Paneer tikka filling in a crisp samosa shell.
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Fry from frozen, serve with achar.
Dried buff, plain. Fry with onion and timur.
Goat jerky with real heat.
Hard yak-milk cheese. Chew it slowly.
Softer churpi, easier on the jaw.
Tokla green leaf, the jar most kitchens keep.
The stronger Tokla blend for milk tea.
A cold one from the fridge by the till.
Kismis for kheer, for halwa, or straight from the packet.
Roasted and salted, for guests and for Tihar.
Soft Tunisian dates by the kilo.