A Desi Picnic Feast

A Desi

PICNIC FEAST

We have some great options – from dips to desserts, salads to sandwiches, rolls to wraps

ROHINI KAPUR

Bright sunshine, parks full of lush green trees, and (vaccinated) friends and family — it is time for a picnic!

As you soak up the sun and enjoy those relaxed summer vibes, share a laugh or two with your loved ones. And up your picnic game with delicious fare that everyone will enjoy.

Here is our guide on preparing your picnic spread with a South Asian twist on perennial favorites, from sandwiches to desserts.

SANDWICHES

The Bombay masala sandwich is a picnic staple, with layers of green chutney, butter and sliced veggies. And while it is still our go-to sandwich, when in a bind thinking a little out of the box can go a long way to create new picnic favorites.

Re-invent sandwiches by whipping up spicy spreads and South Asiainspired fillings. Mash or blend cooked chickpeas with seasonings from your pantry and some fresh cilantro. Scoop and spread the mash on a baguette along with mayo, add sliced cucumbers and tomatoes, and you have a picnic-ready sandwich.

Add a protein kick to your sandwich with a folded besan chilla (gram flour crepes) between two breads for a vegetarian club sandwich. Or opt for egg bhurji (spiced scrambled eggs) between lightly toasted bread slices for a wholesome outdoor snack.

Is there any desi ingredient more ubiquitous than paneer (aka cottage cheese)? Whether using homemade or store-bought cottage cheese, all you got to do is mix it with grated carrot and spices (cumin powder, chaat masala, or even pav bhaji masala), slop on the mixture between two slices of bread and you are good to go!

ROLLS AND WRAPS

Wraps are the perfect picnic food. They satisfy your hunger pangs, they are easy to carry and they are super versatile.

A spicy Bombay frankie with paneer or chicken is extremely popular, but you can choose a simpler option. Stuff your wraps with your favorite grilled vegetables or meat — anything from chicken tikka to tandoori mushrooms.

For a more sophisticated touch, use kebabs, tikkis or cutlets for your wrap fillings. You could try a rajma galouti kebab, seekh kebab or simple homemade tikkis. Add a dash of freshness with julienned or spiralized vegetables like carrot or cabbage, some onions, chaat masala and cilantro leaves. Then squeeze over a bit of lemon just before you eat for all-round deliciousness!

SALADS

Who does not enjoy a cold salad on a warm summer day? Take advantage of the season’s fresh produce to make a cheerful salad that even kids will want to eat.

Enhance your salad greens with fresh fruits like apples, peaches and plums, and serve with a yogurt-based dressing. For a creamy and healthy salad dressing, whisk thick yogurt with lemon, honey, a dash of apple cider vinegar and your preferred flavors (such as cumin powder). An easy but tasty salad option uses two quintessential South Asian ingredients as a base — mango and cottage cheese aka paneer (yes, they go well together!). Experiment with your dressing — a standard honey-mustard dressing is good, but so is an orange juice vinaigrette. And if you want to give your salads a serious upgrade, opt for a chaat instead. Swap the potato salad for a chaat or corn bhel or get adventurous with a foxnuts (makhana) bhel.

DIPS

There is an unwritten rule: Every picnic basket should have enough dips and chips to go around. Give your dips a desi spin with a tandoori hummus.

All you need to do is add a dash of any tandoori masala or spice mix (store-bought or prepared at home) when blending your hummus in the food processor. You can even use a biryani mix or your family’s fish marinade recipe. Add a sprinkle of fennel seeds or curry leaves for a bit of zing.

My favorite for summer, though, is a dip made of hung yogurt. Strain yogurt for a few hours in a muslin cloth so you are left with a large bowl of thick creamy curd. Add minced garlic, finely chopped celery or mint leaves, a small green chili, salt and black pepper and you are set for a treat!

This also works brilliantly as a sandwich or wrap spread.

BEVERAGES

Nimboo pani (Indian-style lemonade) is a handsdown winner when it comes to summer drinks. Give it that extra kick by adding fresh watermelon juice or a dash of rose syrup.

DESSERTS

The best way to finish your picnic is on a sweet note. Have a go-to muffin recipe? Add chai masala (ground cardamom, cinnamon and ginger) to the batter to come up with a batch of chai-spiced muffins.

If you have no time to bake, round up your picnic

with a sweet-and-spicy fruit chaat. Mix up a large bowl of cubed seasonal fruits (avoid watery ones like melons), add some sweet tamarind or dates chutney, or a spoonful of orange juice, some chaat masala, and you are done!

Green Potatoes Chaat

RECIPE BY SUNITA KAPUR

Serves 3-4 people INGREDIENTS • 4 large potatoes, boiled • Cilantro leaves, 1.5 cups • Green chilies (one or two, depending on your taste) • Red chili powder, ¼ tsp • Cumin powder, 1 tsp • Chaat masala, 1 tsp • Black pepper powder, ¼ tsp • Juice from half a lemon • Salt to taste • Tamarind chutney (optional)

METHOD • Blend cilantro leaves and green chilies to paste in a small food processor with a little water. • Peel and chop the potatoes into cubes and mix with the cilantro-chili paste and all the seasonings in a large bowl. • Refrigerate and serve chilled.