5 Dry Snacks that Indians die for


Snacks around the street are plenty. And there are many that our moms have been making for us across the years. Very few people in India are such that they do go a supermarket and don’t walk out without a packet of chips or such. Everyone, whoever they are, want something to munch on to. Enter, dry snacks. Every part of India has some or the other dry snacks or namkeens that form a very important part of their lives.

There are, mom made ones and then there are mammoth company packages goods.

Here are some of them:

  • Masala Chana or Peanuts

These are the healthiest ones. Chana is basically chickpeas and you can pop them in any time you want. It carries high amounts of protein and fat is excluded from its jurisdiction. Peanuts do not really have to be explained. Masala peanuts and peanuts coated with besan and rolled in masala are two dry snacks that India salivates for. These accompany alcohol as “chakna” a lot of times.


  • Khakhra

This thin cracker will be the best texture for your mouth. You cannot ever stop eating once you start. It is made of mat bean and wheat flour. It is popular in Gujrati and Rajasthani regions. There are many different kinds and flavours of khakhra now popping up. From masala to pav bhaji flavoured. The is one famous style of eating it with peanut chutney and a dash of oil.


  • Chakli

This spiral snack is stored in bulk in cupboards all across India. It is known to have a rough, spiked edge. It is made from Bengal gram, black gram and flours of rice. It also has a sprinkle of sesame seeds added at times. It is not always an easy dish to make. It can turn too oily or not crunchy enough. But there are enough options out there to satisfy everyone. This is one important tea and Diwali snack.


  • Chiwda

This is something that cannot be put into words. The love India has for its chiwdas is immense. It has a lot of ingredients like puffed and fried rice pellets, peanuts, lentils and others. There are many, many different kinds of chiwdas all across India. Every area has their own. There is poha chiwda, murmura chiwda, cornflakes chiwda and more. It is a snack to binge on. Once started you cannot stop till the packet is over.


  • Kukure

This packaged food brand matters a lot to everyone across India. Especially, families. They have many different flavours like masala munch, green chutney and chilli chatka. They are essentially made out of corns puffed. It falls under the Indian division of PepsiCo and literally means, “crunchy” This is an important snack in India. Kids love taking it to school. Moms gossip over packets of it. Even orthodox oldies accept it. It binds and brings India together.




Sometimes dry snacks tend to be a little unhealthy as we eat so much of them, but they make everyone very happy. We, as Indians couldn’t go one day without even one munch.

What is your favourite snack? Let us know!

5 Sandwiches that will make your heart melt


A sandwich is a surprise. Loads of fun things, packed inside two slices of bread. Hiding there. Suddenly burst in your mouth. Almost anything in the world can come in between those slices. There are more styles and types of sandwiches than we can count. But India has its own twists to this as well. Let us dive into some of these.


  • Bombay Veg Grilled Sandwich

This invention came up in the busy streets of Mumbai, as the name suggests. It is packed with the best flavour punch ever. Two slices of bread are taken and smeared with rich, green pudina chutney. Then some boiled potatoes, onions and tomatoes are involved. Cucumber is added sometimes as well. Add cheese, chaat masala and salt and grill it to perfection. And there you have it. Bombay Grill Sandwich, right from the streets of Mumbai.

  • Paneer Sandwiches

Paneer is an important part of all our lives. It just makes everything more fun. While all the countries roar about their meat, India outshines everyone with some power packed paneer dishes. Paneer sandwiches can have absolutely anything in them. They can be clubbed with potato. The Paneer is usually tossed in some creamy sauce, mixed with veggies like capsicum and onion and then topped with a large slice of cheese. This is a great option for kids. Creamy, non-spicy sandwiches that barely take any time to make.

  • Club Sandwich

This sandwich is like no other. It is humongous and can keep you full for months. There aren’t just two slices of bread in this one. It is a layered tower of breads. These layers call for options. All the ingredients required to make you happy fall in these slices. Potato, cucumber, tomato, onions, chutney, cheese, different sauces, all neatly come inside the sandwich. The masalas poured into each is distinctly Indian.

