Among them are an invigorating starter called bhel poori, an Indian snack that combines puffed rice, wheat chips, fresh coriander, mango powder and assorted chutneys.

The brittle tendrils tangled on the plate, dull green against creamy undersides, the whole of it beneath a spindrift of green mango powder and other essential seasonings.

Readers may find it frustrating, however, when they try to locate the more exotic spices like carom seeds, mango powder or dried fenugreek seeds.

Sweetbreads, dusted with mango powder, are served on finely diced carrots and ginger root.

In this dressing amchoor (mango powder), which is available in Indian markets or by mail order, provides the acid taste.

Add coriander, cardamom, mango powder (but not lemon juice), cayenne and black pepper.

This is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander, dried ginger, salt, black pepper, and red pepper.

Some common ingredients used are mango powder, tamarind, kokum flowers and dried pomegranate seeds.

The most intriguing appetizer here is called bhel poori, an Indian snack that combines crackling puffed rice, wheat chips, fresh coriander, mango powder and assorted chutneys ($5.25).

We might stay at Piquant for the mung bean salad, a sprightly delight of sprouted beans, diced red onions, tomatoes and baby greens dressed with lime juice, mango powder, salt and black pepper.