Sandwich Recipes - Food Recipes

Chicken Shawarma

# **🍗 Chicken Shawarma (Detailed Recipe)**

### **Food Categories:**

Middle Eastern, Mediterranean, Arabic Cuisine, Street Food, Grilled Dishes, Wraps/Sandwiches

### **Best Served For:**

Lunch, Dinner

### **Meal Type:**

Main Course

---

# **Ingredients**

## **For the Chicken Marinade**

* 500g boneless chicken thighs (preferred) or breasts
* 3 tbsp thick yogurt
* 3 tbsp olive oil
* 1 tbsp lemon juice
* 1 tbsp white vinegar
* 4 garlic cloves, finely minced
* 1 tsp paprika
* 1 tsp turmeric
* 1 tsp cumin powder
* 1 tsp coriander powder
* ½ tsp cinnamon powder
* ½ tsp black pepper
* ½ tsp red chili powder or cayenne (adjust to spice level)
* 1 tsp salt (or to taste)

## **For Cooking**

* 1–2 tbsp oil or butter
* Optional: 1 sliced onion for grilling

## **For the Shawarma Sauce (Garlic Sauce / Toum-Style Yogurt Sauce)**

* ½ cup mayonnaise
* ¼ cup yogurt
* 2 garlic cloves, grated
* 1 tbsp lemon juice
* Salt to taste
* Optional: Pinch of sugar

## **For Serving**

* Pita bread or Arabic flatbread
* Sliced tomatoes
* Sliced cucumbers
* Pickles (especially cucumber or turnip pickles)
* Lettuce or cabbage, shredded
* Optional: French fries inside the wrap (traditional in some regions)

---

# **Instructions**

## **1. Prepare the Marinade**

1. In a bowl, combine yogurt, olive oil, lemon juice, vinegar, garlic, and all spices.
2. Mix until smooth.
3. Add chicken pieces and coat thoroughly.
4. Cover and marinate for at least **2 hours** (overnight gives the best flavor).

---

## **2. Cook the Chicken**

### **Pan Method:**

1. Heat oil/butter in a pan over medium-high heat.
2. Add marinated chicken pieces.
3. Cook 5–7 minutes on each side until golden brown and fully cooked.
4. Remove from pan and let rest for 5 minutes.
5. Thinly slice the chicken into strips.

### **Oven Method:**

1. Preheat oven to **220°C (425°F)**.
2. Spread marinated chicken on a baking tray.
3. Bake for 20–25 minutes, turning halfway.
4. Broil for 2–3 minutes for a roasted effect.
5. Slice into thin strips.

### **Grill Method:**

1. Grill chicken on skewers over medium heat for 12–15 minutes.
2. Turn occasionally until fully cooked and roasted.
3. Slice finely.

---

## **3. Prepare the Shawarma Sauce**

1. Mix mayonnaise, yogurt, garlic, lemon juice, and salt.
2. Whisk until smooth and creamy.
3. Chill in the fridge for at least 10 minutes.

---

## **4. Assemble the Chicken Shawarma Wrap**

1. Warm pita or flatbread.
2. Spread a generous layer of garlic sauce.
3. Add sliced chicken.
4. Top with vegetables: lettuce, tomatoes, pickles, cucumbers.
5. Add fries inside the wrap if desired.
6. Roll tightly into a wrap and toast briefly on a pan for a slight crisp.

---

# **Optional Add-Ons**

* Hummus instead of garlic sauce
* Tahini drizzle
* Spicy chili paste
* Extra pickled turnips
* Serve as a **shawarma plate** with rice or salad instead of wrap

---

Street style Bread Pakoda

# **🍞 Street-Style Bread Pakoda (Detailed Recipe)**

## **Food Categories**

Indian, Street Food, Snack, Vegetarian, Fried Food

## **Best Served As**

Breakfast, Evening Snack, Tea-Time Snack

## **Meal Type**

Appetizer / Snack

---

# **🧾 Ingredients**

### **For Potato Stuffing**

* 3–4 medium potatoes (boiled & mashed)
* 1–2 green chilies (finely chopped)
* 1 tsp ginger paste
* ¼ tsp turmeric powder
* ½ tsp red chili powder
* ½–1 tsp garam masala
* ½ tsp chaat masala (optional but recommended)
* ½ tsp cumin seeds
* 1 tbsp coriander leaves (chopped)
* Salt to taste
* 1–2 tsp oil

