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Namkeen Category
Ratlami Sev
How spicy is Ratlami Sev?
What does the GI tag on the pack actually mean?
What oil do you fry it in, and are any preservatives added?
How long will a pack stay fresh once I get it?
Can I use Ratlami Sev as a topping rather than eating it on its own?
How is Ratlami Sev different from Ujjaini Sev — aren't they both mild?
Does this contain any allergens I should know about?
What pack size can I order?
Garlic Sev (Lahsun Sev)
Is Garlic Sev one of the spicier options in your namkeen range?
Is that a real garlic flavour, or is it a seasoning powder?
Why does the sev have a golden-yellow colour?
What's the best way to serve it?
How does it compare with Double Laung Sev — both are described as bold?
Is it suitable if I generally avoid strong garlic flavours?
How long does it keep, and how should I store it?
What size does it come in, and is there an allergen list?
Ujjaini Sev (Poha Sev)
I've seen this called "Poha Sev" elsewhere — is it the same product?
Is it spicy, or more of a background flavour?
Can I eat it straight from the pack, or is it only meant as a topping?
Why is it so thin compared with some other sev varieties?
How is it different from Ratlami Sev, since both are described as mild?
What oil is used, and are there any preservatives?
How long does a pack last, and how should I keep it after opening?
Is there a full ingredient and allergen list available?
Double Laung Sev
Why is it called "Double Laung" Sev?
Is this the spiciest product in your namkeen range?
Does it contain onion or garlic?
How should I serve it if I'm new to this level of spice?
How does it differ from Garlic Sev, since both are your boldest products?
Would this suit someone who normally prefers milder namkeen?
What's the shelf life, and how should it be stored?
Is "Double Laung Sev" the same thing as "Indori Sev"?
Burhanpuri Sev
What makes Burhanpuri Sev different from the rest of your sev range?
Where does the name come from?
Is it spicy, mild, or somewhere in between?
Does it have any texture beyond the usual crisp strands?
How would I use this compared with your other namkeen?
How does it compare with Ratlami Sev, since both are regional Madhya Pradesh sev?
What oil is it fried in?
What about shelf life, allergens and pack sizes?
Sweets Category
Kaju Katli — Without Vark & Mava
Does this Kaju Katli have the silver leaf on top?
Is it made with mava (khoya)?
Since it's made without mava, does that mean it's dairy-free?
How long does a pack stay good for?
What's the best way to store it?
What size does it come in?
Is this suitable for gifting during festivals?
Is it vegetarian, and is it FSSAI approved?
Kaju Katli — Less Sugar, Without Mava
Is this the sugar-free version of your Kaju Katli?
Can someone managing diabetes eat this safely?
What's actually different between this and your standard Kaju Katli?
Does it still contain mava or vark?
Who tends to prefer this version?
How should I store it, and how long will it last?
What pack size is available?
Is it FSSAI approved?
Gond Dryfruit Laddu
What exactly is "gond" in this laddu?
I've heard this type of laddu is given to new mothers — is that the case here?
What dry fruits go into it?
Is it very sweet?
How many pieces should I eat at a time?
Are there any preservatives or chemicals in it?
What's the shelf life and how should I store it?
Is it FSSAI approved, and what size does it come in?
Dryfruit Fun Dates
What's the main ingredient in this sweet?
What does it taste like?
Does it contain honey or added sugar?
How is this different from Dryfruit Fun Anjeer?
How does it compare with your Gond Dryfruit Laddu?
Is it suitable for vegans or those avoiding gluten?
What's the shelf life and pack size?
Is it FSSAI approved?
Dryfruit Fun Anjeer
What's the star ingredient here?
What can you tell me about the taste and texture?
Does it contain honey?
How does it differ from Dryfruit Fun Dates?
How does it compare with Gond Dryfruit Laddu?
Would this suit someone following a vegan or gluten-free diet?
What's the shelf life and pack size?
Is it FSSAI approved?
