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2022-09-14
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Prior to our visit at Chaat, I thought the Indian cuisine here would veer in style to please local palates, but instead, food here hit all the spots with fascinating fragrances of Indian herbs and spices. Make sure you have a good amount of tolerance for spiciness before coming, as even for some of the dishes that did not have a chili symbol on the menu carried some level of kick. Our meal embarked with their signature, IG-worthy Baked Samosa, where savory spiced jackfruit meat was stuffed withi
Our meal embarked with their signature, IG-worthy Baked Samosa, where savory spiced jackfruit meat was stuffed within a thin crispy cone-shaped pastry.
What ensued was Raj Kachori, which when cracked open, revealed a sweet and tangy chutney with a good dose of punch.
Butter Chicken was lusciously creamy, while the extremely tender lamb dum biryani bursted with spiced aroma as the server cut it open right in front of us. Both were wonderful to pair with the truffle cheese naan.
To sample all their signature tandooris here, consider ordering their platter with beef cheek, chicken tikka, fish tikka and lamb chops. All were deeply flavored with a myriad of spices, with natural juices sealed within and tender meat that could easily be forked off.
Our meal ended on a high note with the desserts. Pistachio Kulfi was presented in a popsicle, and doused in a rabdi falooda with vermicelli inside.
The euphoria continued with the chocolate praline naan. Topped with a refreshing coconut icecream that dialed down the richness of praline sauce, the naan was delightfully flaky and crispy with the concoction of nuts offering some extra textures.
Our meal at Chaat redefined Indian cuisine in our books, and justified itself in being one of the most difficult restaurants to book.
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