Tales of a Chaat Wallah | Community Notebook | Hudson Valley | Chronogram Magazine
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Tales of a Chaat Wallah 

Last Updated: 08/07/2013 6:06 pm

Page 3 of 3

For the last few years, I’ve told customers I’d never own a restaurant,” Gordon says, “but I don’t say that anymore. Whenever you say you’ll never do something, you end up doing it. I don’t want to jinx myself.”

click to enlarge Chef Mike Gordon prepares vegetable stir-fry in small, fresh batches. - JENNIFER MAY
  • Jennifer May
  • Chef Mike Gordon prepares vegetable stir-fry in small, fresh batches.
click to enlarge For $7, diners can fill a plate buffet-style with their choice of the day's offerings, and top it off with a corn fritter and sauce. - JENNIFER MAY
  • Jennifer May
  • For $7, diners can fill a plate buffet-style with their choice of the day's offerings, and top it off with a corn fritter and sauce.
click to enlarge A selection of help-yourself condiments including pickled chilies, fried shallots, roasted peanuts, and chopped cilantro. - JENNIFER MAY
  • Jennifer May
  • A selection of help-yourself condiments including pickled chilies, fried shallots, roasted peanuts, and chopped cilantro.
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