Chaat is a Bite Against Boredom.
It Isn't Just Snacks.
It's an Attitude.

Whaat's Chaat?

In the bustling streets of India, you’ll find chaat, hundreds of mouth-watering fresh snacks that have fueled billions of people for generations. Served in roadside carts helmed by masters of bold flavors and textures, chaat brings together people from all walks of life; people who want to feel more, hear more, see more, smell more and taste it all. #LetsChaat

food_cart
Chaat chicken illustration

OUR PRODUCTS

Bold Indian Street Flavors On-The-Go

We’ve trapped the flavors of chaat and launched the first ever, fresh, grab & go Indian street snack.

Chaat food cart illustration
Chaat yogurt shredded coconut and spices ingredients illustration
Chaat yogurt flavor with shredded coconut with savory spices blended in creamy yogurt topped with crunchy lentil puff

Shredded Coconut with Savory Spices

Unfairly relegated to dessert in the west, coconut in India gets the royal spice treatment with ginger and cardamom and is served with many street-side snacks and morning hangovers.

Nutritional Info

NUTRITIONAL INFO

Cup Ingredients

Pasteurized Whole Milk, Coconuts, Skim Milk, Tapioca Starch, Cream, Sea Salt, Lime Juice Concentrate, Organic Coconut Flavor, Pectin, Ginger, Cayenne, Cardamom, Live & Active Probiotic Cultures

Topping Ingredients

Lentil Flour, Rice Flour, Pea Fiber, Turmeric, Sea Salt, Cayenne

Nutrition Facts

Serving Size 1 container (150g)

Calories 130

% Daily Value*
Total Fat 6g 8%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 310mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 7g
Incl. 0g Added Sugars
Protein 6g

*The Daily Value(DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories per day is used for general nutrition advice.

Chaat yogurt tamarind and date ingredients illustration
Chaat yogurt flavor with

Diced Ripe Mango With Cayenne

Decadent ripe Alphonso mango, the #2 religion in India (not really true), meets its wickedly savory side when spiced up with cayenne peppers. Juicy and spicy, like great gossip.

Nutritional Info

NUTRITIONAL INFO

Cup Ingredients

Pasteurized Whole Milk, Mangoes, Skim Milk, Cream, Tapioca Starch, Sea Salt, Cayenne, Pectin, Live & Active Probiotic Cultures

Topping Ingredients

Lentil Flour, Rice Flour, Pea Fiber, Turmeric, Sea Salt, Cayenne

Nutrition Facts

Serving Size 1 container (150g)

Calories 120

% Daily Value*
Total Fat 4.5g 6%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 270mg 12%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 10g
Incl. 0g Added Sugars
Protein 6g

*The Daily Value(DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories per day is used for general nutrition advice.

Chaat yogurt tamarind and date ingredients illustration
Chaat yogurt flavor with tamarind and date chutney blended in creamy yogurt topped with crunchy lentil puff

Tangy Sweet Tamarind & Date Chutney

In the classic Indian chutney, tangy, earthy tamarind and dates (nature's candy) combine to make the ultimate sweet-and-sour sauce. Move over General Tso.

Nutritional Info

NUTRITIONAL INFO

Cup Ingredients

Pasteurized Whole Milk, Dates, Tamarind Puree Concentrate, Skim Milk, Cream, Tapioca Starch, Sea Salt, Pectin, Ginger, Cumin, Cayenne, Live & Active Probiotic Cultures

Topping Ingredients

Lentil Flour, Rice Flour, Pea Fiber, Turmeric, Sea Salt, Cayenne

Nutrition Facts

Serving Size 1 container (150g)

Calories 150

% Daily Value*
Total Fat 4.5g 6%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 310mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 15g
Incl. 0g Added Sugars
Protein 6g

*The Daily Value(DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories per day is used for general nutrition advice.

Chaat yogurt chopped cucumber with mint ingredients illustration
Chaat yogurt flavor with chopped cucumber with bits of mint blended in creamy yogurt topped with crunchy lentil puff

Chopped Cucumbers with Bits of Mint

The refreshing qualities of cucumber and mint often find their way into yogurt (together known as raita in India) to put out curry-induced fires.

