India is not just about samosas and jalebis. Our desi cookies are just as legendary and come in every texture -- soft, crumbly, crispy, and crunchy. And let's not get started on the flavours... Grab your pyala chai and let's get started.
Ever wondered what Bengaluru tastes like in a biscuit? Meet the fiery khara, a crisp and flaky bite laced with curry leaves and a teasing touch of spice, said to have originated in the Garden City.
Bursting with tiny jewels of candied fruit, Hyderabad’s yumilicious Karachi biscuit made with cashews is a treat that combines sweetness with a satisfying crunch.
Can you call this pungent cracker-puri a biscuit? Well almost. Originating in Tamil Nadu, the cracker is crafted from rice flour, lentil flour and is full of spice.
Delicate and buttery, crumbly, a whisper of saffron, a dot of elaichi and just the right touch of sweetness makes it a timeless favourite with masala chai. This Hyderabad biscuit is the Nizam’s legacy.
Another stretch... But whether sweet to salty, the bite-sized delights are a kind of tiny biscuit made with a rich blend of flour, semolina, ghee and sugar/salt.
Have you seen a biscuit that looks like a flower? That’s Kerala’s achappam -- a crisp, golden rose-shaped delight made with rice flour, egg, deep-fried till it comes out golden and perfect.
What if the simplest bite could leave the longest memory? Kerala’s humble Mutta Sandi may look plain, but its flavour makes it truly impressive and it goes so well with chai.
The semolina and coconut wonder with an unusual name is what the Goans have with their morning coffee or afternoon cuppa.
Most people do not leave Pune without a packet of these signature freshly-baked buttery cookies from the famous Kayani Bakery. Don't ever make that mistake should you go to Pune.