If your circle of friends is like mine, potluck picnics are always on the agenda during summer celebrations. We’re all tasked with the challenge of taking something that feeds a crowd, doesn’t break the bank, and isn’t time-consuming to make. To add to this, being the Indian in the group, you are often expected to bring food full of masala. No pressure!

Below we share three of our favorite desi-inspired picnic foods that are easy to make and take!

1. Bombay Finger Sandwiches

Makes 24 half sandwiches


Cilantro-Mint Chutney

  • 1 bunch fresh cilantro, leaves only, washed
  • 1 bunch fresh mint, leaves only, washed
  • 1 tablespoon tamarind paste
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon rock salt
  • 2 green chilies

Sandwich Assembly

  • 12 slices thin white bread
  • cilantro-mint chutney
  • 3 medium potatoes, peeled, thinly sliced rounds, boiled
  • 2 large cucumbers, thinly sliced rounds
  • 3 small red onions, thinly sliced rounds
  • 3 tomatoes, thinly sliced rounds
  • 2 to 3 teaspoons chaat masala


  1. To make the herb chutney, place all the ingredients in a blender and puree until smooth; set aside for assembly.
  2. To make the sandwiches, prepare a clean work surface.
  3. Place all bread on surface and brush chutney on each slice.
  4. On 6 of the bread slices, build layers: potato rounds, cucumber rounds, red onion rounds, tomato rounds, and chaat masala; cover with remaining 6 slices.
  5. Toast/grill the sandwich if desired.
  6. Cut each sandwich on a diagonal and serve.

2. Fruit Chaat


  • 1 cup pineapple chunks
  • 1 cup papaya chunks
  • 1/2 cup seedless, halved purple grapes
  • 3 kiwi, skin removed, cut into chunks
  • 1/4 cup pomegranate arils
  • 1/4 fresh mint leaves, cut into strips
  • ½ teaspoon black salt
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon chaat masala powder
  • Juice of 1 small lemon


  1. Place all the cut fruits in a bowl.
  2. Sprinkle with spices and lemon juice, tossing well to combine.
  3. Cover and refrigerate 2 to 3 hours before serving.

3. Garam Masala Deviled Eggs

Makes 12 deviled eggs


  • 6 large hard-boiled eggs
  • 4 tablespoons mayonnaise
  • 3 tablespoons minced green onion
  • 1 tablespoon garam masala powder
  • 1 teaspoon salt
  • 1 teaspoon freshly minced garlic
  • 1/4 teaspoon roasted cumin powder
  • ½ teaspoon smoked paprika for sprinkling


  1. Shell eggs and cut in half lengthwise.
  2. Transfer yolks to small bowl and mash with a fork.
  3. Mix in mayonnaise, green onion, garam masala, salt, garlic and cumin powder.
  4. Mix until yolk is creamy.
  5. Cut a hole in one corner of a plastic sandwich bag or use a pastry bag.
  6. Spoon the yolk filling into the bag and pipe out the yolk into each egg white.
  7. Garnish each egg with paprika. Refrigerate for 2 to 3 hours.

The following story has been modified and republished from its original source at India.com. 


Sign up for our weekly newsletter.

 I read and agree to the Privacy Policy and Terms of Use.