We have all been there. You leave home in a hurry, spend an hour in traffic, rush between meetings or catch a flight, and suddenly hunger arrives. The easiest answer is usually a packet of something from the nearest shelf. But what makes an on-the-go snack a good one? Shoury Gupta, founder and CEO of Patang, shared things to check before you pick that one snack for munching.
Familiar ingredients such as grains, nuts, pulses, seeds and spices are a good place to start. The shorter and more recognisable the list, the easier it is to understand what you are actually eating. This is the part that often gets forgotten in conversations about better snacking. Food is meant to be enjoyed. India has never been short of snacks that understood this. From roasted chana and makhana to regional mixtures, spiced nuts and countless grain- and pulse-based preparations, our food traditions have always found ways to make simple ingredients deeply flavourful.
“Start with the ingredient list rather than the claims on the front,” said Shoury.
