Indian Spiced Tzatziki Sauce (Cucumber Raita)

Well how to put this, umm... I wanted to try something new for dinner and I thought Kababs with Tzatziki Sauce will taste great. However, Debarshi was in no mood to try something new so I decided to give the Tzatziki Sauce Indian flavors. I did the same with the Kababs and voila! Delicious dinner ready in an hour! and this includes the preparation and cooking time.

What is Tzatziki Sauce?

Tzatziki is a greek dip prepared with cucumber and yogurt. Along with these two ingredients, it also uses lemon juice, garlic and fresh dill. It is usually served with chicken and fish, grilled/ raw vegetables, pita bread/ chips, crackers and gyro. 

What is Raita?

Raita is a condiment spiced with Indian spices like Chaat Masala, Cumin Powder etc. It is served as a dip with Parathas and main course. Because of the wide use of spices in Indian cuisine certain dishes are quite hot on the palate. Raita contains yogurt which helps to cool down the heat. It can be prepared with almost anything! In fact, one of my all time favorite brunch is Alu Paratha with Boondi Raita. My mom often prepares Cucumber/ Alu Raita at home and even now whenever I visit her, she prepares it especially for me. 

Similarities between Cucumber Raita and Tzatziki Sauce:

• Both Cucumber Raita and Tzatziki Sauce use cucumber and yogurt along with a few ingredients (like Black Pepper) which add and elevate the flavors. 
• Herbs like mint and cilantro are also sometimes added in Raita. Tzatziki Sauce uses Dill but I have seen Mint and Parsley also being used in many recipes. 
• Both Cucumber Raita and Tzatziki Sauce take very less time to prepare and hence can be added at the very last minute to your menu. 
• Both of these go very well with spiced/ toasted/ grilled foods and can be served as either a dip or a condiment.

Differences between Cucumber Raita and Tzatziki Sauce:

• Raita is usually spiced with Cumin and Chaat masala. Tzatziki Sauce on the other hand uses Garlic and Lemon Juice. 
• Some people like adding a slight hint of sweetness in Raita with sugar or honey which makes it perfectly delicate, cool and creamy to go with spicy foods. Tzatziki Sauce does not have any added sweetness. 
• Tzatziki sauce uses greek yogurt whereas Raita is a little thinner in consistency and is prepared with plain yogurt and a little water. 
• Tzatziki also uses lemon juice making it tangier than raita. Raita recipes use Amchur and Chaat Masala but not lemon juice.

In our home, Debarshi is not too fond of yogurt but I just love it! If I can, I would prepare fresh raita everyday. It is just the sort of cool and creamy dip that goes great with everything. Now this sauce/ raita may be easy and quick to prepare but its flavors will blow you away. So, give it a try and post in the comments!

Ingredients:

• Plain Greek Yogurt - 1 cup, 
• Cucumber – ½ cup, peeled and deseeded, finely diced
• Garlic - 2 cloves, grated
• Fennel Seeds - 1 tablespoon 
• Lemon Juice - 1 tablespoon freshly squeezed 
• Chaat Masala – ½ teaspoon
• Black Pepper - ¼ teaspoon, freshly ground
• Olive Oil - 2 tablespoons 

Directions:

• Take a bowl and whisk the yogurt with the Chaat Masala, Fennel Seeds and Black Pepper.
• Add the Garlic and Cucumber. Mix to combine.
• Stir in the Lemon Juice. Combine thoroughly. Cover tightly and refrigerate for an hour so that the flavors develop.
• When ready to serve, stir the Tzatziki sauce to refresh and transfer to a serving bowl and drizzle with Olive Oil. 
• Serve with warm pita bread and your favorite vegetables and enjoy!

Serve this Indian Spiced Tzatziki Sauce (Cucumber Raita) with:

• Mughlai Kabab
• Tandoori Chicken
• Chicken Nutrela Kabab
• Chicken Alu Cutlets (Crispy Chicken and Potato Patties)

Other Chutneys, Condiments and Dips you may like:

• Dhania Chutney (Cilantro Chutney)
• Tamarind Chutney – sweetness with tang
• Boondi Raita
• Plum Chutney
• Spinach Dip

Before we move on to the travel part, I would like to thank everyone for showing interest in my travels and requesting information. Today I am going to take you to a place which is almost like stepping into a luxurious dream, in a different era. You don’t have to be Julius Caesar to experience this, just take a stroll inside the hotel - Caesars Palace in Las Vegas.

