How to Make Street Food Work For Sit-Down | Food Newsfeed
Continue to Site

how-make-street-food-work-sit-down-1559928434.jpg

Claire McCracken
Illustration of Sev Potato Dahi Puri featured on the menu at Chai Pani and Botiwalla.

How to Make Street Food Work For Sit-Down

Underline Image
At Meherwan Irani’s Chai Pani and Botiwalla guests enjoy traditional Indian street food from the comfort of a full-service, sit-down joint.
By Laura D'Alessandro June 2019 Flavor

The dish: Sev Potato Dahi Puri

The restaurant: Chai Pani and Botiwalla

The chef/owner: Meherwan Irani 

Prep level: Easy

"Maharashtra stakes claim as the birthplace of SPDP and is the home state of our chef and founder Meherwan Irani, so there is a natural inclination to have the bright flavors and textures of SPDP on the Chai Pani and Botiwalla menus."

The key ingredients

  • Poori
  • Tamarind
  • Chutney
  • Green Chutney

The staples

  • Potatoes
  • Onion
  • Salt

At Meherwan Irani’s Chai Pani in Asheville, North Carolina and Botiwalla in Atlanta and Alpharetta, Georgia, guests enjoy traditional Indian street food. At Irani’s restaurant group, they consider chaat their speciality. A type of chaat, Sev Potato Dahi Puri, SPDP affectionately, shares the birthplace of owner Irani—Maharashtra, India.

“There is a natural inclination to have the bright flavors and textures of SPDP on the Chai Pani and Botiwalla menus,” says Chai Pani Restaurant Group’s Chef James Grogan.

SPDP has been a crowd pleaser at Irani’s first restaurant, Chai Pani, since day one. Chaat takes many forms, Grogan says, but will always be a blast of salty, sweet, tangy flavors—and all things crunchy. In India, the dish is always made to order by street vendors right in front of customers. At Chai Pani and Botiwalla, chutneys and potato filling for SPDP are made fresh every day.