  • Cheese Chilli Toast

This again is a very important bread recipe in India. Yes, it is not technically a sandwich, but it sure does fall under some of the best bread dishes in India. A bread slice is toasted with a large amount of butter. It is the topped with an entire, huge tower of cheese. No compromise on the cheese. Slice chillies into tiny bits and sprinkle them onto this. Bake or grill these after putting the chillies. The chillies could also be replaced by chilli flakes.

  • Bread Pakoda

This is where we took bread and made it our very own. One of the most iconic bread dishes in India, it is exceptionally Indian. Slices are slit into two. A typical pakoda mix of besan, water and certain spices is made. The slices are sometimes put together with potato or green chutney in the middle. They are then dipped in the besan mixture and fried in oil. It is garnished with onions and imli chutney.


Sandwiches form a big part of our lives. Most of us crave a sandwich at least once in few days. Hopefully, looking at these mouth-watering options you must be motivated to go get one.

What are you waiting for? Go get a sandwich.

Also tell us, what is your favourite sandwich.

5 Types of Chaat from the streets


Who does Chaat better is a war that has always been happening across the country. Everyone stands up in protest that their chaat is better than the best. But the one thing that stands up above all is. Chaat is amazing and we all love it. Life can get so monotonous. Everyone needs a bit of chaat and chaska in their life to spice it up. So, we saw chaat around the cities and we thought we should share with you some that we found the best.

Here they are:


  • Bhel

This goes back to the beach chaupati of Mumbai. Where people would come to stare into the sea and grab a plate of munch. The locals here love this dish made of puffed rice, sev and other ingredients. But the beauty of this dish has now gone to every part of India. It is generously smothered in mili chutney. This party of textures and tastes all in one plate is a great experience. Everyone loves some bhel puri.


  • Ragda Pattis/ Aloo Tikki

Aloo tikki is a patty made of potatoes that is topped with a huge amount of sev, tomatoes, onions, curd and chutney. It finds its roots in the northern parts of the country. Mumbai has its own twist though. Ragda pattis is a lot like aloo tikki but comes with some additional punch. On top of the patty, there is a mix of chickpeas called ragda. Then it is topped with the same dahi, sev, chutney mix.


  • Dahi Vada

This dish is everywhere. Wherever you go in India, this dish will come to you, just branded with a different name. In Punjab it is Dahi Bhalla, in Bengal it is Doi Bora, in Karnataka it is Mosare Vada, in Telangana it is Perugu Vade and so on. It is a vada made of normal medu vada batter and soaked the night in curd or buttermilk. It is the topped with sweetened curd and then garnished with red chilli powder, chaat masala and coriander.


  • Samosa Chaat

Our famous samosa gets an upgrade on this one. A samosa is a pyramid shaped, golden fried goody that is packed with potatoes and at times even peas. The crust is beautifully crunchy and the insides warm and spicy. The samosa is crushed to make the chaat. Once crushed, it is topped with a mountain of tomatoes, onions, sev, dahi and the imli chutney. It fills you up to the brim. The dish brings to you the best of both worlds.



Nothing has to be said to iterate the importance of chaat in the life of Indians. It is extremely important. The Indians’ tongues curl as they even think of this wonder.


Do you have a favourite kind of chaat?

What is it? Let us know!

Chai: The Origin


For as long as we have all known, tea, or chai has been an integral part of what it means to be an Indian. You will see a small stall run by a man with a cloth thrown over his shoulder and a young boy helping him out. Whatever season it is, Chai finds a way to compliment with it. It pairs up with pretty much everything. It is an area of comfort for most of us. The idea of snacking revolves around the fact that there exists a thing called, “Evening chai” Without this most of our snacks would lack their punch. Most of us know the cutting chai that the vendor sells to us. But India is not limited to just that.


Go into the depth of the companion to your evening snack, chai. Here are a few kinds of tea that you can find around India.


  • Cutting Chai-

This one takes its origins back to Mumbai. It is nothing but a version of masala chai, but it made itself known and on the map. The concept of it was that the tea itself is so strong, you cannot have an entire drum of it. The twist that everyone has come to love about this one is that it is not served in cups, but in glasses. The entire experience of drinking this tea has been tied in knots with India.


