Snacks, Sweets & Confectionery

Haldiram's Dry Petha is the Agra-style sweet made from ash gourd, candied in sugar syrup and then dried so the outside is firm and lightly crystallised while the inside stays soft and juicy. It is a sweet, not a namkeen, and it is far less rich than a milk-based mithai.

Best with

• Serving after a meal
• Festival sweet boxes and gifting
• Chai in the afternoon

Pack and storage

400 g pack. Store in a cool, dry place and keep the pack sealed after opening.

Beyond Kerala Banana Chips are raw banana slices fried in coconut oil and finished with rock salt — the chip sold by weight outside every bakery and bus stand in Kerala, where it is called kaya varuthathu or upperi.

Coconut oil is what sets these apart from an ordinary crisp: it gives the chip a distinct, faintly sweet aroma and a hard, clean snap rather than a greasy one. The rock salt is scattered on at the end, so the seasoning sits on the surface and hits first.

Eaten on their own with tea, packed for journeys, or served as part of a sadya spread. 100g. Keep the pack sealed and finish it within a day or two of opening — fried chips lose their crispness fast once air gets in.

Udhaiyam / Lakshmi Palm Candy is panangkalkandu — crystallised palm sugar in irregular amber lumps, 200g.

It is the traditional South Indian sweetener: less sharply sweet than white sugar, with a faint caramel and palm note. It is stirred into hot milk and filter coffee, dropped into herbal kashayam and ginger decoctions, used in payasam and other festival sweets, and offered during pooja. Many households simply keep a jar and let people take a piece after a meal.

The crystals dissolve more slowly than granulated sugar — crush the larger lumps first if you are adding them to a cold drink. Store in a dry, airtight jar away from moisture.

Telugu Foods Sakinalu is the Telangana festival snack: rice flour worked with sesame seeds and ajwain, piped into loose coils and deep fried until hard. This is the spicy version, so there is a clear chilli warmth behind the sesame. It is a substantial, brittle snack that shatters rather than crumbles, and the sesame is what people recognise it by.

Best with

• Tea or filter coffee
• Sankranti and other festival snack plates
• An evening snack with something plain alongside
• Sending to family, since it travels well

Pack and storage

130g pack. Store in a cool, dry place, sealed after opening. Sakinalu are fragile, so keep the pack somewhere it will not be knocked about, and move them to a rigid airtight container once opened to hold the crunch.

ja! Roasted & Salted Peanuts are shelled peanuts, dry roasted and salted, in a 200g pack.

The roast is what makes them: deep and even, so the nuts snap rather than bend, with just enough salt to keep you going back to the bowl. Straightforward beer-and-cricket snacking, but they earn their place in cooking too — scattered over poha and upma, stirred into chivda and bhel, crushed into a peanut chutney, or pounded for a Thai salad dressing.

Tip them into a bowl rather than eating from the bag if you want them to last the evening. Store sealed in a cool, dry cupboard.

Leicht & Cross High Protein Crispy Bread is the thin, crisp German knusperbrot in the high-protein version of the range — 115g of light, airy slices with an open, bubbly structure rather than the dense snap of a rye crispbread.

It is a base rather than a snack in its own right: topped with cheese, quark, cream cheese and cucumber, smoked salmon, avocado, hummus or jam, it becomes breakfast or a quick evening plate. The neutral taste means it carries sweet and savoury toppings equally well.

Top it just before eating, since the slices soften quickly once something moist sits on them. Store the pack sealed in a dry cupboard.

Haldiram's Bhelpuri with Chutney is a complete bhel kit — puffed rice and crisp sev in the pack with sachets of chutney to stir through just before eating. Add chopped onion, tomato and coriander if you have them, mix everything together and eat it straight away while it is still crunchy.

Best with

• A quick evening chaat at home
• Serving at parties as a make-it-yourself bowl
• Chai on the side

Pack and storage

350 g pack. Store in a cool, dry place and keep the pack sealed until you are ready to mix, as the puffed rice softens quickly once dressed.

Haldiram's Cookie Heaven Kaju Pista Cookies are sweet, ghee-rich biscuits with cashew and pistachio baked through them — a dessert-style cookie for chai, not a namkeen.

They carry the soft, crumbling texture that ghee gives, with visible nut pieces rather than just flavouring.

