“How hot do you want the potato chilli?” asks the waiter. At Kathmandu Newa Chhe’n, a Nepalese restaurant in Brisbane, it comes mild, medium, and – ominously – “as hot as you like it”.
For the uninitiated, potato chilli (or chips chilli, as it’s also known) is a worthy competitor of poutine and the halal snack pack: potato chips fried to sticky decadence with a sweet-and-sour-like chilli sauce, and topped with onion, tomato, capsicum, garlic and coriander. Rarely seen on menus outside Nepal, it also comes in chicken, beef and buff (buffalo) versions. A better fried-carb snack might not exist.
