22 Indian Charcuterie Board Ideas

An Indian charcuterie board takes the idea of a meat and cheese board and fills it with the foods people love from Indian kitchens and restaurants: tandoori chicken, paneer tikka, samosas, naan and papadums, with mint, tamarind and mango chutney in place of jam. It works for Diwali, a birthday, a game night or any party where people like to snack.

Here are 22 Indian charcuterie board ideas: classic and vegetarian boards, tandoori and naan boards, chaat and street food boards, and sweet boards for Diwali with mithai, chai and fruit. Every board lists exactly what's on it, with amounts and how many it serves, and most of it is store-bought or takeout.

Classic Indian charcuterie board ideas

1. Classic Indian Charcuterie Board

Tandoori chicken tikka, paneer tikka, mini samosas, naan and papadums with white cheddar, mango, grapes and three chutneys. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz tandoori chicken tikka (boneless), from an Indian restaurant (about 20 pieces)
• 8 oz paneer tikka, from an Indian restaurant (about 16 cubes)
• 6 frozen mini samosas
• 2 plain naan, each cut into 6 wedges (12 wedges)
• 4 ready-to-eat papadums, broken into 12 pieces
• 6 oz aged white cheddar (a block), sliced (about 12 slices)
• 1 mango, sliced (about 12 slices)
• 12 oz green grapes
• Seeds from 1 pomegranate
• 2 oz roasted cashews
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup tamarind chutney, in a small bowl
• 1/2 cup mango chutney, in a small bowl

How to make it

1. Heat the samosas. Heat them as the package directs, until hot all the way through.
2. Set the three chutney bowls on the board, spread apart.
3. Add the chicken tikka and paneer tikka in their own groups, and the samosas next to the tamarind chutney.
4. Fan the naan and papadums along one edge and shingle the cheddar in a row.
5. Fill the gaps with mango, grapes, pomegranate seeds and cashews.

Where to get it

Pick up the chicken tikka and paneer tikka from an Indian restaurant. Chutneys and ready-to-eat papadums are at Indian grocery stores and in the international aisle, and boxes of samosas are in the freezer case.

2. Indian-Inspired Cheese Board

Aged cheddar, brie and goat cheese with mango chutney and tamarind chutney instead of jam, plus naan chips, crackers, dates, apricots and pistachios. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz aged white cheddar (a block), sliced (about 16 slices)
• 1 brie (8 oz), left whole
• 2 goat cheese logs (4 oz each), left whole
• 10 naan chips
• 24 Ritz crackers
• 1 lb red grapes
• 8 dried apricots
• 6 Medjool dates
• 2 oz shelled pistachios
• 2 oz roasted cashews
• 1/2 cup mango chutney, in a small bowl
• 1/3 cup tamarind chutney, in a small bowl

How to make it

1. Set the two chutney bowls on the board, then the brie and goat cheese logs.
2. Shingle the cheddar slices in a long row.
3. Lay the naan chips and crackers in short rows.
4. Fill the gaps with grapes, apricots, dates, pistachios and cashews.
5. Try the mango chutney on the cheddar and the tamarind chutney on the goat cheese.

Where to get it

Naan chips are near the crackers or the bread in many grocery stores; stock varies, so pita chips work too.

3. Vegetarian Indian Charcuterie Board

A vegetarian board with paneer tikka, samosas, pakoras, crunchy chickpeas, cucumber, carrots, pomegranate and grapes, with raita and two chutneys. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz paneer tikka, from an Indian restaurant (about 16 cubes)
• 6 frozen vegetable samosas
• 10 frozen vegetable pakoras
• 4 oz crunchy chickpea snack (seasoned dry chickpeas)
• 1 cucumber, sliced into rounds
• 6 oz baby carrots
• 12 oz green grapes
• Seeds from 1 pomegranate
• 1/2 cup cucumber raita, in a small bowl
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup tamarind chutney, in a small bowl

How to make it

1. Heat the samosas and pakoras. Heat them as the package directs, until hot all the way through.
2. Set the raita and chutney bowls on the board.
3. Add the paneer tikka, samosas and pakoras in their own groups.
4. Fill in with cucumber, carrots, grapes, crunchy chickpeas and pomegranate seeds.

Where to get it

Boxes of vegetable samosas and pakoras are in the freezer case at Indian grocery stores, and some regular grocery stores carry samosas too. Read the label if a guest is vegetarian, since recipes vary.

