Papad is an indispensable member of the Maharshtrian thali, topping the list of sun-dried accompaniments associated with the state’s cuisine. We thought why try one when you can enjoy them all. Made from a variety of flours and flavours, this assortment includes a splendid mix of taste, texture and colour: Batata (potato), Nachni (finger millet) and Poha (flattened rice). It will last you for months if stored well in an airtight container.
A Maharashtrian meal isn’t quite complete without koshimbeer (salad), loncha (pickle) and papad (crisps). Papad is the character artiste without whom the protagonist or main course cannot come into its own. Most homes in the hinterland hand-roll their own batches, adding seasoning of choice including jeera, pepper and even dried fish, leaving them to dehydrate in direct sunlight on terraces in the summer months.
About The Seller
Mother and daughter duo, Neelima Madhukar Naik and Snehal Pravin Naik, laid the foundation of Naik’s Konkan Food Bazaar way back in 2006. Neelima’s confidence in her long-perfected recipes combined with the highest quality of local ingredients fuelled their modest business providing Konkani food essentials including pickles, papad, flour and speciality products under one roof. 15 years later, the family business employs nine hardworking women and is run by her grandson Siddharth who takes utmost pride in his Aaji’s recipes and describes her as a relentless woman, who even at the age of 75 insists on making her own pickles and mixes.