One such example is the tomato chaat, sold at the Kashi Chaat Bhandar stall. "When the daughter of billionaire industrialist Lakshmi Mittal got married in France, they chose us as one of the caterers," said third-generation owner Yash Khetri. Made with a tangy and spicy base of mashed tomatoes bathed in a cumin-spiked sugar syrup and topped with crunchy sev (deep-fried chickpea flour noodles), the original recipe was developed in 1968 by Khetri's grandfather. Today, you won't find it anywhere else outside of Varanasi.
