Craving something bold & satisfying? Say hello to Sukhi’s Naanwiches — where soft, fluffy naan wraps around rich, flavourful fillings for the ultimate lunch experience. Choose from the tender Chicken Tikka Masala or go meatless with the Veggie Turmeric Melt.
But don’t stop there. Elevate your plate with a fresh, vibrant Indian salad on the side — crunchy, tangy, and packed with zest.
Easy to prep. Even easier to love. Let’s dig in!
Cucumber Salad (Kachumber)
Ingredients
1 cup Cucumber, diced
1 cup Tomato, diced
1/2 cup Red Onions, diced
1 Green Chili Pepper, small, diced (optional)
1 tablespoon Cilantro leaves
1/2 teaspoon Roasted Cumin Powder
1/4 teaspoon Red Chili powder
2 teaspoon Lemon juice
1/4 teaspoon Salt
Directions
Wash and chop cucumber, onion, tomatoes, green chili pepper into small pieces.
In a bowl, add all the chopped veggies, spices, cilantro and mix well.
Garnish with cilantro leaves and serve.
Onion Salad (Laccha Pyaaz)
Ingredients
1 Red Onion, medium
1/4 teaspoon Red Chili powder
1/2 teaspoon Roasted Cumin Powder
1/2 teaspoon Garam Masala
1 Green Chili Pepper, finely diced, adjust to taste
2 tablespoon Cilantro leaves, finely chopped
2 tablespoon Mint leaves (Pudhina), optional, finely chopped
2 tablespoon Lime juice
1/4 teaspoon Salt, adjust to taste
Directions
Peel the onion. Slice it into thin rings or discs using a sharp knife.
Place the onions in a mixing bowl. Separate the rings with your hands.
Soak the onion rings in water for 15 minutes to reduce the ‘raw’ taste and smell. Then discard the water.
Add chilli powder, cumin powder, garam masala, finely chopped green chilli, salt and lime juice. Add finely chopped cilantro leaves or mint leaves or both.
Toss everything until well combined. You can also use your hands to mix the onions with the spices. Check the seasoning and adjust if required. Serve immediately.
Chickpea Salad
Ingredients
2 cup Chickpeas (canned)
1/2 cup Red Onion , diced
1/2 cup Tomato , diced
1/2 cup Cucumber , diced
1 Green Chili Pepper, finely diced, optional
3 tablespoon Cilantro leaves
2 teaspoon Lemon or Lime Juice
1/4 teaspoon Kashmiri red chili powder, or another mild red chili powder
1 teaspoon Chaat Masala, add more to taste
1/4 teaspoon Salt, to taste
Directions
Add the chickpeas to a bowl. Add green chili, onions, tomatoes, cucumber and spices to it.
Add cilantro leaves and lemon juice. Stir well. Taste and adjust salt as needed.
Spicy Cucumber Salad (Kakdi Koshimbir)
Ingredients
4 Persian Cucumbers
1/4-1/2 teaspoon Salt
1 teaspoon Sugar
4 tablespoon Peanuts
2 tablespoon Cilantro leaves , chopped
2 teaspoon Lime juice
Tempering
1 tablespoon Ghee or oil
1 teaspoon Cumin seeds
4-6 Curry Leaves
1 Green Chili Pepper, slit lengthwise
Directions
Peel the cucumbers. Then cut them into small pieces. Then transfer to a medium bowl.
On a cutting board, roughly chop the peanuts.
In a small saucepan, heat ghee over medium heat. Add the cumin seeds and let them sizzle. Then add curry leaves and green chili. Then cook for another 30 seconds.
Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, lime juice and cilantro. Mix well and serve immediately.
Sukhi’s products are available in grocery stores island-wide.
For more information visit sukhis.com
