Personally, I think of all the world’s cuisine, Indian food is among the most delicious. Though, it’s often overlooked or unexplored. Unlike other world cuisines, Indian food hasn’t gone mainstream in the U.S. There’s no Olive Garden or McDonald’s equivalent for Indian food! While this lack of a major national food chain may have hindered the spread of Indian food in America, it may also be a blessing in disguise — preserving the authenticity of classic Indian dishes like aloo chaat, tandoori chicken, samosas and paneer tikka masala in local, family-owned restaurants.
That being said, it wasn’t until I was a grown adult that I had my first exposure to Indian cuisine. I was lucky enough to try it for the first time while studying abroad in London. Here’s a fun fact: England boasts some of the best Indian food in the world outside of India. While most associate fish and chips with British cuisine, you may be surprised to learn that chicken tikka masala like this is also considered a national dish. I wandered London’s cobbled roads, and that’s where I was first introduced to the delicious category of Indian street food known as chaat.
What Is Chaat?
With its aromatic spices and tangy sauces, chaat describes an entire category of Indian street foods that offers the palate a symphony of exotic flavors and textures. It’s a group of foods without limits. The rich culinary diversity of India has led to the creation of a plethora of chaat dishes inspired by its various regions. While each may look and taste a little different, they all share a common combination of sweet, salty, crunchy, spicy and savory ingredients.
Start with starch
All great chaat dishes begin with a solid foundation. The exact base ingredient will vary but it is almost always starchy. Popular options in traditional chaat include samosas, crispy puffed rice or fried bread fritters.
Then add vegetables
Vegetables are the next key ingredient to chaat and are typically boiled or raw. Meant to add texture to the dish, raw onions, tomatoes and boiled potatoes are common additions.
Top with chutney
Generously spooned over the carb-rich base and vegetables is usually one or a combination of sweet, spicy and/or tangy chutneys. Chutneys are a staple in chaat and all Indian cuisine. They’re often served alongside Indian flatbreads like chapati bread or naan for dipping. While you’re likely to come across a wide variety of regionally-inspired chutneys as you explore the world of chaat, these are the three most common ones you’ll encounter.
- Tamarind Chutney: This classic Indian condiment is sweet, sour and spicy. It’s made from tangy tamarind, spices and a sweetener like sugar, jaggery (palm tree sap) or dates.
- Red Garlic Chutney: If you love garlic and spice, then this chutney is for you. This vibrant, fiery sauce is loaded with garlic and ground Kashmiri chilies.
- Green Chutney: Also known as pudina dhania, this chutney is made primarily of cilantro, mint, garlic, ginger, cumin and chilies. This chutney is somehow both spicy and refreshing.
Dust with masala
Next comes a healthy dusting of chaat masala ($6). While the realm of chaat may be vast, chaat masala is the common denominator that unites. It’s this essential blend of spices that gives chaat its signature flavor. Made primarily of kala namak, also known as Himalayan black salt, a pungent spice that adds a strong umami flavor and egg-like aroma to the dish.