Make sure to enter from the Forum shops entrance otherwise by the time you will finish exploring the main hotel and casino, you will be too tired to go to the extension shopping wing. Keep in mind that this is known as the ‘Shopping wonder of the world’ and features specialty and designer stores, fine restaurants and attractions.

The mall has spiral staircase with a touch of today – spiral escalators. 

Here we are at the Fountain of the Gods. To tell you the truth, for me the main attraction of the forum shops was not the shops but the fountains and the artificial ceiling. 

After you have finished exploring the forum shops, it is time to move towards the hotel. You will come to a hallway between the casino and forum shops.

Keep walking a little further and you will see Cleopatra’s Barge.

This is a live music venue and bar. If you want to feel like one of the royal families during Julius Caesar’s time, then this is the place for you. This luxurious floating barge is colored in red and gold and is the exact copy of the boat which was used to transport royalty on the Nile river.

I think Caesars palace is one of those places which will fill you with awe and wonder. Do take your time to explore the hotel and forum shops. I will be back with more travel info in my next article.

Alu Cutlet (Crispy Shallow Fried Potato Patties)

Recipe courtesy: Mamma

Alu Cutlet is a popular North Indian snack. The rules for this appetizer are, it should be deliciously spiced, crisply fried and served hot. It is best enjoyed in the evening with a cup of tea and two types of mouth watering green and brown chutneys. The green chutney is prepared with cilantro and the brown one with tamarind. The Cutlets are garnished with green chilies and onions and if you don’t want the hassle of making the chutneys at home, you can just grab a readymade chutney bottle or go for my all time favorite condiment - Ketchup.

When Debarshi and I plan a party at our home, we always think of North Indian dishes. Something which can be different but packed with flavors. Last time we served Alu ki Tikiya Chaat with Phulki as an appetizer. This time, we decided to change the menu a bit and prepared a Cutlet Chaat, the main emphasis being the Cutlet which can also be enjoyed just with the chutneys. We served it on a bed of Matar and garnished it with something extra. Yes, Alu Bhujia! We got a packet from the local Indian store and it gave the Chaat a beautiful crunch and texture. 

Now making these Cutlets is very easy. Boil the potatoes, mix the spices, and ta da! It is ready! However, as we discovered, because of whatever reason, our potatoes became very sticky. So, we decided to fry the mixture and it worked wonders! Frying not only controlled all the extra moisture but also enhanced the flavors. So I would definitely recommend doing this step. 

In the original recipe, my mom suggested to dry roast some Gram Flour (Besan) and mix it up with the filling. I did a trial run and for me it was a no go so I decided to use all purpose flour instead. But hey! If you like the rustic flavor of Besan then go for it. Debarshi suggested to dip the Cutlets in beaten eggs and coat them with breadcrumbs so that they turn out crisp and we decided to go for shallow frying because it is way easier than deep frying a heavy patty plus it is comparatively healthier. We changed the oil after every one or two batches because we didn’t want any burnt breadcrumbs (from the previous batches) to stick on the fresh patties.

Alu Cutlet should be crispy on the outside and soft and spicy on the inside. The leftover patties can be enjoyed on their own or with a hot Paratha or hey! If you don’t feel like cooking, make a burger with them, squeeze some chutney on the Patti and you will get an Indian version of Mc Donald’s Alu Burger.

Bon Appetit!

Ingredients:

• Potatoes - 2, cut into halves, washed, boiled and drained
• Meat Masala – 2 teaspoons
• Ginger – about 1 teaspoon, grated (or ½ teaspoon powder)
• Garlic – about 1 teaspoon, grated (or ½ teaspoon powder)
• Turmeric Powder – ½ teaspoon
• Red Chili Powder – ½ teaspoon
• Coriander Powder – ½ teaspoon
• Salt - to taste (about ½ teaspoon)
• Cilantro – a handful, washed and chopped
• Oil – to fry (about 1 cup)
• All Purpose Flour – about 2-3 tablespoons, or as required
• Eggs – 2, lightly beaten in a soup bowl
• Breadcrumbs – 1-2 cup, in a soup bowl

Tip: Instead of mixing All Purpose Flour, you can mix Besan (Gram Flour) – ¼ to ½ cup, for a more rustic flavor. Dry roast the Besan and cool it before adding in the potato mix.

