Poha Chivda

Thin poha roasted till it turns light and crisp, then tossed with peanuts, curry leaves and a gentle tempering. Chivda is less a recipe and more a house signature; every home seasons it a little differently, and this one tastes of ours.

It fills the gap between lunch and dinner, tops off a plate of faral, and rides along on every train journey. Keep a tin ready; it never stays full for long.