Guides
How to keep namkeen crisp after opening
Humidity is the enemy, not time. Six things that decide whether day-three chanachur is worth eating.
Blog
Guides
Guides
Roasted, not fried: what actually changes
Two ingredients and no fryer. What roasting does to a chickpea that frying cannot, and where frying still…
Guides
Reading the jhal scale: how hot is hot?
Every packet we make carries a number from zero to five. Here is what those numbers actually mean…
Guides
Which chanachur should you buy?
Tok, jhal or misti — a plain guide to the three Bengali poles, and which one belongs in…
Culture
Why adda needs a packet
Who pours the cha, who tears the packet, and why it never lasts as long as the conversation.
Recipes
Jhalmuri at home in five minutes
Muri, mustard oil, lebu-lonka and a fistful of Jhal Chanachur. No stove, no measuring, five minutes flat.