Ready-made & Snacking

Most ready-to-eat curries in retort pouches can be heated by placing the unopened pouch in boiling water for 3 to 5 minutes, or by emptying the contents into a microwave-safe bowl, covering and heating for about 2 minutes. Always follow the instructions printed on the pack.

Unopened retort-pouch ready meals are shelf-stable and can be stored at room temperature until the date on the pack. Once opened or heated, treat them like freshly cooked food: refrigerate leftovers promptly and use them within a day.

Rusk is a twice-baked, crisp bread or cake slice, popular in India and the Gulf with tea. It is usually made from a lightly sweetened dough, baked, sliced and baked again until dry and crunchy. Variants include cake rusk, elaichi (cardamom) rusk and suji rusk.

Khari is a flaky, layered puff-pastry biscuit that is savoury or lightly salted, often with cumin (jeera). It is baked until crisp and served with tea across India and in Indian homes around the world. Keep it in an airtight container so it stays crunchy.

Chikki is a traditional Indian brittle made by binding nuts or seeds, most often peanuts, sesame or mixed dry fruits, with jaggery or sugar syrup. The mixture is spread thin, cut into bars and left to set. It is popular during winter festivals like Makar Sankranti and Lohri.

Store nuts and dry fruits in airtight containers in a cool, dark place. In hot weather, keeping opened packs in the refrigerator helps them stay fresh and crisp for longer. Bring them to room temperature before using, and keep them away from strong-smelling foods.

Heat two tablespoons of oil in a heavy pot with a lid. Add three kernels; when they pop, add half a cup of popcorn kernels in a single layer. Cover, shake the pot occasionally, and remove from heat when popping slows to a few seconds apart. Season immediately.