India is known as the spice capital of the world because its climate provides an ideal environment for almost any spice to flourish. This ample availability, along with the country’s cultural diversity, has created an exciting culinary heritage.

Although there are many Indian restaurants in the area, most feature the cooking styles of northern India. Chai Pani, however, brings us traditional family style home cooking, as well as the authentic “street food” of India. “Northern Indian food became popularized in restaurants because of the British influence,” explains Meherwan Irani who, with his wife Molly, opened Chai Pani on Battery Park Avenue in 2009.

Both learned at a young age that food is not merely alimental. Its power to create lasting bonds is historical. “It’s not the same restaurant culture in India as it is here,” says Meherwan. “Everyone cooks at home and cooking starts early. It’s not just one person doing the cooking either, everyone gets involved, family, friends. There is a great sense of community.”

Indian street food, or chaat, at Chai Pani is prepared from scratch using hand-ground spices and the freshest ingredients, of- ten local and organic. Almost nothing is prepackaged and many specialty items are imported from India. Because the majority of

Indian food is vegetarian, it’s a healthy “fast food” alternative. The preparation is labor intensive, but keeping it authentic, he adds, was the whole point. His cooks worked intensively with Meherwan’s mother who flew out to train them. “They had so much respect for her,” he says. “They started calling her Mama and the Boss.” She taught them how to make chutney, explained the importance of using fresh, hand-ground spices, and showed them just the right ingredients to create the perfect garam masala—a traditional spice blend.

The Thali, or daily meal, is a perfectly balanced entrée offering portions of a vegetarian or non-vegetarian specialty (such as Butter Chicken), rice, vegetables, lentils, dhal, roti, and a sweet rice pudding. The dish is also served with Kachumber, an Indian salsa made with onions, tomato, cilantro, and cucumber. Exuberant flavors and well-balanced spices provide a satisfying experience. An ingenious play on a Southern dish is the Matchstick Okra Fries, julienned okra tossed with lime, sea salt, and seasonings. If you never cared for mom’s recipe, you’ll love this one. Offering a remarkable blend of spices and textures is the house specialty Samosa Cholle. Savory potato stuffed pastries drizzled with yogurt and served with a warm spicy garbanzo bean stew, chutney, and Kachumber.

A great lunch choice is the Kathi Kabab featuring grilled chicken marinated in ginger, garlic, and tandoori spices with onions, cilantro, egg, and roasted lentils, in a griddled wrap. It comes with tasty chutneys and masala fries.

Chai Pani offers diners something new and exciting at a very affordable price. Come gather and experience the invigorating effects of India’s street food.

Visit Chai Pani at 22 Battery Park Avenue or online at chaipani.net. They can be reached at 828.254.4003.