Work It, Berk: Search results for chaat

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Wednesday, April 14, 2021

Eat in Berkeley: Vik's Chaat (Pt. 2)

Chicken Biryani served with raita (not pictured)

Dahi Papdi Chaat made with flat papdis, potatoes, garbanzo beans, yogurt, and chutneys (partially pictured)

Samosa (left) and Masala Dosa made with potato and served with a sambar lentil curry and chutneys

Rasmalai (left) and Kulfi, a saffron flavored ice cream topped with vermicelli, basil seeds, and a hint of rose

I always forget about Vik's, an Indian cafeteria-style restaurant on 4th and Channing in West Berkeley. I have reviewed it in the past, but I realized that I only covered a couple of the dishes. After remembering their incredible food recently, I stopped by last week with fellow blogger Moriah VanVleet of the über innovative dessert blog, butter, sugar, flowers.

Per usual, we ordered a variety of dishes: the Dahi Papdi Chaat and Samosas as our appetizers, the Chicken Biryani and Masala Dosa for our main entrees, and Rasmalai and Kulfi for dessert. The chaat was as good as I remember—it comes with three combined chutneys to truly bring out the flavor of the dish. The samosa, dosa, and biryani are also exactly what I want from these types of dishes. The desserts were interesting to say the least. The Rasmalai features a clotted cream, while the saffron flavored ice cream came with vermicelli noodles and basil seeds. Both were a bit heavy on the saffron, but I would be interested in trying the dishes with a bit more balance.

They have created an open, distanced seating area in their parking lot I would recommend taking advantage of. I'd also suggest visiting their grocery store while you're waiting for pick up. It's located on the 4th Street side of the building and in it, you can pick up everything from Cadbury chocolate to chai tea.

If you've visited Vik's Chaat recently, what did you try?

Vik's Chaat Corner

Website | Facebook | Instagram | Twitter | Yelp

2390 4th St., Berkeley, CA 94710

Open: Monday - Thursday 11 - 2:30pm & 5 - 7:30pm, Friday 11 - 3pm & 5 - 7:30pm, Saturday - Sunday 11 - 7:30pm

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Monday, January 12, 2015

Eat in Berkeley: Vik's Chaat Corner

Dahi Papdi Chaat made with flat papdis, potatoes, garbanzo beans, yogurt, and chutneys

Aloo Tikki Cholle made with potatoes, cholle (spicy garbanzo curry), and chutneys

After hearing about Vik's when I was in college, I finally visited the casual Indian eatery last weekend. Located on 4th and Channing in West Berkeley, Vik's Chaat Corner is a staple for fans of chaat, which are savory snacks sold at food carts and stalls in India and other countries.

I tried two dishes when I stopped by: the Dahi Papdi Chaat and the Aloo Tikki Cholle. The former is made with flat papdis (deep-fried crackers), potatoes, garbanzo beans, yogurt, and chutneys. It was very good. The papdis were crisp and tasty, complementing the dish perfectly. The yogurt and chutneys combined to accentuate the garbanzo beans and potatoes within. I would definitely order this again.

I also sampled the Aloo Tikki Cholle that was made with potatoes, cholle (spicy garbanzo curry), and chutneys. It was also very tasty and had a dynamic flavor I'm still craving.

I would definitely visit Vik's again, next time opting for the Chicken Kathi Kebab or the Chicken Biryani. Whichever I try, I can tell I'm in for a treat.

Vik's Chaat Corner
Website | Facebook | Yelp
2390 4th St., Berkeley, CA 94710
Open: Monday - Thursday 11 - 6, Friday - Sunday 11 - 8

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Friday, March 17, 2023

Eat in New York City: Chote Miya

Papdi Chaat made with papdi, potato, chickpeas, yogurt, tamarind chutney, pomegranate, and thin sev

While searching for lunch in Manhattan in late September, we ended up at a casual restaurant specializing in Indian street food called Chote Miya. Located inside Chelsea Market on 9th Avenue between W 15th and W 16th Streets, Chote Miya serves a variety of chaat that reminds of me Vik's Chaat in Berkeley.

