Chaat, a popular Indian street food, has a long history that goes back to ancient times.

In early Indian texts like the Vedas, Mahabharata, and Buddhist scriptures, we find mentions of flavored salts and spices, which are key ingredients in chaat. The tradition of using spices for flavour and health benefits also dates back to Ayurveda and Unani medicine.

In the 12th century, the Manasollasa text mentioned dishes like dahi vada (lentil dumplings soaked in yogurt) and papri (crispy dough), which resemble modern-day chaat.

However, it was during the Mughal period, particularly during the reign of Emperor Shah Jahan in the 16th century, that chaat became more popular.

The royal physician advised adding spices to water to make it safer to drink, leading to the creation of tangy, spicy chaat mixtures.

Over time, chaat evolved into different regional varieties and became a beloved part of Indian street food culture.