Hot dog lovers and food enthusiasts alike had the chance to sample four unique hot dogs celebrating two chefs during a pop-up at Time Out Market Dumbo last month.
Chaat Dog owner Pervaiz Shallwani and “Top Chef “Season 22 winner Tristen Epps-Long infused their cultural heritage into the hot dogs, which were available starting at 11 a.m. on Nov. 21 until they sold out.
With Afro-Caribbean and Desi American street food influences giving the iconic American dish a twist, it was no surprise that the collaboration drew crowds from across New York City.
For those who missed the event, one of the chefs hosts regular pop-ups offering more than just hot dogs. Shallwani frequently brings Chaat Dog to Beer Street South, serving the dish that made him known.
The Chaat Dog features an all-beef hot dog on a ghee-toasted bun, topped with chaat and finished with cilantro chutney, tamarind-plum chutney, fried onions, sev and boondi crunch, fresh cilantro, and house-made pickled hot wax peppers.
What makes the Chaat Dog unique is its name, which comes from a Hindi word meaning “to taste” or “to lick.” Chaat is also a popular street snack found in parts of Pakistan, India, and Bangladesh. It is known for combining sweet, crunchy, tangy, and spicy flavors, typically built on a starchy base such as puffed rice, crispy wafers, or potatoes. The dish is then layered with chickpeas, yogurt, spices, and chutneys, creating an explosion of textures and flavors in each bite.
That was not all Chef Pervaiz Shallwani brought to the table. The pop-up only scratched the surface of what he had in store. Alongside the Chaat Dog, he also served the ChattWurst — a butter chicken sausage topped with corn and poblano chaat, mint and cilantro chutney, tamarind-cherry chutney, crispy onions, sev and boondi, chaat salt, and fresh cilantro.
Shallwani blends his Pakistani heritage with his Chicago upbringing to create dishes few would expect. The idea for Chaat Dog traces back to a surprise birthday party years ago, where he entered a hot dog cook-off and first experimented with the concept.
At the time, he and his wife created the Bhel Puri Dog, featuring potatoes, onions, garlic, chaat masala, red and green chutneys, and a bhel puri mix piled onto a hot dog. As he explains on the Chaat Dog website, “Chaat is the perfect topping for a smoky hot dog, adding acid and balance to every bite.”
While Shallwani draws from Desi street food, Chef Tristen Epps-Long brings influences from across the Caribbean. Known for pushing boundaries, Epps-Long consistently weaves his cultural roots into his cooking.
He has trained under some of the industry’s best, including Chef Richard Rosendale at The Greenbrier, a national historic landmark hotel. His work has taken him across the country, and his restaurant has earned recognition from the Michelin Guide.
Epps-Long brought that experience to New York City with his first hot dog creation, the Lamb Hot Dog. It is topped with jerk mushrooms, grilled scallion aioli, ketchup, and finished with crispy shallots. The sweet and spicy mushrooms pair seamlessly with the aioli and lamb, creating a layered bite with just enough crunch to tie it together.
Like Shallwani, Epps-Long also offered a second option the crowd could dig into. The Beef Hot Dog may sound simple, but its flavors are anything but. The chili dog is topped with feta, cracklin injera, and kitfo chili, delivering both heat and depth.
Two totally different styles and techniques with the four of these hot dogs made by two incredibly talented chefs was bound to cause a stir for anyone in the Brooklyn area wanting to try something new.
Two chefs, four hot dogs, and two distinct culinary styles came together to create a buzz among Brooklyn diners eager to try something new. The Time Out Market pop-up offered more than just a meal — it gave visitors a chance to experience the blending of cultures and backgrounds through food. For many, it was a moment they will not soon forget, and a sign that both chefs are only getting started.
