CHUTNI PUNCH

I've always preferred savory breakfasts. Credit my upbringing in Southern India for that. I grew up eating savory crepes (dosas), steamed rice and lentil cakes (idlis) with coconut chutney and cooked semolina chock-full of vegetables and spices (upma). Not surprisingly then years later, as I began raising my kids in the United States, I found myself sprinkling the dry spice condiment I grew up eating on my avocado toast, savory oatmeal, eggs, and bagel slathered with cream cheese. The breakfasts changed but the need to add bursts of Indian flavor to my food did not. Then one day, KAPOW! It dawned on me: What if I made the dry spice condiments from my childhood versatile enough to add a burst of flavor to anything, any time of the day? That's why, in 2022, I created CHUTNI PUNCH, a line of seasonings that are easy to use on just about anything. All you need to do is sprinkle, mix or toss them. On, in, and with everything.