Description

Answer
Savoury triangles stuffed with
potatoes, lentils, and occasionally
meat, encased in wheat flour shell
Samosa
and baked. Served best with
coriander or tamarind extracts.
Moisturized flat-rice sauted with
chopped onions, diced carrots and
peas, garnished with crushed
Poha
coriander and spicy gram flour
crispies, and served with a dash of
lemon juice.
Crispy rice pancakes cooked on a
skillet, folded in with pulped potato,
Masala
peas and coriander, served with
Dosa
finely-blended coconut meat cooked
with mild Indian spices.
Traditionally cooked spongy steamcakes of ground rice, served with a
Idli &
stew of lentils and lady fingers
Sambar
cooked in Indian spices with a hint of
asafoetida.
Like a doughnut, but made of lentils,
crispier on the outside, fluffier on the
inside and spicier on the whole. Best Vada
enjoyed with a dollop of ground
coconut paste, or dunked in spi
Pancakes stuffed with the puree of
harvested potato or cauliflower,
Paranthas
seasoned with salt and essence of
& Pickle
mango, to be eaten with free-range
yogurt and preserved lemon.
Unleavened bread, flat-rolled and
deep-fried into puffy golden balls,
Aloo Puri
served best with hand-picked potato
stewed with mild spices.
Organic onion bits, coated with gram
flour batter flavoured with the
Chai
essence of ginger and garlic, deepPakoda
fried till golden and served best with
a cup of Darjeeling.

Description
Answer
Traditional Indian preparation of
rice and lentils cooked under
pressure in a single dish, seasoned Khichdi
with clarified butter and oil-based
pickles.
Pancakes of fermented rice flour,
typically with a soft centre and lacy
fringe, served with tender coconut Appam
milk or vintage chicken stew cooked
with mild spices.
Sweet spheres of fried chickpea
flavoured with fragrant whole
Laddu
cloves, shelled cardamom and
dusted with powdered sugar
Mutton cooked with lentils,
vegetables and assorted spices,
Dhansak
served with caramelized brown
rice.
Wheat, lentils and meat slowcooked in a toothsome stew,
Haleem
garnished with savoury onions and
lemon juice.
Foamy-soft semolina steamed with
roasted peanuts, tangy curry leaves
and slivered green chillies served
Upma
with a garnish of popped mustard
seeds and finely chopped cilantro.
Hand-crafted fritters stuffed with
pulped organic potato or chilly,
dipped in a gram flour batter and
Bajji
mild spices, deep-fried golden, best
served with a steaming cup of
Assam.