The Unsung Heroes of the Bag: Why Sides Are the Real Test of a Great Takeaway

Here's a truth we've learned after years of packing takeaway bags: you can judge a kitchen by its main courses, but you'll understand one by its sides.

Anyone with a good spice tin can turn out a decent lamb curry. But fluffy, separate grains of pilau rice? A pappadum that snaps rather than bends? A momo dip with enough personality to warrant its own fan mail? That's craft. And it's exactly where many orders fall flat — and where ours refuse to.

So let's give the supporting cast their moment in the spotlight.

Pilau Rice: The Quiet Achiever

Rice is the thing you probably don't think about until it's wrong. Soggy, clumped, bland — bad rice can drag down even the most brilliant main. Good pilau does the opposite: it lifts everything it touches.

Our pilau is cooked with whole spices — cardamom, cloves, a whisper of cinnamon — so each forkful carries a gentle warmth rather than just being a vehicle. The grains should stand apart, glossy but never greasy. When you order a saucy dish like our chilli chicken or a rich dal, that rice isn't an afterthought. It's the co-star soaking up every last bit of the good stuff.

Pro tip from the kitchen: order one more portion than you think you need. Leftover pilau with a fried egg on top the next morning is one of life's great free upgrades.

Pappadums: The Opening Act That Sets the Tone

There's a reason pappadums arrive first. They're the amuse-bouche of the takeaway world — the thing you nibble while unpacking the bag, deciding what to dive into first.

A proper pappadum should shatter. Not crack, not bend — shatter, with that satisfying snap you can hear across the room. Ours come light and blistered, ready to be loaded up with the condiments. Which brings us to the real question: what do you put on them?

• Mango chutney — the sweet one. Perfect alongside anything fiery.
• Mint yoghurt dip — the cooling one. Your best friend if you've been ambitious with the spice levels.
• Onion salad with lime — the sharp one. Cuts through rich, creamy mains like a knife through butter.

The holy trinity, each doing a different job. Rotate between all three and no two pappadums ever taste the same.

Momo Dips: Small Bowls, Big Opinions

If you've read anything on this site before, you'll know we're serious about momos. But here's what people miss: the dumpling is only half the story. The dip is where a Nepalese kitchen really gets to flex.

Our classic jhol achar is the headline act — a tangy, warming broth-style dip with tomatoes, timur (Sichuan pepper's Himalayan cousin) and a proper chilli kick. It's the dip that makes first-time momo orderers fall in love. Alongside it, our roasted tomato chutney brings smokiness and depth, while the cooling yoghurt dip is there for anyone who ordered bravely and is now living to regret it.

The pairing rule is simple: juicy, broth-based dips love plainer dumplings; punchy, chunky chutneys stand up to richer, meatier momos. Get the match right and a £4 side of dumplings eats like a feast.

Building the Perfect Supporting Lineup

So what does a well-rounded order actually look like? Here's the formula we use ourselves on a Friday night:

1. One starch per two people — pilau or plain rice, depending on how saucy your mains are.
2. A crunchy element — pappadums or papdi, because texture matters as much as flavour.
3. Three dips, minimum — one cooling, one fiery, one tangy. Never skip the third.
4. One wildcard — a side you've never tried before. This week it might be our aloo chop; next week, who knows.

That last rule is the important one. Sides are the low-risk, high-reward corner of the menu — the place to experiment without gambling your whole dinner on it.

The Side Dish Test

Next time your delivery arrives, do a little experiment before you tuck into the mains. Try the rice on its own. Snap a pappadum and listen. Dip a spoon into the achar and see if it makes you sit up.

If the sides are doing their job, you'll know — because the meal somehow tastes bigger than the sum of its parts. And if you've never paid much attention to them before, consider this your invitation to reorder with fresh eyes.

The mains get the glory. But the sides? They're the reason you'll order again next week.