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Matar paneer
Peas and paneer in a spiced sauce give the buffet another vegetarian main with a different texture from spinach. It can travel in a single container and needs only a shallow scoop to serve.
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Chitranna
Lemon rice
A bright rice with mustard seeds and curry leaves makes a side that stands on its own. Put any peanut or cashew garnish in a separate marked bowl if several people will share it.
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Curd rice
Yogurt mixed with rice gives the spread a cool side for the hotter dishes. Use a cooler and set out small cups with pickle on the side so the first and last guests can portion it easily.
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Jeera bhaat
Cumin-scented rice leaves room for strongly flavored dal or paneer. Bring it in a wide pan so people can scoop a small base without scraping a tight container.
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Naan
Stack warm pieces of naan under a clean towel in a covered container and quarter them for the table. Plain naan gives guests something easy to share with a fuller-flavored curry.
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Pav bhaji
Bring the mashed vegetable curry in a deep container and the rolls in a separate bag. Guests can take a spoonful to try it before committing to a full sandwich-sized portion.
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Bhel puri
Keep the puffed rice and crunch in one container and the chutney and vegetables in separate ones. Toss a bowlful at a time so the last serving has the same crispness as the first.
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Seekh kebab
Cut long grilled kebabs into manageable pieces or make short ones from the beginning. Keep the mint chutney separate so people can choose how sharp or cool they want the bite.
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Kathi roll
Wrap the filled flatbread tightly and cut it in half for easy portions. Keep runny sauces out of the wrapper until serving, or offer them on the side if the rolls have a long trip.
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Raita
Yogurt and cucumber are a cool companion to biryani and grilled meat. Carry the raita chilled and set out a small bowl at a time so it does not take up the whole table.
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Pilaf
Vegetable pulao
A rice and vegetable pilaf gives guests a more substantial plain-rice alternative. Set it away from the biryani so it is clear which tray is the meatless one.
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Paneer tikka
Marinated grilled cheese pieces provide a meatless skewer option. Pack small portions with peppers, keeping the grilled tray and the chicken tray clearly separate.
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Poha
Flattened rice makes a softer scoop than a grain pilaf. Put lemon and crunchy toppings beside the bowl, so each person can brighten a serving without changing the texture of the whole dish.
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Kachori
The filled fried pastries can be brought in small rounds. Let them drain and cool before packing, and label a dal or onion filling if both are in the same container.
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Misal pav
Carry the spiced sprouted-bean mixture and the crunchy farsan separately from the bread. A small serving cup makes it easy to try the dish without dismantling the whole buffet.
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Panipuri
A small assembly station keeps the delicate shells intact. Put out only a few shells at a time, with the filling and spiced water in their own containers. This needs table space but gives the group something fun to assemble.
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Gulab jamun
A small syrup-soaked sweet rounds out the savory trays. Use a lidded container with a spoon that drains and bring dessert cups to keep the syrup off the rest of the plate.
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Kheer
Pour the rice pudding into small lidded cups so dessert is already portioned. Keep any toasted nuts separate and let guests add them at the table. This is easier to serve than a deep bowl late in the meal.
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Jalebi
Bring the syrup-coated spirals in a shallow container with parchment between layers. Smaller pieces are enough after a spicy main, and they can be picked up without a dessert spoon.
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