Serve the Cutlets with:

• Plain non-fat Yogurt – 1 cup, whipped
• Chutney – Hot Mango or Tamarind, ½ cup
• Onion – ½ cup, chopped finely
• Green Chili – 4-5, chopped finely
• Masala – Recipe in the Phulki article
• Matar – Recipe in the Phulki article
• Alu Bhujia – found at any Indian store

Let’s do some preparations first:

• Drain the potatoes as soon as they are properly cooked otherwise they will absorb extra moisture. 
• Let the potatoes cool down completely. 
• Peel them, then mash them up with a potato masher.

• Mix the spices (Meat Masala, Ginger, Garlic, Turmeric Powder, Red Chili Powder, Coriander Powder and Salt) in it. Also add the Cilantro. Mix well.
• Mix a tablespoon of Flour in it. If the mixture feels sticky, add some more flour. You will see the texture changing. The flour will start absorbing the extra moisture. Do not add any water in the mixture at any point. It should be dry enough to roll into a Patti and should hold its shape.
• Heat a non stick wok over medium high heat and add 2 tablespoons of oil in it.
• Transfer the whole mixture to the wok and start frying it. You will see the moisture evaporating. 
• Keep frying till it looks fried and not at all sticky. Take a little mix in your hands and try to roll it. If it rolls smoothly without sticking on your hand, it is ready.
• Remove from heat and let it cool down.

Note: Sometimes the mixture sticks at the bottom and sides of the wok. Remove it with a soft spatula or transfer the mix to another bowl and dip the empty wok in normal tap water so that the filling loosens up and can be cleaned easily.

Directions to make the Cutlets:

• Start rolling the balls. This recipe will yield 8-10 patties.
• Pat to flatten them and press the sides to smooth them so that they don’t crack. 
• Coat the first Patti in the Egg then coat carefully in Breadcrumbs. Transfer to a plate. Repeat with the other patties.
• Heat a skillet over medium heat. Add 3-4 tablespoons of Oil in it.
• After a few seconds, start adding the patties in it in a single layer. Do not over crowd the skillet, add only 4-5 patties at a time. Fry for 3 minutes then carefully turn each patty over with a spatula and cook the other side until they look reddish golden in color. 

• Transfer them on a paper towel.
• Serve them with Yogurt, Matar, Onion, Cilantro and Tamarind Chutneys, Masala and Alu Bhujia.

Tips:

• Keep changing the oil (used to fry the Cutlets) after every one or two batches because the breadcrumbs will get brown and float in the oil and they will stick on the fresh patties.
• Use the leftover Alu Cutlets to prepare delicious sandwiches or burgers. Use Cilantro Chutney or ketchup with onion rings to add more flavor.
• Check my article on Meethi Chutney Matar Phulki for the recipe of Matar and Masala.
• Once you drain the potatoes and peel them, you can leave them in the colander on your kitchen counter for a while. This will dry them up automatically.
• Different potatoes develop different textures when boiled. Increase or decrease the amount of flour accordingly. The purpose of adding the flour is to reduce the stickiness of the mashed potatoes.
• I used russet potatoes.
• When serving to guests, fry the Cutlets before hand and keep them warm and crisp by placing them in an oven safe dish lined with aluminum foil. Heat the oven to the lowest temperature (170 degrees F) and place the Cutlets inside the oven. When ready to serve, they will be just as warm and crisp as if they have been freshly fried.

