This Indian style bento has been made to look fresh and vibrant keeping the Indian flag in mind. Methi (Fenugreek) Paratha, Chicken Cashew Curry, Chicken Tandoori Salad, Mint Paneer, Carrot Halwa (Pudding).
[Bitter & Pungent] Methi Paratha: 1/4th cup Fenugreek Leaves, Half cup wheatflour, 1 tbsp gram four, Salt, Sugar, White sesame seeds, Carom seeds, Oil, Water.
[Spicy] Chicken Cashew curry: 1 Cup boneless chicken, Half cup cashew paste, 2 tsp red chilli powder, ½ tsp turmeric powder, 1 tsp salt, Half onion chopped, 5-6 garlic cloves chopped.
[Umami] Chicken Tandoori Salad: Bite sized chicken strips 4-5 nos., 1 tbsp tandoori masala, 2 tbsp Honey, 1 tbsp Mustard sauce, 1 tsp Salt, Oil.
[Savoury] Minty Paneer: 1 cup crumbed paneer (Cottage cheese), 1 tsp Mint chutney, Salt and pepper pinch.
[Sweet] Carrot Halwa: 1 cup grated carrot, half cup milk, 1 tbsp Sugar, 2-3 Almonds, 2-3 Raisins, 1 Tbsp butter
For Garnish: Lettuce leaves, beetroot, Amla (Gooseberry) Pickle.