4. Small Indian Charcuterie Board for Two

A little board with chicken tikka, paneer tikka, mini samosas, naan, cheddar, mango, grapes and two chutneys. Serves 2.

What's on the board

• 1 small board, about 10 x 14 inches
• 3 oz tandoori chicken tikka (boneless), from an Indian restaurant (about 6 pieces)
• 3 oz paneer tikka, from an Indian restaurant (about 6 cubes)
• 4 frozen mini samosas
• 1 plain naan, cut into 6 wedges
• 4 oz white cheddar (a block), sliced (about 8 slices)
• 1/2 mango, sliced (about 6 slices)
• 6 oz red grapes
• 1 oz roasted cashews
• 1/4 cup mint chutney, in a small bowl
• 1/4 cup mango chutney, in a small bowl

How to make it

1. Heat the samosas. Heat them as the package directs, until hot all the way through.
2. Set the two chutney bowls in opposite corners.
3. Add the chicken, paneer and samosas in small groups.
4. Fan the naan and cheddar, then tuck in the mango, grapes and cashews.

5. Indian Grazing Board for a Party

One very big board for a crowd: chicken tikka, paneer tikka, samosas, pakoras, naan, papadums, cheddar, mango, grapes and four bowls of chutney and raita. Serves 15.

What's on the board

• 1 very large board, about 18 x 30 inches
• 1 lb tandoori chicken tikka (boneless), from an Indian restaurant (about 40 pieces)
• 1 lb paneer tikka, from an Indian restaurant (about 32 cubes)
• 8 frozen mini samosas
• 8 frozen vegetable pakoras
• 4 plain naan, each cut into 6 wedges (24 wedges)
• 8 ready-to-eat papadums, broken into 24 pieces
• 8 oz aged white cheddar (a block), sliced (about 16 slices)
• 2 mangoes, sliced (about 24 slices)
• 1 lb green grapes
• 1 lb red grapes
• Seeds from 2 pomegranates
• 4 oz roasted cashews
• 1 cup mint chutney, in a bowl
• 1 cup tamarind chutney, in a bowl
• 1 cup cucumber raita, in a bowl
• 3/4 cup mango chutney, in a bowl

How to make it

1. Heat the samosas and pakoras. Heat them as the package directs, until hot all the way through.
2. Set the four bowls across the board, spread apart.
3. Add the chicken tikka, paneer tikka, samosas and pakoras in big groups between the bowls.
4. Fan the naan and papadums along the edges and shingle the cheddar in two rows.
5. Fill every gap with mango, grapes, pomegranate seeds and cashews.
6. For a long party, set out half the food and keep the rest covered in the fridge to refill the pan, since meat and cheese shouldn't sit out more than 2 hours (USDA FSIS).

Tandoori, kebab and naan boards

6. Tandoori Chicken and Naan Board

Tandoori chicken drumsticks the way restaurants serve them, with red onion rings, lemon, cucumber, naan, mint chutney and raita. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 tandoori chicken drumsticks, from an Indian restaurant
• 3 garlic naan, each cut into 6 wedges (18 wedges)
• 1 red onion, sliced into thin rings
• 2 lemons, each cut into 4 wedges
• 1 cucumber, sliced into rounds
• 12 oz green grapes
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup cucumber raita, in a small bowl

How to make it

1. Pick up the takeout close to serving time, and put it in the fridge within 2 hours if you are not serving it yet.
2. If it has cooled, reheat it until it is steaming hot (165°F).
3. Set the mint chutney and raita bowls on the board.
4. Lay the drumsticks in two neat rows.
5. Pile the onion rings and lemon wedges beside the chicken, the way it comes at a restaurant.
6. Fan the naan and fill in with cucumber and grapes.

Where to get it

Most Indian restaurants sell tandoori chicken by the piece or as a half or whole chicken.

7. Indian Mixed Grill Board

Lamb seekh kebabs, chicken tikka and paneer tikka from the tandoor, with naan, red onion, lemon, mint chutney and raita. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 9 lamb seekh kebabs, from an Indian restaurant
• 12 oz tandoori chicken tikka (boneless), from an Indian restaurant (about 30 pieces)
• 8 oz paneer tikka, from an Indian restaurant (about 16 cubes)
• 3 plain naan, each cut into 6 wedges (18 wedges)
• 1 red onion, sliced into thin rings
• 2 lemons, each cut into 4 wedges
• 1 cucumber, sliced into rounds
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup cucumber raita, in a small bowl

How to make it

1. Pick up the takeout close to serving time, and put it in the fridge within 2 hours if you are not serving it yet.
2. If it has cooled, reheat it until it is steaming hot (165°F).
3. Set the mint chutney and raita bowls on the board.
4. Lay the kebabs, chicken tikka and paneer tikka in three groups.
5. Add the onion rings and lemon wedges beside the meat, then fan the naan and cucumber.

