Garnishes

Fresh coriander (cilantro) is the most commonly used garnish in Indian cooking, and its bright green leaves and fresh flavour provide a visual and taste sensation. Parsley and mint are also sometimes used. Finely chopped fried onions give a crispy topping to rice dishes, while wedges of lemon or lime are served with many fish dishes, to be squeezed over by the diner. Slivers of raw chilli add a vibrant, fiery note to spicy dishes, and this can be offset by a spoonful of raita or plain yogurt. Toasted slivers of coconut or nuts such as flaked (sliced) almonds can be scattered over both sweet and savoury dishes, including the muchloved rice puddings.