A beginner’s guide to chaat
What chaat is, where the name comes from, what goes into it, some of the common types, and how to order. Plus our two chaats.
The journal
Stories fromthe nukkad.
Guides and food history from Nukkad Café: what Indo-Chinese food is, how to eat chaat, the story of dabeli, India’s great street drinks, and how to spend an evening in Glasgow’s Merchant City.
Cutting chai and filter kaapi: India’s two great street drinks
Cutting chai is Mumbai’s small, inexpensive cup of tea. Filter kaapi is Indian filter coffee. How each is made, and where to try both on Bell Street.
Manchurian explained: India’s favourite “Chinese” dish
Where Manchurian came from, what goes into it, dry versus gravy, whether it is gluten-free, and the Gobhi and Veg Manchurian on our menu.
A local’s guide to Glasgow’s Merchant City
Merchant City’s history, the streets and landmarks around Bell Street, the annual festival, and how to plan an evening: food first, then a show or gig.
What is dabeli? Gujarat’s street-corner sandwich
Dabeli is a spiced potato pav from Kutch in Gujarat. Where it comes from, what goes in, how it differs from vada pav, and how we serve it.
What is Indo-Chinese food? From Kolkata to Glasgow
Indo-Chinese food is Chinese cooking reshaped for Indian tastes. Where it began in Kolkata, what goes into it, and how to order a balanced table.