Menu: Start with Thai style Fish Cakes With Cucumber Relish, and team it up with a filling Methiwali Arhar Dal and hot Soya Parantha.

Shopping list:

300 grams white fish fillets

200 grams split pigeon peas 

150 grams French beans

10 grams dried pomegranate seeds

4 shallots

1 medium cucumber

1 bunch fresh fenugreek leaves

1 jar red curry paste 

1 egg 

1 bottle fish sauce

1 pack cornflour

1 bottle rice vinegar

1 pack soya granules 

1 pack chaat masala

For faster preparation:

Prepare and boil the cucumber relish. Boil fish. Pressure cook dal. Roast and grind spices for parantha filling. Knead dough for paranthas. Soak and prepare soya granules.

How to go about it:

Process the ingredients for the fish cakes and prepare them. Add relish to cucumber etc and keep till service time. Prepare dal. Make stuffing for paranthas and make the paranthas. Keep them hot. Lastly fry the fish cakes and serve as starter.