Best with

• Masala chai or coffee
• Festival sweet boxes and gifting
• Everyday snacking

Pack and storage

200 g. Keep sealed in a cool, dry place. Contains nuts and dairy.

Haldiram Rasgulla are spongy chhena balls simmered and held in a light sugar syrup. They are much lighter than gulab jamun — white rather than browned, with a springy squeeze that releases the syrup as you bite.

Best with

• Serving chilled after a meal
• Festivals and family gatherings
• Anyone who finds fried sweets too heavy

Pack and storage

1 kg, packed in syrup. Keep the sealed pack in a cool, dry place. After opening, refrigerate and finish within a few days, keeping the pieces submerged in syrup.

Haldiram's Cookie Heaven Coconut Cookies are sweet, crisp biscuits baked with desiccated coconut running right through the crumb — a bakery cookie, not a savoury snack.

The coconut keeps them short and buttery rather than hard, so they snap cleanly and melt quickly.

Best with

• Masala chai or filter coffee
• Lunchboxes and everyday snacking
• Serving alongside sweets at festivals

Pack and storage

180 g. Reseal and keep in a cool, dry place to stay crisp. Contains dairy.

TRS Lotus Seeds (Phool Makhana) are puffed seeds of the lotus flower — light, white, and about the size of a marble, with almost no flavour of their own until they are roasted. They are very light for their volume, so a small pack goes a surprisingly long way.

Best for

• Roasted makhana with salt and pepper
• Makhana kheer
• Makhana curry, and fasting or vrat dishes

How to cook it

Roast them in a dry pan or in a spoonful of ghee over low to medium heat for five to seven minutes, stirring often, until they are crisp all the way through — undercooked makhana is chewy and disappointing. Season once off the heat. For kheer, roast them first, then simmer in milk until they soften and swell.

Pack and storage

50 g. Store in a cool, dry place, sealed after opening — they go soft quickly if left exposed to air.

Haldiram Aloo Bhujia is fine, brittle bhujia made with potato and gram flour, seasoned with a warm everyday spice blend. The potato gives the strands a softer bite and a rounder, less sharp flavour than plain bhujia, which is why it disappears so fast from the bowl.

Best with

• Chai in the afternoon
• Sprinkling over dal, khichdi or curd rice
• Adding crunch to sandwiches and wraps

Pack and storage

200 g pack. Store in a cool, dry place and reseal the pack after opening.

Haldiram's Khatta Meetha is the sweet-and-sour namkeen — fine sev, fried lentils, peanuts and crisp flakes tossed with sugar, salt and tangy spice. The sweet and sour hit at the same time, which is why it is the mix people keep reaching back into.

Best with

• Tea-time and evening snacking
• Snack bowls at parties
• Lunchboxes and road trips

Pack and storage

200 g pack. Store in a cool, dry place and reseal tightly after opening.

Haldiram's Methi Sev mix is a gram flour sev mix seasoned with dried fenugreek leaves, which give it a faintly bitter, herby edge behind the salt. That touch of methi is what sets it apart from a plain or aloo sev — savoury rather than sweet, and more interesting on its own.

Best with

• Chai and coffee breaks
• Scattering over dal, khichdi or curd rice
• Mixing into homemade bhel

Pack and storage

200 g pack. Keep sealed in a cool, dry place.

TRS Roasted Chickpeas (Chana), Unsalted are split chickpeas already roasted dry — known as daria, putani or roasted chana dal. They are crisp and nutty straight from the packet and need no further cooking. Being unsalted, they leave the seasoning entirely up to you.

Best for

• South Indian coconut chutney, where they do the thickening
• Chivda, namkeen and trail mixes
• Grinding into chutney powders and masala blends

Using it

For chutney, grind a handful with coconut, green chilli and a little water until smooth — no soaking, no cooking. For a chutney powder, grind dry with red chilli, garlic and salt to a coarse meal. Eaten as they are, a short toss in a hot dry pan with salt and chilli powder wakes them up.

Pack and storage

300 g. Store in a cool, dry place, sealed after opening so they stay crisp.

Corny Milch Classic 40g - Classic Milk Cereal Bar

Corny Milk Classic is a delicious cereal bar made with wholesome grains and creamy milk chocolate. Perfect for a quick snack or breakfast on the go.

