Indian Charcuterie Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Indian cooking balances sweet, sour, salty and hot in the same meal, and this board sets that up in four bowls: fresh mint-cilantro chutney, sweet-sour tamarind, fiery mango pickle and cooling raita. Every protein on the board has at least one partner there.

Paneer, seared golden in ghee, holds its shape because it's acid-set, not rennet-set, and it gives guests a mild, milky bite between the tikka and kebab. Mango, cucumber and pomegranate cool things down, raw onion with chaat masala cuts the richness of the grilled meats, and warm naan and crisp papadums do the scooping.

Timeline

1. 25 min beforeSear the paneer in ghee and warm the tikka bites.
2. 20 min beforeGrill or warm the seekh kebab; warm the naan.
3. 15 min beforeFill the chutney and raita bowls.
4. 5 min beforeArrange the papadums; slice the cucumber and onion.
5. At servingAdd the warm proteins and scatter pomegranate seeds.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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