7 Indian Menu Ideas for Vegetarians
- Observe the color of your dishes and seek variety. Have something yellow (like toor dal or a turmeric-spiked curry), green (like Kashmiri saag or bhindi do pyaza), red (like tomato chutney or a tomato-based curry) and white (like rice, yogurt) on the plate. If a single color dominates the menu, that’s a red flag.
- Go for a range of flavors and texture. Not everything Indian needs to be doused in garam masala. If your menu has spicy baby potato in onion fenugreek masala on it, keep a simple spinach and moong dal sauté on the side. If your menu has mushy potatoes in mustard sauce on it, keep a crunchy masaledar okra strips on the side.
- Do not serve more than two ultra-spicy gravies in the same meal, at least not without balancing them with something cooling like a raita or buttermilk.
- If in doubt about what sort of raita to serve, stick with this safe version: plain yogurt whisked with roasted cumin powder and salt.
- 6 more ingredients.....