Nutritional Info

NUTRITIONAL INFO

Cup Ingredients

Pasteurized Whole Milk, Cucumbers, Skim Milk, Tapioca Starch, Lime Juice, Cream, Sea Salt, Spearmint, Pectin, Cumin, Live & Active Probiotic Cultures

Topping Ingredients

Lentil Flour, Rice Flour, Pea Fiber, Turmeric, Sea Salt, Cayenne

Nutrition Facts

Serving Size 1 container (150g)

Calories 120

% Daily Value*
Total Fat 4.5g 6%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 300mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Total Sugars 7g
Incl. 0g Added Sugars
Protein 6g

*The Daily Value(DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories per day is used for general nutrition advice.

Chaat yogurt pineapple and bell pepper ingredients illustration
Chaat yogurt flavor with juicy chunks of pineapple and bell pepper blended in creamy yogurt topped with crunchy lentil puffs

Juicy Chunks of Pineapple & Bell Pepper

Indians were first exposed to pineapples in the 1500’s and all hell broke loose. Actually, nothing major happened other than what Indians do best – finding a way to turn them into a delicious spiced chutney with red peppers.

Nutritional Info

NUTRITIONAL INFO

Cup Ingredients

Pasteurized Whole Milk, Pineapple Juice, Pineapples, Skim Milk, Red Peppers, Tapioca Starch, Cream, Lime Juice, Sea Salt, Pectin, Cayenne, Live & Active Probiotic Cultures

Topping Ingredients

Lentil Flour, Rice Flour, Pea Fiber, Turmeric, Sea Salt, Cayenne

Nutrition Facts

Serving Size 1 container (150g)

Calories 120

% Daily Value*
Total Fat 4g 5%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 300mg 13%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 10g
Incl. 0g Added Sugars
Protein 6g

*The Daily Value(DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories per day is used for general nutrition advice.

Map of Chaat retail locations

CURRENT RETAILERS

WHERE’S CHAAT?

Mumbai. Delhi. Chennai. Kolkata. Oh you mean in the US? Check out these stores before booking your flight.

Chaat retail location logos
Chaat scooter illustration
Chaat man illustration

CHAAT LIVE

Book Your Own Chaat Cart in NYC

Take a bite against boredom and bring the streets of India to your next event (minus the cows). Experience a variety of freshly prepared chaat on-site by our Co-Founder & Chef, Shiraz Noor, complete with music and giveaways. Book now for your launch parties, corporate lunches, film screenings or really, any occasion. Contact us at: ChaatLive@thechaatcompany.com.

Sample Menu

SAMPLE MENU

    Snacks
  • Aloo Tikki

    Crunchy potato fritters with peas and mint

  • Papri Chaat

    Chickpea crisps topped with vegetables, herbs and spices

  • Pav Bhaji

    Creamy cauliflower and tomato curry on a toasty bun

  • Dahi Vada

    Savory lentil funnel cake drenched in yogurt

    Drinks
  • Nimbu Pani

    Fresh limeade with roasted cumin and black pepper

  • Jaljeera

    Tamarind water with black salt

    Sweet
  • Kheer

    Rice pudding with coconut and almond

  • Gajar Halwa

    Carrot pudding with golden raisins and cardamom

*Everything is vegetarian, most of it is vegan

*Everything can be made gluten-free

WHO WE ARE

We Are Indian.
And American.

Indian food has rarely been considered cool. In a culture bursting with energy, color and tradition, we only tend to see it expressed in poorly-lit, Taj Mahal-themed restaurants slinging all-you-can-eat buffets.

We’re on a mission to shock the standards of Indian cuisine armed with its bold street snacks. Chaat is fresh. It’s alive with crunch and spice and tang. It hits with the flavor impact of a tornado. It’s unlike any other cuisine in the world, and it’s been around for thousands of years.

It’s a bite against boredom, and we’d like to share it with you.

Anshu Dua co-founder of Chaat

Anshu Dua

Co-Founder

My very first memory is of frantically running down the stairs of my home in Chandigarh and squeezing my way onto a crowded rickshaw. I was 3 years old and I had no fear. Along with fifteen other kids, sitting on wooden boards hanging off the ends, this was my school bus.

I was born in India, but in the early 80’s, my parents packed all their possessions into eight very large suitcases and, with my older sister, we flew to America on a Pan Am jumbo jet.

