Blog Posts

Thoothukudi Pepper Cashews are a traditional South Indian snack that pairs rich cashews with slow-building black pepper heat. Inspired by Tamil Nadu’s coastal food culture, this...

Most “Bombay Mix” packets have never set foot in Bombay. Mass-produced in faraway factories, they borrow names but not the soul. But with three little letters - G. I. - that’s b...

Not just because we’re hungry. But because it’s 4 PM and the breeze feels familiar. Because the crunch reminds us of something — a chipped steel dabba, a grandmother’s voice, a ...

At Patang, we don’t invent namkeens — we rediscover them. Each batch begins on a farm, not a factory floor. Ingredients are grown with care, not chemicals. Spices are ground fre...

From the spice of Thoothukudi to the crunch of Pune, every Patang snack is a postcard from home — made where it belongs, with stories in every bite.Because in India, taste isn’t...

We don’t just look for resumes — we look for spark. Here's how we hire the people behind Patang, and why working here feels a little like flying a kite.

Our snacks are made where they belong — in the very places they were born. We’re not just preserving taste, we’re protecting legacy.

Scaling up doesn’t have to mean selling out. Here's why every Patang product is still made in small, authentic batches — and always will be.

Palm oil was the easy choice. Everyone uses it. But we walked away — and here's the story of why that matters (for you, the planet, and your plate).