Snacking on papad

The humble papad. It's a culinary marvel that proves greatness often resides in simplicity. Making and eating papad is not just an act of sustenance, it's a journey of joy.

The process begins with taking a few of these magic discs out of the packet and then deciding whether to roast them on an open flame, fried to crispy golden splendour, or have them microwaved for a lazier twist. There's also the gorgeous luxury of having your papads deep-fried - and eating them too.

Each crunch is a celebration - a cracking mix of textures and flavours as the spices explode on the tongue. It's perfect as a sidekick to the main meal - or, as true khana aristocrats would have it, as a standalone snack that satisfies like no other.


Chipping off bits while the stack lies there on a plate in the middle is the snack equivalent of playing cards - everybody carefully noticing how much is being chipped off by the other 'players' as one makes another stretch for another portion. The inner child in you, of course, will take one whole papad and munch on it, one loud bite at a time.