From the tram-laced bylanes of North Kolkata to the adda corners of College Street, Calcutta Chanachur is not just eaten — it's argued over, shared, hoarded, and remembered.
This is the jhal that bites back. A heady mix of sev, chana, masala peanuts, and fried lentils, kissed by oil and chaos — stirred together like a Tagore verse meeting a football chant.
Every handful crackles with contradictions: sweet yet sharp, earthy yet electric. It's what your grandfather snacked on during newspaper mornings, and what your college self grabbed in a rolled-up thonga after class.
What makes this snack special?
Kolkata’s legendary chanachur — sharper, spicier, tangier than any mixture in India.
How does it taste?
Bold, zesty, with hints of chilli, hing, and mustard seeds.
What oils and ingredients do you use?
Gram flour, groundnut oil, flattened rice, roasted chickpeas, salt, red chilli powder, asafoetida (trace), spices, sugar (trace)
How should I enjoy it best?
With evening adda, a glass of chai, or sprinkled over jhal muri.
