Average 5.0 out of 5 Stars
(Total 2 reviews)
Premium quality at competitive prices
The year was 1998 when Indore businessman Prakash Singhal decided to shift from papad production to namkeen manufacturing. His business foresightedness told him he could make a difference in the already-blooming sector. And his instincts were bang on. Today, KPR Gold is a famous brand offering hygienically produced hi...
The year was 1998 when Indore businessman Prakash Singhal decided to shift from papad production to namkeen manufacturing. His business foresightedness told him he could make a difference in the already-blooming sector. And his instincts were bang on. Today, KPR Gold is a famous brand offering hygienically produced high-quality products. The initial products included laung sev, Ratlami sev, khatta mita mixture, and Ujjaini sev.
The company’s manufacturing unit is equipped with semi-automatic machines and thermal fluid heater for temperature control, with a lot of emphasis laid on hygiene and quality. The automatic machines used for packaging are state-of-the-art. All products come in a three-layer aluminium foil pack to maintain freshness, taste, and longer shelf life.
The enterprise that started with a daily production of 50 kg today boasts a target of eight to ten tons every day.
KPR Gold offers an array of scrumptious namkeen such as mix chivda, makka chivda, dhaniya dal, aloo bhujia, dal moth, navrang mixture, and lahsun sev among many others. The products may have different flavours but they all embody the essence of KPR Gold – premium products, manufactured and packed with utmost care. The company believes in paying attention to the needs and choices of its customers and innovates upon their product line accordingly.
One of the most popular Indian snacks of all time – Ratlami sev has an interesting history dating back to more than 136 years. During the late 19th century in the Malwa region, the Mughal emperor wished to have ‘sevaiiyan’ made using vermicelli. However, due to the unavailability of wheat, he ordered the local tribals to make do with gram flour. They prepared fried crispy strands and called the dish ‘Bhildi sev’. The recipe was immensely liked and passed down through generations and came to be known as Ratlami sev. Even today the dish stands out because of its unique flavour.KPR GoldRatlami Sev is spicy and delightfully crunchy. Enjoy it with a beverage of your choice or as an ingredient for another dish – either way you will be captivated by this historical delicacy.
(per serving of 100 g)
Savour the delicious Ratlami sev in a spicy tomato preparation with sev tamatar sabzi.
Add some zest to the popular street food, sev puri, with some spicy Ratlami Sev
Beat the summer heat with a cooling raita spiced with the irresistible Ratlami sev.
By ANCHAL AGARWAL
on Dec 29,2016
By Rakesh saxena
on Mar 24,2017
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