late lunch of potato and pea Samosas with two chutneys

The table inside my tiny Indian restaurant.

We enjoyed a little bit of India as a late afternoon snack today, thanks to the Bombay Emerald Chutney Company.

When I visited Nirmala Gupta‘s stand inside Chelsea’s Down to Earth Farmers Market on 23rd Street yesterday (she’s only at that location once a month), I came away with a couple fresh wrapped Rôti (which we had enjoyed once before) and a package of 4 frozen samosas. The rôti, which I’ve frozen, will show up for a Sunday breakfast, probably next week; the samosas made it only as far as today’s lunch table.

  • four handmade vegan samosas from the Bombay Emerald Chutney Company  (ingredients: potato, white flour, peas, water, olive and canola oils, salt, red chili, and spices), defrosted, placed inside a small Pampered Chef unglazed ceramic pan, the tops brushed with olive oil, baked 15 minutes inside an oven preheated to 425ºF, turned once, and baked for another 15 minutes, allowed to cool a bit before served with 2 chutneys, Bombay Emerald Chutney Company’s Royal Coconut Chutney and Geeta’s Premium Mango Chutney (medium heat)