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Legendary Soya Chaap and Tandoori Delights

byPunjabi AngithiDine-in at Paschim Vihar & Gurugram; Delivery across Delhi NCR & DehradunStarts from230 per thaliView full gallery

Chaap isn't just a snack for us, it's a personality trait. Whether you want it creamy, spicy, or straight from our traditional tandoor, one bite is all it takes to switch your mood to happy.

Craving that authentic, smoky Tawa Chaap Masala? We've got you covered. This dish is a flavour explosion, cooked with a thick, spicy masala that clings to every piece.

Simple, classic, and always a hit. Our Tandoori Chaap Tikka features succulent soya pieces marinated and grilled on skewers with onions and peppers for that authentic angithi flavour.

For those who like it hot, our Punjabi Spicy Chaap Tikka is a must try. It's fiery, flavourful, and guaranteed to give your taste buds a kick.

Soft, creamy, and melts in your mouth. Our Malai Chaap Tikka is marinated in a rich blend of cream and mild spices, then grilled to perfection. It's pure indulgence.

Experience the magic of clay pot cooking with our Matki Handi Chaap Masala. The earthy aroma of the matki gives the rich, thick gravy an unforgettable taste.

Our famous Tandoori Chaap, all wrapped up in a soft roll and served with a side of our signature tawa gravy for dipping. It's a full meal on the go.

From a black and white mood to a world full of flavour. One bite of our Tandoori Chaap Roll is all it takes to make your day colourful and delicious.

This is our love story with chaap. From the sizzling tawa to your plate, we put our heart into making every bite a memorable one.

Swaad jo yaad rahe. Our Tandoori Chaap Tikka is a flavour you won't forget, served fresh from the grill with mint chutney and onions.

A true best friend is one who treats you to our creamy, buttery Dal Makhani and legendary Chaap. Tag your bestie and remind them of their duties.

About Legendary Chaap

We don't do 'microwave' chaap here. Every batch of soya gets a slow, deep-tissue massage in our special masalas before hitting the hot charcoal of our angithi. This is what gives the edges that perfect, smoky crisp you have been hunting for.

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