  • Kahwa

This kind of tea came travelling to the rest of us from the freezing streets of Kashmir. The traditional tea is a green tea made with the most exotic of spices. The subtle punch that this tea is known for comes from the saffron strands that are a part of the blend. There are a lot of surprise ingredients in the tea like almonds and cardamom. This tea brings about a different kind of ethereal warmth to your body from the moment the cup touches your lips


  • Tulsi Chai

This one is a mom favourite. You will always find them brewing this to waft the good vibes into your life. This one tends to be known as a medicinal tea and has the most important herb in India, basil. Tusli leaves are added to the mix while boiling which infuses the strong flavour of healing into the tea. It is generally served without milk and is an early morning ritual.


  • Sulaimani Chai

This tea finds its roots in some hidden parts of South India. It is also known in the very local regions as “Ghava” or “Kattan Chaya” This should technically be everyone’s best buddy as it does something miraculous. The Sulaimani is a black tea with a zest of lemon poured over it. It helps you out in terms of digestion and is hence meant to be had after meals.




Two Hybrid Teas that have found their way to our hearts:

  • Green Tea
  • Iced Tea

Tea is such an important part of our lives. It goes with our rainy pakodas and it goes with our afternoon gossip. Wherever you go, tea holds an important part in the hearts of Indians.

How to Chaat: BhelPuri


Chaat is what India is all about. Our streets call out this name with the utmost fondness. It is their bread and butter. And it is the food that goes to our soul. Bhelpuri sits at the head of the table with its taste. It is a savoury snack that is created with puffed rice and other ingredients.

But everywhere around you get a different taste, a different dish. Even though this is true, we have a recipe of it that we truly love and believe is the best. The dish has received a lot of shout outs and love all around Maharashtra. Especially, Mumbai.


What do we need? We need a packet of crisp, crunch rice puffs. Make sure you get it more in amount. Because, the more the merrier. There are many different ways of creating this same delicacy. Cities and corners try to add their own twist to upgrade this dish to an even more advanced version.

It begins with the rice puffs which are called a variety of things like murmura, mamra, aralu, porri and more. Try to get the crispiest as possible as it decides everything about it.

You need the typical ingredients for chaat like:

  • Tomatoes
  • Onions
  • Tamarind Chutney
  • Pudina Chutney
  • Chaat Masala
  • Sev

And more.

Dice these tomatoes and onions to very small pieces. Then add these to the puffed rice. Add the elements that bind this dish together and makes it amazing: The Chutneys.

Once done with this, add the sev and the chaat masala. Mix it all well.

It is now ready to serve. Try to do this entire process as quick as possible. The puffed rice gets soggy on collision with the chutneys. For the best experience you should make the bhel in batches knowing when it is to be eaten.

Every place works on the ideal of having a live bhel counter. The chefs and street vendors make the bhel up in front of you. You can decide what you want and how you want it. You can add a few papdis or puris to give it that last crunch. The experience of ordering this dish is one more thing that makes bhel so special to most of the Indians.

BONUS: People around India love to have a lot of peanuts in their bhel. It gives the entire dish a different buzz.


Bhel is not just a dish. It is a feeling.

It is the king of chaat. The first thing in your head when you think of chaat is bhel. This dish has gone from the country to various parts of the world. From packed goods to people abroad making it, it is only a success story.

Pav through the cities


While bread is a western addition to our menu, there is some kind of yeast carb that calls India home. Though it is something you will see everywhere in all cities, Maharashtra does it better. It is your infamous pav. Ever place takes this pav and puts their own twist to it. Pav dishes make all of us so happy. Here are a few dishes that we see popularly all-around India.


  • Vada Pav

This dish forms the staple diet of Bombay. There is a vada pav shop in every corner of the city. It is something they are very proud of. The dish has a vada made of potato mixed with masala and chillies and fried with a casing of besan mixture. The pav is taken and split from the middle. It is then slathered in green chutney. The vada is put between it. It is generally eaten with fried and salted chillies and this special kind of dry chutney. There are many different variations in this itself.


  • Kheema Pav

This is the most finger licking amazing thing you will ever encounter. The kheema is essentially an Arabic dish made of minced chicken or lamb. It is a spicy one. Onions, tomatoes, ginger, garlic and the usual lot. This is again a very popular street food in Mumbai but is now accepted everywhere. The bowl of thick curry is then served with slightly toasted fluffy pavs.