### **For Besan Batter**

* 1 to 1½ cups gram flour (besan)
* ¼ tsp turmeric powder
* ½ tsp red chili powder
* ½ tsp ajwain (carom seeds)
* Salt to taste
* A pinch of baking soda (optional for fluffiness)
* Water (as needed for batter consistency)

### **Other Ingredients**

* 6–8 bread slices (white or brown)
* Oil for deep frying
* Green chutney or tamarind chutney (optional for stuffing or serving)

---

# **👩‍🍳 Instructions**

## **1. Prepare the Potato Stuffing**

1. Heat oil in a small pan.
2. Add cumin seeds; let them splutter.
3. Add ginger paste and green chilies; sauté for 20–30 seconds.
4. Add turmeric powder, red chili powder, and mix briefly.
5. Add the mashed potatoes, salt, garam masala, and chaat masala.
6. Mix well and cook for 1–2 minutes.
7. Add chopped coriander leaves and turn off the heat.
8. Let the stuffing cool slightly.

---

## **2. Prepare the Besan Batter**

1. In a mixing bowl, add gram flour, turmeric, red chili powder, ajwain, and salt.
2. Gradually add water, whisking to make a smooth, thick (but pourable) batter.
3. Add a pinch of baking soda and give a quick mix.
4. Batter should coat the bread well without dripping too much.

---

## **3. Assemble the Bread Pakoda**

1. Take a slice of bread and spread green chutney if desired.
2. Place a generous layer of potato stuffing over it.
3. Cover with another bread slice to form a sandwich.
4. Press gently and cut diagonally to make triangular pieces.
5. Dip each triangle fully into the besan batter, coating all sides evenly.

---

## **4. Fry the Pakodas**

1. Heat oil in a deep pan or kadhai on medium flame.
2. Once hot, gently slide the batter-coated bread pieces into the oil.
3. Fry on medium heat until golden brown and crisp on all sides.
4. Remove and place on paper towels to drain excess oil.

---

## **5. Serve**

Serve hot with **green chutney**, **tamarind chutney**, or **hot chai** for an authentic street-style experience.

---

Bombay Masala Sandwich

## **Bombay Masala Sandwich Recipe**

### **Description**

Bombay Masala Sandwich is a popular Indian street food made with spiced mashed potatoes, fresh vegetables, green chutney, and buttered bread. It is typically grilled or toasted until crisp and served hot.

---

## **Ingredients**

### **For the Potato Masala Filling**

* 3 medium potatoes, boiled and mashed
* 1 tablespoon oil or butter
* 1 teaspoon mustard seeds
* 1 teaspoon cumin seeds
* 1 small onion, finely chopped
* 1 green chili, finely chopped (adjust to taste)
* 1 teaspoon ginger paste
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon red chili powder
* 1 teaspoon garam masala
* 1 teaspoon lemon juice
* Salt to taste
* 2 tablespoons fresh coriander leaves, finely chopped

### **For Green Chutney**

* 1 cup fresh coriander leaves
* 1/2 cup fresh mint leaves
* 1–2 green chilies
* 1 small garlic clove (optional)
* 1 tablespoon lemon juice
* Salt to taste
* Water as needed for blending

### **For Sandwich Assembly**

* 8 slices of white or brown bread
* Butter as required
* 1 small cucumber, thinly sliced
* 1 medium tomato, thinly sliced
* 1 small onion, thinly sliced
* Chaat masala for sprinkling
* Sandwich masala (optional but traditional)

---

## **Instructions**

### **Step 1: Prepare the Green Chutney**

1. Add coriander leaves, mint leaves, green chilies, garlic, lemon juice, and salt to a blender.
2. Blend with a little water to form a smooth, thick chutney.
3. Set aside.

---

### **Step 2: Prepare the Potato Masala**

1. Heat oil or butter in a pan over medium heat.
2. Add mustard seeds and cumin seeds; let them splutter.
3. Add chopped onions and sauté until translucent.
4. Add green chili and ginger paste; sauté for 1 minute.
5. Add turmeric powder, red chili powder, garam masala, and salt.
6. Add mashed potatoes and mix well.
7. Cook for 2–3 minutes until spices are well combined.
8. Add lemon juice and fresh coriander leaves.
9. Turn off heat and let the mixture cool slightly.

