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. Think of them like Indian tapas. Served in roadside carts helmed by masters of bold flavors and textures, chaat is alive with crunch and spice and tang.

You’ve never tasted Indian food like this before. #LetsChaat

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Chaat chicken illustration

Introducing Fresh Indian Snack Packs

We’ve trapped the flavors of Indian street snacks in fresh, grab & go snack packs. Popped chickpea chips smothered with our secret chaat masala paired up with a variety of fresh chutneys that will leave your mouth bursting with new flavors. An Indian chip and dip – yep, brilliant. Find them in a grab & go cooler near you very soon.

Chaat food cart illustration

Tomato

While the tomato may be best known for its role opposite your french fries, the savory fruit steps out on its own in this curry spiced chutney with ginger, fennel and turmeric.

Dive in with our popped chickpea chips and experience these bold street flavors in a snack pack that will make you forget all about that “K” word.

Fresh Ingredients

Tomato

Ingredients

CHUTNEY: Tomatoes, Sesame Paste, Tamarind Puree, Ginger, Cumin Seed, Fennel Seed, Cane Sugar, Salt, Tomato Powder, Turmeric, Red Chili Pepper, Spices, Curry Leaves.

CHICKPEA CHIPS: Chip (chickpea flour, white rice flour, tapioca starch, cane sugar, salt, cumin powder, garlic powder), Sunflower Oil, Mango Powder, Spices, Salt.

Nutrition Facts

Serving Size 1 Container (56g)

Calories 80

% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 2g 4%
Vitamin D 0mcg 0%
Calcium 52mg 4%
Iron 1.8mg 10%
Potassium 188mg 4%

*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.

Coconut

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

Dive in with our popped chickpea chips and experience these bold street flavors in a snack pack that 9 out of 10 people with good taste prefer over hummus and pretzels. The last 1 out of 10 were fasting.

Fresh Ingredients

Coconut

Ingredients

CHUTNEY: Coconut, Jalapeño Pepper, Lime Juice, Spinach, Garlic, Onion, Lentils, Ginger, Cane Sugar, Salt, Mustard Seed, Fennel Seed, Spices, Curry Leaves.

CHICKPEA CHIPS: Chip (chickpea flour, white rice flour, tapioca starch, cane sugar, salt, cumin powder, garlic powder), Sunflower Oil, Mango Powder, Spices, Salt.

Nutrition Facts

Serving Size 1 container (56g)

Calories 120

% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 1g
Includes 0g Added Sugars 0%
Protein 2g 4%
Vitamin D 0mcg 0%
Calcium 26mg 2%
Iron 0mg 0%
Potassium 94mg 2%

*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.

Mango

Decadent, ripe mango, the #2 religion in India, meets its wickedly spicy side when paired with red chili peppers. A juicy and spicy chutney, just the way you like it.

Dive in with our popped chickpea chips and experience these bold street flavors in a snack pack that'll make you shake it like a Bollywood star.

Fresh Ingredients

Mango

Ingredients

CHUTNEY: Mangoes, Lime Juice, Ginger, Sunflower Oil, Cane Sugar, Salt, Red Chili Pepper, Cardamom, Turmeric.

CHICKPEA CHIPS: Chip (chickpea flour, white rice flour, tapioca starch, cane sugar, salt, cumin powder, garlic powder), Sunflower Oil, Mango Powder, Spices, Salt.

Nutrition Facts

Serving Size 1 container (56g)

Calories 80

% Daily Value*
Total Fat 2.5g 3%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 6g
Includes 1g Added Sugars 2%
Protein 2g 4%
Vitamin D 0mcg 0%
Calcium 26mg 2%
Iron 0mg 0%
Potassium 94mg 2%

*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.

Tamarind

The classic Indian chutney with tangy tamarind and sweet dates combine to make the ultimate sweet-and-sour sauce. Move over General Tso.

