Before you call this expensive, let's do the math.

This is 150 grams. Most people eat this across 4 sittings. That's ₹55 per serving.

You know what else costs ₹55? One vada pav at a Mumbai airport. Half a Starbucks cookie. A single serving of chips at a multiplex.

The only reason ₹200 for a snack feels expensive is because we've been trained to undervalue good food. This is cold-pressed peanut oil, puffed rice sourced from Kolhapur, and a recipe that has been made for over 60 years.

₹55 per serving for that. Your call.

You're right. You can. Here's what cheaper actually costs.

Flip any ₹30 snack pack. Ingredient 2: refined palm oil. Ingredient 4: flavour enhancer 627. Ingredient 6: artificial colour.

These ingredients are not expensive. That's the point. Cheap snacks aren't cheap because of efficiency. They're cheap because the ingredients cost less.

We use cold-pressed peanut oil. It costs more per litre than refined oil. We don't use flavour enhancers. We rely on the actual Kolhapuri chilli to do the work.

So yes — you can absolutely get cheaper. What you can't get for cheaper is this ingredient list.

We've seen the comparison. Brand X gives 200 grams for ₹180. We give 150 grams for ₹220.

Here's what those extra 50 grams contain: refined sunflower oil, nature-identical flavouring, stabilisers.

Here's what our 150 grams contain: puffed rice, cold-pressed peanut oil, Kolhapuri chilli, salt.

You're not paying more per gram. You're paying more per real ingredient. That's a different calculation entirely.

We don't do sales. Here's the honest reason why.

Some brands price at ₹400 and run 50% off sales every month. You feel like you got a deal. You paid ₹200. We price at ₹220 and never discount.

Because we didn't pad the price to create the illusion of a deal. Cold-pressed peanut oil costs what it costs. Sourcing from Kolhapur costs what it costs. Paying the maker a fair price costs what it costs.

If we discounted, one of those three things would suffer. We'd rather be honest about the price than play the discount game.

Neither did we — until we found out what we were actually eating.

For years, the same three snack brands. They tasted fine. Never questioned them. Then we flipped a pack one day. Palm oil. Flavouring agents. Emulsifiers. We looked at every snack we'd been eating. Same story on every single pack.

Patang didn't start to make an expensive snack. It started because we wanted one snack — just one — where the ingredient list said exactly what was in it. Nothing else.

You don't have to spend more on snacks. But if you're going to, this is what you're spending it on.

Patang launched recently and we're growing. Here's what exists today:

We won the Premium Package Design Innovation Award in February 2026. We're stocked in physical retail in select cities. We're live on Blinkit (pan-India), Swiggy Instamart and FirstClub in Bangalore, apart from 50+ offline stores such as Le Marche and Nature's Basket. Every SKU is sourced from the state it belongs to, made by the person who has been making it for decades.

We're not the biggest brand in the room. But we might be the most specific one.

The ingredient list is on the front panel of every Patang pack. Not on the back. Not in small print at the bottom.

We put it there because we want you to read it before you buy.

Puffed rice. Cold-pressed peanut oil. Kolhapuri chilli. Rock salt. That's the Bhadang ingredient list. Four items.

Good packaging over an average product would not survive that comparison. Open any competing pack and count the items on their ingredient list. Then count ours.

We're early. The reviews are being written in real time.

Here's what first-time buyers have said: 'Wasn't expecting this to be as good as it is.' 'My mother said it tastes like what she used to get in Pune growing up.' 'Finished the whole pack. Ordering again tonight.'

These aren't testimonials we crafted. They're messages we received in our first months.

You can be one of the people who found us before the internet caught up. Order. Try it. Tell us what you think. We read every single message.

The brands with the biggest Instagram accounts spend their budget on content teams and influencer deals. We spend ours on cold-pressed peanut oil and getting the sourcing right.

Low follower count doesn't mean low quality. It means we're early.

Every brand you trust today had 500 followers once. The question isn't how many people follow us. It's whether what we make is worth following for.

Try one pack. Form your own opinion. The product doesn't need the follower count to prove itself.

Pick up any Patang pack. Find the ingredient list on the front panel. Read every ingredient aloud.

For Bhadang: puffed rice, cold-pressed peanut oil, Kolhapuri chilli, rock salt.

Palm oil is not one of them.

You don't need to trust our marketing. You need to trust what's printed on the pack under FSSAI regulation. That list is legally required to be accurate. If it isn't, we'd lose our licence.

That's the verification. Right there on the front of the pack.

Your local version might be excellent. Here's how to know.

Ask your local seller one question: what oil do you use?

If the answer is peanut oil — excellent. Support them. That's authentic Bhadang.

