A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.
Softer than the traditional Naan bread, our parathas can simply be pan fried straight from the freezer. Ready in less than a minute, this is an amazing accompaniment to any Indian / Asian curry.
Basmati is a long-grain rice from India, considered to be one of the best-quality white rices. It has a distinctive aroma and, when cooked, each grain should remain separate, giving a light, fluffy result. It is the perfect accompaniment to Indian curries and is used in biriyani and pilaf dishes.
A samosa (/səˈmoʊsə/) is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, meat, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely-known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas in today's world are also often prepared in other regions.
The samosa is made with all-purpose flour locally known as maida shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, lentils, spices and green chili, or dry-fruits. The entire pastry is then deep-fried in vegetable oil or rarely ghee to a golden-brown color. It is served hot and is often eaten with fresh green chutney, such as mint, coriander, or tamarind. Samosas are often served in chaat, along with the traditional accompaniments of either chick pea or white pea preparation, garnished with yoghurt, tamarind and green chutney, chopped onions, coriander, and chaat masala. It can also be served with tomato sauce.
A papadum is a thin, crisp, round flatbread from the Indian subcontinent. It is typically based on a seasoned dough usually made from peeled black gram flour, either fried or cooked with dry heat.
A much loved relish to enjoy with Pappadum, just like that which you are served in a good Indian Restaurant. It's often served in pickle trays alongside Mango Chutney, Lime Pickle, Mint Raita, and sometimes a tamarind/chilli sauce
Type of dish: Cracker Place of origin: India, Pakistan, Bangladesh