Product Features:

• Classic milk chocolate cereal bar
• 40g individual bar
• Made with whole grains
• Creamy milk chocolate
• Perfect for snacking
• Convenient single-serve pack

Benefits:

A satisfying snack that combines wholesome cereals with delicious milk chocolate. Great for lunchboxes, hiking, or anytime you need energy.

Parle Hide & Seek Bourbon is the classic Indian bourbon biscuit: two dark cocoa biscuits sandwiched around a chocolate cream filling, with coarse sugar crystals pressed into the top that crack under the first bite.

The biscuit itself is firm and snappy rather than soft, so it holds up to being dunked in hot tea or coffee without falling apart — the way most people in India eat it. The filling is sweet and cocoa-forward, and the sugar on top adds a second, grainier kind of crunch.

A 150g pack for the biscuit tin, lunchboxes, or an evening cup of chai. Keep the pack sealed in a cool, dry cupboard and finish it within a few days of opening so the biscuits stay crisp.

Haldiram Gulab Jamun are soft milk-solid dumplings fried deep brown and left to soak in cardamom-scented sugar syrup. They arrive ready in their syrup, so there is nothing to make — the sponge is already saturated right through to the middle.

Best with

• Serving warm after dinner
• Festivals, weddings and gatherings
• Alongside vanilla ice cream

Pack and storage

1 kg, packed in syrup. Store in a cool, dry place while sealed. Once opened, keep refrigerated and eat within a few days, making sure the pieces stay covered by the syrup.

Kurkure Masala Munch is the original, classic flavour of Kurkure, a crunchy corn-based snack widely popular across India. This variant is coated with a blend of Indian spices, giving it a well-rounded masala flavour rather than a single dominant note.

The snack has Kurkure's signature irregular, crunchy texture, with a savoury, spiced taste that comes from the masala coating on each piece.

How to use

• Open the pack and eat directly as a ready-to-eat snack.

Pack size: 80g. Store in a cool, dry place and reseal after opening to keep it fresh and crisp.

Kurkure Naughty Tomato is a tomato-flavoured variant of Kurkure, the well-known Indian corn-based crunchy snack. This version is coated with a tangy tomato seasoning, offering a different flavour profile from the classic masala or chilli variants.

The snack has Kurkure's usual crunchy, irregular texture, with a tangy, slightly sweet tomato flavour on the surface of each piece.

How to use

• Open the pack and eat directly as a ready-to-eat snack.

Pack size: 70g. Store in a cool, dry place and reseal the pack after opening to keep it crisp.

MTR Vermicelli Payasam Mix is a ready mix from MTR for making payasam, the South Indian milk-based dessert also known as kheer in other parts of India. The pack contains roasted vermicelli along with sugar and flavouring, so the vermicelli does not need to be roasted separately before cooking.

The finished payasam has a sweet, milky taste with the light flavour of roasted vermicelli, and is traditionally served warm or at room temperature at the end of a meal or during festivals.

How to use

• Boil milk in a pan.
• Add the contents of the pack and cook, stirring occasionally, until the vermicelli softens.
• Simmer for a few more minutes until it thickens slightly, then serve.

Pack size: 180g. Store in a cool, dry place and use the vermicelli within a reasonable time once the pack is opened.

Parle Krack Jack 60g

Townbus Chakli Murukku is the familiar spiral cracker of rice and lentil flour, lightly spiced and fried until it snaps cleanly. It is the everyday murukku rather than a hot or specialised one, which makes it the safe choice when you are feeding a mixed table including children. The coils are sturdy enough to survive a snack box without shattering.

Best with

• Tea and filter coffee
• Diwali and festival snack plates
• An evening snack for the whole family
• Lunch boxes and journeys

Pack and storage

170g pack. Store in a cool, dry place, sealed after opening. An airtight jar keeps the snap in; a bag left open overnight in a humid kitchen will not.

Townbus Kai Murukku is the hand-shaped murukku, coiled by hand rather than pressed through a mould, which gives it the uneven, rustic look and the thicker bite that sets it apart from machine-pressed spirals. The flavour is mild and buttery with cumin through it, and the texture is dense and crisp rather than light.

Best with

• Filter coffee or tea
• Festival and wedding snack plates
• An evening snack with something spicy alongside
• Gift boxes and hampers

Pack and storage

150g pack. Store in a cool, dry place, sealed after opening. The thicker coils hold their crunch better than fine murukku, but an airtight jar is still the difference between a week and a day.