KATI ROLLS
Kati means ‘stick’ or ‘skewer’ in Bengali, and this street snack, originating from Kolkata in northern India, consists of a deliciously spiced beef kebab, rolled in a double wrap of paratha bread and a thin omelette.
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PAPDI CHAAT
Chaat is the term for ‘snack’ in India, and papdi are delectable little fried pieces of dough. Pretty as a picture and an absolute explosion of taste and texture, this is one of my favourite Indian street foods – a sort of Indian version of nachos! You can line up all the elements in dishes
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MASALA DOSA
A rice and lentil pancake stuffed with a spicy potato filling, the masala dosa is a fabulous vegetarian street food dish from India. The rice and lentils for the batter have a long soaking and fermenting time, and the fermenting process can be somewhat unpredictable, especially in colder climes. So give yourself plenty of time
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Chicken 65 Hot and Spicy Restaurant Style
There are many theories about how this dish gets its great name, one of which suggests it was invented in 1965, another that it originally contained 65 types of chilli. Either way, it’s a deliciously fiery Indian snack that’s great with a cold beer. Note: you will need to begin this recipe several hours before
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MANGO AND CARDAMOM KULFI LOLLIES
The creamiest, most fragrant lollies ever, kulfi are made by evaporating whole milk until it’s rich and almost caramelised. The beauty of enriching the milk like this is that you don’t need an ice cream maker to churn and break up the ice crystals; passing this mixture through a fine sieve ensures a velvety texture.
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EGG HOPPERS WITH CORIANDER COCONUT CHUTNEY
A fabulously unusual Sri Lankan brunch dish, egg hoppers are coconut and rice flour pancakes cooked with a steamed egg in the middle. Traditionally cooked in a ‘hopper pan’ – a small high-sided wok – that gives the pancakes a classic bowl shape, but a non-stick wok or frying pan is fine. Note: you will
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SHRIMP VADAI WITH POL SAMBOL
With the texture and nuttiness of a falafel and the added succulence of king prawns, these Sri Lankan shrimp vadai (prawn fritters) are hugely moreish. The pol sambol is a fiery coconut-based dry chutney that goes well with many spicy dishes – try it with the egg hoppers . Maldive fish flakes are hard to
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CHICKEN CURRY KOTTU ROTI
Kottu roti (literally ‘chopped roti’) is perhaps the defining street food of Sri Lanka, their equivalent of a burger in terms of sheer popularity. The curry recipe calls for a lot of ingredients and preparation, so I’ve made double the quantity you need, so you can freeze a batch for next time. You could also
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TURMERIC FRIED EGGS WITH CURRY SAUCE
I adore egg curries; if you’ve never made one and are a touch sceptical, I urge you to give this Sri Lankan version a go. Eggs and spices are simply made for each other, and here you have soft-boiled eggs fried until crisp on the outside, served in a generous puddle of curry sauce –
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TEA EGGS
I absolutely love these marbled hard-boiled eggs. Popular with street vendors across China, they are exquisite to look at, taste mighty fine and are a doddle to make. This recipe is very easily adapted to make as many tea eggs as you like: you don’t really need to increase the spices and soy, just make
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