Indian Chaat items are lip-smacking savoury items which leave a lingering spicy taste in the mouth. While Mughlai food has a Muslim influence, Chaat belongs to the traditional Hindu cuisine. Today there isn't a town in India where one would not find some form of Chaat. Some cities in India have become famous for a particular kind of Chaat, for example, Calcutta is well known for pani poori and jhaal muri, Mumbai for pau bhaji, Jaipur for papri chaat and Delhi for all. Delhi is haven for Chaat and surpasses all cities in terms of taste and variety.

Indian Chaat is usually vegetarian. It is tasty, pungent and really spicy, traditionally eaten from road-side stalls in leaf bowls. A single item can be served as a starter to a Mughlai meal or eaten as a fast inexpensive snack between meals. A combination of Chaat items can make a complete meal.

Here are a few tips for an Indian Chaat Party :

• Organize a chaat party when there are going to be at least 15-20 guests. There is no point in putting in so much effort for a smaller crowd.
• Keep everything chopped before hand; do not leave any chopping for the last minute.
• Assemble the chaat just before serving, as it will get soggy.
• Traditional Indian sweets are a good dessert idea for this meal.