A good vegetarian starter should make you forget you are waiting for the main course. At The Madras Diaries, the choices go far beyond the predictable plates, and each one is bound to tantalise your taste buds.
Beetroot Kola Urundai puts a vegetarian spin on a classic South Indian preparation. Bendakaya Fry turns okra into a crisp, moreish bite, while Tulsi Paneer Tikka brings tangy, herb-packed flavours to succulent paneer with a lightly smoky crust.
And if those three have already made you curious, there is plenty more that deserves a place in your starter spread.
The Lip-smacking Appetisers
- Beetroot Kola Urundai
Kola Urundai traditionally belongs to the world of meat. It is a Chettinad speciality made with minced meat, spices, and a technique that is fried until the shell forms a paper-thin crunch while keeping the inside melt-in-your-mouth tender.
The vegetarian cousin using beetroot is a newer invention. The vegetable brings the deep magenta colour that makes the dish look almost jewel-like on the plate.
You might be surprised by its texture too, as it is not mushy, the way you would expect from a vegetable-based patty. It holds together with an almost meaty chew, thanks to how the beetroot is cooked down before frying.
The mixture of spices lifts the earthiness of the beetroot, stops it from tasting one-note and adds complexity that would make you grab another sphere before you know it.
- Onion Mundri Pakoda
Onion Pakoda has a special place in Indian snacking. There is nothing better than a piping hot Pakoda when the monsoon rains start hammering the roof. But in this version of the starter right here, mundri, or cashew, is the twist to make this snack into pure decadence.
The cashews are folded into a besan batter along with sliced onions, giving you little pockets of crunch that alternate between crisp fried edges and a buttery, nutty centre. The first bite shatters with an audible snap as the lacy, fried onion ribbons give way.
And, instead of just the usual savoury bite, your teeth hit a sweet, toasted cashew hidden within the golden web. It is a delicious game of hide-and-seek between caramelised onion sweetness and nutty creaminess.
Pair it with a cup of chai if you are in the mood for a nostalgic snack, or share it around the table before the main course arrives. Trust us, it sets the bar high for whatever delicious dish you decide to order next!
- Podi Bonda
Every South Indian household has its own version of podi, that dry spice powder made from roasted lentils and red chillies to be sprinkled on everything from dosa to rice.
Podi Bonda takes that beloved condiment and builds an entire dish around it, stuffing spiced lentil balls with a generous coating of this fiery, nutty powder.
Once fried, the outside turns beautifully crisp as the centre stays soft and hearty, giving you that satisfying contrast with every bite. Dip it in fresh coconut chutney, and you get a brilliant play between cooling creaminess and spicy, roasted heat.
It is a starter that feels homely yet far from basic, making it an easy pick when you want something crunchy, warming and thoroughly South Indian to begin your meal.
- Gobi 65
Gobi 65 hardly needs an introduction to anyone who has spent time around Indian restaurant menus, yet a good version still has a way of disappearing from the table faster than expected.
This starter is punchy, scrumptious, and addictive. It shows that simple street-food classics can hold their own alongside rich, slow-cooked restaurant specialities.
Small cauliflower florets are blanched just enough to keep their bite, then dredged in a vibrant mixture of rice flour, cornstarch, ginger-garlic paste, and crushed red chillies before hitting the hot oil.
And what you get is a bright red, super-crispy appetiser with a light, crackly coating to reveal tender cauliflower underneath. A squeeze of fresh lime juice at the end gives it that signature tangy, spicy kick.
- Bendakaya Fry
Okra has a reputation problem. Cooked poorly, it turns slimy and off-putting, which has led plenty of people to write it off. However, Bendakaya fry, an Andhra preparation, solves that problem through an easy technique!
Thinly sliced length-wise, the okra strips are lightly dusted with rice flour, roasted cumin, and chilli powder, then flash-fried until shatteringly crisp. It serves as a fantastic table snack that everyone naturally grazes on throughout the start of the meal.
