Products

Pack of 4 × Haldiram Aloo Bhujia 200g.

Haldiram Boondi Masala is made of tiny gram flour pearls fried crisp and tossed in a warm, salty masala. The little spheres stay light and shatter easily, which is what makes them so good scattered over food as well as eaten on their own.

Best with

• Chai in the afternoon
• Sprinkling over curd rice, dal or chaat
• Snack bowls for guests

Pack and storage

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

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.

Pack of 3 × Haldiram Ready to Eat Choley 300g.

Haldiram Choley is a ready-to-eat chickpea curry in a dark, tangy north Indian gravy, sealed in a shelf-stable pouch. The chickpeas hold their shape while the gravy carries the sourness of amchur and a steady background heat.

Best for

• Serving with bhature, puri or rice
• A fast meal when the kitchen is closed
• Travel and packed lunches

How to cook it

Heat the sealed pouch in boiling water for four to five minutes, or empty it into a pan and warm through for three to four minutes, stirring occasionally. A covered bowl in the microwave takes about two minutes. Loosen with a little hot water if the gravy has thickened.

Pack and storage

300 g pouch. Store in a cool, dry place. Once opened, refrigerate leftovers and eat the same day.

Haldiram Palak Paneer is a ready-to-eat curry of paneer cubes in a smooth spinach gravy, sealed in a pouch that needs no refrigeration until opened. The gravy is mild and creamy rather than fiery, and the paneer stays soft through heating.

Best for

• Serving with naan, roti or rice
• A quick vegetarian dinner
• Office lunches and travel

How to cook it

Immerse the unopened pouch in boiling water for four to five minutes, or pour the contents into a pan and heat gently for three to four minutes, stirring so the spinach does not catch. In the microwave, cover and heat for about two minutes. Stir well before serving.

Pack and storage

300 g pouch. Store in a cool, dry place. Refrigerate leftovers and finish them the same day. Contains dairy.

Haldiram Rajma Raseela is a ready-to-eat kidney bean curry in a thick onion and tomato gravy, sealed in a pouch that keeps without refrigeration. The beans are cooked soft enough to give way under a spoon, and the gravy is loose rather than dry, so it sits well over rice.

Best for

• A hot meal on a weeknight with no cooking
• Serving with steamed rice or roti
• Travel, hostels and office lunches

How to cook it

Put the unopened pouch in boiling water for four to five minutes, or tip the contents into a pan and heat for three to four minutes over a medium flame, stirring now and then. In a microwave, cover the bowl and heat for around two minutes, stirring halfway. Add a splash of water if you want a thinner gravy.

Pack and storage

300 g pouch. Store in a cool, dry place. Refrigerate anything left over and finish it the same day.

Haldiram Veg Pulao is a ready-to-eat basmati rice dish cooked with vegetables and whole aromatic spices, sealed in a pouch that keeps at room temperature. The rice is already cooked through, so it only needs heating — useful when there is no time to cook from scratch.

Best for

• A quick meal on a busy evening
• Office lunches and travel
• Rounding out a meal of curries

How to cook it

Drop the sealed pouch into boiling water for about five minutes, or empty the contents into a pan and heat gently for three to four minutes, stirring so the grains do not stick. It can also be microwaved in a covered bowl for around two minutes. Fluff with a fork before serving.

Pack and storage

200 g pouch. Store in a cool, dry place. Once opened, refrigerate any leftovers and eat the same day.

Haldiram Soan Papdi is the flaky, layered gram flour sweet that collapses into fine threads the moment you bite it. It is made with ghee and cardamom and topped with slivered nuts, and it is dry rather than syrupy, which makes it the easiest mithai to keep and to hand round.

Best with

• Chai in the afternoon
• Festival gifting and sweet boxes
• Serving at the end of a meal

Pack and storage

250 g. Store in a cool, dry place and keep the box closed — the layers absorb moisture and lose their flake if left open. Contains nuts and dairy.

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 Badam Pista Cookies are sweet, crumbly, ghee-rich biscuits studded with almond and pistachio — the bakery-style cookie eaten with chai rather than a savoury namkeen.

They have the short, melting texture that comes from baking with ghee, and enough nut through the crumb to taste it in every bite.

Best with

• Masala chai or filter coffee
• A sweet box alongside mithai at festivals
• Everyday snacking and lunchboxes

Pack and storage

200 g. Keep the pack sealed in a cool, dry place so they stay crisp. Contains nuts and dairy.

Haldiram's Golden Mixture is a fine-cut namkeen of thin sev, fried split lentils, peanuts and small crisp flakes, seasoned with a mild everyday masala. The pieces are smaller than in a Punjabi or Bombay mix, which makes it easy to eat by the spoonful and just as easy to scatter over food.

Best with

• Tea-time snacking
• Topping chaat, dahi or poha
• Filling small bowls for guests

Pack and storage

150 g pack. Keep in a cool, dry place and seal the pack 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.

Haldiram's Bhujia Plain is the classic fine gram flour bhujia — thin, brittle strands seasoned simply with salt and spice, with no potato or nuts in the mix. It is the everyday namkeen most kitchens keep on hand, crisp enough to eat by the handful or scatter straight over a plate.

Best with

• Everyday tea-time snacking
• Topping khichdi, dal or curd rice
• Building bhel and chaat at home

Pack and storage

200 g pack. Keep sealed in a cool, dry place away from steam and sunlight.

Pack of 6 × Haldiram's Bhujia Plain 200g.

Haldiram's Bombay Mixture is the western Indian style of namkeen — thin sev, fried split peas and lentils, peanuts and curry leaves tossed in a tangy, chilli-warm masala. It is sharper and more citrusy than a Punjabi mix, with the curry leaf coming through clearly.

Best with

• Chai in the evening
• Snacking with cold drinks
• Mixing into bhel or sprinkling over chaat

Pack and storage

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

Haldiram's Boondi Masala is tiny gram flour droplets fried into crisp golden pearls and coated in a warm, salty spice mix. The boondi is light enough to shatter between your teeth, so it works as much as a topping as it does a snack in its own right.

Best with

• Tea-time snacking
• Scattering over curd rice, dal or raita
• Adding crunch to chaat

Pack and storage

200 g pack. Keep in a cool, dry place and reseal after opening so the pearls stay crisp.

Pack of 2 × Haldiram's Boondi Masala 200g.

Haldiram's Boondi Plain is gram flour boondi fried crisp and salted, with none of the masala coating. Because it is simply seasoned it takes on whatever you put it with, which is why it is the version cooks keep for raita and rice.

Best with

• Stirring into boondi raita
• Topping curd rice, dal or khichdi
• Plain snacking for anyone avoiding spice

Pack and storage

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

Haldiram's Chana Dal namkeen is split Bengal gram fried until crisp and seasoned with salt and a light dusting of spice. Each piece keeps a firm, nutty bite rather than shattering like sev, so it is a slower, more substantial snack.

Best with

• Serving with drinks
• Chai in the afternoon
• Mixing into homemade namkeen blends and chaat

Pack and storage

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

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.