Indian Menu Item Descriptions

Starters

Aloo Tikki (Potato Patty)

Aloo Tikki involves combining slightly mashed potatoes with vegetable flour, chickpea (besan), corn (makai) or water chestnut (singara). Some chefs may also add yogurt curd. The potato mixture is seasoned with varying spices and usually includes chili powder, cumin, salt and pepper. The resulting mixture is then formed into balls or patties and pan fried in ghee (clarified butter) or oil. It is typically garnished with coriander leaves (cilan-tro), chopped green chili peppers, onions, tomatoes and some type of chutney on the side for dipping.

Gluten-Free Decision Factors:

• Ensure no wheat flour—chickpea, corn or water chestnut flour is typically used
• Ensure no wheat flour in chutney

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Kabobs (Skewered Meat)

Indian Kabobs are usually offered with chicken or lamb; however, fish, shrimp and vegetarian Kabobs are also available. In most cases, the ingredients are marinated in a yogurt sauce with Indian spices, which usually include chili powder, cumin, coriander, garlic, ginger and turmeric. The marinade may also include lime juice or vegetable oil. The meat is then skewered and grilled over an open flame or baked in a tandoori oven. Kabobs may be served with some type of chutney or raita (a yogurt sauce) on the side for dipping.

Gluten-Free Decision Factors:

• Ensure no wheat flour in chutney
• Ensure no soy sauce or wheat flour in marinade

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Pakoras (Vegetable Fritters)

Pakoras are made with a thick batter made with chickpea flour (besan), chili powder, cumin, salt and pepper. Chopped cabbage, cauliflower, chili pepper, coriander leaves, mint leaves, onions, potatoes and spinach are added. The resulting mixture is then formed into balls or patties and pan fried in ghee or oil. Pakoras are usually garnished with coriander or mint leaves and served with some type of chutney on the side for dipping.

Gluten-Free Decision Factors:

• Ensure no wheat flour—chickpea, corn or water chestnut flour is typically used
• Ensure no wheat flour in chutney

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Papadam (Spicy Crackers)

Papadam are crackers made out of lentil (urad daal) or chickpea (besan) flour with salt, water and may include other Indian spices. They come in many flavors, including black or red pepper, garlic or plain and can be pan fried in ghee or oil or baked. Papadam are then served with dipping sauces which usually include raita and some type of chutney.

Gluten-Free Decision Factors:

• Ensure no wheat flour—chickpea, corn or water chestnut flour is typically used
• Ensure no wheat flour in chutney

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