دليل مختصر لتشاط حيدر آباد

Chaat is not a single dish. It is a whole counter of small, sharp, assembled things — crisp shells, cold chutneys, hot ragda, yoghurt, raw onion — put together in the minute before it reaches you.

That last part matters. Chaat does not keep. A pani puri filled five minutes early is a soggy pani puri, which is why the counter runs to order rather than in advance.

Where to start

Pani puri if you have never had chaat. Hollow crisp shells, a spiced potato filling, and cold tangy water you pour in and eat in one go. Eight pieces to a plate.

Dahi puri if you would rather it milder. The same shells, but with sweetened yoghurt instead of the sharp water.

Sev puri or dahi papdi if you want something you can eat with a spoon rather than in one bite. Flat crisp bases, layered and topped.

Moong dal kachori if you want something substantial. A fried pastry with a spiced lentil filling, closer to a snack than a chaat.

When we serve it

The chaat counter runs through the afternoon, between lunch and dinner. It is the quietest and, for our money, the best time to come.

Every item on the Chaat & Snacks menu lists its calories and allergens. Several contain gluten and dairy; the chart on the menu page marks which.