The Fresh And Cooling Section

Flame-roasted papad, plain or topped with onion-tomato masala.

Fried papad with a bubbled, crisp finish - plain or masala loaded.

Spiced chaas with cumin and curry leaf. The best thing after a tandoori plate.

Sliced onion with lemon, or vinegar-soaked sirka onions.

Set curd on its own, or whisked into a light everyday raita.

Soft gram-flour boondi soaked in seasoned curd. A banquet staple.

Cucumber, tomato, carrot and greens, cut fresh to order.

Finely diced onion, tomato and cucumber with lemon and chaat masala.

Sweet curd with mixed fruit, or pineapple on its own.

Fermented cabbage with chilli heat. Sharp and unexpected on a Kota menu.

Crisp lettuce in creamy dressing with croutons and shaved cheese.

Seasonal vegetables sauteed in butter and herbs, served still steaming.