Pindi Chana with Parathas (3), Sambhar and Puliyogare Rice
Chickpeas cooked with whole spices in a thick gravy, in true Rawalpindi style; to be relished with parathas. This platter also includes a South Indian favourite of vegetables cooked with lentils and tamarind, finished off with a seasoning of spices; paired with cooked rice flavoured with tamarind and seasoned with traditional masalas.
|Kolhapuri Red Chillies||Coriander Leaves|
|Coriander Seeds||Garbanzo Beans|
|Kashmiri Chillies||Coriander Seeds Powder|
|Turmeric Powder||Refined Sunflower Oil|
|Chilli Powder||Carom Seeds|