New Dishes at CHAAT by Chef Gaurav Kuthari
The introduction of Chef Gaurav’s new menu signals a fresh era of gastronomic exploration at CHAAT, where traditional flavors blend seamlessly with contemporary techniques to deliver a dining experience like no other. All the new creations will be available to enjoy at CHAAT from Monday 8th April onwards on its refreshed a la carte menu.
Palak Patte ke Chaat is a popular Indian street food inspired dish featuring crispy fried spinach leaves topped with spiced mint, tamarind chutneys, yogurt, chickpeas, and more. Originating in Uttar Pradesh, North India, this dish delivers a delightful mix of sweet, spicy, sour, and salty flavors. With a history dating back to the Mughal era’s medicinal snacks, chaat has evolved into a ubiquitous delicacy found on streets and upscale eateries worldwide, each adding its own flavorful twist to the traditional recipe.
Pork Pepper Fry is a classic dish in Kerala Christian households, particularly popular in Central Kerala regions like Kottayam, Ernakulam, and Thrissur. This simple yet flavorful recipe, enjoyed as an appetizer, highlights the versatility of pork. The dish, known for its aroma and taste, features succulent pork cooked with spices and is a staple for special occasions alongside other pork variations like Roasted Pork, Pork Vindaloo, and more. Fatty pork is preferred for this traditional preparation to keep the meat moist and rich in flavors.
Badami Murg Tikka, or almond chicken tikka, is a royal dish known for its rich spices and almond-infused marinade. Originating from Mughal kitchens, this flavorful creation blends traditional Indian spices with creamy almonds, embodying the opulence of Mughal cuisine. Adored worldwide, Badami Murg Tikka symbolizes the diverse flavors of Indian culinary heritage, capturing regal tastes for generations to enjoy.
Tandoori Basil Nimbu Prawn offers a modern take on the classic dish by infusing traditional Indian flavors with tandoori grilling. This dish blends the vibrant coastal taste of Basil Nimbu Prawn with the northern Indian tandoori cooking technique, creating a unique culinary experience. Tulasi (holy basil), a sacred plant with healing properties, adds depth to this flavorful creation, celebrating a fusion of culinary traditions and sacred practices in Indian cuisine.
A staple of Kashmiri cuisine, the rich and fragrant Lamb Rogan Josh is a Mughal-influenced dish known for its red color and oil-based sauce. Slow-cooked with a blend of spices and yogurt, this flavorful lamb or goat curry exhibits passion in its preparation. A common Northern Indian delicacy, Rogan josh is traditionally cooked by browning meat in oil, adding a variety of spices, and simmering until tender.
Smoked Patrani fish, a Parsi-style dish, originates from the coastal regions of Western India, showcasing a unique cooking method using banana or colocasia leaves to steam marinated fish with aromatic spices. This dish embodies the culinary mastery of the Parsi community, blending traditional Indian spices with coastal flavors in a fragrant creation that symbolizes the cultural fusion of Persian and Indian influences.
Chef Gaurav’s Burrata Corn Palak* dish ingeniously marries creamy burrata cheese with the vibrant flavors of corn and palak, presenting a creation rich in textures and tastes. This culinary innovation blends Italian burrata with the Indian influences of corn and spinach, showcasing Chef Gaurav’s creative cross-cultural exploration in modern gastronomy at CHAAT.
Coconut Vanilla Payasam, a revered South Indian dessert known as kheer, embodies cultural significance in festive and religious settings. With its origins dating back thousands of years, Payasam’s simplicity of rice, milk, and sugar reflects a rich history intertwined with legends like “The Legend of Chessboard” in Kerala. The tale narrates an exponential rice offering leading to the tradition of serving Payasam to pilgrims at the Ambalapuzha Krishna temple in Kerala. This sweet delicacy has enchanted historical figures like Vasco da Gama and Ibn-e-Battuta, highlighting India’s sweet culinary heritage rich in milk and sweetness.
To view the full menu of a la carte offerings at CHAAT, please visit HERE.