---

### **Step 3: Assemble the Sandwich**

1. Apply butter evenly on one side of each bread slice.
2. Spread green chutney over the buttered side.
3. Place cucumber, tomato, and onion slices evenly.
4. Sprinkle chaat masala and sandwich masala.
5. Add a generous layer of potato masala.
6. Cover with another bread slice (butter and chutney side facing inside).

---

### **Step 4: Toast or Grill**

1. Heat a sandwich toaster, grill, or pan.
2. Toast the sandwich until golden brown and crispy on both sides.
3. Cut into halves or triangles.

---

## **Serving Suggestions**

* Serve hot with extra green chutney or tomato ketchup.
* Can be paired with masala chai or cold coffee.

---

## **Food Categories**

Indian Street Food, Vegetarian, Sandwich, Snack, Quick Meal

---

## **Meal Category**

Breakfast, Lunch, Evening Snack

---

## **Meal Type**

Vegetarian

---

Grilled Chicken

## Grilled Chicken Recipe

### Food Categories

Chicken, Grilled, Non-Vegetarian, High-Protein, Healthy, Main Course

### Suitable Meal Category

Lunch, Dinner

### Meal Type

Main Dish

---

## Ingredients

### For the Chicken Marinade

* 4 boneless chicken breasts (or thighs)
* 3 tablespoons olive oil
* 2 tablespoons lemon juice (freshly squeezed)
* 3 cloves garlic (minced)
* 1 teaspoon salt (adjust to taste)
* 1 teaspoon black pepper powder
* 1 teaspoon paprika
* 1 teaspoon dried oregano or mixed herbs
* ½ teaspoon chili powder or cayenne pepper (optional, for heat)
* ½ teaspoon cumin powder (optional)
* 1 tablespoon soy sauce or Worcestershire sauce (optional, for depth of flavor)

### Optional Garnish

* Fresh parsley or cilantro (chopped)
* Lemon wedges

---

## Instructions

### Step 1: Prepare the Chicken

1. Rinse the chicken pieces under cold water and pat them dry using paper towels.
2. If the chicken breasts are thick, gently pound them to an even thickness for uniform cooking.

### Step 2: Make the Marinade

1. In a mixing bowl, combine olive oil, lemon juice, garlic, salt, black pepper, paprika, oregano, chili powder, cumin powder, and soy sauce.
2. Whisk all the ingredients until well blended.

### Step 3: Marinate the Chicken

1. Place the chicken in a large bowl or zip-lock bag.
2. Pour the marinade over the chicken and coat each piece evenly.
3. Cover and refrigerate for at least **30 minutes** (for best flavor, marinate for **2–4 hours**).

### Step 4: Preheat the Grill

1. Preheat a grill pan, charcoal grill, or gas grill to **medium-high heat**.
2. Lightly oil the grill grates to prevent sticking.

### Step 5: Grill the Chicken

1. Place the marinated chicken on the hot grill.
2. Grill for **6–8 minutes per side**, depending on thickness.
3. Flip only once for best grill marks.
4. Cook until the internal temperature reaches **75°C (165°F)** and the juices run clear.

### Step 6: Rest and Serve

1. Remove the chicken from the grill and let it rest for **5 minutes**.
2. Garnish with fresh herbs and serve with lemon wedges.

---

## Serving Suggestions

* Serve with grilled vegetables, salad, rice, or roasted potatoes.
* Can be sliced and used in wraps, sandwiches, or salads.

---

## Storage Tips

* Refrigerate leftovers in an airtight container for up to **3 days**.
* Reheat gently to avoid drying out.

---

Tomato Soup

## Tomato Soup Recipe

### Description

Tomato Soup is a warm, comforting, and flavorful soup made primarily from ripe tomatoes, aromatics, and herbs. It can be served smooth or slightly chunky and is enjoyed worldwide as a light meal or starter.

