So… statement of purpose. When you think of Indian food, you probably think about rich curries, fragrant rice, spicy tandoor-cooked meats, all served with a healthy helping of naan. In a word, lame. The food you are eating in restaurants is largely ignoring what is, in simple terms, the awesomest genre of Indian cuisine: streetfood. No offence to the illustrious culinary traditions of India (and there are many!), but for us, chaat reigns supreme.
But, the streets here are not exactly overflowing with chaat-wallahs (snack vendors). And so we aim to scope out our favorites, trying to recreate those delicious morsels. We will talk about some of our favorites, and try to bring them out of our memories. Expect the unexpected (to be deep fried).
Yes, that is a tomato.
Gora Chaat 
June 3, 2009 at 16:01
I’ve actually been wondering lately if we could pull off tomato bhaji (specifically, if we could do it without a deep fryer.) Do you think a cornmeal batter would be appropriate?
June 12, 2009 at 22:10
I think (and my dinky South Indian cookbook confirms) that it is a chickpea flour batter. Also, we could totally deep fry things without a deep fryer, we would just need like a stock pot.
June 3, 2009 at 22:07
that is a TOMATO?!