More Than Just a Food Trend
Across India, there's a collective turning back towards flavours that feel like home. This isn't just about food; it's a cultural shift. The resurgence of regional tea snacks is driven by a powerful sense of nostalgia and a desire for authenticity that mass-produced
snacks can't replicate. Many are rediscovering the tastes they grew up with, snacks that carry memories of family gatherings and festive evenings. This movement is also powered by a renewed interest in local ingredients and healthier eating habits, as many traditional snacks use wholesome grains, pulses, and spices. Modern brands and urban cafes are playing a huge role, reviving heirloom recipes with improved hygiene and attractive packaging, making them appealing to both older and younger generations.
From Maharashtra: The Savoury Kothimbir Vadi
A classic Maharashtrian snack, Kothimbir Vadi is essentially a savoury cake made from chickpea flour (besan) and an abundance of fresh coriander. The mixture is spiced with ginger, garlic, and turmeric, then steamed, and finally, either shallow-fried or deep-fried until it achieves a crispy golden exterior while remaining soft and flavourful inside. Once a homely preparation, Kothimbir Vadi is now a star on the menus of trendy Mumbai and Pune cafes. Chefs are drawn to its rustic charm and versatile texture. This revival is part of a broader trend celebrating Maharashtrian cuisine, moving it from home kitchens to the mainstream food scene.
From Karnataka: The Unforgettable Bonda
The Bonda is a beloved deep-fried snack from South India, particularly popular in Karnataka and Tamil Nadu. It features a spicy mashed potato filling, seasoned with mustard seeds, curry leaves, and ginger, which is then dipped in a thick gram flour batter and fried to a perfect golden crisp. While it has always been a staple, the Bonda is seeing a renaissance as a comfort food that delivers on flavour and texture. It's the quintessential partner to a cup of strong filter coffee. In cities like Bengaluru, food entrepreneurs are giving it a gourmet twist, experimenting with different fillings and serving it with artisanal chutneys, reintroducing this humble classic to a new generation of food lovers.
From the West: The Versatile Chivda
Chivda, also known as poha chivda, is a crunchy, spiced mixture of flattened rice (poha), nuts, curry leaves, and thin sev. It's a snack that requires no cooking on the spot, making it an instant favourite. While it has never truly disappeared, its popularity has surged as a convenient and relatively lighter alternative to deep-fried options. Regional variations are now being celebrated more widely, from the Maharashtrian version with fried curry leaves to the Gujarati take that sometimes includes fafda pieces. Modern snack companies are packaging high-quality, regional chivda varieties, making these distinct local flavours accessible to a national audience seeking authentic, ready-to-eat options.
From the East: The Return of Nimki and Shingara
In Eastern India, especially Bengal, tea time is synonymous with snacks like Nimki and Shingara (the regional version of a samosa). Nimki are crispy, savoury, diamond-shaped crackers made from flour and nigella seeds, fried to perfection. They offer a simple, addictive crunch. The Shingara is often smaller and more delicately spiced than its North Indian counterpart. The revival here is about authenticity and pride in regional specialties. As hyper-regional food becomes a major trend, these eastern delights are being rediscovered by food enthusiasts across the country, celebrated for their unique flavours and their perfect pairing with a cup of Darjeeling tea.
