--- product_id: 47096486 title: "Chai, Chaat & Chutney: a street food journey through India Hardcover – September 5, 2017" brand: "chetna makan" price: "VT17188" currency: VUV in_stock: true reviews_count: 13 url: https://www.desertcart.vu/products/47096486-chai-chaat-and-chutney-a-street-food-journey-through-india store_origin: VU region: Vanuatu --- # Chai, Chaat & Chutney: a street food journey through India Hardcover – September 5, 2017 **Brand:** chetna makan **Price:** VT17188 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Chai, Chaat & Chutney: a street food journey through India Hardcover – September 5, 2017 by chetna makan - **How much does it cost?** VT17188 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/47096486-chai-chaat-and-chutney-a-street-food-journey-through-india) ## Best For - chetna makan enthusiasts ## Why This Product - Trusted chetna makan brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Full description not available ## Images ![Chai, Chaat & Chutney: a street food journey through India Hardcover – September 5, 2017 - Image 1](https://m.media-amazon.com/images/I/91bW0-4YbvL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐ Great recipes, mostly easy to make IF you have the ingredients -- SEE LIST BELOW! *by K***O on Reviewed in the United States on February 7, 2021* As a fan of Chetna's bakes on GBBO, I was excited to find this book, and at .99 cents for the Kindle edition, it's a no-brainer. But, unless you already have a well-stocked spice cabinet from making other Indian cuisine, your investment won't stop there if you want to actually make these dishes. I have a lot of Asian spices as well as the more typical "American" staples that include things for making Mexican food, BBQ and seafood, but this book (and the other Chetna book I bought, The Cardamom Trail) launched me on a quest to acquire and learn about the spices these recipes require. As it was quite an educational experience for me, and one that I unfortunately went about in a disorganized, recipe-by-recipe way at first, I thought some of you considering the book might benefit from my research. In fact, my one gripe about this book is that I wish there was a list, either at the beginning or the back, of the many spices, dals, etc. that you will need.Since there isn't, though, below is my attempt at laying out the spices and other less familiar ingredients you will need to make every recipe in this book. Some of these are available in your local chain supermarket, others you may have to buy at a specialty store (if you're lucky enough to have one nearby) or online -- I bought many of these spices right here on Amazon. A couple of other disclaimers so you don't spend a ton of money and then blame me that you overbought or missed something:1. I'm not including every common ingredient. Take for granted you're going to need lots and lots of butter, eggs, salt, pepper, plain flour, baking powder, lemon and lime juices, garlic cloves, yogurt, ketchup, sunflower oil, coconut, various nuts, etc., plus whatever the main ingredient is, such as chicken, eggplant, fish, etc.2. You don't need every ingredient unless you're going to make every recipe. Some, like mace or saffron or black salt, you might only need in a couple of recipes, so you may not want to bother (especially as saffron is expensive). Others, like chili powder, tamarind, fresh root ginger, turmeric, garam masala, green chilis, and many others, you are going to need constantly. I will try my best to put things into a sort of priority order within a category, but shop at your own risk, I'm not perfect at this. It might also be worth looking on the internet for substitutes for some of the more expensive, less used, and/or harder to find ingredients. An incentive for buying as many as you can, however, is that the items on this list will let you make almost everything in The Cardamom Trail as well, and in fact are staples in pretty much any Indian cookbook you may decide to try.3. I'm including seed and ground versions as they appeared in the book. Keep in mind, if you get a spice grinder or -- my preference -- a mortar and pestle -- then the seeds will suffice as you can grind your own.On to the list, and happy baking/cooking!SPICES - THE STAPLESchili Powderfresh small green chilis and dried red chilistamarind pastecarom (ajwain) seedssea salt flakescoriander (cilantro) leavesmustard seeds and black mustard seedscurry leavesground turmericfresh root gingergaram masalafennel seedsmango powder (amchur)asafoetidacumin seeds/ground cuminjaggery powderfenugreek seedscardamom seeds/ground cardamomcinnamon stickSPICES - LESS FREQUENTmustard oilnigella seeds (kalonji)panch phoron (Indian 5-spice)chilli-garlic sauceBombay mixfive-spice powdertoasted sesame seedssweet basil seeds (sabja)rose syruprose waterwhite poppy seedsmint leavesdillgreen cardamom podsblack cardamom pods (you'll use the green ones more)cloveskasuri methi (fenugreek leaves)saffrontamarind pulpground gingerblack saltmace (whole)LENTILS & PEASsplit chickpeas (chana dal)split black lentils (urad dal)yellow split lentils (moong dal)split pigeon peas (toor dal)red lentils (masoor dal)mung beans (moong sabut)FLOURSchickpea floursemolinachapati flourrice flourMISCELLANEOUSghee (clarified butter)paneer (Indian cottage cheese)flour noodles (sev)glass noodles (falooda sev)puffed rice (kurmura)So there you have it, and I truly hope it's helpful to people. To summarize, I'm enjoying this book and The Cardamom Trail. It might sound like an overstatement to call them "life changing" but as my family can testify, I have gone on an Indian cooking/baking craze since I got them, and I have devoted an entire previously unused closet to my spice/ingredient collection. Of the two books, I think I prefer The Cardamom Trail, as it is more about baking cakes, tarts, savory parcels, etc., where this book is more about street food. But what I do really enjoy about this book is the set of recipes for homemaking your own chutneys and spice blends, which you can then use in the other recipes. ### ⭐⭐⭐⭐⭐ Wonderful Too! *by N***A on Reviewed in the United States on October 19, 2022* Chetna’s recipe books are so informative! Information that I needed and now use… actually! ### ⭐⭐⭐⭐⭐ Gorgeous, well-written book with tantilizing Indian street food recipes... highly recommended! *by M***L on Reviewed in the United States on September 6, 2017* After becoming a huge fan of Chetna Makan since she was a finalist on "The Great British Bake-Off," and subsequently following her blog and cooking videos on her YouTube channel, I had hoped she would treat us to a book featuring Indian cooking, and she didn't disappoint me!Filled with tons of gorgeous photographs of delicious regional Indian street food recipes, this book is a treasure. There are beautiful photos of each recipe, and the instructions are well-written and clear. There are some specialty Indian ingredients to purchase, but all are readily available online, if one does not have an Indian grocery store nearby.I've been cooking Indian food for over 30 years and have more than my fair share of Indian cookbooks, but this one is unique in that it focuses on Indian street foods and snacks. Now, the only problem I'm faced with is... which recipe to make first!If you love Indian food like I do, buy this book. 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