Dive in with our popped chickpea chips and experience these bold street flavors in a snack pack that’s so unique, you won’t even know how to describe it to your friends.

Fresh Ingredients

Tamarind

Ingredients

CHUTNEY: Dates, Tamarind Puree, Pineapples, Onions,
Jalapeño Pepper, Mango Powder, Spices, Salt, Red Chili Pepper.

CHICKPEA CHIPS: Chip (chickpea flour, white rice flour, tapioca starch, cane sugar, salt, cumin powder, garlic powder), Sunflower Oil, Mango Powder, Spices, Salt.

Nutrition Facts

Serving Size 1 container (56g)

Calories 80

% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 8g
Includes 0g Added Sugars 0%
Protein 2g 7%
Vitamin D 0mcg 0%
Calcium 26mg 2%
Iron 0mg 0%
Potassium 94mg 2%

*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 scooter illustration
Chaat man illustration

CHAAT SWAG

FINALLY SWAG YOU'LL ACTUALLY WANT TO WEAR

Want to support our mission of bringing more diversity to your snack game? Paying homage to the hundreds of thousands of chaat cart street hustlers in India? Or just want a dope tee as a conversation starter for your Saturday night bar crawls? Whatever the reason – order your official Chaat T-Shirt today. #LetsChaat

$20 each with FREE shipping.

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

We’re on a mission to shock the standards of Indian cuisine armed with its bold street flavors. 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. #LetsChaat

Anshu Dua co-founder of Chaat

Anshu Dua

Founder & CEO

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

Founder & CEO

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.

Colby Zito

Chef

I remember watching Iron Chef and yelling at the Television, disputing chefs’ ingredient choices like a football fan arguing line calls. “Pickled mushrooms!? What the…!? The dish is already sour….It needs something crunchy for contrast!”
I was around 19 when I started to seriously consider food a legitimate option for my life’s career choice.

My Story

Colby Zito

Chef

I remember watching Iron Chef and yelling at the Television, disputing chefs’ ingredient choices like a football fan arguing line calls. “Pickled mushrooms!? What the…!? The dish is already sour….It needs something crunchy for contrast!”
I was around 19 when I started to seriously consider food a legitimate option for my life’s career choice. While I had spent a few years in a more traditional post-high school educational setting, it wasn’t until I graduated from armchair sous-chef to rookie pantry cook at my hometown fine dining establishment that I felt a sense of belonging to something. My nights were spent brainstorming food ideas, recording them in the small playbook I kept on my bedside table. Afternoons before work, I was pouring over cookbooks at the library; making mental notes of little tricks that would elevate my game in the kitchen. I followed restaurants like sports teams, idolized chefs like all-stars, studied menus like highlight reels.
While I admired the eminent performers from afar, always knowing that the grand culinary stage was 6 hours south, in New York City, I was lucky enough to be coached by a few of the Rochester greats while still in my freshman years upstate. A few years studying at the Culinary Institute of America was an invaluable phase of my training en route to eventually arriving in the major market of Manhattan. I was lucky enough to fill roster spots with some of NYC’s greatest companies: Aquavit, Eleven Madison Park, and Maialino. To bolster my all around restaurant skills, I spent seasons in the dining room, learning the plays of service and hospitality. Combining that with my kitchen competence, I became a more versatile player.
With a decent career, mainly in the Western flavors of Europe and Asia already tallied, I was intrigued by the exciting repertoire of Asian flavors readily available for study just a subway ride away. The new and exhilarating flavors and ingredients that Chinese, Thai, Vietnamese, and Indian teams offered expanded my knowledge of and love for the sport of cuisine. While the Western palate seemed content on running a balance of salt, acidity, and fat, suddenly my boundaries of taste were broadened by the additions of sweetness, spiciness, and pungency as integral elements to the pastime of eating.
With the food we make at The Chaat Company, I seek to introduce snackers to new and unexpected tastes, hopefully turning them on to global flavors, creating life-long fans along the way.