BESAN PRODUCTS
Besan or gram flour is the backbone of Indian namkeen, and this is where we've put the most years into refining recipes. Twelve varieties, each one a different take on the same base ingredient, using age-old frying techniques and a seasoning hand that's been passed down rather than measured by machine. Ratlami Sev is the one people ask for by name. Bold, peppery, named for its Madhya Pradesh roots but loved well beyond them. Sanchal Sev and Naylon Sev sit at the lighter, finer end of the texture spectrum. 1 No. and 2 No. Sev give you the classic thick-and-thin options used in everything from bhel to daily snacking. Ujjaini Sev and Lal Kadak Sev each bring their own regional character, while our Besan Palak Sev, folds spinach into the dough for a different color and flavor altogether. Then there's the bundi side: Tikhi Bundi and Mori Bundi, tiny fried pearls good on their own or as a chaat base. Dal Sev closes things out with a denser, lentil-forward bite. Everything's made fresh, batch by batch, and packed to stay crisp through transit. We test for that rigorously, given how much of this range ships overseas.
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