Why Makhana
Makhana (Euryale ferox, the fox nut) has been part of Indian kitchens for centuries — light, roasted, never deep-fried, and quietly one of the most nutritious snacks around.
Values are approximate and based on available nutritional databases. Always consult a registered dietitian for personalised advice.
Magnesium and potassium support healthy blood pressure; naturally low in saturated fat.
A low glycaemic index means slow, steady energy with no spikes and crashes.
Made with rice bran oil instead of palm oil, helping you avoid the bad-cholesterol concerns associated with palm oil.
High protein, low fat and good fibre help you feel fuller for longer.
Light and easy to digest — traditionally valued in Indian kitchens.
A source of calcium and phosphorus, supporting everyday wellbeing.
These statements are for information only and reflect published nutritional research. They are not intended to diagnose, treat or cure any condition.
we have got-chya!
A short, honest ingredient list — and exactly why each one is there.
The hero ingredient and base of every pack — a good source of plant protein and fibre.
Used to roast the makhana and evenly coat the seasonings; mild taste, high smoke point, no palm oil.
Create the distinctive flavour profile of each recipe — natural aroma and taste.
Balances and highlights the flavours in the right measure.
Bring balance, aroma and taste to every bite.
Used only where required for flavour, texture and stability — strictly within FSSAI limits.
Exact ingredients vary slightly by flavour. Full details are printed on every pack.