Where to get it

Seekh kebabs are made from spiced ground lamb or chicken shaped on long skewers; ask the restaurant which one they use.

8. Butter Chicken Naan Dipping Board

A big bowl of butter chicken in the middle for dipping strips of warm naan, with mini samosas, cucumber, grapes, raita and mint chutney. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 quart (about 4 cups) butter chicken, from an Indian restaurant, in a bowl
• 4 plain naan, each cut into 6 strips (24 strips)
• 11 frozen mini samosas
• 1 cucumber, sliced into rounds
• 12 oz green grapes
• 1/2 cup cucumber raita, in a small bowl
• 1/2 cup mint chutney, in a small bowl
• 6 small plates

How to make it

1. Pick up the takeout close to serving time, and put it in the fridge within 2 hours if you are not serving it yet.
2. Reheat the butter chicken in a saucepan over medium heat, stirring often, until it comes to a rolling boil, then pour it into a bowl.
3. Heat the samosas. Heat them as the package directs, until hot all the way through.
4. Set the butter chicken in the middle of the board with the raita and chutney beside it.
5. Lay the naan strips in rows around the bowl, then add the samosas, cucumber and grapes.
6. Stack small plates beside the board, since the sauce drips.

9. Naan and Dips Board

Plain and garlic naan, naan chips and papadums with warm chana masala, raita, mint chutney and mango chutney. There is no meat on this board. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 2 plain naan, each cut into 6 wedges (12 wedges)
• 2 garlic naan, each cut into 6 wedges (12 wedges)
• 8 naan chips
• 4 ready-to-eat papadums, broken into 12 pieces
• 1 can (15 oz) chana masala, in a bowl
• 1/2 cup cucumber raita, in a small bowl
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup mango chutney, in a small bowl
• 1 cucumber, sliced into rounds
• 12 oz red grapes

How to make it

1. Heat the chana masala as the can directs, then pour it into a bowl.
2. Set the four bowls on the board, spread apart.
3. Fan the naan wedges, naan chips and papadums in rows between them.
4. Fill in with cucumber and grapes.

Where to get it

Canned chana masala (spiced chickpeas) is in the international aisle or at Indian grocery stores.

Chaat and Indian street food boards

10. Papdi Chaat Board

Build-your-own chaat: crisp papdi with chickpeas, cool yogurt, tamarind and mint chutney, red onion, sev and pomegranate. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 40 papdi (small, flat, crisp fried wafers)
• 1 can (15 oz) chickpeas, drained and rinsed, in a bowl
• 1 cup plain yogurt, whisked smooth, in a bowl
• 1/2 cup tamarind chutney, in a small bowl
• 1/2 cup mint chutney, in a small bowl
• 3 oz sev (thin, crunchy chickpea noodles)
• 1 small red onion, finely diced
• Seeds from 1 pomegranate
• 1 tsp chaat masala
• 6 small plates

How to make it

1. Sprinkle the chaat masala over the yogurt.
2. Set the chickpeas, yogurt and two chutney bowls on the board.
3. Lay the papdi in rows between the bowls and add small piles of sev, onion and pomegranate seeds.
4. Everyone lays a few papdi on a plate, then spoons on chickpeas, yogurt and both chutneys and tops it with onion, sev and pomegranate.
5. Eat it right away, before the papdi gets soft.

Where to get it

Papdi, sev and chaat masala (a tangy spice mix) are at Indian grocery stores and online.

11. Bhel Puri Board

A mix-your-own bhel puri spread: puffed rice, sev, masala peanuts, onion, tomato, cucumber, papdi, lime and two chutneys. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 4 oz puffed rice
• 3 oz sev (thin, crunchy chickpea noodles)
• 3 oz masala peanuts
• 1 small red onion, finely diced
• 2 tomatoes, finely diced
• 1 cucumber, finely diced
• 9 papdi
• 2 limes, each cut into 4 wedges
• 1/2 cup tamarind chutney, in a small bowl
• 1/2 cup mint chutney, in a small bowl
• 6 small bowls

How to make it

1. Set the two chutney bowls on the board.
2. Pile the puffed rice, sev, peanuts, onion, tomato and cucumber in their own groups.
3. Add the papdi and lime wedges.
4. Everyone mixes a little of each in a small bowl with a spoonful of each chutney and a squeeze of lime.
5. Mix it right before eating so the puffed rice stays crisp.

