The story
Chana in Brussels serves vegetarian Indian and Pakistani cooking from a single wooden service window. Ali established the eatery to share recipes from his native Punjab, working with two colleagues from the Good Food initiative to prepare every item each morning. Their Pakistani kitchen relies on organic vegetables sourced locally, blending traditional techniques with Brussels farming cycles. This grounded approach earned the venue a listing in Le Fooding, which highlighted how the menu honors migrant culinary traditions while respecting regional seasons.
The menu centers on freshly fried falafels made with chickpeas, broad beans, and leeks. Guests order these alongside fluffy puri bread baked from spelt wheat flour. A separate batch of pakoras wraps king oyster mushrooms, broccoli, and potatoes in a light batter before frying. The kitchen also stuffs toasted spelt pitas with roasted eggplant dip or creamy tahini for a complete lunch plate.
The dining space sits just off the busy Parvis de Saint-Gilles square but feels entirely separate. Narrow proportions and large windows fill the interior with daylight during service hours. Original Brussels tile floors anchor the room, which features simple light wood stools and dried floral arrangements. Every meal arrives on ceramic plates thrown by Ali’s partner, grounding the quick-service concept in quiet craftsmanship.
Recognition
Ambience
Location
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