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Chomchom Sweet চমচম

¥1,200

Chomchom, cham cham, or chum chum (Bengali: চমচম) is a traditional Bengali sweet originated from Porabari, Tangail, Bangladesh. It is a very popular dessert in Bangladesh and India. The cuisine comes in a variety of colors, mainly light pink, light yellow, and white. It is coated with coconut or mawa flakes as a garnish. The sweet is oval and brownish. JOYKALI MISTANNA BHANDAR retains the originality of actual porabari chomchom. JOYKALI’s chomchom(chamcham) still has the traditional taste and flavour of original porabari chomchom.

Ingredients-

The main ingredients are flour, cream, sugar, saffron, lemon juice, and coconut flakes.

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PANIPURI

¥300

Panipuri has various names, depending on the region. In Haryana it is called paani ke patashe; in Madhya Pradesh fulki; in Uttar Pradesh golgappa, in West Bengal, Bangladesh,and Nepal, phuchka;in parts of Odisha Gupchup, in parts of Gujarat, pakodi; in parts of Bihar ,South Jharkhand, and Chhattisgarh, gup chup.[2] They are also commonly known as gol gappay in the Punjab region of Pakistan Puchka differs from panipuri in terms of content and taste. It uses a mixture of boiled gram and mashed potatoes as the filling[3] and is tangy rather than sweetish while the water is sour and spicy.

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Papad 200gm

¥300

Origin:India

パーパド（पापड pāpaḍ）（別名は左記参照）は南アジアの極薄のクラッカーの様な食品である。作り方は地域毎、また家庭毎に異なるが、一般的にはレンズマメ、ヒヨコマメ、ケツルアズキまたは米粉から作られる。ダクシナ・カンナダ県ではパラミツとサゴヤシのデンプンからパーパドと同様のハッパラ（Happala）と呼ばれる食品が作られる。北インドではレンズマメで作ったパーパドが多く、通常’papad’と呼ばれる。

上記の粉に塩と落花生油を加えて生地を作る。唐辛子、クミン、ニンニク、黒胡椒などの調味料や重曹を加えることもある。

生地は薄いトルティーヤ状の円形にして、伝統的には天日で干す。その後好みに応じてかりっと揚げたり、直火にかけたり、トースターで焼いたり、電子レンジで温めて食べる。

南インドでは料理の付け合わせとして、北インドでは食後に食べる。海外のインド料理店では席に案内されてから注文をする間によく前菜として供される。また軽食としても食べられ、刻みタマネギ、チャツネその他のディップや調味料でトッピングされる。インドの大部分では乾燥しただけの生のパーパドを煮込み料理や野菜料理に用いる。

大きさも様々であり、小さなものはスナックチップの様に食べられ、大きなものは他の食材を包んで食べることもできる。

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Rice flack(Chira) 500gm

¥550

Name: Rice Flake or Flattened Rice Or Chira
What it is: Flattened rice, commonly known as Chira, is rice which is flattened into flat, light, dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
Country of Origin: India
Ingredients: Rice
How to Store: Keep Dry

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Rice Puffed(Muri) 250g

¥330

Name: Rice Puff
What it is: Puffed rice is a type of puffed grain from the south Asian subcontinent, made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India, Bangladesh, and Nepal. It is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely. It is widely consumed in countries like Bangladesh & India.
Country of Origin: Bangladesh
Ingredients: Rice Puff
How to Store: Keep Dry

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Soan papdi

¥600

Soan papdi (also known as patisa, son papri, sohan papdi or shonpapri) [2] is a popular Indian dessert. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. It was traditionally sold loose in a rolled paper cone, but modern industrial production has led it to be sold in tightly formed cubes.

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Tamarind タマリンド

¥450

The tamarind tree produces pod-like fruit, which contain an edible pulp that is used in cuisines around the world. Other uses of the pulp include traditional medicine and metal polish. The wood can be used for woodworking, and tamarind seed oil can be extracted from the seeds. Because of the tamarind’s many uses, cultivation has spread around the world in tropical and subtropical zones.

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