11/09/2026
Some flavours don’t just remind you of a place. They take you straight back there.
For me, jhalmuri is Kolkata.
I still think of standing by a street-side stall watching the muriwala work at full speed — puffed rice, onion, peanuts, chillies, spices, mustard oil and lime all going into that metal tin, a few furious shakes, and then suddenly it’s in your hands in a paper cone.
That first mouthful: spicy, tangy, mustardy, crunchy… and somehow completely Kolkata.
So when I decided to apply to the KETTLE® Khoo Academy again this year, I knew I wanted my flavour to tell a little bit more of my own story.
Kolkata Jhalmuri KETTLE® Chips. 🌶️🥔
I left Kolkata many years ago, but my love for its food has never left me. And although I’m Bengali, one of the things I love most about cooking is discovering and celebrating the incredible regional flavours from all across India.
Six years ago I started Tikka and Tadka from my home kitchen, completely from scratch. Today it has grown into weddings, supper clubs, private events and so much more — but the reason I started is still the same: I want people to discover Indian food beyond the familiar.
Being a runner-up in the Academy before meant a lot to me. This year I’m giving it another go with a flavour that feels even closer to home.
A little bit of Kolkata, one very crunchy chip at a time. ❤️