Condiments

Condiments play an important part of Indian dinner party buffet. The age old Achars have been disappearing, new colorful fresh vegetable are becoming dominant. Be creative with the presentation. They should be put all in one area of the food buffet table.

Achars (Pickles)
Limit to one each of Lime and Mango.

Chutneys
Green Chutney (One quart is sufficient for a party of up to 25 persons)
Tamarind Chutney (One quart is sufficient for a party of up to 25 persons)

Paaperdum
These should be roasted and not fried. You can roast them in microwave oven one at a time.

Ginger Sticks
Fresh ginger skinned, and cut in the shape of wooden match sticks, immersed in a solution of lime juice, salt and sugar. Make sure the ginger is not "woody".

Onion Lachha
Thinly sliced red onions sprinkled  with salt and lime juice

Lime Wedges

Fresh Hot Peppers
Hari Mirch (Serrano or even Jalapeños). Do not cut them. They should whole.