Recommended Reading:

• Pyaz Ke Pakore (Onion Fritters)
• Dhania Chutney
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• How to check if the oil is hot enough to fry
• Kitchen essentials: Utensils which come handy
• Tamarind Chutney – sweetness with tang
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Meat Masala
• Namkeen (Savory Deep Fried Indian Snacks)
• Plum Chutney
• Egg Rolls Indian Style
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Masala Alu (Spiced Potatoes)

My Cheap and Delicious Cheese Plate

Photo Courtesy: Dr. Debarshi Chatterji

Movie night! Ah how I keep waiting for you. I don’t remember if I have ever written about our ‘Legendary Movie Nights’ but they are our guilty pleasure nights when we eat anything we want without worrying about the calories. So, Mozzarella Sticks, Fried Fish, Chicken Nuggets, Pizza and Ice Cream are a big yes! The idea is to eat different varieties of finger foods till we are full and enjoy back to back movies or binge watch series.

This weekend, I decided to have a lovely Cheese Plate for our movie night. I wanted to get a readymade cheese plate where we will get everything pre selected and arranged. However, when I went to buy it, the price was a shock! For those who don’t know, even the smallest cheese plates can be pretty expensive. Now they usually have many new and different types of cheese and meats in them along with fruits, crackers, olives and dips. However, I didn’t want to spend a lot of money for a fun evening, so after some consideration and research, I decided that since neither Debarshi nor I am fond of cured meats like Prosciutto and Salami so they are off the list. Also all the expensive cheeses like Gouda, Manchego or Mimolette are just too expensive to buy for a fun movie night. Now I had already decided to include a cheese plate so I thought why not create my own version of it? That way, I can include all the fun and delicious items that we like without worrying about the cost. I read somewhere that it is best to serve at least one familiar Cheese and that for us is Pepper Jack. It’s spicy and has a beautiful taste, also not at all expensive. You can in fact include any cheese you like (example: Cheddar). So, I got a big pack of Pepper Jack cheese and once that was settled, I moved on to the next item of my plate - Bread.

A cheese plate asks for a selection of Breads, you can go for Baguette, Bread Sticks, Crackers, Garlic Toasties or even Flatbread. I got a baguette, cut it up into small pieces and laid it on a big tray. Yes, you will need a big flat serving plate or tray to show off the items even if they are budget friendly. Presentation matters! 

Next on the list: Condiments, now this section totally depends on your personal taste. I read that Artichoke Hearts, Roasted Red Peppers, Horseradish and Caponata (it’s a Sicilian eggplant dish, sort of a salad) go very well in a cheese plate and if you like to go for an extra mile Caramelized Onions are an excellent option which can be prepared at home within a short time. Another quick and fuss-free option is to go for jarred condiments and vegetables, sweet preserves or tart chutneys. I got Honey and Spicy Mustard for my plate.

Next section is Fruits and Nuts. I had Grapes and Toasted Salted Almonds at home so I included them but you can also use Candied Nuts and Pistachios or go for an assorted option of seasonal and dried fruits which can include Figs, Cherries, Apples and Pears. I also included Stuffed Green Olives but you can also go for Kalamata. Finally, is there anything better than Chocolates? Yes! to complete the sweet part, add some pieces of chocolate on the tray. 

After the sweet part comes the savory which is Meat. Here you can be as creative as you like because it will depend on what you like best. You can go for Ham (Smoked, Peppered, Black Forest), Smoked Turkey Breast, Roast Beef, Salami (Hard or Genoa). For me Chicken is always the best option so I went for a delicious Chicken Andouille Sausage. You can also get Buffalo Chicken Breast or even Sliced Pepperoni whatever you like.

Of course there are no special serving tips for my Cheap and Delicious Cheese Plate but some time soon I will try arranging the real cheese platter with all the delicious and expensive cheese and meats and then I will be able to share further information with you. Till then how about you enjoy a movie night with friends and family with your own version of cheese plate. Let me know what all you included. My only advice is, do not include expensive cheese for a group of more than ten or for a fun evening. Try going for the cheap ones which taste great like Pepper Jack, Provolone, Sharp Cheddar, Colby Jack or Swiss cheese whichever you like best. Serve with some tooth picks and paper towels and enjoy your own homemade cheese plate with your favorite movie.