Where to get it

Puffed rice, sev and masala peanuts are at Indian grocery stores; some sell a ready-made bhel mix with all three.

12. Pani Puri Board

Hollow, crisp puri shells to fill with chickpeas and onion, a spoon of tamarind chutney and the tangy spiced water called pani. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 36 pani puri shells
• 1 can (15 oz) chickpeas, drained and rinsed, in a bowl
• 1 small red onion, finely diced
• 3 oz sev (thin, crunchy chickpea noodles)
• 1/2 cup tamarind chutney, in a small bowl
• 1 packet pani puri masala, mixed with cold water as the package directs, in a bowl

How to make it

1. Stir the pani puri masala into cold water as the package directs, then pour it into a bowl.
2. Set the pani, chickpeas and tamarind chutney bowls on the board.
3. Press your thumb into the top of each puri to break a big hole, about 3/4 inch, so they are ready to fill.
4. Set the puri shells in rows, hole side up, with small piles of onion and sev beside them.
5. Fill a puri with a few chickpeas and some onion, then a little chutney.
6. Dip it in the pani and eat it in one bite.

Where to get it

Pani puri shells (also called golgappa) and pani puri masala are at Indian grocery stores and online; stock varies, so buy an extra box, since a few always break.

13. Samosa Charcuterie Board

A board built around big samosas, with three chutneys, white cheddar, cucumber, carrots, grapes and cashews. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 10 frozen samosas
• 6 oz white cheddar (a block), sliced (about 12 slices)
• 1 cucumber, sliced into rounds
• 6 oz baby carrots
• 1 lb red grapes
• 2 oz roasted cashews
• 1/2 cup tamarind chutney, in a small bowl
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup mango chutney, in a small bowl

How to make it

1. Heat the samosas. Heat them as the package directs, until hot all the way through.
2. Set the three chutney bowls on the board.
3. Lay the samosas in two rows between them.
4. Shingle the cheddar and fill in with cucumber, carrots, grapes and cashews.

Where to get it

Boxes of samosas are in the freezer case, and many Indian restaurants and bakeries sell fresh ones by the piece.

14. Pakora and Chutney Board

Crisp vegetable pakoras with tamarind chutney, mint chutney and ketchup, plus cheddar cubes, cucumber, grapes and masala peanuts. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 16 frozen vegetable pakoras
• 6 oz cheddar, cut into 3/4-inch cubes
• 1 cucumber, sliced into rounds
• 1 lb green grapes
• 2 oz masala peanuts
• 1/2 cup tamarind chutney, in a small bowl
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup ketchup, in a small bowl

How to make it

1. Heat the pakoras. Heat them as the package directs, until hot all the way through.
2. Set the three bowls on the board.
3. Pile the pakoras in two groups between them.
4. Add the cheese cubes, cucumber, grapes and peanuts.

Where to get it

Ketchup with pakoras is a common pairing in India. Boxed pakoras (sometimes called onion bhaji) are in the freezer case at Indian grocery stores.

15. Indian Snack Mix Board

Crunchy Indian snacks (namkeen) like bhujia, murukku, banana chips, masala peanuts and mathri, with cheddar, grapes and dried apricots. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 4 oz aloo bhujia (thin, crunchy noodles)
• 6 murukku
• 4 oz banana chips
• 3 oz masala peanuts
• 12 mathri
• 8 oz cheddar, cut into 3/4-inch cubes
• 1 lb red grapes
• 12 dried apricots

How to make it

1. Pile each snack in its own spot on the board.
2. Add the cheese cubes in two groups.
3. Fill the gaps with grapes and apricots.

Where to get it

Bhujia, murukku (crunchy spirals), mathri (flaky savory crackers) and masala peanuts are at Indian grocery stores and online; stock varies, so use whichever crunchy snacks you find.

Diwali, mithai, chai and fruit boards

16. Diwali Charcuterie Board

Sweet and savory for the festival of lights: mini samosas, paneer tikka, kaju katli, besan ladoo, dates, apricots, nuts, pomegranate and two chutneys. Serves 10.

