Hot new Indian restaurant Gaggan (68/1 Soi Lang Suan, 02-652-1700) serves up classic Indian food with impressive, sometimes arresting, modern gastro touches, and this corn chaat (B200 a la carte) is a popular starter at the restaurant. Usually a zesty, streetside snack in many parts of India, the chaat has many variations, this version involving corn (diced baked sweet potatoes are also popular). Here’s a modern take on this all-time favorite that makes for an easy appetizer or can even be served in little shot glasses for a cocktail party.

Ingredients

• 2 cobs of local corn
• 1 onion
• 10 cherry tomatoes
• 1 lemon
• 1 green chili
• a few sprigs of cilantro
• salt (or Indian black salt, if available)

Procedure

1. Roast the corn cobs on a grill or oven until half the kernels are lightly charred.
2. Dice the onions, cherry tomatoes, green chili and cilantro into corn kernel sized pieces.
3. Using a good knife, shave the kernels off the corn cobs.
4. Mix the kernels with the rest of the ingredients, add lemon juice and salt to taste.
5. Serve chilled.