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Chetna Makan

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Chai, Chaat & Chutney: A street food journey through India Kindle Edition

by Chetna Makan (Author) Format: Kindle Edition

4.7 692 ratings

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Chetna Makan has travelled to the four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food on offer. Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character.

In Chai, Chaat & Chutney, Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. The result is a completely fresh take on Indian cuisine - try Tamarind Stuffed Chillis, Chana Dal Vada with Coconut Chutney and Sticky Bombay Chicken from the South or let your senses venture to the North for Chole, one of the ultimate curries, sweet Carrot Halwa, Pani Puri and Cardamom & Pistachio Kulfi.

Editorial Reviews

About the Author

Chetna Makan was born in Jabalpur, an ancient city in central India. She has a degree in fashion and worked in Mumbai as a fashion designer before moving to the UK in 2003. Chetna reached the semi-final of The Great British Bake Off in 2014, and her first book The Cardamom Trail is a celebration of baking with Indian flavours. She has a very popular YouTube channel 'Food with Chetna' where she shares her creative flair for food.

Product details

ASIN ‏ : ‎ B01N16F20Y
Publisher ‏ : ‎ Mitchell Beazley; 1st edition (July 6, 2017)
Publication date ‏ : ‎ July 6, 2017
Language ‏ : ‎ English
File size ‏ : ‎ 94824 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Not Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 239 pages

Best Sellers Rank: #1,754,950 in Kindle Store (See Top 100 in Kindle Store)
- #312 in Indian Travel
- #462 in Indian Cooking
- #1,009 in Indian Cooking, Food & Wine

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Matthew

Beautiful and useful

Reviewed in the United States on May 6, 2023

Verified Purchase

Used book came in much better condition than I expected, with only a few dog-eared pages. It’s a beautiful book and will be useful in getting healthy and good tasting meals. Nice too that in this case the book could be shipped within the United States, saving money and time.

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Mary Caldwell

Gorgeous, well-written book with tantilizing Indian street food recipes... highly recommended!

Reviewed in the United States on September 6, 2017

Verified Purchase

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. You will not be disappointed!

23 people found this helpful

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KlaatuBaradaNikto

Great recipes, mostly easy to make IF you have the ingredients -- SEE LIST BELOW!

Reviewed in the United States on February 7, 2021

Verified Purchase

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 STAPLES
chili Powder
fresh small green chilis and dried red chilis
tamarind paste
carom (ajwain) seeds
sea salt flakes
coriander (cilantro) leaves
mustard seeds and black mustard seeds
curry leaves
ground turmeric
fresh root ginger
garam masala
fennel seeds
mango powder (amchur)
asafoetida
cumin seeds/ground cumin
jaggery powder
fenugreek seeds
cardamom seeds/ground cardamom
cinnamon stick

SPICES - LESS FREQUENT
mustard oil
nigella seeds (kalonji)
panch phoron (Indian 5-spice)
chilli-garlic sauce
Bombay mix
five-spice powder
toasted sesame seeds
sweet basil seeds (sabja)
rose syrup
rose water
white poppy seeds
mint leaves
dill
green cardamom pods
black cardamom pods (you'll use the green ones more)
cloves
kasuri methi (fenugreek leaves)
saffron
tamarind pulp
ground ginger
black salt
mace (whole)

LENTILS & PEAS
split 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)

FLOURS
chickpea flour
semolina
chapati flour
rice flour

MISCELLANEOUS
ghee (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.

61 people found this helpful

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glaslady

A fascinating culinary tour of india

Reviewed in the United States on August 10, 2018

Verified Purchase

I believe that this was Chetna's first book after the GBB Show, and it's as much a return to India for her as it is a recipe book. Full of stories and recipes, I found it a very enjoyable book, but then I enjoy a cookbook that is more than just a compendium of recipes.

17 people found this helpful

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Vic M.

Awesome'ness

Reviewed in the United States on August 23, 2018

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Awesome book!. The condition was noted that it would have possible marks in book or bent pages....wrong! This is the most pristine book I ever bought including a book store copy!!! The recipes are delicious & easy to repeat.

5 people found this helpful

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Deborah McLaren

wonderful!

Reviewed in the United States on October 13, 2019

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Love the quality of the book, the publication colors, great stories and recipes, and Amazon got it here quickly. I do Indian cooking classes and this is a book I'm proud to promote!

5 people found this helpful

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Shaloney

An enticing and colourful culinary journey!

Reviewed in the United States on June 30, 2018

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Beautiful photography and delicious recipes. I particularly enjoyed the informative storytelling behind the various regions of India. A lovely addition to any cook’s bookshelf!

10 people found this helpful

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Alek

Great cookbook!

Reviewed in the United States on January 5, 2019

Verified Purchase

I've enjoyed everything I've cooked from this book over the past few months since purchasing! Beautiful photographs, too.

3 people found this helpful

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