Like at Vik's, I opted for the Papdi Chaat, an elaborate Indian snack made with papdi, potato, chickpeas, yogurt, tamarind chutney, pomegranate, and thin sev. It was as tasty as it looks. The ingredients were fresh, the flavors were tangy, and the textures were dynamic. The papdi, potato, and chickpeas provided a nice base for the yogurt and chutney on top. While there was some spice to this dish, the pomegranate and yogurt cooled things down. The thin sev's crispiness contrasted with the pomegranate seeds' more liquidy consistency. Calling this a snack or a street food might not elevate it as much as it deserves — it's complex and meant to be enjoyed in awe with others.

I would definitely stop by Chote Miya if I'm back in the area, perhaps trying their Samosa Chaat, Honey Chili Cauliflower, or Chicken Biryani.

Chote Miya

Website | Instagram | Yelp

75 9th Ave., New York, NY 10011

Open: Monday - Sunday 11:30am - 9pm

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Tuesday, June 24, 2025

Eat in San Francisco: Curry Up Now

Samosa Chaat made with mini samosas, chana, yogurt, and chutney

Right: Tikka Masala Bowl with paneer, turmeric rice, chana masala, mango chutney, and pico de gallo

Burnt Chili Garlic Naan

I've had Curry Up Now, a casual Indian spot with a California twist, a few times over the years. Last May and November, I visited their newest San Francisco location inside Saluhall – the food court next to IKEA on Market between 5th and 6th in SoMa.

On the first visit, I shared the Samosa Chaat, made with mini samosas, chana, yogurt, and chutney, and Burnt Chili Garlic Naan with my dining companion. After living in Berkeley for so many years, I greatly appreciate chaat, a savory snack, in whatever form it's in. Although I don't remember the specifics from this visit, I do believe I enjoyed being able to have comforting samosas with the dynamic flavors that are found in chaat. The naan was also quite good and perfect for dipping into the chaat.

On a later visit with a good friend, I tried the Tikka Masala Bowl with paneer, turmeric rice, chana masala, mango chutney, and pico de gallo. This dish incorporates Curry Up Now's Indian foundation through a Californian (and Mexican) lens as it marries traditional Indian elements like paneer cheese, turmeric, chickpeas, and chutney with pico de gallo, the latter of which brings a nice freshness to the dish.

I would definitely order all of these items again, while also trying the Pani Puri, Tikka Masala Burrito with chicken, or Naughty Naan pizza. They have a few locations in San Francisco, but also have expanded across the country, so they may be closer than you think.

Curry Up Now

Website | Facebook | Instagram | Yelp

Located in Saluhall SF: 945 Market St., Floor 2, San Francisco, CA 94103

Open: Sunday - Thursday 11am - 8pm, Friday - Saturday 11am - 10pm

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Monday, October 16, 2023

Eat in Oakland: Tanoor at Tamarack

Chickpeas with crunchy chickpea noodle, tamarind, and chaat masala

Ezme: savory tangy tomato dip

Eggplant Garlic Yogurt

Manti: lamb dumplings in yogurt with spicy butter

Pita crisps

Carob soda

After waiting months for our schedules to align, I was finally able to try Tanoor, a disaporic Yemeni pop-up that makes its way around Oakland, in early September with my dining companion and a good friend. This time it was held at Tamarack — a collectively-owned restaurant and bar that hosts various food pop-ups and events — on Harrison and 15th in the Lakeside neighborhood. It's run by Ali, who on the associated Substack describes both Yemen the country as a historical nation-state and its "foodstory." A sample: "The most prominent imprints on the Yemeni foodstory undoubtedly came from its place in the Indian Ocean trade connecting the Arabian coasts with those of East Africa, Southeast Asia, and of course, the Indian subcontinent." (I would encourage you to read the whole thing — it's very informative.)

