“Chaat is a category, like pintxos or dim sum”, says Cheetie Kumar

Ingredient-wise, there aren’t that many rules. It’s more about the multi-textured components and chutney. It can be hot or cold and almost always spicy, sweet, herbaceous, salty and sour.

“Translated from Hindi, ‘chaat’ literally means ‘to lick,’” says Maneet Chauhan of Chauhan Ale & Masala House and Chaatable in Nashville, Tennessee. “Chaats are traditional Indian street foods made with layers of bold flavors and textures for a result that is very lick-able, if you will. They can be warm, cold, sweet, spicy or tart and can be made of anything — fruits, veggies, lentils, samosas, you name it.” The most important factor? An “addictive, lick the sauce off the bottom of the plate quality,” Kumar says.

“I always keep tamarind chutney, mint chutney, yogurt sauce, chaat masala and roasted cumin,” she adds. “If you have those five ingredients, then you can make a delicious chaat out of anything.”

You can chaat up just about anything imaginable as long as layers of textures and flavors exist. “There has to be a crunchy element, something sour, something sweet, something salty and something hot,” Bhatt adds.