Guides from our counter
Knowledge Centre
The questions people actually ask us before they buy — what separates two almond lots, how to judge a khajur with your hands, what mukhwas is supposed to be. Answered the way we would answer them across the counter.
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Munakka dry fruit: what it is in English, how to eat it soaked, and how it differs from kishmish
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Watermelon seeds (magaj beej): what they are, what is in them, and how Indian kitchens use them
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Protein in dry fruits: which nuts and seeds carry the most, per 100 g and per handful
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Khari Baoli or online: buying dry fruits in Delhi, and how to judge them either way
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Phool makhana: what fox nuts are, their protein, how to roast them and how to pick good ones
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Types of dates: the eight kinds of khajoor we keep, and what each one is for
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How to eat chia seeds: soaking ratio, timing, and how chia differs from sabja
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Nuts for Deepavali bakshanam at home: badam halwa, kaju katli and dry fruit laddoo
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Akhrot in English is walnut: how many to eat a day, whole or kernels, and how to tell a fresh one
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Soaked almonds: why Indian homes soak badam overnight, how to do it, and what is in them
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