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Chaat was traditionally only available in northern India, but with migration and cultural assimilation, it is now available throughout the country. It’s a concoction of various foods smothered with sweet and sour chutnies and spice blends. It can be made of little crispy fried breads (pani puri) and filled with Spicy-Sour Drink (page 76), or made with potatoes, like Potato-Patty Snacks (page 71). What makes a food chaat is not what it starts with, but what goes on the top. Chaat never fails to get one’s taste buds going. Young or old, everyone loves chaat. A common Indian phrase is “chaatori hai,” meaning a girl who likes chaat—although in my experience, boys like them equally well. I think it became attached to girls because when women are pregnant, their desire to eat chaat typically increases. This is similar to the pickles-and-pregnant-women myth in America.

Many types of chaat are served with a yogurt topping and thus are not in the scope of this book. Although you can substitute soy yogurt, I chose to skip them, since there are plenty of gloriously vegan varieties to focus on instead. Traditionally, chaat was primarily sold by street vendors, at kiosks. Today, it’s available in all types of Indian restaurants, from fast-food joints to fancy dining rooms. There is no substitute for chaat, and once you taste it you’ll be hooked. It is best shared with family and friends. I’ve been known to have just a chaat party; and for my cynical, purist Indian friends who think chaat cannot be a meal, I also make a pulao (rice pilaf) so that they feel nourished.

Drinks

Water is the beverage of choice with Indian meals. Alcohol is not accepted or served in most Indian homes. Although alcohol has recently gained popularity in India, especially among the elite class, it is still not adopted as an Indian beverage.

The most popular and uniquely Indian beverage is chai, which has swept the world in the last decade. Chai is brewed tea mixed with hot milk and sugar. Chai can be plain (still mixed with milk and sugar) or brewed with spices, such as masala chai. Coffee (also served with milk and sugar) is also very popular in India, especially in the south. South Indians take their coffee very seriously and as a rule will grind fresh coffee every morning. In northern India, espresso coffee is enjoyed as a delicacy, which is actually similar to cappuccino, and not at all like the European espresso.

Beyond tea and coffee are soft drinks, fruit-flavored cold beverages called sherbet, and lemonade served mostly in the summer. Then there are some very typical Indian drinks like lassi (a yogurt drink), which has gained international popularity, and thandai (a spicy almond drink). They can be made with soy yogurt (see Soy Products, page 173). Although Indians drink tea and coffee year-round, cold beverages were traditionally only served in the summer (that’s an Ayurvedic medicinal influence). But that too has changed, and today, you can get cold drinks any time of the year.

PARTY TIME

For events such as a stand-up buffet or a cocktail party for a number of people, browse this whole book, not just this chapter. Consider serving flatbreads cut in small portions, rice pulao, and a variety of chutneys as dips and spreads. Just remember, Indian food is saucy and can be messy, so plan to have small plates and forks and spoons available, not just napkins. Be adventurous, and mix a variety of Indian foods with your personal favorites.

GF

Spicy Cashews

Masala Kaju

PREP : 5 minutes

COOK : 10 minutes

MAKES : 16 servings

SERVING SIZE: 2 tablespoons

The tang of chaat masala and the heat of black pepper turn these cashews into a gourmet snack. Serve them on special occasions to impress your guests or make a batch for yourself for that snack attack.

1 teaspoon canola or vegetable oil

2 cups (9 ounces) roasted, salted whole

cashews

1 teaspoon ground black pepper

1 teaspoon chaat masala (page 24), or

purchased

½ teaspoon cornstarch

½ teaspoon sugar

1. In a medium fry pan, heat oil on medium heat. Add the cashews; stir