  • Dabeli

The kacchi dabeli originally came from Gujrat, the region of Kutch. It is an actual party in your mouth. The dabeli has a random mix of ingredients that come together perfectly. The main mix is made of potatoes and a masala which is strictly dabeli masala. The bread is toasted with butter and loaded with this mix. Then it is complimented with sev, roasted peanuts and pomegranate seeds. There is also chutney and onions involved.


  • Misal Pav

While this dish is seen in a lot of places too, it is distinctly Maharashtrian. Your eyes will stream with tears as you take in bite after bite. It is essentially made with matki or bean sprouts. The gravy is an extreme spicy one of tomatoes and onions. There are many variations of the dish. Some put poha as the base and then add the misal. The gravy is then topped with onions and a fistful of sev or farsan which is a besan made thing. It is then served alongside untoasted pav.


  • Pav Bhaji

This dish literally needs no introduction. It is seen in every menu across India and even outside. The dish did show up on the beach sides on Mumbai first but then spread like wildfire to the rest of the places. The bhaji is a thick, brown-red gravy made with potatoes and hordes of hidden veggies. Onions are also an integral part of it. It is mixed with the masala and mashed. Entire bricks of butter are used to make the dish. The pav is toasted with butter and served alongside the steaming bhaji. The dish tastes best in a street side setting.


Pav is a beautiful, fluffy thing and is a blessing to all of us. It can practically be eaten with almost anything. There are a lot more dishes, but these are our favourites.


Do you have a favourite pav dish? If, so what is it?

A Beginner’s Guide to Ketogenic Diets

From weight-loss aspirants to diabetic patients, the Ketogenic Diet has a lot to offer for those striving towards a fitter and healthier lifestyle. Studies have found that people on ketogenic diets witnessed 2-3 times more weight-loss than those on calorie-restricted low-fat diets.

How does it work?

The Ketogenic diets (or keto diets) have been known among nutritionists for facilitating fat loss. However, ironic as it may seem, aKetogeniclifestyleinvolvesmaintaining a low-carbohydrate, high-fat diet.When we reduce the carb intake and increase fat consumption, the body gets kicked into a metabolism known as “Ketosis”. Whilst in this phase, due to the lack of sugar (carbs), the body starts using stored fats as a source of energy. These fats are also converted into “Ketones” which can be used as an additional source of energy for the brain. The body is, now, completely dependent on fat reserves for the energy needed in day-to-day activities, hence, permitting weight loss.

Different Types of Ketogenic Diets

The following ways are some of the several strategies to achieve a ketogenic diet:

  • Standard ketogenic diet (SKD):It involves a low-carb, moderate-protein and high-fat diet. It typically composes of 75% fat, 20% protein and only 5% carbs.
  • Cyclical ketogenic diet (CKD):This methodrequires periods of higher-carb re-feeds, such as 5 ketogenic days followed by 2 high-carb days.
  • Targeted ketogenic diet (TKD):This form of dietpermits you to consume carbs before and after workouts.
  • High-protein ketogenic diet:This is a standard keto diet but with higher levels of protein. The composition is usually 60% fat, 35% protein and 5% carbs.

Out of all these versions, only the standard and high-protein keto diets have been researched extensively. Cyclical or targeted keto diets are more advanced versions, primarily used by bodybuilders or athletes.


5 Foods beneficial to Keto-Diets

  1. Meat and Poultry

Meat and poultry areheld high in regard as one of the main components in a ketogenic diet.Fresh meat and poultry have no carbs and are rich in vitamin B, and several minerals, including potassium, selenium and zinc. Being a great source of high-quality protein, they have shown to help preserve muscle mass during a very low-carb diet. Also, these animals are also known to contain higher amounts of omega-3 fats, conjugated linoleic acid and antioxidants that benefit weight loss and prevent cell damage. Studies have found that a high fatty-meat diet results in better HDL levels than a low-fat, high-carb diet.

  1. Seafood

Fishes like Salmon, sardines and mackerel are veryketo-friendly foods. They are rich invitamin B, selenium and potassium, with negligible amounts of carbohydrates.Usually, fatty fishes are very high in omega-3 fats, which result to lowered insulin levels and increased insulin sensitivity in obese people.However, it is important to note that only certain types of shellfish such as shrimp and crabs contain no carbs whereas other types of shellfish do.

