Our Heritage
Why the snacks of Uttar Pradesh & Bihar are loved
Long before “clean eating”, the kitchens of the Gangetic plains had it figured out: simple grains, good fats, humble spices — and patience.
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Whole grains, honest fats
Thekua is built on wheat flour, ghee and dry coconut — slow-cooked, wholesome and satisfying, made for the festivals and long journeys it has always travelled with.
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Spices that do double duty
Ajwain (carom), kalonji (black cumin), saunf (fennel) and elaichi give these snacks their aroma — and are traditionally valued in Indian homes as gentle digestive aids.
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Nuts, seeds & dates
Our Energy Laddu pairs almonds, cashew, mixed seeds and poppy seeds with dates for natural sweetness — a nourishing pick-me-up between meals.
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Made to keep, made to share
Dry, crisp snacks like namak para were designed to stay fresh for days — perfect for chai time, the tiffin box, or sending a taste of home to someone far away.
“Flavour and goodness were never two different things in a traditional kitchen — they were the same recipe.”
At Nilima Food we keep to that spirit: short ingredient lists, familiar tastes and recipes that have been passed down, not invented in a lab. Enjoy them as they were meant to be enjoyed — in good company, and in moderation.