Aloo Paratha
Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes
Sides
Discover · chili + yogurt + vegetarian
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Aloo Tikki
Floury potatoes boil in their skins, then mash dry
Snacks
Avial
A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons…
Sides
Bolani
Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…
Snacks
Boondi Raita
Plain yogurt whisks with a little water (or milk) to a smooth pourable raita texture
Sides
Chilli and Red Onion Raita
This is raita with structural elements and textural interest
Sauces Pickles
Chilli and Red Onion Raita
Chilli and red onion raita is a cooling, yoghurt-based Indian condiment with toasted cumin, fresh coriander, and a…
Sides
Cucumber Raita
This is the most essential Indian yoghurt-based side dish
Sauces Pickles
Cucumber Raita
Cucumber raita is a cool, refreshing yoghurt-based condiment made with finely diced cucumber, cumin, and fresh green chilli
Sides
Dahi Bhalla
Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…
Snacks
Iraqi Falafel
Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…
Snacks
Kachalou Pakora
Kachalou pakora are Afghan-style battered potato slices, fried crisp and dusted with chaat masala while they are still hot from the oil
Snacks
Lahori Mint Chutney
A bunch of mint and a bunch of coriander are blended with green chilli, garlic, ginger, lemon juice, cumin and a small…
Sides
Mint Chutney
Mint chutney is the Indian restaurant staple for good reason
Sauces Pickles
Mutabbal
The richer Levantine cousin of baba ganoush: aubergines charred until the skins blacken and the flesh inside has gone…
Arabian