An Explosion of Mumbai Flavor in One Bite

Sahar Siddiqi

For some fans, it’s samosas. For others, vada pav. But no list of favorite Indian street food is complete without the wide array of chaat, particularly pani puri. Chai Pani specializes in bringing Indian street food to American diners, and, while the culinary team takes great pride in staying true to the flavors of the bite-size snacks, it may be the recreation of the Mumbai street-food experience that prompts repeat visits. Each weekend, a pani puri cart is set up in the Decatur location’s lobby, with the snack made fresh in front of guests while they wait for their table. “Many folks visit us just for our Pani Puri,” says Sahar Siddiqi, chef de cuisine. “It’s not uncommon to see a family at the cart for 15 minutes putting back at least 10 plates of puris.”

The Pani Puri at Chai Pani sees a hallow puri (a puffed flour crisp) stuffed with masala ragda (potatoes and white peas), then dipped into meetha pani (sweet-and-sour tamarind water) and teekha pani (spicy cilantro-and-mint water). “It’s meant to be eaten in one bite, resulting in an explosion of contrasting flavors, textures and temperatures,” says Siddiqi. “You get crunchy airiness from the puri, creaminess from the ragda and tangy, spicy sweetness from the different waters.”

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