Last year was one of transition for Chaat. Chef de cuisine Manav Tuli, who did so much to put Chaat on the culinary map, moved on. Tuli left large shoes to fill, but Gaurav Kuthari and Dhiraj Kumar, both previously his deputies, have risen to the challenge. The original high standards have been maintained and although so far there has been no overhaul of the popular established menu, Kuthari and Kumar's special menu for Diwali hinted at an exciting future. New dishes there included Lehsuni salmon tikka – a flavourful northern Indian classic spiced with garlic, turmeric, Kashmiri chilli and mustard oil – and tandoori quail, a delectable alternative to the traditional chicken dish.

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