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A soft, mild papad made from rice flour with the warmth of jeera. When roasted, it stays light and airy; when fried, it gets a delicate crisp. Perfect for ...
A chakali for fasting days and feast days alike — made with sabudana, potatoes and mild spices. Crisp, airy and flavourful without being heavy, this snack carries the same ...
A signature Maharashtrian staple made with urad dal and traditional spices. These papads puff beautifully when roasted and turn perfectly crisp when fried, making them a dependable partner for ...
A summer-special delicacy made in the slow, patient way: cooked wheat dough is shaped, sun-dried and stored for the year. When fried, they bloom into light, net-textured spirals that ...
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