"Akhir mein Dilliwali hi kaam aayi, na?" is the response we receive from our co-taster, a lover of all things Delhi, for an invitation to join us for a meal. We head to Tamak, a new restaurant in Khar helmed by chef Vikram Arora.

The 20-seater space with chic interiors comprises blue and lemony glass panels and warm yellow walls. We gear up for a joyride around the capital's streets as we tuck into Dilli ki chaat (R225) with six shots of gol gappe, dahi bhalle and tawa aloo chaat, all served on a wooden table. The spicy gol gappe water makes us cough, so Arora offers us a milder version. The dahi bhalle come with a gingery and sour saunth ki chutney, and a green chutney that has an earthy zing. The aloo is deep fried and dusted with black salt and chaat masala. It is flavoured with a lip-smacking combination of spices like jeera, amchur and ajwain.

chicken ishtu