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Samosa
A tray of small filled pastries lets people choose one without taking a plate. Mark potato, pea, or meat fillings and keep the chutneys separate so the fried wrappers stay crisp.
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Biryani
Chicken biryani
A full tray contains both rice and its main dish. Use a broad spoon to lift through the layers, and carry chilled raita separately for guests who want something cool beside the spice.
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Khaman
The fluffy Gujarati gram-flour snack cuts neatly into squares. Bring grated coconut or herbs separately if you want to finish the tray at the table.
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Chicken tikka
Boneless marinated pieces portion neatly without cutting a whole bird. Carry the tray covered and put lemon wedges and pickled onion on the side so people can season their own plate.
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Pakora
Vegetable fritters travel best when steam can escape. Set out onion and mixed-vegetable pieces separately so guests can work out which they are taking before adding chutney.
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Aloo tikki
Small spiced potato patties hold together for individual servings. Carry yogurt and chutney separately if you want to make a chaat-style plate without softening every patty in transit.
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Dhokla
A tray of steamed dhokla lets guests try pieces with different chutneys. This is a good place to bring the fermented batter version if khaman is also being served, so people can compare two closely related snacks.
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Khandvi (food)
These thin gram-flour rolls give guests a mild, bite-sized option beside hotter fried snacks. Separate rows with parchment for the drive so the soft spirals keep their shape.
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Medu vada
Lentil rings give the table a crunchy snack without a loose filling. Put sambar or coconut chutney in a separate container and bring small bowls for anyone who wants to dip.
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Idli
Mini idlis can be served individually with dry spice powder or a separate chutney. They are a soft counterpoint to a tray of fried snacks and need no knife at the table.
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Uttapam
Cook the savory pancakes smaller than dinner size and vary the onion or tomato topping from batch to batch. A small pancake is simpler to lift with tongs than a quarter cut from a large one.
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Thepla
Fold the spiced flatbreads in quarters and set them out beside pickle or yogurt. They are easy to stack in a container and give people a bread they can tear without breaking a crisp shell.
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Paratha
Aloo paratha
Cut the potato-stuffed flatbread into halves before setting it out. It is substantial even without a curry dish, and a serving of pickle can give a small portion more bite.
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Vada pav
Pack the fried potato patties, rolls, and dry garlic chutney apart. Guests can build a Mumbai-style sandwich once they are ready to eat instead of taking a roll that has sat with a wet filling.
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Dabeli
The spiced potato filling, peanuts, and soft bun offer a sweet-sour sandwich option beside vada pav. Label the peanuts and add crunchy toppings after arrival.
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Butter chicken
Bring the chicken in its tomato-and-butter sauce in a covered casserole. Cut into pieces small enough to scoop with a spoon, and keep rice or breads in their own container so the same dish can serve either.
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Chicken 65
The South Indian fried chicken comes in bite-size pieces with a chili-and-curry-leaf finish. Bring it in a shallow tray for easy portions and put serving tongs beside the hottest chicken choice.
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Chana masala
A chickpea curry gives the table a substantive meatless scoop with rice or bread. Make it thick enough to sit on the plate and bring a serving spoon that can reach the corner of the container.
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Rajma
Kidney beans in a seasoned gravy are a good choice when another guest is bringing plain rice. Serve them from a deep bowl so each scoop has beans and some gravy.
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Dal makhani
Black lentils cooked to a creamy consistency make a richer potluck scoop than lighter dal. Serve it in a small bowl beside rice and keep the butter or cream label visible if you are serving several lentil dishes.
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Palak paneer
Paneer in a spinach sauce offers a recognizable vegetable main and pairs easily with rice. Use a wide spoon so each serving gets a bit of cheese as well as spinach.
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