Cook rice: Rinse and steam/boil basmati or local fine rice until fluffy. Optionally temper with ghee, bay leaf, or panch phoron for aroma. Keep warm.
Prepare curries: For yellow curry (e.g., aloo dum): Boil potatoes, fry lightly, simmer in spiced tomato-onion gravy with turmeric, cumin, chili. For green curry (e.g., posto or shaak): Grind poppy seeds or use greens, cook with mustard oil, spices. For red chutney: Simmer tomatoes/pineapple with sugar, chili, ginger for sweet-sour tang.
Fry items: Slice paneer/tofu or veggies (eggplant, potatoes), coat lightly in spiced batter or fry plain in mustard oil until golden and crisp.
Make sauces: Whisk mustard/yogurt sauce with spices; blend chili-tomato chutney with garlic, lime.
Assemble platter: Place rice in center (garnish with cilantro, radish slices if available). Arrange small portions of curries, fried items, veggies, chutneys around in sections or bowls. Add lime wedges, fresh herbs. Serve family-style or individually—start with bitter/fresh elements per tradition, enjoy with rice.
