When I sat down to explore the menu at Brar Fine Indian Cuisine, I kept coming back to how balanced and creative the vegetarian starters felt in both taste and price. Starting with Hara Bhara Kabab, the spinach‑ and pea‑rich patties were vibrant and lightly spiced, offering a fresh introduction to the meal. Just beside them on the menu was the intriguing Tandoori Jackfruit, where succulent jackfruit marinated in yogurt and smoky spices delivered a satisfying texture unlike the usual vegetarian fare. In contrast, the Schezwan Potatoes brought a fiery, Indo‑Chinese twist-crispy, chilli‑garlic coated cubes that paired well with the crispness of the Veg Spring Rolls, which were filled with mixed vegetables and came with a sharp chili sauce. One particularly playful highlight was the Dahi Gol Gappa, a fusion of crisp puris filled with cool, seasoned yogurt and chutneys that danced between tangy and creamy. Altogether, this spread of appetizers wasn’t just varied in flavour profiles but also reflected a thoughtful balance between traditional Indian tastes and modern fusion influences, making it easy to recommend as a sampler before diving into the mains.
