You've never had Indian food like this before.
Let's Chaat.

Whaat's Chaat?

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 with curry, tikka masala and naan. There’s so much more.

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 is alive with crunch and spice and tang and it hits with the flavor impact of a tornado.

#LetsChaat

food_cart
Chaat chicken illustration

FRESH DELIVERY

Fresh Indian Street Snacks Delivered

We’ve launched the first on-demand chaat service, with mouth watering Indian street snacks and drinks, prepared fresh daily and delivered anywhere in NYC. Perfect for corporate snacks, happy hours, birthday parties, weddings or really any event. It’s about time.

Chaat food cart illustration
New Delhi Nachos Illustration
New Delhi Nachos

New Delhi Nachos™

Known as Papri Chaat in the streets, this build-your-own snack box comes with crunchy chickpea chips you top with fresh chopped veggies and a spiced tamarind yogurt. Dig in with a spoon to hold all this flavor. Happy hours will never be the same.

Gluten Free

$8 each

Fresh Ingredients
ADD TO CART

ADDED TO CART

FRESH INGREDIENTS

New Delhi Nachos™

Chickpea crisps, diced fruits and vegetables, tamarind yogurt with Chaat masala, red chili peppers.

Gluten Free

Mumbai Mix illustration
Mumbai Mix

Mumbai Mix™

Known as Bhel Puri in the streets, this grab & go cup comes with a mixture of puffed rice, lentils, chickpeas, cornflakes and nuts, fresh chopped veggies and a sweet and spicy tamarind chutney. Mix together and snack like a Bollywood star.

Vegan & Gluten Free

$7 each

Fresh Ingredients
ADD TO CART

ADDED TO CART

FRESH INGREDIENTS

Mumbai Mix™

Fried puffed rice, lentils and chickpeas. Peanuts, corn flakes, coriander seeds, red chili peppers, Chaat masala, mustard oil. Fresh diced fruits and vegetables. Tamarind chutney.

Vegan & Gluten Free

Punjabi Puffs Illustration
Punjabi Puffs

Punjabi Puffs™

Known as Dahi Puri in the streets, this build-your-own snack box comes with puffed crackers you pop open and fill with a spiced yogurt and chutneys. Open wide and eat in one bite! You’ll never reach for those potato chips again.

$8 each

Fresh Ingredients
ADD TO CART

ADDED TO CART

FRESH INGREDIENTS

Punjabi Puffs™

Puffed wheat crackers, yogurt with Chaat masala, mango chutney with ginger and lemon.

Street drinks illustration
Street Drinks

Street Drinks

Need something to wash down that delicious chaat? We've got you covered with unique, refreshing street drinks such as Tamarind Water, Spiced Limeade or a cup of hot Chai (and please don't call it a chai tea latte). All with the perfect balance of aromatic spices and sweetness.

$3 each

Fresh Ingredients

Select Drink:

ADD TO CART

ADDED TO CART

FRESH INGREDIENTS

Street Drinks

Tamarind Water (Jal Jeera): Water, tamarind, cumin, sugar

Spiced Limeade (Nimbu Pani): Water, lime juice, garam masala, sugar

Indian Railways Chai (Chai Garam): Whole milk, black tea, mace, cinnamon, ginger, fennel, cardamom, clove, sugar

food_cart

CHAAT LIVE

Bring the Streets of India to Your NYC Event

Experience our menu of freshly prepared chaat ON-SITE by our culinary team, complete with Indian hip-hop beats, street games (carom anyone?) and swag giveaways. It’s as if you rolled up to a chaat cart. See what our clients at Google, WeWork, Big Spaceship, Oath Brands, IBM, Players Tribune and many others are raving about. Contact us for more info: ChaatLive@thechaatcompany.com.

Sample Menu

SAMPLE MENU

    Snacks
  • Aloo Tikki

    Crunchy potato fritters with peas and mint.

  • Papri Chaat

    Chickpea crisps topped with vegetables, spices, yogurt and chutneys. Indian nachos anyone?

  • Pav Bhaji

    Creamy cauliflower and tomato curry on a toasty bun. Meet India's sloppy joe.

  • Dahi Vada

    Savory lentil funnel cake drenched in yogurt.

  • Dhokla

    Savory cake made from fermented rice and lentils topped with chilies and chutneys.

  • Bhel Puri

    Crunchy trail mix with chopped vegetables and chutneys.

    Drinks
  • Nimbu Pani

    Fresh limeade with garam masala, lightly sweetened.

  • Jaljeera

    Tamarind water with cumin, lightly sweetened. (add rum for happy hours!)

  • Chai

    Black tea boiled furiously with spices and whole milk, lightly sweetened.

    Sweet
  • Kheer

    Rice pudding with coconut and almond.

  • Gajar Halwa

    Carrot pudding with golden raisins and cardamom.

  • Kaju Katli

    Diamond shaped fudge made from cashews and spices

*Everything is vegetarian.

*Everything can be made vegan.

*Everything can be made gluten-free

The Chaat Company retail products

RETAIL PRODUCTS

Chips and Chutney

We’ve trapped the flavors of chaat and are launching the first ever, grab & go Indian snack pack with lentil chips and mouth-watering chutneys. Coming soon to the below retailers and more.

Chaat retail location logos
Chaat scooter illustration
Chaat man illustration

SWAG

Chaat Swag

Love chaat? Want to support our mission of changing what people think of Indian food? Or just want a cool t-shirt for Saturday night bar hopping? Whatever the reason – order your official Chaat t-shirts today.

$20 each

ADD-ON TO ORDER

ADDED TO CART

WHO WE ARE

We Are Indian.
And American.

We’re on a mission to shock the standards of Indian cuisine armed with its bold street snacks. Chaat is unlike any other cuisine in the world, it’s been around for thousands of years and we want to share it with you.

You’ve never had Indian food like this before.

#LetsChaat

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…