India’s love affair with chakna is nothing new. Long before modern packaged snacks and fusion bar foods, Indians were munching on flavorful, homemade, and locally sourced delicacies while enjoying their drinks. Before 1948, chakna was deeply rooted in tradition, often inspired by regional ingredients, and prepared using age-old techniques that made every sip more enjoyable.
1. Roasted & Spiced Nuts and Seeds
Peanuts, cashews, and almonds were common chakna choices, roasted over open flames and tossed with salt, black pepper, or red chilli. Sunflower and melon seeds were also popular, often served dry or lightly spiced for an addictive crunch.
2. Masala Chana & Roasted Gram
Before packaged snacks, roasted black gram (chana) was a staple chakna, served with chopped onions, green chillies, lemon juice, and rock salt. This protein-rich snack was simple yet packed with flavour and widely available across the country.
3. Bhujia and Namkeen
Bikaneri bhujia, sev, and other gram flour-based snacks were enjoyed with drinks, offering a spicy and crispy contrast to the sharpness of liquor. Made fresh at halwai shops, these snacks provided a flavorful pairing that is still loved today.
4. Dried & Spiced Meat
In certain regions, especially in North India and coastal areas, dried and spiced meats were the go-to chakna. Sukha mutton, fish fry, and homemade jerky-style meats were common accompaniments, particularly for those drinking strong spirits like whiskey and rum.
5. Pickles & Fermented Snacks
Tangy and spicy pickles (achaar) were often served with drinks, particularly in rural India. Fermented snacks like kanji-infused carrots, raw mango slices, and tangy mustard greens added a punch of flavour to any drinking session.
6. Masala Papad & Fried Lentil Fritters
Papad was a pre-1948 chakna staple—fried or roasted and topped with onions, tomatoes, and spices for an instant bar snack. Similarly, pakoras made from lentils, potatoes, or spinach were commonly served as freshly fried chakna.
7. Puffed Rice & Jhalmuri
In Bengal and surrounding regions, jhalmuri (spicy puffed rice) was a popular chakna, mixed with mustard oil, peanuts, green chillies, and spices for a crunchy and flavorful bite.
8. Regional Delicacies as Chakna
Different parts of India had their own unique pre-1948 chakna options:
South India – Sundal (spiced chickpeas), banana chips, and deep-fried seafood.
West India – Khakra, dry bhel, and spiced cashews.
North India – Tandoori meats, roasted makhana, and paneer tikka.
East India – Fish pakoras, fried snacks, and fermented bamboo shoots.
Then vs. Now: How Chakna Has Evolved
The core essence of chakna has remained the same—flavorful, easy-to-eat snacks that enhance the drinking experience. However, today’s chakna has evolved into packaged options like Peg Partner’s Hangout Nuts, Happy Hour Nuts, Pasta Punch, and Cream & Onion Bhujiya, making it more convenient while keeping the spirit of traditional Indian snacking alive.
Cheers to the timeless tradition of chakna! Whether it’s a historic favourite or a modern innovation, one thing is for sure—India has always known how to snack while sipping! 🍻
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