Fish Kathi Roll is a popular street food item which uses flaky and soft fish and crunchy salad together in the form of a wrap. Kathi rolls originated from Kolkata, where kebabs were rolled into paratha to make it portable to eat. The Bengali passion for eating fish was responsible for giving this roll its fish version and now is perfectly paired with festival food. This kathi roll recipe goes perfectly with the celebration of Durga Puja 2026 when people are busy going out pandal hopping during the cool autumn season. Roll is very handy as it can be eaten in one hand while enjoying everything else around. Preparing it is not difficult and it suits for making it for just two people. The egg brushed chapati gives the dish a creamy feel, while carrots, cabbage and peppers provide crunch to it.

Pallipalayam chicken is a rustic chicken dish from Pallipalayam in Erode, Tamil Nadu, originating from the Kongunadu cuisine. Unlike other chicken curry recipes that are heavily spiced, this recipe's main feature is its use of fewer ingredients: dried red chillies, shallots, garlic, curry leaves, and coconut. One distinctive feature of Pallipalayam chicken is its dry-roasted appearance, achieved through slow cooking, which allows the flavouring ingredients to stick to the chicken rather than leaving the gravy behind. Pallipalayam chicken is identified by the use of small pieces of fresh coconut, which are cooked with the chicken until the coconut is broiled and firm. Chicken cooked with bones is ideal for this recipe because it stays moist during the long cooking process, giving the dish deeper flavour. Dried red chillies give it both colour and heat, while the shallots and garlic add a delicious savoury flavour. While the quality of ingredients is crucial, cooking methods also matter. The chicken is first cooked with spices and a bit of water, then roasted slowly until it is almost dry. Slow cooking blends the chicken flavours, and the coconut gives the dish a lightly roasted note. This Pallipalayam chicken dish is best enjoyed with rice and rasam, though it can also be eaten with parotta, roti, or other South Indian dishes.

Baked Samosa combines a delicious minced meat filling with crispy pastry, creating a samosa with a baked crust rather than a fried one. The key to making the keema filling is to blend the meat with onion, ginger, garlic, green chillies, and spices until it is well seasoned and dry. The final product is a delicious baked samosa with a crispy crust and juicy filling. The filling is considered the main component of the flavour in this baked samosa recipe. Cumin seeds provide a warm base for the filling, while coriander, cumin, turmeric, red chilli powder, and garam masala are mixed to add varying levels of spice without hiding the flavour of the keema. Before the filling is ready to go into the pastry, the mixture is mixed with lemon juice and coriander to taste. Keeping the mixture dry is essential for this baked samosa; otherwise, the dough will not be crispy when baked. You cannot go wrong with this batch of baked keema samosas on World Samosa Day, either as an appetiser or an evening snack, depending on the occasion. The baked samosas need to be brushed lightly with oil and baked in an oven to achieve a perfect brown colour and a crisp finish. The best time to have them is while the samosas are still hot to enjoy their full crunchiness along with the flavourful keema cooking inside.