Chaayos just launched its summer menu and it's delicious!

By 10:56 Wednesday, 15 March 2017 , , ,

Where: All Chaayos outlets 
Cost: 500 for two

They say breakfast is the most important meal of the day but for me, nothing comes close to my evening tea with some munchies. One name that has become synonymous with chai in the last couple of years (especially for us working Delhiites) is Chaayos. They've successfully identified, fuelled and encouraged our perpetual love for tea and the customary tea-time snacks. I usually find myself ordering their Desi ginger chai with the Spinach Corn Cheese Croissant, or the Egg Bun Maska or the Maggi Sandwich and most often, the mighty Vada Pao. (Pro-tip: Ask for their honey-garlic mayo on the side, no matter what you order- IT'S THE BEST!)

What I also love about Chaayos, apart from their dedication to give us the tea-break we deserve, is how regular they are in introducing new stuff in the menu. For instance, just recently, they did Gud-wali chai, Bun Omelette, Thepla Tacos and the Pakora basket for winters. And now to beat the heat, they've got three kickass ice tea flavours-Kala Khatta, Aam Panna and Pineapple-Strawberry. Believe me, they're are all so yum that it's okay for you to pick any of the three. My favourite however, has to be the Aam Panna Ice Tea for the refreshing kick of roasted cumin. All of them have got actual fruit pulp instead of syrups or concentrated liquids for flavour (you'll easily spot a beautiful layer of strawberry mush on top of the Pineapple ice tea). I also saw 'Thandi Chai' on the menu which I'm guessing is like a tea-flavoured shake..can't wait to try it!

In the food menu, they've added three great vegetarian options- Kala Chana Chaat, Palak Patta Crispies, and Kulhad Matar Kulcha. While they're all very popular Indian street foods, Chaayos has added a little fusion twist to each one of them. For example, the Kala Chana Chaat comes with Mexican salsa, and the Kulhad Matar Kulcha with a delish Italian seasoning. The Palak Patta Crispies are batter-coated spinach leaves which are air-fried and instead of the typical yogurt dressing, come with a tangy, mayo-based chutney to make the dish more chai-friendly. The toppings include Jalapeno, lots of chaat masala and a generous sprinkle of bhujia. No points for guessing, it was my favourite of the lot.

For desserts, two new cakes, Blueberry-Lemon and Fruit Factory, are in the works for the season. Shall try them when I try them and keep you posted!


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