Amritsari Chole and Kadhai Vegetable with Parathas (3) and Masala Buttermilk
Soaked chickpeas boiled with cinnamon, ginger, cardamom, bay leaf and cooked in a Punjabi gravy of onions, tomatoes, ginger, chillies, dry mango powder, garam masala, coriander powder, fennel powder and cumin powder; coupled with vegetables stir-fried in a rich collection of traditional Indian spices and simmered in a fragrant tomato-based gravy; best relished with parathas, accompanied by buttermilk.
|Chaat Masala||Garbanzo Beans|
|Kashmiri Chillies||Coriander Seeds Powder|
|Refined Sunflower Oil||Cumin Powder|
|Chilli Powder||Dried Fenugreek Leaves|
|Carom Seeds||Red Onions|