The little dumplings can actually be made in advance, cut and spread onto a floured board, then frozen.

These little babies would go beautifully on your next mezze board or next to a salad for a delicious and light lunch. I urge you to try it!

I kept the dressing relatively light in flavour. It's a combination of buttermilk, tahini, coriander leaves and pomegranate molasses.

Adding the next ingredient was a little experimental. Shengdana lehsun chutney.

Sadly I didn't embrace the stone fruit season this year as well as I could have. Yes I ate my share of them fresh but I didn't get around to cooking...

Frying them may not be the healthiest cooking method so you could easily forgo the oil and oven-bake them instead.

What we basically have is a hot curried potato fritter inside a bread bun, spiced even more with some crumbly peanut & roasted garlic chutney.

I've been to Chowpatty, many years ago mind you, and vaguely remember seeing a bunch of food huts selling such Indian "fast food".

Much like the tamarind chutney I previously added to my larder , this hari chutney is just as versatile and popular in Indian cooking. The main are...

The beauty with Indian chutneys goes way beyond the endless variety of them, where they're used with particular foods and the wonderful flavours Wet...