For the Movie Nights:

Mozzarella Sticks, Fried Fish, Chicken Nuggets, Pizza and Ice Cream

To create My Cheap and Delicious Cheese Plate:

A big flat serving plate or tray 

Cheese: Pepper Jack, Provolone, Sharp Cheddar, Colby Jack or Swiss cheese 

Bread: Baguette

Condiments: Honey and Spicy Mustard 

Fruits and Nuts: Grapes and Toasted Salted Almonds, Stuffed Green Olives and Chocolates

Meat: Chicken Andouille Sausage

To create a fun Cheese Plate for Date Night:

A beautiful platter or wooden cutting board

Cheese: Gouda, Manchego or Mimolette 

Bread: Baguette, Bread Sticks, Crackers, Garlic Toasties or Flatbread

Condiments: Artichoke Hearts, Roasted Red Peppers, Horseradish, Caponata, Caramelized Onions or jarred condiments and vegetables, sweet preserves or tart chutneys 

Fruits and Nuts: Candied Nuts and Pistachios, assorted option of seasonal and dried fruits which can include Figs, Cherries, Apples and Pears, Kalamata Olives, Chocolates

Meat: Ham (Smoked, Peppered, Black Forest), Smoked Turkey Breast, Roast Beef, Salami (Hard or Genoa), Prosciutto, Buffalo Chicken Breast or Sliced Pepperoni

Recommended Reading (easy and quick recipes for your Movie Night):

• Pyaz Ke Pakore (Onion Fritters)
• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Dhania Chutney (Cilantro Chutney)
• Tamarind Chutney – sweetness with tang
• Jalapeno Poppers with Cream Cheese and Bacon
• Plum Chutney

Tamarind Chutney – sweetness with tang

Recipe courtesy: Mamma

Tamarind chutney is one of the most common chutneys prepared in almost every North Indian household. Well, every home with a chatori (a girl who loves chat) in it! It is quick to prepare and delicious to eat. Traditionally this chutney is prepared with Jaggery (raw cane sugar) which is considered to be a healthy substitute for the granulated sugar. Tamarind chutney is used in many dishes but my favorites are Alu Tikiya ki Chaat, Samosa and Dahi Bara (fried lentil fritters in yogurt and spices). I learnt this recipe recently from my mom for a get together party at our home and needless to say I loved it. This is definitely a better and cheaper alternative to the ready made chutneys I usually use. The preparation is pretty straight forward, boil the Tamarind and Jaggery together on low heat and the chutney will be ready in no time. Normally this chutney is spiced with some salt, red pepper flakes and ginger powder (also known as Saunth), however, since I was already adding a lot of spices in the masala (see Meethi Chutney Matar Phulki article) I decided not to add anything more in this chutney. However, it is totally up to you and if you do decide to add the seasoning, here is a tip: my mom said that the seasoning should be added right before you are going to consume the chutney otherwise it will change the overall flavor.

Since I didn’t have any Jaggery, I decided to go with Brown Sugar which I must admit turned out pretty good. The texture of this chutney is thick which makes it easier to store and use. I filled it up in a plastic ketchup dispenser which you can easily find at most grocery stores and I must say using a dispenser makes all the difference. They are very easy to use and quite efficient to pour chutney into a Phulki or on Chaat. This chutney is a delicious combination of the tangy tamarind and sweet brown sugar and as long as you are not adding any seasoning in it, it should be good for several days in any airtight container.

Now where to buy the Tamarind? Well, you can easily get a packet of Tamarind from your local Indian store. A typical pack will look like this:

As you can see, Tamarind pack will have seeds which we will discard after making the pulp. Now let’s move on to the process of making this lip-smacking tangy and sweet chutney.

Ingredients:

• Tamarind - 1 cup 
• Brown Sugar – 1 cup

Let’s do some preparations first:

• Cut the Tamarind with a sharp knife and put it in a bowl. Cover it with water. In India we normally wash the Tamarind before this step. However, since here it is available in packets, I usually skip this step.
• Soak the Tamarind in water for at least 4 - 5 hours or overnight.

Directions to prepare the chutney:

• Transfer the Tamarind into a skillet or wok along with the water and let it cook over low heat. 
• After about 5 minutes add the Brown Sugar into it. Stir to mix.
• After 15-20 minutes, you will see the mixture getting thick. This means the chutney is now ready. Remove it from heat and allow it to cool down a bit.
• After 5-10 minutes, strain the mixture using a fine mesh strainer (use a spatula) and you got your tangy-sweet pulp. Chutney is ready!