---

## Ingredients

* Ripe tomatoes – 1 kg (about 8–10 medium tomatoes)
* Onion – 1 medium, finely chopped
* Garlic – 4 cloves, minced
* Butter – 2 tablespoons
* Olive oil – 1 tablespoon
* Black pepper powder – ½ teaspoon
* Sugar – 1 teaspoon (adjust to taste)
* Salt – to taste
* Water or vegetable stock – 2 cups
* Fresh cream – 2 tablespoons (optional)
* Bay leaf – 1
* Dried oregano or basil – ½ teaspoon
* Red chili flakes – ¼ teaspoon (optional)

---

## Instructions

1. **Prepare the Tomatoes**

* Wash the tomatoes thoroughly.
   * Make small cuts on the tomato skins.
   * Boil water in a pot and add the tomatoes.
   * Boil for 5–7 minutes until the skins start to peel.
   * Remove tomatoes, cool slightly, peel off skins, and chop them.

2. **Cook the Base**

* Heat butter and olive oil together in a deep pan.
   * Add the bay leaf and chopped onions.
   * Sauté on medium heat until onions turn soft and translucent.
   * Add minced garlic and sauté for 30 seconds until fragrant.

3. **Add Tomatoes and Seasoning**

* Add chopped tomatoes to the pan.
   * Stir well and cook for 5–6 minutes until tomatoes soften.
   * Add salt, sugar, black pepper, oregano (or basil), and chili flakes.
   * Mix thoroughly.

4. **Simmer the Soup**

* Add water or vegetable stock.
   * Cover and simmer on low heat for 10–15 minutes.
   * Remove the bay leaf.

5. **Blend the Soup**

* Allow the mixture to cool slightly.
   * Blend using a hand blender or mixer until smooth.
   * If needed, strain the soup for a silky texture.

6. **Final Cooking**

* Return the blended soup to the pan.
   * Add fresh cream if using.
   * Simmer for another 3–4 minutes.
   * Adjust salt and seasoning as required.

7. **Serve Hot**

* Serve hot with croutons, toasted bread, or grilled sandwiches.

---

## Food Categories

Soup, Vegetarian, Comfort Food, Healthy Food, Classic Recipe

---

## Meal Category

Breakfast, Lunch, Dinner, Snack, Appetizer

---

## Meal Type

Light Meal, Starter, Side Dish

---

French fries

## **French Fries – Detailed Recipe**

### **Food Categories**

Fast Food, Snack, Side Dish, Vegetarian

### **Meal Time Category**

Snack, Lunch, Dinner (commonly served as a side)

### **Meal Type**

Fried Food

---

## **Ingredients**

* 4 large potatoes (Russet potatoes preferred)
* Water (for soaking)
* Salt, to taste
* Oil for deep frying (vegetable oil, canola oil, or peanut oil)

**Optional Seasonings (as desired):**

* Black pepper
* Paprika
* Garlic powder
* Chili powder
* Dried herbs (oregano or parsley)

---

## **Instructions**

### **Step 1: Prepare the Potatoes**

1. Wash the potatoes thoroughly under running water to remove dirt.
2. Peel the potatoes (optional; you may keep the skin on for a rustic style).
3. Cut the potatoes into even sticks, about ¼ inch thick, to ensure uniform cooking.

### **Step 2: Soak the Potatoes**

1. Place the cut potatoes in a large bowl of cold water.
2. Soak for at least **30 minutes** (up to 2 hours if time allows).
   This removes excess starch and helps make the fries crispier.
3. Drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels.

### **Step 3: First Fry (Blanching)**

1. Heat oil in a deep pan or fryer to **160°C (320°F)**.
2. Add the potatoes in small batches to avoid overcrowding.
3. Fry for **4–5 minutes** until they are soft but not browned.
4. Remove the fries and place them on a paper towel to drain excess oil.
5. Let them rest for **10–15 minutes**.

### **Step 4: Second Fry (Crisping)**

1. Increase the oil temperature to **180°C (350°F)**.
2. Fry the blanched potatoes again in batches for **3–5 minutes**, or until golden brown and crispy.
3. Remove and drain on paper towels.

### **Step 5: Season and Serve**

1. While the fries are still hot, sprinkle salt evenly.
2. Add optional seasonings according to taste.
3. Toss gently to coat evenly.

---

## **Serving Suggestions**

* Serve hot with ketchup, mayonnaise, cheese sauce, or garlic dip.
* Pair with burgers, sandwiches, grilled vegetables, or enjoy as a standalone snack.

French fries are best enjoyed fresh and crispy straight from the fryer.

