Snacks, Sweets & Confectionery

Milka Alpine Milk Chocolate 90g

Seeberger Walnuts Jumbo 500g

Ja! Roasted Mixed Nuts 200g

Haribo Starmix 250g

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.

Nestlé KitKat Classic 41.5g

Seeberger Blue Grapes 200g

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.

Seeberger Soft Dates Pitted 200g

TRS Peanuts Pink are shelled peanuts with their fine papery skins still on, sold for cooking rather than as a ready-salted snack. The skin adds a slight bitterness and keeps the nut from breaking up as it fries.

Best for

• Poha, upma and South Indian tempering
• Peanut chutney and peanut masala
• Chikki, chivda and namkeen mixes

How to cook it

Fry in a spoonful of oil over medium heat for three or four minutes until they colour and smell toasted, or dry-roast in a pan for five to six minutes, shaking often. They keep browning after they leave the pan, so lift them out slightly early. Rub the roasted nuts between a clean cloth to loosen the skins if a recipe wants them bare.

Pack and storage

375 g. Store in a cool, dry place, sealed after opening.

Haldiram's Panchrattan is a five-part namkeen mix bringing together sev, fried lentils, peanuts, crisp flour pieces and masala-coated bits in one bag. It is a savoury mix rather than a sweet-sour one, with a steady, moderate spice running through it.

Best with

• Afternoon chai
• Snacking with cold drinks
• Topping chaat or curd rice

Pack and storage

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

Haldiram's Navrattan Mix is a many-part namkeen — fine sev, fried lentils, peanuts, crisp flakes and raisins in a masala that balances salt against a touch of sweetness. The variety of pieces is the point: every handful comes out a little different.

Best with

• Chai and evening snacking
• Snack bowls for guests
• Mixing into homemade bhel

Pack and storage

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

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 Malai Sev is fine gram flour sev fried into thin, delicate strands with a mild, buttery seasoning rather than a hot one. It sits at the gentle end of the sev range — savoury and smooth instead of chilli-forward — which makes it an easy bowl to leave out for everyone.

Best with

• Tea and coffee breaks
• Sprinkling over poha, dahi or chaat
• Snacking for anyone who avoids heat

Pack and storage

340 g pack. Keep in a cool, dry place, sealed after opening to keep the strands crisp.

Haldiram Kashmiri Mixture is a ready-to-eat namkeen built from fine gram flour sev, fried lentils, peanuts and raisins in a lightly spiced blend. The raisins give it a sweet-sour lift against the salt, so it eats milder and rounder than a Bombay or Punjabi mixture.

Best with

• Afternoon chai or coffee
• Scattering over bhel, chaat or curd rice
• Snack bowls when guests drop in

Pack and storage

200 g pack. Store in a cool, dry place and keep the pack sealed after opening so the mix stays crisp.

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 Dakshin Express Madras Mixture is a south Indian style namkeen of thin sev, fried lentils, peanuts and curry leaves in a coconut-and-chilli seasoning. The curry leaf and the heat are more pronounced than in a northern mixture, giving it a drier, spicier finish.

Best with

• Filter coffee or chai
• Evening snacking with a bit of heat
• Serving alongside upma or curd rice

Pack and storage

180 g pack. Keep in a cool, dry place, sealed after opening.

Haldiram's Gujarati Mixture is a namkeen mix of fine sev, fried lentils, peanuts and crisp flakes seasoned in the Gujarati manner — a little sweetness set against the salt and chilli. That sweet-salt balance is what distinguishes it from the hotter Bombay and Madras mixes.

Best with

• Afternoon chai
• Snack bowls for guests
• Topping dhokla, poha or chaat

Pack and storage

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

Haldiram's Kaju Mixture is a namkeen built around whole cashews, mixed with fine sev, fried lentils and crisp flakes in a mild masala. The cashews make it the richest of the mixtures and the one worth putting out when you have people over.

Best with

• Serving with drinks and at gatherings
• Chai in the afternoon
• Gifting alongside sweets at festivals

Pack and storage

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

TRS Peanuts Red are shelled red-skin peanuts, sold with the skins on for cooking rather than as a ready-salted snack. The red skin is thicker than on the pale grade and gives a slightly sharper, more bitter edge once roasted.

Best for

• Tempering for poha, upma and vegetable stir-fries
• Peanut chutney and peanut masala powder
• Chikki, chivda and namkeen mixes

How to cook it

Dry-roast over medium heat for five to six minutes, shaking the pan constantly, or shallow-fry in a little oil for three to four. Take them off while just short of the colour you want, as they carry on cooking in their own heat. To skin them, roast, cool a little, then rub in a clean tea towel and winnow the loose skins away.

Pack and storage

375 g. Store in a cool, dry place, sealed after opening.

Ja! Peanuts Roasted 500g

MTR Gulab Jamun Powder is a ready mix for making gulab jamun, the classic Indian sweet made of soft, deep-fried milk-solid balls soaked in sugar syrup. This larger 500g pack is made from the same type of milk solid blend used for gulab jamun dough, requiring only a little milk to bring it together.

The gulab jamun made from this powder has a soft, spongy texture that soaks up the sugar syrup, with a rich, sweet, milky taste and a light cardamom flavour typical of the traditional sweet.

How to use

• Knead the powder with a small amount of milk into a smooth, soft dough.
• Roll into small, smooth, crack-free balls.
• Deep-fry on low to medium heat until evenly golden, then soak in warm sugar syrup for at least 30 minutes before serving.

Pack size: 500g. Store in a cool, dry place.

Lay’s Red Paprika Chips 150g

Milka White Chocolate 90g