Our story

Amba Bhadang started in 1963 as a small family-run shop in Jaysingpur, a town straddling the Sangli-Kolhapur highway in west Maharashtra. What it sold was Bhadang — puffed rice tossed with peanuts, dried coconut, and a spice blend, roasted rather than fried, which made it lighter than most namkeen without losing any crunch or heat. It caught on fast, and over six decades it's remained the region's default tea-time snack, the kind people carry home as an edible souvenir after visiting Kolhapur. The recipe hasn't chased trends to stay relevant — no deep frying, no added colouring — just puffed rice, peanuts, kopra, and chilli, made the way Jaysingpur has always made it.