Bread pakora

## **Bread Pakora Recipe**

### **Description**

Bread Pakora is a popular Indian snack made by stuffing bread slices (often with spiced potato filling), dipping them in gram flour (besan) batter, and deep-frying until golden and crisp. It is commonly enjoyed with chutney and hot tea.

---

## **Ingredients**

### **For the Stuffing (Optional but Traditional)**

* Boiled potatoes – 3 medium (mashed)
* Green chilies – 1–2 (finely chopped)
* Ginger – 1 teaspoon (grated)
* Green peas – 2 tablespoons (optional)
* Coriander leaves – 2 tablespoons (chopped)
* Cumin seeds – ½ teaspoon
* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon
* Garam masala – ½ teaspoon
* Amchur (dry mango powder) – ½ teaspoon
* Salt – to taste
* Oil – 1 teaspoon (for cooking stuffing)

### **For the Batter**

* Gram flour (besan) – 1½ cups
* Carom seeds (ajwain) – ½ teaspoon
* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon
* Baking soda – a pinch (optional)
* Salt – to taste
* Water – as required (to make thick batter)

### **For Pakora**

* Bread slices – 6–8 (white or brown bread)
* Oil – for deep frying

---

## **Instructions**

### **Step 1: Prepare the Stuffing**

1. Heat 1 teaspoon oil in a pan on medium heat.
2. Add cumin seeds and let them crackle.
3. Add chopped green chilies and grated ginger; sauté briefly.
4. Add mashed potatoes, green peas, turmeric powder, red chili powder, garam masala, amchur, and salt.
5. Mix well and cook for 2–3 minutes.
6. Add chopped coriander leaves and turn off the heat.
7. Allow the stuffing to cool completely.

---

### **Step 2: Prepare the Batter**

1. In a mixing bowl, add gram flour, ajwain, turmeric powder, red chili powder, baking soda (if using), and salt.
2. Gradually add water and whisk to make a smooth, thick batter.
3. Ensure there are no lumps and the batter coats the back of a spoon well.

---

### **Step 3: Assemble the Bread Pakora**

1. Trim the edges of the bread slices if desired.
2. Place a spoonful of potato stuffing on one bread slice.
3. Cover with another bread slice and press gently.
4. Cut the bread sandwich diagonally or into halves (optional).

---

### **Step 4: Fry the Pakoras**

1. Heat oil in a deep pan on medium heat.
2. Dip each bread piece into the batter, ensuring it is fully coated.
3. Gently slide into hot oil.
4. Fry in batches until golden brown and crispy on all sides.
5. Remove and place on absorbent paper to remove excess oil.

---

## **Serving Suggestions**

* Serve hot with mint chutney, tamarind chutney, or tomato ketchup.
* Best enjoyed with hot tea or coffee, especially during rainy or winter weather.

---

## **Food Categories**

Indian Snack, Street Food, Vegetarian, Deep-Fried Food, Tea-Time Snack

---

## **Meal Category (Time of Consumption)**

Breakfast, Evening Snack, Brunch

---

## **Meal Type**

Vegetarian, Fried, Comfort Food

---

Egg Bhurji

## Egg Bhurji (Indian Spiced Scrambled Eggs)

### Description

Egg Bhurji is a popular Indian-style scrambled egg dish cooked with onions, tomatoes, green chilies, and aromatic spices. It is quick to prepare, flavorful, and commonly served with pav (bread rolls), roti, or paratha.

---

## Ingredients

### Main Ingredients

* Eggs – 4 large
* Onion – 1 medium, finely chopped
* Tomato – 1 medium, finely chopped
* Green chilies – 1–2, finely chopped (adjust to taste)
* Ginger-garlic paste – 1 teaspoon
* Cooking oil or butter – 2 tablespoons

### Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Coriander powder – ½ teaspoon
* Garam masala – ¼ teaspoon
* Salt – to taste

### Garnish (Optional but Recommended)

* Fresh coriander leaves – 2 tablespoons, finely chopped
* Lemon juice – ½ teaspoon (optional)

---

## Instructions

1. **Prepare the Eggs**
   Crack the eggs into a bowl, add a pinch of salt, and lightly beat them until the yolks and whites are just combined. Do not overbeat.

2. **Heat the Pan**
   Heat oil or butter in a wide pan or skillet over medium heat.

3. **Sauté Aromatics**
   Add the chopped onions and sauté until they turn translucent and slightly golden.

