Teatime nibbles, starters, and quick light bites
49 RECIPES IN THIS COURSE
Spiced mashed potato balls, tempered with mustard seeds and curry leaves, dipped in a seasoned gram flour batter and deep-fried until golden and crisp.
Bread slices sandwiched with a spiced mashed potato filling, dipped in seasoned besan batter, and deep-fried until golden and crisp.
Slices of bread soaked, sealed, and shallow-fried around a spiced potato filling until golden and crunchy on the outside, soft within — a classic Indian tea-time snack.
A quick South Indian-style breakfast that repurposes everyday bread slices into a soft, spiced dish — bread cubes tossed through a mustard-and-curry-leaf tempering with onion, tomato, and green chili, ready in under half an hour.
Boiled chickpeas tossed with crisp onion, tomato, and cucumber, dressed in tangy tamarind and mint chutneys, chaat masala, and lemon, then finished with crunchy sev and pomegranate for a protein-rich breakfast bowl.
Bread slices spread with a seasoned mix of grated cheese, onion, and capsicum, then pan-toasted until the base is crisp and the cheese is fully melted.
Bite-sized pieces of marinated chicken, double-fried until deeply crisp, then tossed through a garlicky, curry-leaf-scented yogurt-chili tempering for that signature tangy heat.
A thin, comforting chicken broth simmered with bone-in chicken, aromatics, and finely chopped vegetables, finished with a hit of black pepper. The kind of soup made when someone in the house is under the weather.
Bite-sized pieces of chicken marinated in yogurt and spices, coated in a seasoned gram flour batter, and deep-fried until crisp on the outside and juicy inside. A classic Indian tea-time snack, best served hot with mint chutney.
A classic Indian monsoon-season snack salad — sweet boiled corn and freshly roasted peanuts tossed with onion, tomato, and a punchy lemon-chaat masala seasoning.
A classic Indian street-food snack — sweet boiled corn kernels tossed warm with onion, tomato, chili, and a bright hit of chaat masala and lime juice. Ready in well under half an hour and endlessly customizable to taste.
Deeply browned mushrooms simmered into a silky, roux-thickened base and finished with fresh cream — rich, comforting, and restaurant-smooth.
