Chaat, in various variations, has been an indispensable part of north Indian street culture. It is believed that a large variety of these mouth watering temptations were originally produced in streets from Rajasthan to UP and Gujarat and spreading to all corners of the country. As these snacks spread, the vocabulary of street food acquired several other influences - Golgappas (see below) became Panipuri in Mumbai and Puchkas in Bengal. Bhelpuri was created by a Gujarati immigrant to Mumbai. Experimentation with Paranthas (stuffed pancakes) led to a sizeable menu list available in shops of Paranthe Wali Gali (Chandni chowk, New Delhi). Popular types of chaat usually have several common elements including dahi, or yogurt; chopped onions and coriander; sev (small dried yellow noodles); and chaat masala. This is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banyan leaf, dried and formed into a bowl. This startup rant is however not about the history of Indian street food, or any such theoretical studies. It is simply a testament to the first love of a Punjabi foodie. And what better way to start about street food, than to document the several forms of chaat, specifically their Delhi variety. If you are a Delhite from birth, you will know that feeling that chaat inspires in us foodies. Why, we can simply write sonnets about the spicy chutney (sauce), the thick glops of yogurt, the potato crisps, the infinite forms of chaat - from Bhelpuri to aloo tikki to kebabs.... Back to the task at hand - an establishment of the more common forms of chaat: 1. Aloo Chaat A dish of diced potatoes spiced with chili, cumin, chaat masala, chutney and coriander, it is the simplest (preparation wise) form of chaat available in Delhi. 2. Golgappe Golgappe have fried hollow crisp balls made from dough, and fille as-you-eat with a spicy concoction of water and potatoes, topped by a choice of sweet or spicy chutney. The spicy water concoction is usually Tamarind pulp, roasted chilli powder, roasted cumin powder, black salt and regular salt mixed thoroughly in water. In some areas instead of tamarind, lemon or young green mango (which is sour in taste) is made into paste along with Aam Adrak (ginger with the flavour of mango), along with mint water and spices like chilli powder, roasted cumin, black salt, and dry mango powder (amchur). It is known as Puchka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh. In Gujarat it is called Pani Puri and in central parts of India and Orissa, it is called Gup-Chup. 3. Bhelpuri Bhelpuri is a type of chaat or small plates of savory snacks. It is available all across India, and may be known by different names - Bhelpuri in Mumbai, Jhaal Muri in Kolkata. Jhaal Muri (literally "hot puffed rice") is different in that it does not use any tamarind-based chutney in the mix. Bhelpuri ingredients include diced boiled potatoes, chutney, dal, coriander powder, grated coconut, and mustard oil. Bhelpuri was originally a Gujarati snack. It is best consumed as soon as it is made. If left for a while, the juices from the tomatoes, chutneys, etc. combine to render the sev and murmura soggy. Much of the fun of eating bhel puri is in the crunchiness. 4. Sev Puri Sevpuri, as the name indicates is sev topped on puris or papadis, along with potatoes and chutneys. 5. Papri chat The most well known street food dish enjoyed all over Delhi. A tantalizing mix of crispy puris or papris, 'sev, 'boiled potatoes, chick peas, tangy chutneys, freshly made yoghurt and blend of pepper, chat masala, ground red chilies etc. Served cold. 6. Aloo Tikki and Pakoras While the former are patties made up of mashed potatoes and masala, deep fried in oil garnished with onion, chutney, coriander and hot spices,the latter is varied vegetables, dipped in corn flour and deep fried. 7. Pav Bhaji Pav bhaji is another such concoction. It acquired the status of restaurant food but had humble beginnings as street food. It has retained its original roadside availability despite this. 8.Poori-Subzie (or Bhaji) The curry (subzie) consists usually of potatoes in gravy. Sometimes, especially in the southern part of the country the potatoes do not have gravy and the poories are exclusively made up of refined flour (maida). 9. Dahi Bhalla Similar to Papri chat, Dahi Bhalla is a concoction of churned yogurt or Dahi with small fried balls of dal soaked overnight. Chutney, red pepper, black pepper, chat masala, rock salt are usually the preferred garnishings for the dish. 10. Kebabs Cooked in a tandoor, this is one of the most famous tandoori dishes, besides tandoori chicken, which has made tandoori cuisine famous worldwide. Made with beef, chicken or lamb meat, it is mostly prepared with a mix of spices, and cooked in a tandoor with skewers. The radiant heat from the tandoor slowly cooks the meat and due to the lack of direct heat from the fire, the juices remain inside while adding flavour, keeping the meat's moisture intact. It is usually served with rice, or a variety of Indian breads, along with onions and mint sauce. Additionally, hole-in-the-wall kebab shops can be found in varied places, from Chandni chowk to RK puram. Street vendors also sell drinks including Lassi (yogurt drink sold plain/salty/sweet, or fruit flavored), Sherbet and Jaljeera.