 1tbsp
Beetroot Pesto 1tbsp
Chopped Onion 50gm
Dry White Wine 100ml
Cooking Cream 30ml
Salt & Pepper To Taste
Olive Oil 15ml
Butter 15gm
Parmesan Cheese 45gm


  1. In a large heavy-bottomed saucepan heat the oil and butter over medium heat
  2. Sauté the chopped onions (50 gms) for 2-3 minutes
  3. Add rice to this and stir for a few minutes until you get a slightly nutty aroma. Ensure the rice does not turn brown
  4. Add wine to this mix and let it cook for a while. Add a scoop of stock and let it cook. Add another scoop of stock when all the previous liquid is absorbed. Repeat the process till the rice is tender but still firm to bite
  5. Make three equal parts of cooked rice. Mix each part with three different types of pesto sauce coupled with cream & parmesan cheese
  6. Fill these three types of risotto in a blanched scooped out zucchini halves
  7. Sprinkle some cheese on top and serve warm

2. One Pot Spinach, Beet & Garlic Linguine


Refined Flour 210gm
Eggs 3 eggs
Spinach Paste 20 gm
Beet Root Paste 20gm
Garlic Paste 20gm
Salt A Pinch
Sugar 10gm
Olive Oil 15ml
Chopped Garlic 30gm
Chopped Parsley 5gm
Parmesan Cheese 50gm
Dry Oregano 2gm
Black Crushed Pepper 2gm


  1. Divide refine flour in three equal parts, and one egg in each part
  2. Add seasoning in equal quantity
  3. Add to this -spinach paste, beet paste & garlic paste
  4. Make a firm dough & let it rest for 30 minutes by keep it covered
  5. Make small balls of dough, roll & cut in thin strips. Let it boil in water until it cooks
  6. Sauté garlic in olive oil, toss pasta in a pan, season it & garnish with parmesan cheese

3. Tricolor Pinwheel Bites


Bread Slices 3 slices
Five Spiced Tomato Sauce 50gm
Kale Pesto 50gm
Butter 50gm
Salt To Taste
Black Pepper To Taste


  1. Apply butter, tomato sauce and kale pesto on a slice of bread
  2. Stack the bread slices – first the slice with butter, then with green chutney, then place the slice with the tomato sauce
  3. Sprinkle some salt and pepper
  4. Now slowly roll the sandwich tightly holding all three slices
  5. Cut the roll into one-inch pieces
  6. Serve with green chutney on the side

4. Tricolor Chicken Dumplings


For Filling:

Minced Chicken 300gm
Chopped Onion 80gm
Fine Chopped Ginger 30gm
Spring Onion Chopped 20gm
Sesame Oil 5ml
Salad Oil 10ml
Salt To Taste
Chicken Seasoning To Taste
Dark Soy Sauce 5ml

For dough:

Refined Flour 150gm
Spinach Paste 1tbsp
Carrot Paste 1tbsp
Water for Mixing


  1. In a bowl, mix all ingredients of chicken filling and keep aside
  2. Knead the refined flour with a different paste till it forms a firm dough and keep aside
  3. Roll the dough into thin 5-inch rounds
  4. Fill some filling in each round
  5. Bring the edges together and twist to seal it
  6. Steam for 15 to 20 minutes. Serve with different types of sauce

5. Assorted Vegetable Tricolor Dumplings


For Filling:

Fine Chopped Chinese Cabbage 200gm
Chopped Pokchoy 150gm
Chopped Carrot 50gm
Chopped Indian Cabbage 100gm
Salt To Taste
Veg Seasoning To Taste
Sesame Oil 5ml
Salad Oil 10ml

For Dough:

Refined Flour 200gm
Beetroot Paste 1 Tbsp
Carrot Paste 1 Tbsp
Spinach Paste 1 Tbsp
Water For Mixing


  1. In a bowl, mix all ingredients of veg filling and keep aside
  2. Knead the refined flour with a different paste till it forms a firm dough & keep aside
  3. Roll the dough to thin 5-inch rounds
  4. Fill some vegetable filling in each round
  5. Bring the edges together and twist to seal it in different ways
  6. Steam for 15 to 20 minutes and serve with different types of sauce

Narayan Salunke
Sr. Executive Sous Chef
Radisson Blu Resort & Spa Alibaug

Having  experience over 15 years, Chef Narayan Salunke is the Sr. Executive Sous Chef at Radisson Blu Resort & Spa Alibaug. Having worked with premium hospitality brands, at Radisson Blu Alibaug, he is accountable for overall success of kitchen operations while exhibiting culinary talents and leading the staff while managing all food related functions. He is also responsible for ensuring exceptional customer service and maintaining high culinary standards at the property.

Chef Salunke has a diversified background in gastronomical science and kitchen management and has worked in all positions at major hotels and restaurant chains. In his previous stint, he was the Chef De Cuisine at The Westin, Pune. Prior to this, he was associated with Holiday Inn – Pune, Citrus and The Hilton to name a few. He has a proven record of absorbing new concepts and adapting to highly demanding and ever-changing industry norms and situations. He has strong interpersonal and team work skills.

Holding a diploma in Hotel Management & Travel and Tourism, Salunke is also a post graduate in literature from Fergusson College, Pune.

Chef Narayan Salunke’s food philosophy?

Food for him is all about authenticity and flavors of spices, freshness of ingredients, natural and organic produce from the local markets. For him flavors and colors love each other and so do colors to colors match each other.

His vision for Radisson Blu Alibaug?

Presenting the authentic cuisine across the entire city with specialty in kebabs, curry and flavorful biryanis. Salunke aims at taking the culinary experience at Radisson Blu Alibaug to completely different level with new modern ingredients used in Indian, classical and authentic cuisine paired up with modern style of presentations.

His Hobbies & Passion?

Listening to music, travelling, reading, cooking.

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