India, Jan. 2 -- If you have been reading this column for a while you will know that I can be a repetitive bore on the subject of street food. Indian street food has long been one of my obsessions, and I can bore you senseless by holding forth for hours on the differences between pani puri, golgappas and puchkas.

Fortunately, many people seem to share my obsession. The dish that made Gaggan Anand famous is his Yoghurt Explosion, a spherical take on the flavours of street chaat. Manish Mehrotra created the greatest dessert in Indian restaurant cuisine by reworking Daulat Ki Chaat. Every single menu that Himanshu Saini introduces at Tresind Studio begins with a new version of pani puri.

These great chefs have helped Indian street food dis...