The first question you might think of is, “What is a charcuterie and why is it on a board?” Charcuterie board is a display (made on a platter or as the name suggests) of meats along with cheese, and other snacks like olives, sun-dried tomatoes or even things that are sweet like figs or dates. Such a platter is usually served alongside some wine at some events dedicated to the tasting of wine and cheese. But if you love meat, you can enjoy it any time. But this platter and all of its accoutrements are of French origin so they don’t really sit well with us desis. So here is a guide to making an Indian-esque charcuterie board. 


The Meat

The word charcuterie is French for cooked meats typically your salami, prosciutto, and pate. But most of these are too dry and boring, so we suggest swapping them for your kebabs. The only requirement is they have to be pre-cooked. So lay down some delicious Galouti kebabs, some korma, some tikkas and feel no pressure to be pretentious with some cold unseasoned meat. But if you are a lover of salami and other cold cuts, get some masaledar tikka-flavoured or spicy salami onto the platter.


The Cheese

The cheese is a tougher area to adapt to, most French or American cheese are difficult to find and expensive. So we'll suggest following our method. The essentials of the charcuterie board are hard cheese and soft cheese. For some soft cheese, pick up some grocery store cream cheese. And if that’s unavailable you can always make one at home. For the hard cheese, take the variety of cheese you have on hand (but typically hard cheese is one that doesn’t fall apart and needs to be grated).


The Sides

The sides are just as important as the main. This being a desi board: gather some namkeen, salty cracker, papad, green chutney, methi chutney, and lemons. To bring some sweetness to the masala, arrange on the board some til ki chikki and grapes. 


All that is left is arranging all this on a platter, opening a bottle of fine Nasik wine and devouring your creation.