Unique Savouries and Seasonal Snacks

More than just a snack

Growing up, certain foods were more than just ingredients; they were markers of the season. Ponk, for instance, is an emotion for a Gujarati. During the short window when fresh green sorghum is available, it graces our tables in every imaginable form—from Ponk Bhel mixed with crunchy sev and pomegranate to oil-free kebabs. I bring that same seasonal excitement to Gurgaon, sourcing fresh produce to keep those traditions alive.

Crafting the crunch

My kitchen is a small-batch operation, which lets me control the quality of every ingredient.

• Ratalu (Purple Yam): I prepare these two ways—as traditional puris dipped in besan and spices, or as crispy chips. They are a nostalgic favourite, done without the heavy, industrial frying.
• Millet Golgappe: I replaced the standard refined flour puri with a gluten-free millet alternative. They provide that perfect snap, which is essential for a good golgappa experience, and stay vrat-compliant.
• Nylon Khaman: I serve these as bite-sized savoury cupcakes. They are light, steamed for health, and garnished fresh—making them an easy, fun addition to a tea-time spread or a party snack menu.

Conscious Consumption

My goal is to show that healthy snacking doesn't mean eating cardboard. I skip refined sugar, palm oil, and preservatives entirely. Instead, I use in-house spice blends, rock salt, and healthy grains like sorghum, bajra, and amaranth. Whether you are ordering a jar of roasted millet chivda for your office desk or fresh savoury platters for a gathering, you are getting food that is as kind to your body as it is to the planet.