Bombay Mix by Many Names: Why Fresh Mixture Tastes Better

January 1, 2026

A Snack With Many Names (and One Shared Love)

Bombay mix is a beloved crunchy snack that has travelled across the world with the South Asian diaspora, picking up new names — and new fans — everywhere it goes.

In Malaysia and Singapore, it’s known as kacang putih.
In Australia, it’s often called Bhuja mix.
Across the USA and Canada, many refer to it as Punjabi mix.
In Kenya, it’s commonly known as chevda.
In Bangladesh and parts of eastern India, it’s chanachur, while in Pakistan, it’s called nimco.

And among Tamils in South India and Sri Lanka, it’s simply called Mixture — because when something is this good, it doesn’t need rebranding.

(Bombay mix, by any name, is still the ultimate party snack.)

Why Bombay Mix Is Loved Around the World

No matter what you call it, the appeal of Bombay mix is universal.

It’s the satisfying crunch of sev and lentils.
The balance of nuts, pulses and gentle spice.
The way it pairs perfectly with tea, beer, parties, road trips and family gatherings.

It’s not just a snack — it’s a shared experience. Every culture adds its own twist, but the comfort and nostalgia remain the same.

The Problem With Supermarket Bombay Mix

Here’s why so many people say they don’t like Bombay mix:

They’ve only ever tried mass-produced Bombay mix.

As demand grew, supermarket versions cut corners:

Fried in cheap, heavy oils
Loaded with artificial flavourings
Designed for long shelf life, not freshness
Packed months before they reach your hands

The result?
A snack that tastes stale, feels greasy, and leaves you disappointed.

If that sounds familiar, you’re not alone.

Why Rani Mix Is Different (and Lighter)

At Rani Mix, we make fresh Bombay mix the way it’s meant to be made.

Our Sri Lankan-inspired Mixture is:

Handmade in small batches in London
Made using baked nuts, not deep-fried
Prepared with sunflower oil used sparingly

After cooking, we take an extra step most producers skip:
👉 We use a centrifugal dryer to remove excess oil before seasoning.

This means:

A lighter, crispier texture
Cleaner flavours
No greasy fingers

We then finish the mix with fresh curry leaves and whole spices, carefully balanced for flavour — not heat overload.

There’s:

❌ No MSG
❌ No preservatives
❌ No artificial shortcuts

Just real ingredients, proper technique, and care you can taste.

Fresh Bombay Mix for People Who Love Snacks (and People Who Think They Don’t)

Whether you grew up calling it kacang putih, Bhuja mix, Punjabi mix, chevda, chanachur, nimco or simply Mixture, this is Bombay mix the way it should taste.

And if you think you don’t like Bombay mix?
Chances are, you just haven’t tried it fresh yet.

🛒 Ready to Taste Fresh Bombay Mix?

Stop settling for greasy supermarket snacks.
Try our award-winning, small-batch Rani Mix Bombay Mix, made fresh in London and loved by customers who thought they’d “gone off” mixture — until now.

👉 Shop Rani Mix Bombay Mix