Appetizers

Homemade spring rolls with a thin maida wrap and a filling of stir-fried cabbage, capsicum, onion, corn and paneer with chilli and soya sauce, deep fried until golden brown.

Marinated paneer slices dipped in a spiced besan and rice flour batter with curd, mint and coriander, deep fried until crisp and golden brown.

Crunchy basket puris filled with pizza sauce, capsicum, tomato, onion and sweet corn, topped with grated cheese, oregano and chilli flakes. A bite-sized party snack.

Farali sabudana vadas with a savoury stuffing of potato, coconut, peanuts, sesame, cashews and raisins, spiced with saunf and amchur and fried until golden and crispy.

Crunchy pakodas of boiled Maggi noodles with tomato, onion, capsicum and corn, spiced and bound with besan, sooji and rice flour, fried until golden.

Crispy fasting vadas of boiled potato and rajgira flour with cumin, sesame, green chilli and coriander, seasoned with rock salt and deep fried until golden brown.

Traditional falafel made from scratch: soaked chickpeas coarsely ground with onion, coriander, garlic and cumin, rolled into balls and deep fried until golden.

Stuffed aloo tikkis with a crunchy filling of vegetables, paneer, mint, masala boondi and roasted papad, coated in bread crumbs and deep fried until light golden.

Paneer cubes stuffed with schezwan sauce, dipped in a spiced batter, coated in bread crumbs and crushed roasted papad and deep fried until light golden. A quick party starter.

Crispy oval cutlets of leftover rice and potato with coriander, green chilli, chaat masala and sesame seeds, coated in semolina and fried until golden. A quick evening snack.