Recently, I had to very quickly plan and execute a menu for eight people who would be arriving at my doorstep within a few hours. Fortunately, the house was on the upside of clean and my husband was available for running errands and taking orders, so all that I had to do was make a menu, one that would cover all of the bases. It had to be informal, buffet style, vegetarian-friendly, able to be made on a hot-plate and grill (we ripped the old kitchen out of our house, still waiting on the new), and prepared very quickly. The solution turned out to be easy, so I thought that I should pass it on in case you find yourself in the same predicament.

Vishal International Supermarket, on Euclid Avenue, was the answer to my problem. Owner, Krishan Sehgal, noticing my wild-eyed-look as I walked in, was extremely helpful. Within a few minutes, we had decided on papadam with mint chutney, chana masala, chicken curry masala, basmati rice with garam masala, chutneys, nan, and gulab jamun. In other words, an appetizer, two entrees (one vegetarian, one not), rice, side sauces, bread, and dessert. I was out the door in a flash, with instructions and recipes in hand, ready to try out a new Indian meal on imminent guests.

The appetizer, papadam, is a round, thin bread that crisps up when cooked and breaks like a cracker. To prepare it, one only needs tongs and a heat source i.e. an electric eye, gas stove burner, or a grill. Place the papadam on the heat source or in its flame until bubbles appear in the bread, then flip it and watch for bubbles on the other side. When there are consistent bubbles all over it, approximately thirty seconds on each side, it is finished and ready to be eaten with spicy chutney.

Both chicken curry masala and chana masala are rich stews that are served over rice. They are very similar in how they are prepared except that one has chicken, the other has chick peas, and each has their own spice mixture available from Vishal. The recipe that Krishan gave me is vague but works, and is as follows: sauté chopped onions until golden, add minced ginger and garlic and sauté only for a moment, add spice mixture, sauté again, add diced tomatoes, sauté until oil separates, add chicken (or chick peas), add enough water to cover, bring to a boil, cover and simmer until tender.

Basmati rice, perfect for Indian dishes, is fragrant and delicious on its own but adding garam masala during the boiling stage makes it really something. Garam masala is a blend of whole spices used frequently in Indian cooking and usually includes cumin seeds, bay leaves, cinnamon sticks, coriander, black or green cardamom, and cloves.

Nan is a flat, yeast bread that is grilled or fried so that it has a slightly crusty outside but is still soft and pliable so that you can use it as a utensil to eat rice and sauces. Vishal offers several types of nan; from plain to hot and spicy in its freezer section. Preparing it for a meal is very simple. Krishan told me his mother's secret for this process: thaw the nan completely, lightly sprinkle each side with water, then sauté in butter just until warm. This, he says, makes the nan very soft.

The sauces (chutneys, pickles, and raita) are, to me, the most fun to eat at an Indian meal and their purposes are multifold: to aid in digestion, to cool the palate, and set the tongue on fire. Just a small amount of its concentrated flavor on the side of rice is all that is needed. Chutneys can be sweet such as mango, or hot as in mint or coriander. Pickles are spicy relishes, more coarse and complex than a chutney, and come in a large variety of flavors. Vishal has many types of chutneys and pickles in jars, quite a few from Britain, that would be a nice addition to the quick and easy Indian meal. However, one sauce that is not normally bought is raita and, fortunately, it is very easy to make. There are many variations, but one of the most basic recipes is one cup of plain yogurt, one cup of sour cream, chopped fresh mint, and a pinch of salt and pepper. Mix and chill.

The sweet meal conclusion, gulab jamun, is small spheres of deep fried dough, soaked in a rose water syrup, which can be bought pre-made fresh, frozen, or in a can. To serve, gently heat with rose water and sprinkle with ground cardamon.

It may seem that I have thrown too many new ingredients at you and it would be impossible to create this meal quickly, but untrue. It is organization that gets a job done and cooking is certainly no exception.

One should begin cooking with the appetizer, papadam, for two reasons: first, the appetizer should almost always be prepared early so that when your guests arrive, they will be appropriately dazzled by your first course: ready and waiting for them, and second, papadam requires constant attention because it cooks quickly. So it is better to get it finished, out of the way, and on to the next project, raita. This sauce needs to have enough time to get really cold and allow the flavors to blend before serving, so it should be made early. Next, the two stews could be made at the same time and while they are simmering, begin the rice. The only remaining step is the nan ,and the whole meal is on its way to the table.

The end result of the meal was very good and I really enjoyed trying it, even under the time restraints. Krishan's help was immeasurable and I will be going to Vishal again soon.