Indian Food

Indian Food

Header product — groups all Indian dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Butter chicken with rice

Classic North Indian curry — tomato and cream sauce with tender chicken. Contains dairy, gluten (if served with naan).

Chicken biryani

Fragrant basmati rice slow-cooked with spiced chicken, caramelised onions, and saffron. Contains dairy and egg.

Vegetable biryani

Fragrant basmati rice with spiced vegetables and saffron. Vegetarian. Contains dairy.

Samosas (fried)

Crispy pastry parcels filled with spiced potato and peas. Contains gluten. Served with mint chutney and tamarind chutney.

Masala dosa

Crispy fermented rice and lentil crepe filled with spiced potato. Naturally gluten-free. Served with sambar and chutneys.

Chaat (aloo tikki)

Spiced potato patties topped with yoghurt, tamarind chutney, mint chutney, and sev. Contains dairy and gluten.

Tandoori chicken

Yoghurt-marinated chicken cooked in tandoor or on high-heat grill. Contains dairy.

Dal makhani

Slow-cooked black lentils with butter and cream. Rich, smoky, vegan-friendly without dairy. Contains dairy as served.

Palak paneer

Fresh cheese in spiced spinach sauce. Contains dairy.

Garlic naan

Leavened flatbread baked in tandoor or on grill. Contains gluten, dairy, egg.

Mango lassi

Yoghurt and mango drink. Contains dairy.

Gulab jamun

Deep-fried milk solid dumplings in rose syrup. Contains dairy and gluten.

Chicken thigh fillets (diced)

For butter chicken, biryani, and tandoori.

Paneer (Indian fresh cheese)

For palak paneer — dairy allergen. Buy from Indian grocer or make in-house.

Full cream milk (for paneer and lassi)

Dairy allergen.

Thickened cream (for butter chicken and dal)

Dairy allergen.

Full fat Greek yoghurt

For tandoori marinade, chaat, and lassi. Dairy allergen.

Ghee (clarified butter)

Used throughout Indian cooking — dairy allergen. Must declare on all affected products.

Butter

For butter chicken sauce and dal makhani. Dairy allergen.

Eggs

For naan and biryani sealing.

Basmati rice (long grain)

For biryani and rice dishes.

Plain flour (maida)

For samosa pastry and naan — contains gluten.

Semolina (fine)

For some dosa variations.

Dosa rice and urad dal batter (fermented)

Pre-made or ferment in-house — 24hr fermentation. Naturally gluten-free.

Black lentils (urad dal whole)

For dal makhani — soak overnight.

Kidney beans (for dal makhani)

Potatoes (for samosa filling, aloo tikki, and dosa)

Boil and mash.

Green peas (frozen)

Chickpea flour (besan)

For sev (chaat topping) — gluten-free.

Khoya / milk solids (for gulab jamun)

Dairy allergen.

Gulab jamun mix (bought)

Contains dairy and gluten.

Garam masala

Core spice blend.

Cumin seeds

For tempering — mustard allergen risk if cross-contaminated.

Mustard seeds (black)

Mustard allergen — must declare.

Turmeric (ground)

Coriander (ground)

Chilli powder (Kashmiri, mild red)

Cardamom pods (green and black)

Cinnamon sticks

Cloves

Bay leaves

Fenugreek seeds

Fenugreek allergen — declare if required.

Saffron (for biryani)

Steep in warm milk before use.

Dried fenugreek leaves (kasuri methi)

For butter chicken — strong flavour.

Chat masala

Tangy spice blend for chaat.

Tandoori masala

For tandoori chicken marinade.

Garlic

Fresh ginger

Fresh coriander (cilantro)

For garnish and chutneys.

Fresh mint

For mint chutney.

Onions (for curry bases and biryani)

Tomatoes (fresh and canned)

Spinach (fresh or frozen)

For palak paneer.

Green chillies

Lemon juice

Mangoes (fresh or pulp)

For mango lassi.

Cashews (whole and ground)

Tree nut allergen — common in butter chicken and biryani. Must declare.

Almonds (slivered)

Tree nut allergen — for biryani garnish.

Pistachios (slivered)

Tree nut allergen — for dessert garnish.

Sesame seeds

Sesame allergen — for chaat and bread.

Tamarind paste

For tamarind chutney.

Tomato passata (for butter chicken base)

Rose syrup (for gulab jamun)

Rose water and sugar syrup.

Vegetable oil

High-output LPG burner and large karahi / wok

For curry bases and deep frying. Karahi (Indian wok) preferred.

LPG bottles and regulator

Tandoor oven or high-heat grill

For tandoori chicken and naan. Portable gas tandoor available. Charcoal tandoor — check market rules.

Dosa griddle (large flat tawa)

Heavy cast iron or steel griddle — essential for dosa.

Commercial deep fryer

For samosas and gulab jamun.

Large stock pots (2x)

For biryani and dal makhani — long cook times.

Rice cooker (large commercial)

For steamed basmati rice.

Bain-marie / food warmer (multiple bays)

Indian stalls typically serve 5–8 dishes — need multiple bays.

Food thermometer

Mortar and pestle or spice grinder

For fresh spice blending.

Prep table and cutting boards

Small bar fridge

For yoghurt, cream, paneer, and dairy below 5°C.

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power — multiple appliances draw significant load.

Fire extinguisher (Class F — cooking oil)

For deep frying.

Cash float/till

Oil disposal container

Indian food stall

Curry and rice bowls with lids

For butter chicken, biryani, and dal dishes.

Samosa bags / paper sleeves

Dosa wrapping paper

Large sheets — dosa is served folded.

Chaat boats / trays

Naan bags / paper sleeves

Lassi cups with lids

Gulab jamun cups

Small chutney cups with lids

For mint and tamarind chutneys.

Wooden spoons and forks

Napkins

Takeaway bags

Allergen information card

Dairy, gluten, tree nuts, sesame, mustard, egg all present — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Multiple high-output burners — cylinders secured, regulator checked.

Tandoor safety compliance

Portable gas tandoor requires same LPG compliance as other burners. Charcoal tandoor — check market rules.

Deep frying safety compliance

Class F fire extinguisher mandatory.

Temperature control compliance

Curries above 60°C, dairy below 5°C, dosa batter refrigerated.

Dairy allergen declaration

Ghee, cream, yoghurt, butter, paneer, and milk used throughout — must declare on all affected products.

Gluten allergen declaration

Samosa pastry, naan, and some chaat components contain gluten — must declare.

Tree nut allergen declaration

Cashews in butter chicken and biryani, almonds and pistachios in garnishes — must declare prominently.

Mustard allergen declaration

Mustard seeds used in tempering throughout — must declare.

Sesame allergen declaration

Sesame seeds used in some dishes — must declare.

Egg allergen declaration

Eggs in naan and biryani — must declare.

Allergen labelling compliance

Dairy, gluten, tree nuts, mustard, sesame, and egg all present — most complex allergen profile on the menu.

Oil disposal compliance

Used cooking oil disposed via licensed waste oil service.

Electrical safety compliance

If using generator.

Market stall fee

Fuel — travel

LPG/gas

Multiple burners — higher gas consumption than single-burner stalls.

Generator fuel

If no mains power.

Cooking oil

For deep frying samosas and gulab jamun.

Oil disposal service

Ghee

Premium cost — buy in bulk tins.

Saffron

Expensive — buy from Indian wholesaler.

Cashews and tree nuts

Significant ingredient cost — buy in bulk.

Ice

For keeping dairy cold during transport.

Spice sourcing

Wide range of whole and ground spices — establish account with Indian wholesale grocer.