  1. Cheese

Cheese is one of the most readily available foods in a household. Fortunately, many of the cheeses thatwe are familiar with have low-carb value and are rich in fat, which makes them a perfect fit for this form of diet. Being a derivative of milk, they are richly composed of protein and calcium. Also, uniquely, cheese contains conjugated linoleic acid, which is a fat componentlinked to fat loss and improvements in body composition.In addition to this, regular consumption of cheese may prevent the loss of muscle mass and strength that occurs with ageing.


  1. Low-Carb Vegetables

It is known that non-starchy vegetables possess low calorie and carb contents, at the same time, maintaininga high nutritional value, including vitamin C and several minerals. In addition to this, these vegetables also contain antioxidants that help in preventing cell damage and have also been linked to reduced cancer and cardiac risks. As a result, low-carb veggies make excellent alternatives for carb-rich foods. However, the vegetables with high fibre content can be avoided as they are difficult to digest.

  1. Avocados

Apart from being green and incredibly healthy, Avocados are highly fibrous and contain several important vitamins and minerals, such as potassium. It has been discovered that with such high intake of potassium, the transition to a Ketogenic diet becomes easier. It may also help in improving cholesterol and triglyceride levels and, in turn, promoting better cardiac health.

Dangers of Ketogenic Diet

Altering your body’s primary energy source from carbohydrates to fat leads to an increase in the amount of ketones in the blood. When you have too many ketones, you may be at risk for developing diabetic ketoacidosis (DKA). DKA is mostly observed in type 1 diabetes when blood glucose is very high and can be caused from a lack of insulin. Although rare, DKA can be a possibility in type 2 diabetes if ketones are too high. Also, being ill while on a low-carb diet may also increase your risk for DKA. Therefore, if you’re on a ketogenic diet, make sure to test blood sugar levels regularly (throughout the day) to make sure they are within their target range. Also, consider testing ketone levels to make sure you’re not at risk for DKA. DKA is a medical emergency and if you are experiencing any of the symptoms, see your doctor immediately.

The symptoms of DKA include:

  • consistently high blood sugar
  • dry mouth
  • frequent urination
  • nausea
  • breath that has a fruit-like odor

breathing difficulties

Top 5 Snacks to last you this monsoon




Monsoon. The time of bike rides and steaming cups of chai. It is the one season we all want to venture out in to the tranquil beauty. And in all that cold, we all want some hot plates to warm our soul. Here is a list of street side foods to keep you happy and smiling this monsoon.

  1. Pakoda-

Call it what you want, Pakora, Bhajji, Fakkura or Ponako, the happiness that radiates from this deep-fried snack made of chickpeas is everlasting. It almost always has a surprise of onion inside it. Sometimes there is also a dash of chilly or other spices. One can never get tired on feasting on plates and plates of this delicacy.


  1. Bhutta

A lake flows in the distance. The rains pour over you. Sizzling on an ember of coal, lies this beauty. Bhutta, roasted and spice corn cob, is the true essence of what monsoon is. Stand there with your cob and your friends and laugh along to the chitter chatter as the spices run down your lips onto your chin.


  1. Soup

Soup is perfection in all the ways possible. The heat radiating off of this bowl will keep you warm for months. Whether it is sweet corn, tomato or any other, soup makes you shut your eyes in pleasure. Sit with a book, under your blanket and look out of the window at the rain splashing at the glass.


  1. Momos

This dish originated from the north eastern regions and Tibet. It slowly made its way down to the rest of India and since then no one has stopped talking about it. It is a steamed dumpling filled with vegetables or meat. It is eaten with a spicy sauce of some kind. There are now many versions of this like fried and tandoori momos. All of them are a delight for the taste buds. Plates and plates of these vanish into stomachs as the rain continues on.


  1. Jalebi

This list would have been incomplete without at least one sweet. These ghee and sugar dipped flat spirals of goodness make you roll your eyes in satisfaction. The sounds these make while cooking itself will salivate you. One hot bite of jalebi after your meal will make all the coolness of the wet, monsoons disappear.



It is no monsoon without your two-minute happiness, Maggi. This masala filled dish will make your happy any day, but having it in the rains is just something else altogether. Slurp in those noodles as you look onto the dripping rain!


