One of the joys of travel is savoring the street food of your destination. Each stall has its own version of local ingredients and traditions. Mention of mobile snacks can be found in Sanskrit texts from the 12th century. More recent writings describe the fried bread and spiced fillings of chaat as a therapeutic alkaline balance to the acidity of India’s Yamuna River.
The Hindi term “chaatna” means “finger-licking good” and has evolved to include many variations of the popular snack. Using common ingredients that are both tangy and spicy, the dish was often created with culinary condiments that aid digestion. Originating in the Uttar Pradesh region of India, it is now enjoyed throughout South Asia and around the world.
Rockridge residents are fortunate to have nutritious and delicious chaat options on College Avenue. Below are three versions to help you plan a culinary itinerary right here in your own neighborhood.
Khana Peena
Khana Peena (5316 College) offers an airy environment with its skylight dome, emblazoned with an intriguing mural of the Kama Sutra. Samosa chaat is one of their most popular dishes. Found throughout India, the treat has varying forms of the chana masala blend. Firm garbanzos cover thick fried dough with a fiery sauce — the heat builds with every bite. Traditional thin noodles and toasted coriander seeds offer a crispy contrast, while tamarind, cilantro, and yogurt toppings deliver a smooth, cool finish. Owner Chaten and his wife, Anjali, continue to develop the specialty dishes at this College Avenue location.
Namastey Patio
Namastey Patio (5500 College) serves dishes that span Nepal and northern India. Dahi Puri chaat is a specialty rarely found in the Bay Area. Rice flour is fried into paper-thin puffs, which are carefully filled with potato, marinated cauliflower, garbanzos, and yogurt. The resulting crispy spheres are sprinkled with sev, finely diced chickpea noodles. Twenty different spices are used in their homemade sauce. Sour and tangy flavors complement the earthy vegetables. All their dishes can be enjoyed on the lovely outdoor patio. Co-owner Kaisan credits the Sindhuli region of Nepal as the inspiration for their aromatic offerings.
Chadni Chowk
Chadni Chowk (3211 College) dishes out a Dahi Vada chaat that originated in the area around Delhi. Inspired by India’s street food, the fried lentil balls are drenched in a thick yogurt sauce swirled with tamarind, mango powder, and cilantro sauces. The balls, or dumplings, are remarkably light—almost delicate. As chef Shakon explained, lentils need to be finely ground and carefully soaked and fried to achieve that texture. The brisk bite of the syrups makes them a summertime treat. They are often part of celebrations during the Holi Festival of Colors.
Rockridge Voice will continue to be your culinary travel guide for the neighborhood. Tea brews and concoctions, oats in all their forms, tinned fish wherever we can find it, ever more mole, and the international darling, the chocolate chip, are possible features. What would you like us to highlight?
