New York Chaat
New York Chaat
The best chaat, a savory snack popular on the subcontinent, mixes a melange of tastes, from pungent to spicy to sweet to crunchy to chewy. It usually begins with some kind of crisp.
Potatoes, onions, and chickpeas are then mixed in, and then the whole thing is tossed with sauces, usually yogurt and tamarind or chutney. The result might be messy, but it sure is delicious.
What is Chaat?
Chaat is a savory snack that originated in India, typically served as an hors d’oeuvre at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal and Bangladesh.
The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included aloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.
New York Chaat presents the delightful chaat made even more scrumptious by globalizing it with an infusion of ingredients from all over the world.
The result is a fusion chaat. The chaat has impeccable genes from those experienced in running premium restaurants and brings comfort foods with tastes that cater to elites who value novelty and health.