Creative Small Plates & Indian Bites
I take the familiar, twist it my way, and pack it with crunch, melt, and mood. These are the small plates that define the Comorin experience.
My Lemon Gunpowder Idli is a bestseller for a reason. Soft mini idlis are tossed in a zesty, spicy gunpowder masala, served with three different chutneys for a burst of flavour in every bite.
A closer look at the textures of our Gunpowder Idli. The vibrant colours of the chutneys contrast with the golden-brown idlis, promising a multi-layered taste experience.
A tribute on a plate. For Independence Day, I created this special dish of mini idlis served with tricolour chutneys, celebrating the flavours of India.
Another view of our Independence Day special, showcasing the vibrant saffron, white, and green chutneys alongside our classic gunpowder idlis.
A beautifully plated serving of our Lemon Gunpowder Idli, accompanied by a refreshing drink. This is modern Indian snacking at its finest.
A table set with some of our most popular small plates, including the Lemon Gunpowder Idli and the Banana Leaf Bhetki. It’s a perfect spread for sharing.
Bhetki fish marinated in a fiery red masala, wrapped in a banana leaf and steamed. The leaf imparts a subtle, earthy aroma to the tender fish.
This bun has a following. Crispy fried chicken, a kick of Calcutta mustard, and some pickle drama, all in a mini bun. It's a flavour explosion.
Go on, take a closer look. The perfect little bite of our fried chicken bun, with all its layers of texture and flavour.
See how we build the attitude in our famous fried chicken bun. Each layer is carefully added to create that perfect balance of crunch, spice, and softness.
About Small Plates, Big Flavours
When you order one of my small plates, you aren't just getting a snack; you are getting a reimagined classic. Take the Gunpowder Idli, for instance. I don't just toss them in masala; I balance the spice with three distinct chutneys, ensuring every bite has a different texture and depth. It is exactly how I approach the rest of the menu, so you can mix and match to find your new favourite combination.
My philosophy for small plates is simple. They should punch above their weight. Whether you are settling in for a long evening or grabbing a quick bite, these plates are designed to be the stars of the show.
I love taking traditional street food and giving it a Comorin-style remix. You will find the Fried Chicken Bun on the menu, which pairs the comfort of a soft bun with the kick of Calcutta mustard and a hint of pickle drama. Or consider the Dal Pakwan; I use a crispy pakwan base topped with hearty dal and a fresh crunch of jalapeño and kachumber. It captures the essence of the original but feels completely new.
Why stick to one big meal when you can explore the breadth of regional Indian flavours? My kitchen works with seasonal ingredients, so you might find subtle changes in the spice blends or the way I present the chaats. If you are here for the first time, I recommend starting with the Lemon Gunpowder Idli and seeing where your appetite takes you. It is the perfect way to get a feel for how I balance heat, acidity, and texture. These aren't just starters; they are small stories on a plate.
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