"Dishes in the chaat family typically run hot and spicy, but dahi bhalla is a cooling member of the group, particularly coveted in the capital’s scorching, endless summers. The fried lentil dumplings (also called vadas in South India) are soaked in water to soften before they’re served in thick, slightly sweetened yogurt. On top you’ll find chutneys like saunth and pudina, and with fresh spices for garnish like cumin, chaat masala, and salt. Natraj is one of the oldest artists of the dish, which is a bit of a Delhi specialty, with dumplings that are light and soft, paired with yogurt that’s a cooling balm to the capital’s chaos. The shop is a small counter stuck in a wall in the teeming lanes of Old Delhi, but it’s hard to miss considering the constant crowds outside at all times." - Sharanya Deepak