My Story

Anshu Dua

Co-Founder

Anshu Dua co-founder of Chaat

My very first memory is of frantically running down the stairs of my home in Chandigarh and squeezing my way onto a crowded rickshaw. I was 3 years old and I had no fear. Along with fifteen other kids, sitting on wooden boards hanging off the ends, this was my school bus.

I was born in India, but in the early 80’s, my parents packed all their possessions into eight very large suitcases and, with my older sister, we flew to America on a Pan Am jumbo jet.

We learned to adapt to our new country and I became an American kid. I watched MTV, tried to understand the rules of football, ate Filet-o-Fish sandwiches (no beef in our house), drove everywhere in our light blue station wagon.

Occasionally I forgot where I was. During my kindergarten entrance test, the teacher pointed to a number of objects that I had to vocally identify in English. We got through the first few, piece of cake. Then she pointed to a paper bag, and I instinctively screamed out “la-fa-fa” – the Hindi equivalent – only to quickly correct myself hoping my chances of going to school weren’t dashed. True story my parents still tell to this day with a laugh, and a hint of pride I was clinging to my roots.

Being immigrants meant we spent our summer vacations back in India. Our entire summer vacation. My parents insisted it was important to keep in touch with our culture, our heritage, our language, our extended family.

But, to me, it meant good-bye to ice-cream sundaes with extra hot fudge, barbecues, all-day-Nintendo marathons, roller coasters at Disney and sleepovers. I wanted to be with my American friends and do summer-time American things.

Then suddenly, I had a career, business cards with a long title, hippie start-up t-shirts, stock options, venture capital frenemies, elevator pitches — many elevator pitches. Exit strategies. Yes, life in the fast lane.

Neurons started firing about those summers many years ago. Lazy chess matches with my grandfather. Frantically running up to the roof to clear the clothesline before the impending monsoon. Riding on my uncle’s scooter to pick up fresh samosas & jalebis for afternoon chai. Badminton. Endless badminton. Trying to speak Hindi. Kite fights on the roof with the neighbors. Google it.

I missed it. I needed to reconnect. To climb back on that rickshaw.

This is my way.

Shiraz Noor co-founder of Chaat

Shiraz Noor

Co-Founder

My greatest memories are of food. It wasn’t some sort of destiny. It started, if you can imagine, with the launch of the Food Network which lured me away from cartoons at a young age. I watched David Rosengarten, Sara Moulton and Bobby Flay. I watched Emeril Lagasse religiously. Bam.

I knew, better than any 10-year old I’ve ever known, who I was and what I wanted to be.

My Story

Shiraz Noor

Co-Founder

Shiraz Noor co-founder of Chaat

My greatest memories are of food. It wasn’t some sort of destiny. It started, if you can imagine, with the launch of the Food Network which lured me away from cartoons at a young age. I watched David Rosengarten, Sara Moulton and Bobby Flay. I watched Emeril Lagasse religiously. Bam.

I knew, better than any 10-year old I’ve ever known, who I was and what I wanted to be.

My parents were good cooks, and I always tried to help them as a means to bolster my education. We cooked a lot of Indian food, though my mum, from Singapore, also dabbled in Chinese. They were usually in a rush to get something on the table so for extra credit on weekends I would go over to my aunt’s house and cook with her.

My dad’s eldest sister did not cook mainly Indian like her siblings. She made lasagna. Fish. Even burgers on the 4th of July. Really crazy stuff like that.

My fate was sealed the first time I walked into the kitchen of a fine-dining restaurant in Singapore that my cousin had an interest in. She’d convinced the French-trained chef to babysit a 12-year old who was technically on summer vacation. On my first day, I rolled out pasta. On my second, I shucked oysters. By my third, I never wanted to leave.

I forwent college in favor of culinary school with 3 restaurant summer jobs under my belt. I secured an internship at then the #1 restaurant in the world, The Fat Duck. I came to New York City and cooked at The Gramercy Tavern.

I studied wine and cocktails and service, working through Eleven Madison Park and Blue Hill at Stone Barns. I worked every restaurant position I possibly could, all the way up to General Manager. And I realized that I didn’t know who I was or what I wanted to be.

Soon after, on a visit to my parents, we ate an Indian meal at the table I grew up at. And for the first time in my life, I devoured it not wishing there was also a steak or fries or sushi. And I got to thinking…