| Description | Answer |
|---|
| Savoury triangles stuffed with potatoes, lentils, and occasionally meat, encased in wheat flour shell and baked. Served best with coriander or tamarind extracts. | |
| Like a doughnut, but made of lentils, crispier on the outside, fluffier on the inside and spicier on the whole. Best enjoyed with a dollop of ground coconut paste, or dunked in spi | |
| Unleavened bread, flat-rolled and deep-fried into puffy golden balls, served best with hand-picked potato stewed with mild spices. | |
| Moisturized flat-rice sautéed with chopped onions, diced carrots and peas, garnished with crushed coriander and spicy gram flour crispies, and served with a dash of lemon juice. | |
| Wheat, lentils and meat slow-cooked in a toothsome stew, garnished with savoury onions and lemon juice. | |
| Crispy rice pancakes cooked on a skillet, folded in with pulped potato, peas and coriander, served with finely-blended coconut meat cooked with mild Indian spices. | |
| Hand-crafted fritters stuffed with pulped organic potato or chilly, dipped in a gram flour batter and mild spices, deep-fried golden, best served with a steaming cup of Assam. | |
| Traditional Indian preparation of rice and lentils cooked under pressure in a single dish, seasoned with clarified butter and oil-based pickles. | |
| | Description | Answer |
|---|
| Sweet spheres of fried chickpea flavoured with fragrant whole cloves, shelled cardamom and dusted with powdered sugar | |
| Mutton cooked with lentils, vegetables and assorted spices, served with caramelized brown rice. | |
| Pancakes stuffed with the puree of harvested potato or cauliflower, seasoned with salt and essence of mango, to be eaten with free-range yogurt and preserved lemon. | |
| Foamy-soft semolina steamed with roasted peanuts, tangy curry leaves and slivered green chillies served with a garnish of popped mustard seeds and finely chopped cilantro. | |
| Organic onion bits, coated with gram flour batter flavoured with the essence of ginger and garlic, deep-fried till golden and served best with a cup of Darjeeling. | |
| Traditionally cooked spongy steam-cakes of ground rice, served with a stew of lentils and lady fingers cooked in Indian spices with a hint of asafoetida. | |
| Pancakes of fermented rice flour, typically with a soft centre and lacy fringe, served with tender coconut milk or vintage chicken stew cooked with mild spices. | |
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