We started out with a warming Masala Chai, sweet with a depth of flavour derived from hours of roasting, grinding, and simmering SnackWallah’s own traditional spice blend. This delicious drink is also available iced for the warmer months, and whether hot or cold, it can’t be missed. Another traditional drink we tried was the Mango Lassi, a thick, creamy sweet treat. This beautiful blend of soy yoghurt, oat milk, and fresh mango is always a hit, and SnackWallah also offers a lassi of the day with changing flavours throughout the seasons which I highly recommend.
Our first pick was the Pickle Wrap, bursting with tangy flavour and piping hot. This toasted wrap is stuffed with moreish pakoras, zingy pickled cabbage, refreshing pickle yoghurt, and crunchy onions- a seriously satisfying bite. What sets this wrap apart are the fresh pickled vegetables and red chillis, all fermented in-house for the perfect flavour. This is generously portioned for a filling lunch and packs a real punch, pairing perfectly with a cooling lassi.
We couldn’t resist the curry of the day, served with wonderfully fluffy rice, comforting, garlic-packed daal, and naan. The daal alone is worth trying - an aromatic, savoury lentil dish so good it reminds some customers of their own family recipe. The curry we tried was a Vellapayar Curry made with black-eyed beans, Kashmiri chillis, and spices sourced from local businesses. This was seasoned to perfection, lightly spiced, and made with dried beans for a satisfying texture. For an extra fiver, this can also be upgraded to a curry banquet, including pakoras, samosas, and a selection of fresh chutneys.
Next on the menu was a Diwali special, Gobi 65, a delicious South Indian snack, consisting of piping hot cauliflower florets coated in a light, crispy batter, generously spiced, and doused in a zesty yoghurt sauce. This delightfully indulgent side is one example of the wonderful specials that SnackWallah offers, including sweet snacks and seasonal delicacies. We paired this with the Pani Puri for a refreshing contrast to the hot dishes. These crispy shells are stuffed with earthy chickpeas and herby chutneys, dunked in cold spiced water, and eaten in one bite. This fan favourite was satisfyingly crunchy and refreshing with a unique and addictive flavour profile, the perfect light bite.
SnackWallah’s lovely events manager and head of house gave us some insight into the restaurant over a hot masala chai. Aside from sourcing ingredients locally, SnackWallah now has sustainable metal tableware, and is encouraging other local businesses to boost their sustainability. The restaurant cooks to sit in or take away for a tasty treat on the go, and their wonderful food is now available for delivery. They also participated in Argie Bhaji on the 8th and 9th of November at Wylam Brewery, an unmissable event with free entry and fantastic food. With a drive for sustainability, incredible plates for unbeatable prices, and the warmest of atmospheres, I’ll definitely be frequenting SnackWallah.