Pick up a piece, and you hear that little crack before the okra gives way. The bite is crisp and savoury, followed by the earthy taste of okra and the gentle warmth of spices. It is particularly good for diners who think they do not like okra, because the first bite can be a genuine change of heart.
You may actually make it an absolute mandatory pick for every future visit!
- Paneer Ghee Roast
Ghee Roast started as a Mangalorean preparation for meat, built around a masala so rich that it practically glows red on the plate. Honestly, the colour alone earns a second glance from the next table over.
In this dish, paneer steals the show and carries the delectable flavours with ease. Thick slabs of paneer get coated in a tasty masala prepared from Byadge chillies and a generous pour of ghee (clarified butter), then seared until the edges char just slightly.
The flavour profile here leans tangy and buttery all at once, tamarind cutting through the richness so nothing feels heavy on the palate despite all that ghee doing its work.
Its texture here stays soft right through. If you have only ever had Paneer Tikka or Paneer Butter Masala, this starter will actually reset your expectations of what paneer can do.
- Thamarai Thandu Varuval
Lotus stem rarely gets billing on Indian restaurant menus outside of a handful of regional specialities, which makes Thamarai Thandu Varuval one of the more unique dishes on this list.
The stem itself has a naturally crunchy, almost water-chestnut-like texture that holds up beautifully to frying. When sliced into thin rounds, each one naturally shows off that distinctive lattice pattern
This dish becomes something unlike anything else on the table once tossed with mustard seeds, curry leaves, and a blend of South Indian spices.
It is an unusual choice for a starter, admittedly, but that is precisely its charm. So, if you are the adventurous one at the table, take this as your sign. It may be the wildcard, but it will definitely win you over.
- Baby Jackfruit Cutlet
Jackfruit’s meaty texture has made it something of a darling in vegetarian and vegan cooking circles worldwide, and this cutlet shows exactly why. Of course, with the Indian touch!
Young, unripe jackfruit gets boiled until tender, then mashed with potato, herbs and spices before being shaped into neat patties. A quick shallow-fry gives them a deep golden crust that cracks ever so slightly when you take the first bite.
Inside, things get more interesting. The Cutlet has the shredded, fibrous quality of the jackfruit that honestly mimics pulled meat. This makes it a great gateway dish for anyone hesitant about vegetarian starters.
Even committed meat-eaters tend to go back for seconds without quite clocking that there is no meat involved!
- Tulsi Paneer Tikka
A refreshing departure from standard tikka marinades, the Tulsi Paneer Tikka introduces herbal freshness to the clay-oven menu.
Soft blocks of paneer are marinated in a green paste made from fresh holy basil leaves (Tulsi), cilantro, green chillies, hung yoghurt, and roasted chickpea flour.
Charred over hot coals, the exterior takes on a subtle smokiness that complements the aromatic, peppery bite of the basil. Visually striking with its bright emerald hue, this starter is light on the stomach, leaving you energised rather than weighed down.
It serves as a wonderful option for diners seeking an appetiser that feels refreshing.
- Sweet Potato Inji Roast
Sweet potatoes often get sidelined into soups or simple steams, but when treated to a South Indian slow-roast, they turn into a delectable dish.
Chunked root tubers are tossed in a paste of spicy ginger (inji), jaggery, tamarind, and roasted spices, then seared over high heat until the edges caramelise into a sticky, smoky glaze.
The natural sugars in the sweet potato draw out the heat of the ginger, creating a sweet, sour, and spicy combination that works really well. The ginger provides a sharp, warming bite that cuts right through the dense, buttery flesh of the potato.
This is not a dish you will find on every menu across the Netherlands, which makes it worth ordering simply for the novelty, but it earns its place through flavour alone, novelty aside!
So, if you love discovering such starters, we would love to have you at The Madras Diaries. Come by our Amsterdam or Utrecht restaurant, bring your friends and family, and try these vegetarian favourites along with the many other dishes on our menu!
