Order it in Mumbai and it’s pani puri. Ask for it in Delhi and you’ll hear golgappa. Cross into Kolkata and it becomes puchka. Head to Hyderabad or parts of the south and you might hear gup chup. Four names, four regions, four sets of people who’d each insist their version is the real one…
There is a particular kind of satisfaction in opening a cupboard and finding everything you need to make a proper chaat, without a last-minute dash to the shops. A packet of sev, a box of papdi, some puri shells, a jar of chutney, and suddenly you can put together something that tastes like it came…
Pre-made snack boxes are convenient, but they’re built with the average customer in mind, not you specifically. If you know you always finish the sev first and never touch the boondi, or you’d take three packs of gathiya over one of everything else, a fixed combo can start to feel like a compromise rather than…
If you’ve ever stood in front of an Indian street food stall, or scrolled through a chaat menu at a restaurant, you’ve probably seen these three names sitting side by side: bhel puri, sev puri, and pani puri. They sound similar, they’re all served in small bowls or on little plates, and they all fall…
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