Preheat the oven at 400*F / 200*C. Get a large baking tray ready.

Meanwhile, Take a Naan and cut out circles/discs that are 2-3 inches in diameter. Repeat the same with all the naans. On an average, 1 regular size naan will give 5-6 discs.

Brush all the discs with oil, lightly. Sprinkle the Naan discs lightly, with salt, red chili powder and garam masala.

Bake these in the oven for 10-12 minutes till these turn crisp and golden in color.

While the Naan discs are baking, work on the canape topping and cut all the vegetables as mentioned above. Take a bowl and add all the topping ingredients in it including onion, tomato, cucumber, cilantro, mint, green chili and crumbled paneer or feta. Sprinkle with salt, red chili powder and garam masala and squeeze the lemon juice on top. Toss it gently. The topping salad is ready.

You can either serve the Naan canapes and topping salad separately for chip and dip kind of arrangement.

OR

Take a serving platter. Place the Naan discs on it. Add spoonful of Topping salad on top of each disc, making it a canape and serve it with Tea.

You may serve it with the side of Mint Coriander Chutney and Tamarind Dates Chutney.

Boil 8 cups of water with 1 tsp of freshly grated ginger in a large sauce pan. Once it comes to a boil, add the tea bags to the sauce pan. Cover the pan with lid and switch off the heat and let the tea steep for 2-3 minutes.

Sieve this golden liquid to the cups or a kettle and serve it along with cream/milk on the side plus sugar or honey for sweetening.

I would recommend to drink ginger tea with milk since it is strong flavored. You can skip the ginger if you are ok with it.