For all the delectable plates found at Chai Pani in downtown Asheville, one of the most noshable (for sure) is the Tomato and Cheese Uttapam. This crepe-like magic is made from rice and lentil flour + stuffed and topped with tomato, cheese, onion, cilantro, curry leaf, ginger and chilies.
Adding condiments of sambar and coconut curry absolutely takes it over the top. Dip and double dip away because this twisted, southern-ized, south Indian dish is addictive: part savory crepe/part quesadilla shaped/part “if I had this in my life maybe I could be vegetarian.”
A trip to Chai Pani is always a treat – casual in the best sense and utterly gourmet in its flavor profile. And, if you’re in Atlanta sometime soon, head to Ponce City Market and eat at their sister shop named Botiwalla, a delightful riff on Indo-Persian cafes.
Does GVL desperately need fresh, interesting options priced solidly in the mid-range? Absolutely. I think one from Chef Meherwan Irani’s Chai Pani Restaurant Group would be right up our alley.
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