India has a chaat addiction. Young, old, men and women, alike, cannot say no to the explosive flavours of chaat. A good chaat is all about balance where every bite is contrasting yet complementary. They are never one-dimensional, but a symphony of sweet, salty, spicy, tangy, and savoury. “It has to be a multi-sensory experience! There should be a play of temperatures and textures, from warm ragda and chilled dahi to crunchy sev and a medley of chutneys — that keeps every bite interesting and different from the last,” shares Gaurav Yadav, Chef de Cuisine, The Bombay Canteen in Mumbai. There is an equally important role of memory and nostalgia as Shreyas Bhat, Culinary Director, Gaia Bangalore explains: “It’s at the heart of nostalgia for every single Indian no matter which part of the count

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