Tony Singh to open Radge Chaat street food in Edinburgh

Tony Singh and his brother have launched a new street food venture.

Published 21st Aug 2021
Updated 8 th Aug 2023

Scottish celebrity chef, Tony Singh, has launched his newest culinary venture Radge Chaat in Tollcross, right in the heart of Edinburgh.

With Covid-19 and the subsequent lockdown, top chef, Tony Singh, faced the same challenges as others in his industry, and, without the chance to host his supper clubs, Tony came up with a new venture - Radge Chaat.

Along with his brother, Lucky, Tony will be introducing people to ‘chaat’ - a savoury snack which originated in India and is served often from roadside stalls or food carts.  

Radge Chaat is open now in Tollcross in Edinburgh. 

Tony said: “I could see that eating habits were changing. Not only were people buying more takeaways to eat at home, but they also started meeting friends to eat outside more.

"Being able to adapt with these changes has been essential, hence ‘Radge Chaat.’  

"We have all come to realise just how important our relationships with family, friends and the wider community are.

"My new venture will allow me to spend more time with my brother sharing what we love, as well as my son, Balraj, who will be offering Japanese street food from another container.

"I hope it will also give people a fresh option when it comes to food and spending time with others.   In Punjab, where my family is from, chaat is a way of life.

"I’m really excited to be bringing it to Scotland’s capital. If people want to bring me a mince pie supper or sausage roll, I will ‘chaatify’ it with my sauces and spice. It’ll be an explosion of flavour – the possibilities are endless.”  

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Chaat, which translates into “licking one’s fingers when eating,” can be eaten at any time of day from breakfast to a late night snack.

There are many varieties, but all combine crispy carbs with a sauce (usually coriander and chutney), fried potatoes or chickpeas, vegetables and a sprinkling of Indian spice.  

Tony’s street food will be available three days a week - Thursday to Saturday from noon to 10pm.

Radge Chaat will run alongside Tony’s exclusive Supper Clubs, run from his Edinburgh home.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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