On our visit, we ordered basically everything on the menu to share. Like many, this was our first time trying Yemeni food, but it certainly won't be our last. The first dish was Chickpeas with crunchy chickpea noodle, tamarind, and chaat masala. It was filled with flavor and texture, and was reminiscent of chaat I've had at Vik's in West Berkeley. We then shared the Ezme, a savory and tangy tomato dip, which we enjoyed with the pita crisps and is quite photogenic. The next dish was the Eggplant Garlic Yogurt, which was rich and decadent in the way you want your eggplant (or at least, now you do!). The Manti lamb dumplings were served in yogurt with spicy butter and were quite a treat. I've never had a lamb dumpling, but these were the perfect size and were complemented by the yogurt well. My dining companion also tried the Carob soda, which had a nice, dynamic flavor.

When we arrived, it wasn't really busy and we received excellent service. This was truly one of the most exciting dining experiences I've had recently, where I got to spend time with good friends and catch up over food that was entirely new to us. I will definitely return to the next pop-up and seek out more Yemeni food in the area. Got any recs?

Tanoor

Instagram

Open: see Instagram for details

Tamarack

Website | Facebook | Instagram | Yelp

1501 Harrison St., Oakland CA 94612

Open: Thursday - Saturday 6 - 10pm

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Monday, June 6, 2022

Eat in Berkeley: The Cultured Pickle Shop

Rice Bowl made with sweet brown rice, bok choy rabe, kumquat kosho, carrots with dulse and green garlic, celeriac, kasu, red onion, umeboshi, leek, koji, daikon, Meyer lemon kosho, jalapeño & caroselli kasuzuke, leek greens with date & chile paste brine, and beet & preserved lemon gomashio

Right: Carrot Amazake Pudding with hoshigaki

Beet, Celeriac, & Meyer Lemon dashi

After hearing about it from foodie friends for months, I finally visited The Cultured Pickle Shop, a casual restaurant specializing in fermented food on Bancroft and Fifth in West Berkeley. Apparently a not-so-hidden gem, it's located in the industrial part of Berkeley—close to Vik's Chaat and the shopping area on Fourth Street.

When I stopped by on a lovely Saturday just before noon in late March, I sat at a bistro set out front. They also have a tall table with high stools inside, where you can eat as you watch one of the owners at work. The interior that blends production, kitchen, and dining areas reminds me of the set-up we had in our multipurpose art classrooms in high school or the industrial-sized kitchen in my college housing co-op.

As a novice, I was greeted by one of their owners, Alex Hozven, who graciously walked me through the menu and what to expect. They serve a three-tiered vegetarian menu that comes with a cup of homemade dashi, a rice & pickle bowl, and a dessert. My dashi was made with beet, celeriac, and Meyer lemon and it was quite good. It was the perfect introduction to a meal of dynamic, fermented food to come.

My rice bowl came with so many things—many of which I'd never tried or heard of—including sweet brown rice, bok choy rabe, kumquat kosho, carrots with dulse and green garlic, celeriac, kasu, red onion, umeboshi, leek, koji, daikon, Meyer lemon kosho, jalapeño & caroselli kasuzuke, leek greens with date & chile paste brine, and beet & preserved lemon gomashio. I knew from the first bite of the umeboshi (Japanese pickled plum) that the rave reviews I'd been hearing were spot-on. There was so much flavor and dimension in one bite that it required me to really focus on the beautifully made food before me. The rest of the bowl was equally as delightful, innovative, and awe-inspiring. I particularly liked the leek leaf, which had a nice crunch like a chip, and I didn't even know was edible before my visit. All of the tangy, fermented flavors layered together nicely over the rice and it's clear that they're experts in the craft.

The meal ended on a sweet note with the Carrot Amazake Pudding with hoshigaki. I never thought of carrot pudding as a concept and I never knew it could be so creamy and good. Needless to say, I ate every bite of my meal.

Considering the incredible meal and hospitality, I will definitely stop by again soon. Next time, I may add a cured egg or avocado to my rice & pickle bowl or even take home a jar of pickled veggies. If you've visited The Cultured Pickle Shop, what do you recommend trying?

The Cultured Pickle Shop