Savouries & Snacks

Six components, fried separately, tossed together the same hour.

The hotter mixture — heavier on chilli, curry leaf and garlic.

Flat, wide ribbons of rice and gram flour. Endlessly snackable.

Fine gram-flour sev scented with ajwain.

Thick, craggy sev with pepper and garlic through it.

Short, crumbly murukku that dissolves rather than crunches.

Hollow three-hole murukku, mild and cumin-scented.

The thorned spiral — coarser, crunchier, built on fried gram.

Twisted entirely by hand — no press, no plate, no shortcuts.

Flat, brittle discs studded with chana dal and curry leaf.

Karnataka's thattai — thicker, with split peanuts on top.

Small savoury spheres for Gokulashtami, made the careful way.

The sweet seedai — jaggery, coconut and cardamom.

Crisp onion pakoda clusters, fried twice to stay that way.

Tiny gram-flour pearls with peanut, cashew and curry leaf.

Flower-shaped rice and coconut-milk crisps, pressed on a hot iron.

Sweet-salt fried diamonds — the simplest thing we make.

Peanuts in a crisp spiced gram-flour shell.

Kerala Nendran plantain, sliced into coconut oil over the pan.

The same chips, finished with coarse black pepper.

Raw jackfruit in coconut oil — sweet, nutty, slightly addictive.

Kappa chips with chilli salt — thin, pale and very crisp.