Monsoon is a time of pure happiness. But the fun is maximised by a thousand with these snacks involved. Every one of us have memories with these snacks! Every bite takes us to a different rainy day.

Let us know your best rain and snack story!

Pani Puri through the states


It maybe lovers, friends or people going through a break-up. But, when that piece of crispy flour along with some tangy spicy water bursts in your mouth… you literally have no words to say. This is Pani Puri and let’s see what is it called in various places of our country. Here are 10 different names this delicacy is known by.



1.Phulki – Phulki is what Pani Puri was called when it originated in the Magadha region (probably from Benares). Try Dahi Phulkis, a neglected Iftar dish that is similar to Dahi Vadas.


2.Puchka-This is what your favourite snack is called West Bengal, Assam, Bihar, Jharkhand and Bangladesh where it is served with boiled gram and mashed potatoes as the filling and spicy water with some tangy chutney.


  1. Gol Gappe – Almost all of North India except for Haryana know Pani Puri as Gol Gappa and there aren’t many differences between the both of them. So, consider them brothers I guess…?



4.Gup Chup- Gup Chup is served in parts of Odisha, Chhattisgarh, Telangana, South Jharkhand. A much lighter version of Pani Puri as they totally avoid potatoes and only use white peas or chick peas in the stuffing.


5.Tikki – Tikkis are what people in Hoshangabad, M.P refer to Pani Puri with. Just the same old Pani Puri just termed as a different word. The same old deliciousness.


6.Padaka-the people of Aligarh, U.P use this word instead of Pani Puri.


7.Pakodi –Not to be confused with Pakodas, Pakodis are puris served with sev, sliced potatoes and sweet chutney that may as well put a dent in your mouth if not for the heavy mint and a paste of green chillies that is mixed with the water. Truly Yin-Yang.


8.Paani ke Patashe – What Haryana calls Pani Puri and which tastes quite similar to Gol Gappe. That’s it… there are no ifs and buts to it.



9.Paani Ke Batashe – Lucknow has this specific version of Paanch Swaad ke Batashe that serves you Patashe with 5 different tastes with waters that have dried mangoes, mint, imli paste, sweet mix and roasted jira in them. This dish that was probably invented by Draupadi herself, is also called ahorrendous name that will scar your love for this dish…


10.Water Balls –This ghastly term is what was coined as the translation of Pani Puri to the so called “English” world. A term that makes you sigh.


Pani puri is something we all like to pop in full into our mouths. The thrill of eating this cannot be contained. No state or city can resist it. Everyone makes it their own.

It’s Pani Puri time!

How to Chaat: Dahi Puri


Chaat is the love our lives. The tangy, spicy style is almost a cuisine of its own. But it is not something that can only be eaten from a street side vendor. Now, you can also chaat! Here is one example of that. Learn how to make dahi puri is minutes flat. This dish, also dubbed ‘SPDP’, Sev Potato Dahi Puri really is one of a kind.


Step1: You will have to first go out and buy the puris. The ones usually used are the round, fluffed up ones. While you are buying this also take a packet of sev. Try to get something called a zero sev. This is the thinnest of the lot.


Step2: Boil some potatoes and cut up a few onions. Season the potatoes with some chaat masala, salt and chilli powder. Also make the chutneys (sweet, imli one and spicy pudina one) and keep aside. These chutneys are not easy to make and will last you a long time. They can be refrigerated.


Step 3: This is the stage where we put it all together. Break the puris from the top. Now fill them bit by bit with the potatoes and the onions. Put some of each of the chutneys on this. Put a spoonful or so of curd mixed with small amounts of salt and sugar on top of this. Sprinkle some chaat masala and red chilli powder on top of these. Also put in some sev on top. Coriander if you please.


There you go. It is as simple as that. All that is left to do now is to pop these in your mouth and enjoy chaat like never before. There are so many chaat dishes that are extremely easy to make. Do eat them quickly. Do not wait for too long. They tend to get soggy after a while. This dish is popular highly on the streets of Mumbai. Close to the beaches. People here stuff in plate by plate.

But it has now spread everywhere. It has got everything. The crunchy puri. The spicy, tangy and flavourful sauces. The creamy dahi. Wow.


Do you also love chaat? Let us know your favourite chaat item and how you love to eat it!