Quinoa bhel on chilled watermelon

What sets Indian food apart is not just its spice factor, but the often exaggerated contrasts of flavours and textures, sometimes even in one dish. And there’s no dish that brings contrasts together better than bhel. It has to be made on the spot so that the crunchy fried bits stay crunchy, and it is the variety of chutneys – from sweet yoghurt chutney to fiery red Tamarind & Date Chutney – that really achieves the celebration of flavours in each bite.