The story
Dastaan in Brussels channels cosmopolitan Indian cooking through the collaborative kitchen of cousins Tejinber Saram and Balvir Chahal. They designed the menu to bypass familiar export tropes and focus on authentic regional street traditions. This deliberate restraint caught the attention of Le Fooding, which placed the venue on its 2026 roster. Reviewers highlighted how the cousins trade heavy cream sauces for layered spice blends and careful textural contrasts.
Papri chaat builds its foundation on boiled chickpeas and diced potatoes before adding tangy yogurt and crispy fried noodles. The Indian kitchen finishes the dish with fresh coriander and house-made chutneys to sharpen every bite. Dabeli borrows directly from Gujarati snack culture, pressing spiced potato filling into a soft bun and topping it with pomegranate seeds. Staff keep the jalapeño chaat reserved as a chef-only preparation that balances heat with sweet tamarind reductions.
Klein blue walls anchor the dining room while crisp white tablecloths and scattered potted foliage keep the atmosphere light. The layout avoids ornate decorations so guests can focus entirely on the plated ingredients. Kulfi falooda provides a refreshing conclusion, mixing chilled dairy cream with chia seeds and thin vermicelli strands. Fried milk dough balls served in floral rose syrup offer a quieter alternative for those who prefer simpler sweetness.
Recognition
Ambience
Location
Instagram