Ingredients

Ingredients For the banjara murgh

• 12 chicken drumsticks, flesh scored to the bone

• 1 tsp garlic and ginger paste

• 1 lime, juice only

• salt

For the marinade

• ½ tsp kasthoori methi (dried fenugreek leaf)

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp Kashmiri chilli

• ½ tsp ground ginger

• ¼ tsp black salt

• ¾ tsp amchoor (mango powder)

• 2 tsp gram flour

• 1 tsp ground cashews

• 50ml/2fl oz mustard oil

• 3 tbsp double cream

• 4 tbsp yoghurt

• salt, to taste

For the veal sweetbreads

• 500ml/18fl oz milk

• 250ml/9fl oz water

• 1 tbsp salt

• 10 green cardamom pods

• 400g/14oz veal sweetbreads, soaked in cold water overnight

• 1 tbsp plain flour

• 2 tbsp Madras curry powder

• ¾ tsp chilli powder

• 1 tsp garlic powder

• 1 free-range egg beaten with 25ml/1fl oz milk

• panko breadcrumbs, seasoned with salt

• 1 tbsp curry leaves, crushed

• corn oil, for deep frying

For the hara bara tikki

• 300g/10oz potatoes, peeled

• 200g/7oz cooked peas

• 200g/7oz spinach, wilted, water squeezed out, finely chopped

• 1 tsp fresh root ginger, finely chopped

• 2 tsp dried curry leaves, crushed

• ¾ tsp black salt

• 1 tsp chaat massala

• ¼ tsp chilli flakes

• 1 tsp ground cumin

• 2 tbsp lemon juice

• handful coriander, finely chopped

• 2 tbsp cornflour

• corn oil, for frying

For the carrot chutney

• 1 carrot, peeled, finely grated

• ½ red onion, finely chopped

• 1 tbsp olive oil

• pinch salt

• ½ lime, juice only

• 1-2 tbsp chopped fresh coriander

For the tamarind chutney

• 400g/14oz tamarind paste

• 2.5cm/1in piece root ginger, peeled, finely chopped

• 2-3 tbsp jaggery, plus extra to taste

• ½ tsp cornflour

For the tomato chutney

• 3 tbsp corn oil

• 2 tbsp chana dal

• 2 tbsp urad dal

• 1 tsp black mustard seeds

• 3 dried chillies, roughly chopped

• handful curry leaves

• 3 medium onions, finely chopped

• 1 tsp salt

• 8 garlic cloves

• 5cm/2in piece root ginger, peeled, finely chopped

• 1 tsp ground turmeric

• 1 tsp hot chilli powder

• 5 ripe tomatoes, halved, sliced

• handful fresh coriander stalks, chopped

For the mint chutney

• handful fresh mint leaves

• handful fresh coriander

• ½ tsp chopped green chilli

• ¼ tsp black salt

• ½ tsp chaat masala

• ½ lime, juice only

• pinch salt

• 5 tbsp Greek-style yoghurt

For the spiced mango chutney

• 1 tbsp corn oil

• ½ tsp coriander seeds

• 1 green chilli, finely chopped

• 1 garlic clove, crushed

• 4 tbsp good-quality mango chutney

• handful chopped coriander

For the methi pakora

• handful fenugreek leaves, finely chopped and salted

• 3 onions, finely sliced

• 4 new potatoes, julienned

• bunch fresh coriander, finely chopped

• ½ tsp garlic and ginger paste

• 1 tsp coriander seeds, toasted and crushed

• 1 tsp panch phoron (Bengali spice blend), toasted, crushed to a powder

• ½ tsp ground turmeric

• ½ tsp chopped chilli

• ½ tsp ground coriander

• ½ tsp ground cumin

• ½ tsp tomato purée

• 1 lime, juice only

• salt, to taste

• 1 free-range egg

• 2 tbsp gram flour

• 1 tbsp cornflour

• corn oil, for frying

For the courgette flower pakora

• 1.4 litres/2½ pints whole milk

• 2 tbsp white vinegar

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 tbsp finely chopped red and green pepper

• 10 sun-blush tomatoes, finely chopped

• 1 garlic clove, crushed

• salt

• ¼ tsp ground turmeric

• ½ tsp chilli powder

• ¼ tsp cracked black pepper

• 1-2 tbsp chopped fresh coriander leaves

• squeeze lime juice

• 12 courgette flowers

• 200g/7oz rice flour

• 1 tbsp plain flour

• 1 tsp chilli flakes

• 1 tsp ground cumin seeds

• ½ tsp salt

• 1 tsp garlic and ginger paste

• 100ml/3½fl oz sparkling water

• corn oil, for frying

For the pickled mooli and cucumber salad

• 1 medium cucumber, peeled, sliced into thin circles

• 1 mooli (roughly the same size as the cucumber), finely grated or chopped into thin strips

• salt, to taste

• 2 tbsp Japanese rice wine vinegar

• pinch sugar

• 1 tbsp Dijon mustard

• 3 tbsp garlic oil

Description

This Feast Of Indian Finger Food Is Perfect For Sharing. There’s Also Plenty Of Choice For Vegetarians.

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