Menu: An East Indian Feast

The Menu

More About This Menu

  1. Prepare the dough and filling for the samosas ahead of time, then assemble and fry them just before you plan to serve them. Tangy tamarind chutney and herbaceous coconut-cilantro chutney make perfect accompaniments.
  2. Make the paratha the day before, and warm it in a low oven before serving.
  3. The mango pickle can be made several days ahead; its flavor will only improve as it sits. Tart, green mangoes are a must—for where to find them and other hard-to-source ingredients, see our Indian pantry guide »
  4. Eastern India is known for its mishti, milk-based sweets made with the sugar of date palms, which thrive in the tropical climate. For more dessert ideas, see our gallery of Indian sweets »
  5. For more Indian recipes, stories, and travel tips—including guides and photo galleries specific to the East—check out the extended digital version of our August/September 2014 India special issue.

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