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Chaat bar (is there such a thing)?

b
bennyt Mar 14, 2009 09:28 AM

As a veteran of Rajbhog, Maharajah Sweets, and Dimple, I am now looking for something which I am not quite sure exists - a chaat bar, where a person can make his or her own chaat with all the ingredients and fixins, sort of like a salad bar for chaat. Does such a thing exist? If it sounds improbable, I'm only asking because I *seem* to recall reading about a chaat bar on a CH thread a long while back, but I can't find that post again...

  1. bigjeff May 23, 2010 07:49 PM

    Delhi Palace's takeaway snack shop next door has just been remodeled and is much nicer; the buffet next door on a sunday actually looked pretty good but more importantly, they had a chaat bar! had 2-3 different crunchies, bunch of sauces, pre-mixed potato/tamarind/veg mix, plus a bunch of other add-ons; it looked pretty damn good and probably well worth it just for that. didn't try it, but the guy in the restaurant said they don't always offer it (this was today, on a sunday) so your best bet is to call ahead. it looked quite good, much better than the one I've seen at Jackson Heights (didn't eat) or at Indian Taj (very rudimentary).

    8 Replies
    1. re: bigjeff
      b
      bennyt Aug 17, 2010 11:15 AM

      haha, it DOES exist!
      Thanks man, will check it out.

      1. re: bennyt
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        JFores Aug 17, 2010 05:27 PM

        Usha does all of this very well.

        1. re: JFores
          bigjeff Sep 21, 2010 05:11 PM

          thanks for the note on Usha. I went to the big one (3 storefronts, close to 256th street); is the other one affiliated? the one further down hillside, that looks like a mostly takeout operation? that one is called Real Usha Sweets.

          had a fried chili stuffed with potato ($1.25) and khasta kachori chaat ($4). very good. the kachori is the round fried balls about 2" diameter filled with mung bean and other seasonings, then cut up, served with potatoes and maybe other stuff, then ladled over with tamarind, green stuff, yogurt, sev, some of that hing/salt stuff. simple serving style, very satisfying.

          -----
          Usha Foods
          255-03 Hillside Ave, Queens, NY 11004

          1. re: bigjeff
            g
            Greg Sep 22, 2010 05:43 AM

            It's funny you mention they added hing. Some of the stuff I was eating at Mumbai Xpress had a funny taste that I couldn't place. At the time I thought it was preserved lemon, but now you have me wondering if it was hing. Does anyone know if preserved lemon is a common ingredient in these South Asian snacks, or is it actually hing that I was tasting. I've used hing in cooking before, but the smell was so strong that even after sealing it tightly in two ziploc bags I had to throw it away because it was contaminating everything else in my refrigerator.

            -----
            Mumbai Xpress
            256-05 Hillside Ave, Queens, NY 11004

            1. re: Greg
              missmasala Sep 22, 2010 08:29 AM

              I don't think preserved lemon is used in chaat—or at least not that i know of. Dried green mango powder (amchoor) is sometimes used and can give things a sour flavor.
              Also, tho hing might be in some chaats, the funky taste in most chaats (and in chaat masala) comes from black salt, a sort of sulphurous smelling and tasting salt—sour and funky. If you like chaat, this is the spice that is probably doing it for you.

              and no need to put hing in the fridge--i keep mine inside the container in a glass jar with the rest of my spices and everything seems fine. it keeps a long time since, even if it loses pungency, a little still goes a long way.

              1. re: missmasala
                g
                Greg Sep 22, 2010 11:08 AM

                Very interesting, thanks.

                1. re: missmasala
                  bigjeff Sep 22, 2010 02:35 PM

                  thanks missmasala, it might not have been hing but I thought it was; black salt doesn't quite sound right either but it was a generous shake of some strong stuff. it would make more sense to cook with it or throw it in the batter than just shake it directly on, right? I do like that stuff and keep a jar of it at home (probably low quality export stuff though).

                  1. re: bigjeff
                    missmasala Sep 22, 2010 05:30 PM

                    I don't actually make chaat, but in my experience in India (and here) the chaat masala is what is sprinkled on at the very end (strong and funky tasting) not something used in the cooking process—unlike many other masalas.

                    The chaat masala is what makes chaat, chaat.

      2. b
        brooklynmasala Mar 25, 2009 03:03 PM

        Indus Express on 48th between 5th and 6th.

        2 Replies
        1. re: brooklynmasala
          d
          david sprague Mar 25, 2009 03:51 PM

          not really a bar, iirc....they make the dishes,, no?

          1. re: david sprague
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            cimui Mar 26, 2009 07:14 PM

            I thought of mentioning that one, too. The bar is behind glass, but you can direct the chaatwallah to add more of one ingredient or another and to hold back on others, if you know how you like your chaat.

        2. a
          Andrew Hyatt Mar 23, 2009 03:59 PM

          Bukhara Grill in Manhattan has one, although it was not extensive.

          2 Replies
          1. re: Andrew Hyatt
            m
            mmm...food Mar 25, 2009 01:51 PM

            The idea of a chaat bar sort of runs counter to the whole idea behind chaat culture. I believe that the Chaatwallah has as much to do with the quality of the Chaat as the ingredients (although they also play a part). I would add that the chaat places in Edison are far superior to anything I've experience in Queens or Brooklyn. I would highly recommend a trip out there (I went to Dimple express, not clear if there is a relationship with the Manhattan Dimple but it was excellent).

            1. re: mmm...food
              s
              saritad Mar 25, 2009 02:49 PM

              You are partly right, but in India, families make chaat at home almost as often as they eat it out. I once had an auntie feed me bite after bite of pani puri at the kitchen table. Making it from a "bar" is kind of the same idea, but more convenient for people who may not want to go shopping for all the ingredients.

          2. s
            saritad Mar 23, 2009 02:08 PM

            Although I'm not a fan of Jackson Diner, they do have a make-your-own-chaat bar at their weekend buffet. I sometimes stop by just so I can have unlimited chaat.

            2 Replies
            1. re: saritad
              JungMann Mar 24, 2009 10:05 AM

              I hadn't been to Jackson Diner in years, but seeing that chaat bar brought me in for lunch when I was shopping at Patel Bros a couple weeks ago. It was nothing humongous, but having papri, aloo tikki and chickpea chaat to go with a decent lunch was a good deal.

              1. re: saritad
                bigjeff Mar 26, 2009 03:46 PM

                similar "bar" at Indian Taj although really, its just the usual condiments, potatoes, chick peas, papri, raw onions, etc. but with the samosas on the buffet, you could def. build y ourself a samosa chaat or something like that. probably the best thing about the place.

              2. f
                fredid Mar 14, 2009 02:34 PM

                Well, I thought I had one for you; close, but no banana! http://www.villagevoice.com/2008-11-1...

                1. f
                  foodwich Mar 14, 2009 09:59 AM

                  Cool idea. I might try this for a party and let you know.

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