Indian Starters Explained

Choose by texture and ingredients

A starter can add crunch, a grilled flavour or a different spice profile to a meal. Menus differ in portion size, and a mixed platter is not always better value than individual portions. Check how many pieces are included when that matters for sharing.

Onion bhaji and pakora

Onion bhaji commonly uses sliced onion in a seasoned batter, fried until crisp. Pakora is a broader family of battered fritters, often made with vegetables. Gram flour is common, but recipes and shared-fryer practices vary. Never treat that as a guarantee that the finished food is gluten-free.

Samosas

Samosas are filled pastries, frequently with vegetables or minced meat. Their size, pastry and filling depend on the kitchen. A vegetable version may still have allergens in the pastry or preparation. Check whether sauces are included and what they contain.

Tikka and kebabs

Chicken tikka consists of marinated chicken pieces cooked at high heat. Seekh kebabs typically use seasoned minced meat shaped around skewers. Dairy can be present in marinades, and ingredients such as mustard may be used. A grilled dish is not automatically free from allergens or lower in fat than every alternative.

Sharing without over-ordering

For a mixed group, select starters with different textures and clear dietary descriptions. If ordering a platter, ask whether vegetarian portions are prepared or packed separately. Some starters make a useful lighter meal with sides, but check actual serving sizes.

Allergy guidance

Dips and chutneys can contain allergens not obvious from their names. Contact the restaurant about both the food and accompaniments, and discuss cross-contact for serious allergies. The menu is a starting point for a conversation, not a complete preparation record.