IndianChicken 65Crisp, deep-red fried chicken bites with ginger, garlic, yoghurt and a quick curry leaf and chilli finish. A spicy, tangy snack that is easy to make for a crowd.40 min·Serves 4
PakistaniHari Chutney (Fresh Coriander and Green Chilli Chutney)A bright, sharp green chutney of fresh coriander, green chilli, garlic and lemon, blended in minutes. Serve it beside samosas, kababs and pakoras, or spread it in sandwiches.10 min·Serves 8
PakistaniFish PakorasBite-sized boneless fish coated in a spiced gram flour and rice flour batter, fried until crisp outside and flaky inside. Ideal with tea or as an Iftar starter.50 min·Serves 4
PakistaniAloo Samosa (Crisp Potato and Pea Samosas with Coriander Seed)Flaky, blistered pastry filled with spiced potato, peas and crushed coriander seed. Make a batch for iftar, tea time or guests, and fry them slowly for a crisp shell.1 h 30 min·Serves 6
PakistaniShami Kabab (Beef and Chana Daal Patties)Soft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.1 h 30 min·Serves 6
PakistaniChicken PakorasBite-sized pieces of marinated chicken in a spiced gram flour batter, fried until crisp outside and juicy within. Ideal for iftar, tea time or rainy afternoons.1 h 5 min·Serves 4
PakistaniVegetable Spring RollsCrisp, golden rolls filled with cabbage, carrot and capsicum in a peppery soy and garlic seasoning. A Ramadan and tea-time favourite that can be rolled ahead and fried when guests arrive.1 h 5 min·Serves 6
PakistaniChicken Samosa (Crisp Pastry with Spiced Minced Chicken, Mint and Lemon)Golden, flaky samosas filled with dry-cooked spiced chicken mince, fresh mint and a squeeze of lemon. Make them from scratch with a simple ajwain dough, ideal for Ramadan iftar or tea time.1 h 25 min·Serves 6