Indian Street Food...its so chaat right now!

There's something we'd love for you to try.  The Kitchen at San Mateo has teamed up with Sukhi's Indian food for a new pop-up style street food offering in our store featuring chaat.

What's 'Chaat', you ask?

Chaat started in part of Uttar Pradesh in India, but now you'll find this street food all over the world, sometimes with delicious influences from other cultures.  It's kind of the fast food of India.

Our chaat is served smothered in tamarind and cilantro chutneys, yogurt and sweet and sour garbanzo beans.  It's topped off with fresh cilantro, red onions, and tomatoes.

So, if you are Hot To Chaat then stop by The Kitchen from 11am til 2pm Monday through Friday!

Our Top Ten Wines for Summer are arriving, and I'll be preparing four dishes to go with four of the Top Ten Wines.  We plan on having a great time with Great Wines and Fantastic Food.  Don't miss this fun filled evening in our Culinary Center.  Stay tuned for more wine dinners in the coming months.  Sign up now.

Born in 1992, Dave began his journey into better health in the seventh grade. Given a Gold’s Gym membership by his parents, he developed a passion for body building. At the age of 14, Dave began getting his own groceries and prepping his own meals for the week.  Being the young kid in the gym, the body builders took him under their wings and from there his mentoring began. By high school, Dave got involved in helping others achieve their fitness goals and did personal training alongside with school. After high school, Dave moved in with his brother in the mountains of Northern California. Only being there for four months, he was introduced to a vegetarian lifestyle. Moving back with his mom, Dave applied what he was taught and few weeks later he became 100% raw vegan. Three years have gone by, and Dave is still eating 100% raw, teaching and inspiring others to eat more fruits and vegetables. Within the past year, Dave was nominated for raw food coach of 2012 and was featured in Super Raw Life magazine (Spring 2013).  Sign up now.