Before serving:

• Add a little Salt, Red Pepper Flakes and a little Ginger Powder in this chutney and enjoy with delicious Samosas, Pakoras or Phulki and Tikiya.

Tips:

• If the mixture is too thick, add a little more water in it. The consistency of the chutney depends on your preference. 
• Tamarind and Sugar should be used in equal amounts. Keep this in mind if you want to make more or less amount of chutney.

Recommended Reading:

• How to make Tamarind Pulp?
• Pyaz Ke Pakore (Onion Fritters)
• Samosa (Spicy Potato stuffed Pastries)
• Meethi Chutney Matar Phulki
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• My Cheap and Delicious Cheese Plate
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Indian Spiced Tzatziki Sauce (Cucumber Raita)
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa

Kitchen essentials : Knives, Oils, Vinegars, Sauces and Wine

The best thing to do is to get a Knife Set (preferably of a good company). It will have an assortment of knives and you can use whatever suits your purpose, for example, a Paring knife is used for peeling and cutting the fruits and vegetables while a Boning knife is used to remove the bones from raw meat. Another advantage of getting a whole knife set is, you will also get a wood storage block which comes handy while storing the knives and also keeps their edges sharp. You will also get Kitchen Shears in the set which is super helpful while cutting herbs or butchering the poultry.

Next we need to buy some good Oils. Now you may not be a big fan of Canola or Vegetable Oil but remember you will need it sometimes especially when you want to deep fry something. I always keep the following oils in my pantry:

• Mustard Oil
• Coconut Oil
• Extra Virgin Olive Oil
• Vegetable or Canola Oil
• Grapeseed Oil

I also always keep Sweet Cream Unsalted Butter and Ghee (Clarified Butter) in my fridge along with a couple of cheeses like:

• Parmesan
• Havarti
• Mozzarella
• Cream Cheese 
• Goat cheese

Other items in my fridge include:

• Mustard Sauce
• Ketchup
• White Vinegar
• Chicken Broth
• Soy Sauce
• Chili Garlic Sauce
• Basil Pesto 
• Marinara Sauce 

I don’t usually cook with Wine and I prefer to get a fresh bottle if I am using it in any recipe.

Note: You may have to go to the Indian store or Costco for some of these items.

Recommended Reading:

• Dhania Chutney (Cilantro Chutney)
• Creamy Cream Cheese Dip
• Bread Dipping Oil with Parmesan and Herbs
• Tamarind Chutney – sweetness with tang
• How to make Tamarind Pulp?
• Kitchen essentials: Utensils which come handy
• Slow Cooked Turkey and Bacon Chili
• Debarshi’s Garlic Chicken
• Hamburger Pasta with homemade Sauce
• Debarshi’s Shrimp Fried Rice
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Alu Shimla Mirch Tamatar Sabji (Potato with Bell Peppers in a Tomato gravy)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Sausage Tomato Basil Pasta
• Easy Air Fryer Paneer Tikka
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Chana Masala/ Chole Masala
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Mixed Dal with Cilantro (Arhar-Masoor Dal with Dhania garnish)
• Bengali Tomato Chatni (chutney) With Dried Fruits
• Air Fried Korola (Karela/ Bitter Gourd Chips)
• Chicken Tikka Chowmein
• Bhindi fried in Kalonji seeds
• Chichinda Pyaz Sabji (Snake gourd and Onion stir fry)
• Masala Alu Bhindi (Stir-fried Potatoes with Okra and spices)
• Keema Matar (Minced Goat meat/ Beef with dried Peas)
• Air Fried Okra (Bhindi/ Lady Finger)
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Panch Mesali (Bengali recipe: Mixed Vegetables)
• Paneer Pakore (Fresh Cheese Fritters)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)
• Saag Chole (Curried Spinach and Chickpeas)
• Vegetarian Poha Style Chow Mein/ Pasta
• Alu Soa Sabji (Potato stir-fried with Dill)
• Air fried Pakoras (Fritters)
• Egg Curry (Bengali recipe: Fried Eggs curry)
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)