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In India, Chaat is more than just a savoury snack - it’s a way of life!

Chaat is a term derived from Chaatna meaning “to lick” and describes a host of savoury street foods served across India. The snacks are characterised by their sweet, sour, spicy, tangy, and crunchy taste which are light enough for breakfast but satisfying enough to take the place of lunch or dinner.

At its core, any Chaat dish is a combination of five essential components:

1. The Base
   This is usually a carbohydrate such as a Samosa or Pakora forming the base for the other flavours and ingredients. Sometimes the base will be neutral or already spiced - either way, more seasoning will be added.

2. The Sauces
   Coriander and chutney - usually tamarind or mint - are the most common sauces in Chaat as they lend spicy and tangy elements. Plain yoghurt is also added to give a cooling, refreshing note.

3. The Crunch
   Besides the base (which often becomes soft when loaded up with chutneys), Chaat dishes will have other crunchy ingredients such as small spicy bits of fried potato or Masala Chana - fried, spiced chickpeas.

4. The Vegetables
   Diced onions, tomatoes and potatoes feature heavily in Chaat. The potatoes are usually boiled, and the tomatoes and onions remain raw to add texture.

5. The Umami
   Almost all Chaat includes a sprinkling of Chaat Masala - a ubiquitous Indian spice blended with a predominant amount of black salt.

What are you waiting for? Come along to give your taste buds a treat.