4. **Add Ginger-Garlic and Chilies**
   Add ginger-garlic paste and chopped green chilies. Sauté for 30–40 seconds until the raw aroma disappears.

5. **Cook Tomatoes**
   Add chopped tomatoes and cook until they soften and the oil starts separating from the mixture.

6. **Add Spices**
   Lower the heat slightly and add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute.

7. **Add Eggs**
   Pour the beaten eggs into the pan. Let them sit undisturbed for 20–30 seconds.

8. **Scramble Gently**
   Using a spatula, gently stir and scramble the eggs, mixing them with the masala. Cook until the eggs are just set but still soft and moist.

9. **Finish the Dish**
   Sprinkle garam masala and mix gently. Turn off the heat.

10. **Garnish and Serve**
    Garnish with fresh coriander leaves and a few drops of lemon juice if desired. Serve hot.

---

## Serving Suggestions

* Serve with pav, roti, paratha, or toasted bread
* Can also be used as a filling for sandwiches or wraps

---

## Food Categories

Indian, North Indian, Street Food, Spicy, Protein-Rich, Quick Recipe, Egg-Based Dish

---

## Meal Category (Time of Day)

Breakfast, Lunch, Dinner

---

## Meal Type

Main Course

---

Paneer Sandwich

## Paneer Sandwich Recipe

### Food Categories

Vegetarian, Indian Cuisine, Sandwich, Quick Snack, Street Food, Breakfast, Lunch, Light Dinner

### Meal Type

Breakfast, Snack, Lunch, Light Dinner

---

## Ingredients

### For the Paneer Filling

* Paneer (cottage cheese) – 200 grams, grated or finely crumbled
* Onion – 1 small, finely chopped
* Tomato – 1 small, finely chopped (seeds removed)
* Green capsicum – 1 small, finely chopped
* Green chili – 1, finely chopped (optional)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Ginger – ½ teaspoon, grated

### Spices and Seasoning

* Salt – to taste
* Black pepper powder – ½ teaspoon
* Red chili powder – ½ teaspoon (optional)
* Garam masala – ¼ teaspoon
* Chaat masala – ½ teaspoon (optional)

### Other Ingredients

* Butter – as needed
* Bread slices – 6 to 8 (white, brown, or whole wheat)
* Cheese slices or grated cheese – optional

---

## Instructions

### Step 1: Prepare the Paneer Filling

1. In a mixing bowl, add grated or crumbled paneer.
2. Add chopped onion, tomato, capsicum, green chili, coriander leaves, and grated ginger.
3. Sprinkle salt, black pepper powder, red chili powder, garam masala, and chaat masala.
4. Mix everything well until all ingredients are evenly combined. Taste and adjust seasoning if required.

---

### Step 2: Assemble the Sandwich

1. Take two bread slices and spread butter evenly on one side of each slice.
2. Place a generous portion of the paneer filling on the buttered side of one bread slice.
3. Add a cheese slice or some grated cheese if using.
4. Cover with the second bread slice, buttered side facing down.

---

### Step 3: Toast the Sandwich

**Using a Pan:**

1. Heat a pan or tawa on medium flame.
2. Place the prepared sandwich on the pan.
3. Toast until golden brown from one side, then flip and toast the other side.
4. Press gently with a spatula for even cooking.

**Using a Sandwich Toaster:**

1. Preheat the sandwich toaster.
2. Place the sandwich inside and toast until crisp and golden.

---

### Step 4: Serve

1. Remove the sandwich from heat and cut diagonally or into halves.
2. Serve hot with green chutney, tomato ketchup, or mint mayo.

---

## Serving Suggestions

* Pair with tea or coffee for breakfast
* Serve with salad or soup for a light lunch
* Enjoy as an evening snack or quick dinner option

---

Welcome Back

Recipes for "Sandwich"

Chicken Shawarma

Street style Bread Pakoda

Bombay Masala Sandwich

Grilled Chicken

Tomato Soup

French fries

Bread pakora

Egg Bhurji

Paneer Sandwich

Welcome Back

Recipes for "Sandwich"

Chicken Shawarma

Street style Bread Pakoda

Bombay Masala Sandwich

Grilled Chicken

Tomato Soup

French fries

Bread pakora

Egg Bhurji

Paneer Sandwich

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