These simple but innovative bruschetta with an Indian twist are delicious served as finger food at cocktail parties or as a starter. Best of all, these bruschetta can be whipped up at a moment’s notice, allowing you to feed unexpected guests and look like a gourmet cook. Try not to eat them all yourself while
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There are thousands of different variations of mango pickle recipes, and you will find a version of it in every home, no matter where you are in India. . Don’t be alarmed by the amount of chili powder used in this recipe. Indian pickles are indeed very potent and are flavored with a lot of
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Pachadi, a type of slaw, is a common staple in South Indian homes. Pachadis are typically flavored with mustard seeds and curry leaves. Here I have included other ingredients to add my personal touch. This side dish works well as a part of a large meal or can be served with traditional flatbreads like Whole-Wheat
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This traditional south Indian side dish is known as Poondu Kolumbu in the south or Lahsooni Kari in the north, which simply means “garlic curry.” The pungent flavor of garlic is well complemented by the spices and tangy tamarind and tomatoes. Do not be put off by the quantity of garlic, although you might not
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This condiment complements crispy Indian snacks, breads, pancakes, grilled fish or chicken dishes perfectly. If you cannot find fresh coconut, use either unsweetened desiccated or shredded dried coconut that has been soaked in warm water to soften. I love to eat this with split pea fritters but it goes well with anything fried
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There is nothing like freshly made, tangy, spiced chutney to accompany crispy snacks, breads, curries and rice dishes. Made with peanuts, garlic and tamarind, this chutney has a good sharp clean flavor. Serve this as a spread with Spicy Lamb Burgers or alongside warm Basmati Rice with Whole Spices
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This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbread (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in
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This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbreads (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in
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