What's on the board

• 1 extra-large board, about 16 x 24 inches
• 14 frozen mini samosas
• 8 oz paneer tikka, from an Indian restaurant (about 16 cubes)
• 14 pieces kaju katli
• 12 besan ladoo
• 10 Medjool dates
• 6 dried apricots
• 2 oz shelled pistachios
• 2 oz roasted cashews
• 1 lb green grapes
• Seeds from 1 pomegranate
• 1/2 cup mint chutney, in a small bowl
• 1/2 cup tamarind chutney, in a small bowl

How to make it

1. Heat the samosas. Heat them as the package directs, until hot all the way through.
2. Set the chutney bowls at one end of the board, with the samosas and paneer tikka beside them.
3. Put the sweets at the other end: kaju katli in a row and the ladoo in a group.
4. Fill the middle with dates, apricots, nuts, grapes and pomegranate seeds.
5. Set a few small diyas (clay lamps) on the table nearby, not on the board.

Where to get it

Diwali falls in October or November. Kaju katli (cashew fudge) and besan ladoo (chickpea flour sweets) are sold at Indian sweet shops and grocery stores; stock varies, so order ahead before Diwali.

17. Mithai Dessert Board

An Indian sweets board: kaju katli, two kinds of ladoo, coconut barfi, jalebi and a bowl of gulab jamun, with pistachios, almonds and dates. Serves 12.

What's on the board

• 1 large board, about 14 x 20 inches
• 14 pieces kaju katli
• 9 besan ladoo
• 9 motichoor ladoo
• 6 pieces coconut barfi
• 9 jalebi
• 8 gulab jamun, in a small bowl with a little of their syrup
• 10 Medjool dates
• 3 oz shelled pistachios
• 3 oz whole almonds

How to make it

1. Set the gulab jamun bowl on the board.
2. Lay the kaju katli flat in two rows and group the ladoo and barfi.
3. Pile the jalebi in one spot, since it is sticky.
4. Fill the gaps with dates, pistachios and almonds.

Where to get it

Mithai (Indian sweets) are sold at Indian sweet shops, Indian grocery stores and online; stock varies by shop. Canned gulab jamun keeps well in the pantry.

18. Dry Fruit and Nut Board

Nuts and dried fruit, called "dry fruits" in India and a favorite Diwali gift, with kaju katli, white cheddar and red grapes. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 3 oz roasted cashews
• 3 oz whole almonds
• 3 oz shelled pistachios
• 2 oz walnut halves
• 2 oz golden raisins
• 12 dried apricots
• 8 dried figs
• 8 Medjool dates
• 9 pieces kaju katli
• 6 oz white cheddar (a block), sliced (about 12 slices)
• 1 lb red grapes

How to make it

1. Pile each nut in its own spot on the board.
2. Group the apricots, figs, dates and raisins between them.
3. Add the kaju katli in a row and shingle the cheddar.
4. Fill in with the grapes.

19. Chai and Biscuit Board

Masala chai in mugs beside a board of rusks, nankhatai, mathri, dates and nuts, an Indian tea-time favorite. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 10 rusks (twice-baked toasts)
• 7 nankhatai (cardamom shortbread cookies)
• 10 mathri (flaky savory crackers)
• 8 Medjool dates
• 2 oz roasted cashews
• 2 oz shelled pistachios
• 12 oz red grapes
• For 6 mugs of chai (on the side): masala chai tea bags and milk, in the amounts the box directs

How to make it

1. Brew the chai as the box directs and pour it into mugs.
2. Lay the rusks, nankhatai and mathri in rows on the board.
3. Fill in with dates, nuts and grapes.
4. Set the mugs beside the board, not on it, so people can dunk.

Where to get it

Rusks, nankhatai and mathri are at Indian grocery stores and online; stock varies, so shortbread cookies and plain biscotti work too.

20. Fruit Chaat Board

An Indian-style fruit platter: mango, pineapple, banana, grapes, oranges and pomegranate with lime and a sprinkle of tangy chaat masala. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 2 mangoes, sliced (about 24 slices)
• 1 lb fresh pineapple chunks (about 20)
• 2 bananas
• 1 lb green grapes
• 2 navel oranges, peeled and pulled into segments
• Seeds from 1 pomegranate
• 2 limes, each cut into 4 wedges
• 2 tsp chaat masala, in a small bowl

How to make it

1. Lay the mango, pineapple, grapes and orange segments in rows on the board.
2. Slice the bananas right before serving.
3. Scatter the pomegranate seeds and add the lime wedges.
4. Squeeze a little lime over the fruit and sprinkle it with chaat masala right before serving.