If the answer is sunflower or dalda — that's a different product wearing the same name. The peanut oil is not optional. It's what gives Bhadang its specific flavour profile. Without it, you're eating spiced puffed rice. Which is fine. But it's not Bhadang.

Try both. Compare them. We're genuinely curious what you find.

That's exactly why we exist.

Bhadang is a Marathi snack from Kolhapur. Made from puffed rice seasoned with cold-pressed peanut oil and a specific local chilli. Dry, crisp, with a slow-building heat. Goes with chai. It's been made this way for generations.

Chanachur is a Bengali spiced mix from Calcutta. Made with gram flour strands, peanuts, and mustard oil. Warm, savoury, deeply fragrant. The version most of India knows from packets is a shadow of this.

Bhakarvadi is a Pune recipe — a rolled, spiced, fried spiral made with gram flour and a filling of spices and dried coconut. Sweet, salty, and spiced in balance.

You'll find full origin stories for each snack on our Instagram.

The maker of our Bhadang has been making Bhadang in Kolhapur for over 125 years now. She uses the same puffed rice supplier her family has used for years. The chilli comes from farms within 40 kilometres of her kitchen.

She has never used palm oil. She has never used a flavouring agent.

When we found her, we didn't ask her to change anything. We asked if we could tell people about what she was already making.

This isn't a recipe inspired by Kolhapur. This is Kolhapur.

Every pack goes through a quality check before it leaves. Seal integrity confirmed. Best-before checked. Pack surface inspected.

Each pack is placed with cushioning to prevent movement. The outer box is specifically chosen for crush resistance.

We have no control over that final stretch. But every pack that leaves our facility is perfect.

If yours arrives in any other condition — message us with a photo. We fix it.

Yes. Patang is available in physical retail at:
Le Marche (Delhi NCR), Nature's Basket (Mumbai), Geom365 (Delhi NCR), Laal Kaanda (Jaipur), e'Woke (Hyderabad), and 50 other retail stores.

If none of those are near you, the most common path for first-time buyers who prefer in-person shopping is gifting — someone in a stocked city picks up a pack, you try it, and by then the hesitation about ordering online is usually gone.

Comment your city on our Instagram and we'll tell you the nearest stockist.

We're not asking you to stop buying Haldiram's. We're asking you to add Patang to your pantry.

Haldiram's does one thing exceptionally well: consistency at scale. Every pack of their bhujia tastes exactly the same everywhere in India. That's genuinely hard to do.

But consistency at scale requires centralised production, standardised spice mixes, and refined oil because it's stable at volume.

Patang does something different intentionally. Each batch of Bhadang tastes slightly different because the chilli harvest changes by season. You notice it. That's the point.

Bikaji is a serious brand with real quality. We have no argument with them.

But Bikaji is Rajasthan-based and makes snacks at national scale. When they make Bhadang, it goes through their supply chain — standardised inputs, central facility, consistent output.

When we make Bhadang, the puffed rice comes from Kolhapur. The oil is cold-pressed by a specific supplier in Maharashtra. The chilli is sourced from farms within 40km of where it's made. The maker is a named person who has been doing this for over 20 years.

Bikaji can't offer that. Not because they're not good — because their scale doesn't allow it. That's the only difference. But it's the difference you can taste.

Clean label is a trend. Our supply chain is a commitment. Here's the difference.

Five new Indian snack brands this year claim clean label. Some of them genuinely are. Credit where it's due.

But here's what most clean label brands still can't tell you: who made this specific batch, in which specific city, using which specific oil source, with which specific chilli variety.

We can answer all four for every SKU we make.

Clean label is the floor. Provenance is the ceiling. We're not just free from bad ingredients. We know exactly who made this, where, and how.

You're right. And you should verify it.

For our Bhadang — the maker is in Kolhapur. The location is GPS-tagged on our Instagram origin Reels. The puffed rice supplier is in the same region. The chilli farms are within 40km of production.

For our Chanachur — made in Calcutta, mustard oil sourced in Bengal, recipe unchanged from the version that has been sold in the city's markets for decades.

For our Bhakarvadi — Pune. The specific spice filling is the part that makes it different from Bhakarvadi made anywhere else.

'Regional' is a label anyone can print. An origin Reel with a GPS tag and a maker on camera is not.

We won the Premium Package Design Innovation Award in February 2026 for a specific reason: the design puts information first.

The ingredient list is on the front panel. The source city is on the front panel. The maker acknowledgment is on the front panel.

Most premium brands put a lifestyle image on the front and bury the information on the back. We reversed that.

The award recognised design that serves the buyer, not the shelf. If it looks like other premium brands at a glance, look more closely at what information is actually visible from the front. That's where the design intent lives.