The authentic taste of Ratlam
Fifty years ago, Ratlam was a small city and outsiders had to travel deep inside to visit the main market and savour its famed namkeen. To bridge this gap, Manmohan Khandelwal set up a savoury shop in the outskirts in 1968. He mastered the art of making world-famous Ratlami snacks early in his career. Today, his brand of savouries...
Fifty years ago, Ratlam was a small city and outsiders had to travel deep inside to visit the main market and savour its famed namkeen. To bridge this gap, Manmohan Khandelwal set up a savoury shop in the outskirts in 1968. He mastered the art of making world-famous Ratlami snacks early in his career. Today, his brand of savouries known as Khandelwal Namkeen is an important part of the rapidly expanding city and its rich food heritage.
Everything about Khandelwal Namkeen spells tradition and authenticity. Customers have come to love and trust the ISO-2000 certified brand for maintaining the same taste and flavour over the years. Beginning with popular items such as Ratlami sev and khatha mitha mixture, the brand today manufactures around 500 kg of a multitude of savouries every day with the help of highly skilled and trained man power. Khandelwal’s nephews Nitinand Ankush are now at the helm, engaged in carrying forward his legacy.
The company has expanded its product range to include specialities such as double laung moti, double laung hing sev, poha sev, lahsun sev, khatha mitha mix, podhina mix, charkha mix, navarang mix, tasty red chilli, podhina tasty, fariyali sabudana, dollar chana, podhina dal, tomato sev, pineapple sev, maggi sev, chocolate sev, podhina sev, lahsun gathiya, and Bhavnagri gathiya. With each of these filled with authentic flavours of the famed city of Ratlam, customers are sure to taste delicious satisfaction with Khandelwal Namkeen.
Khandelwal Namkeen Aloo Chiwda is a scrumptious snack made with crisp-fried potato shreds, peanuts, and sugar.Grated potatoes are deep-fried until golden brown and set aside. Peanuts are fried toa perfect crispnessand added to the glistening tubers. This mixture is then sprinkled with sugar, salt, and pepper. Aloochiwdais a falaharisnack which means it can be eaten on fasting days during Navratriand other festivals. It is perfect to munch on when hunger pangs kick in and can also be enjoyedwith meals.
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