According to a report by market research firm IMARC Group, the Indian snacks market is projected to grow at a CAGR of 12% from 2022 to 2027. Contributing to this growth are food startups, introducing interesting flavours. Today, the market boasts a variety of snacks available in local flavours as well as adaptations influenced by the West. And, fried snacks hold a significant position in the market. “Fried snacks are mainly known for their crispness and saltiness. Irrespective of age groups, they satisfy every palate. Due to the texture and saltiness, they tend to be addictive. For instance, French fries or potato wedges are loved by all,” says chef Ajay Chopra.
The snacks saga
So, what’s considered a snack? They are smaller portions of food that we generally indulge in between meals. “It could be anything — from cookies, chips and namkeens to samosas, tikki and chaats,” says Shikhar Veer Singh, founder and culinary expert, Samosa Singh.India, a land of diversity, witnesses amazing variety even in the snacks segment. Migration and assimilation of communities led to snacks from various cuisines being introduced on our plates. For instance, samosa is believed to have originated in the Middle East as a non-vegetarian snack made with minced meat. However, in India, it is relished with a potato and pea filling.
Every part of India offers its own specialties. “It depends on the available ingredients, season and geographical conditions of the region,” shares Chopra, listing some of the widely known Indian snacks — vegetable chop, nimki and churmur from the east, vada pav and vanela gathiya from the west, samosa and kachori from the north and goli baje and masala vada from the south.