Chaat with a Modern Twist

Delhi is known for serving enchanting and mouth-watering street food, especially chaat. There are a number of places in Delhi to taste some of the most delicious chaat with different flavours. Places like Chandni Chowk, Connaught Place, Nehru Place and many others are famous for the food they serve.

Here are some specialties from well-known Delhi restaurants:

Desi Roots

Kulle Chaat: One of the most uncommon chaats in old Delhi in which tomatoes, cucumbers and potatoes are hollowed out, filled with boiled chana, sprinkled with a spicy blend of masalas and served with a cold appetiser. The spice blend is of course a well-guarded secret with its sources leading all the way back to Chandni Chowk.

Indian Accent

Puchkas: Chef Manish Mehrotra turns this delightfully crunchy and messy roadside snack into something very trendy with its five fresh flavours of ‘gol gappa paani’ (mint water, roast pineapple, sweet tamarind, pomegranate, garlic yogurt) and an unconventional stuffing of coriander chickpea tabbouleh. It is actually the perfect start to the phenomenal meal ahead.

Farzi Café

Mini Raj Kachori: Two crisp small raj kachoris brimming with all the essentials, topped off with a surprisingly sweet and tangy saunth foam and served with a crunchy pomegranate studded fried okra salad. The saltiness of the fried okra balances out the sweetness of the kachori filling and saunth foam. But do eat this dish quickly before the foam settles and the kachori shells turn soggy!

Amreli

Tandoori Aaloo Bravas: One of the best dishes on the ingenious menu of Chef Sabysachi Gorai at Amreli is the tandoori aaloo bravas. This fairly simple sounding dish is a mellifluous blend of cubed potatoes marinated in tandoori masala with a spicy sauce on top. It takes simple tandoori aaloo to another level!

Café Lota

Palak Patta Chaat: An ideal place for the adventurous eater. Café Lota, tucked away at National Crafts Museum in Pragati Maidan, brings a new fresh twist old fashioned classic with the incredibly crispy besan batter fried spinach, partially immersed in cool pool of tangy yoghurt and sweet and sour sauces.