Pretentious Descriptions of Everyday Indian Food

Pretentious Descriptions of Everyday Indian Food

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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.
Traditional Indian preparation of rice and lentils cooked under pressure in a single dish, seasoned with clarified butter and oil-based pickles.
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.
Wheat, lentils and meat slow-cooked in a toothsome stew, garnished with savoury onions and lemon juice.
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.
Mutton cooked with lentils, vegetables and assorted spices, served with caramelized brown rice.
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
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.
DescriptionAnswer
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.
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.
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.
Unleavened bread, flat-rolled and deep-fried into puffy golden balls, served best with hand-picked potato stewed with mild spices.
Savoury triangles stuffed with potatoes, lentils, and occasionally meat, encased in wheat flour shell and baked. Served best with coriander or tamarind extracts.
Sweet spheres of fried chickpea flavoured with fragrant whole cloves, shelled cardamom and dusted with powdered sugar

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