From front right, clockwise:
- chopped zucchini and onions with seitan and (from a can) Delhi Saag (a mustard green and spinach dip with ginger and hot peppers).
- Basmati rice cooked with biryani rice spice, topped with saffron
- half wild rice, half short grain red and brown cooked with unsalted peanuts, raisins, dried cranberries and (what those green ones?) seeds and biryani rice spice, topped with tit -bits (candied methol fennel seeds)
- Mung bean sprouts and broccoli stirred with Sharwood’s butter chicken sauce