Where to get it

Fresh pomegranates are easiest to find in the fall and winter; cups of seeds are in the produce section the rest of the year.

Indian breakfast and kid-friendly boards

21. Paratha Breakfast Board

Flaky potato-stuffed parathas cut into wedges, with plain yogurt, mango pickle, hard-boiled eggs, cucumber and grapes. Serves 4.

What's on the board

• 1 large board, about 14 x 20 inches
• 4 frozen aloo parathas, each cut into 4 wedges (16 wedges)
• 1 cup plain yogurt, in a small bowl
• 1/3 cup mango pickle, in a small bowl
• 8 store-bought peeled hard-boiled eggs, halved (16 halves)
• 1 cucumber, sliced into rounds
• 12 oz green grapes

How to make it

1. Cook the parathas. Heat them as the package directs, until hot all the way through.
2. Cut each one into 4 wedges.
3. Set the yogurt and mango pickle bowls on the board.
4. Lay the paratha wedges in rows, then add the eggs, cucumber and grapes.

Where to get it

Aloo (potato) parathas are in the freezer case at Indian grocery stores, and mango pickle is on the shelf nearby. Mango pickle is salty, sour and spicy, so a little goes a long way.

22. Mild Indian Snack Board for Kids

A gentle first taste of Indian food: plain naan, mini samosas, cheddar cubes, mango, cucumber and grapes, with raita and sweet mango chutney. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 2 plain naan, each cut into 6 wedges (12 wedges)
• 8 frozen mini samosas
• 8 oz mild cheddar, cut into 3/4-inch cubes
• 1 mango, sliced (about 12 slices)
• 1 cucumber, sliced into rounds
• 1 lb green grapes
• 1/2 cup cucumber raita, in a small bowl
• 1/2 cup mango chutney, in a small bowl

How to make it

1. Heat the samosas. Heat them as the package directs, until hot all the way through.
2. Set the raita and mango chutney bowls on the board.
3. Lay the naan and samosas in rows.
4. Fill in with the cheese, mango, cucumber and grapes.

Where to get it

Look for samosas labeled mild; spice levels vary by brand.

How to make an Indian charcuterie board

1. Set the chutneys first. Mint, tamarind and mango chutney in small bowls, spread apart, give the board its shape.
2. Add one or two hot bites. Samosas, pakoras, tandoori chicken or paneer tikka. Takeout from an Indian restaurant saves a lot of time.
3. Add the bread and crunch. Naan wedges and papadums along the edges, plus a few crackers if you like.
4. Add a cheese. Paneer is the classic, and aged white cheddar goes great with mango chutney.
5. Fill the gaps with mango, grapes, pomegranate seeds, cashews and pistachios.

These boards use chicken, lamb or no meat at all. Want a homemade paneer board? See our vegetarian charcuterie board ideas. For more boards from around the world, try our Mediterranean charcuterie board.

Indian charcuterie board FAQ

What goes on an Indian charcuterie board?

Start with two or three chutneys, such as mint, tamarind and mango. Add samosas or pakoras, tandoori chicken or paneer tikka, naan and papadums, then fill the gaps with mango, grapes, pomegranate seeds, cashews and pistachios. Aged white cheddar is a nice extra with mango chutney.

What is a chaat board?

Chaat is Indian street food built from crunchy, tangy and cool parts. A chaat board sets them out so everyone builds their own: papdi or puri shells, chickpeas, yogurt, tamarind and mint chutney, onion, sev and chaat masala. Put it together right before eating so it stays crisp.

What Indian sweets go on a dessert board?

Kaju katli (cashew fudge), besan and motichoor ladoo, coconut barfi, jalebi and gulab jamun are all easy to find at Indian sweet shops. Add dates, pistachios and almonds to fill the gaps.

Does an Indian charcuterie board need meat?

No. Paneer tikka, samosas, pakoras, chaat, naan and chutneys make a full board with no meat at all.

How far ahead can you make an Indian charcuterie board?

Build the meat, cheese and fruit up to 3 hours ahead, cover it and keep it in the fridge. Add anything hot, the naan and crunchy things like papdi and sev right before serving. Perishable foods like meat, cheese and dips shouldn't sit out more than 2 hours (USDA FSIS).

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