
Sundown. Aux on. Glasses out.
First peg poured, fairy lights flickering, someone's already trying to DJ from their phone. The plan is officially happening.
The chakhna you actually want when whisky's poured, the beer's cold, and the night's just getting started. Crunchy, bold, easy on the gut.
Six liquors. Six pairings. Zero greasy fingers ruining your phone screen.
Old monk energy. Pudina chana cuts the smoke.
Cold pints, hot peanuts. The original duo.
Clean spirit, sharper snack. Hing jeera FTW.
Sweet sip + laal mirch chana = chef's kiss.
Butter pepper makhana. Bougie but earned.
Botanicals + pudina lemon. Match made in adda.
Back in college, every time us friends sat down to drink, the chakhna situation was the same — a packet of chips and some oily fried namkeen. By the second peg, that heavy, greasy stuff would sit in the chest like a brick. Honestly? It gave me nauseatic vibes. Hard to gulp, harder to keep going.
Everything in the bowl was fighting the drink instead of helping it. So we'd push the bowl away, the night would slow down, and the conversation would die three pegs early.
The Chakhna House started right there. Roasted, never fried. Bold flavours that lift the drink instead of weighing you down. The kind of bowl you can keep dipping into all night — without the heaviness, without the regret.
Every drinking session has the same shape. The pour, the story, the bowl that mysteriously empties. We just made the chakhna better for all three.

First peg poured, fairy lights flickering, someone's already trying to DJ from their phone. The plan is officially happening.

Someone retells the story everyone's heard four times. Everyone laughs anyway. Two pegs in, the bowl is being passed like it owes everyone money.

The Chakhna Player strikes. Nimbu pani in one hand, fistful of pudina chana in the other. Drinkers in shock. We see you, MVP.
Every adda has one. Sometimes they don't even drink — they came for the company, they're nursing a nimbu pani — and yet, by some ancient law of friendship, they have somehow eaten more chakhna than the four drinkers combined.
Or maybe they DO drink. One slow peg, three handfuls of chana, then another handful "just to taste the laal mirch one." Empty bowl. Refilled bowl. Empty bowl again. That's the Chakhna Player. The real MVP of the table.
This brand is built for you too. The drink is optional. The bowl in the middle of the table is the whole point.

Two taps. One perfect pairing. No "what should we order" debates at 9:47pm.
Pick a liquor and a vibe — we'll prescribe the bowl.
Pick your setting. The story, the bowl, and the vibe tags update live.

Seven people, one aux cable, three arguments about the playlist. The bowl on the kitchen counter holds the night together — refilled twice, gone by midnight.
All roasted. All flavourful. All made for when you have a drink in the other hand.
The hero. Crispy whole chana with fresh pudina and a hit of lemon that cuts through the richness of any drink. The one people reach for first.
For the one who always says "make it spicier." Real heat, that distinct kala namak finish that turns every sip into a little moment.
Makhana for people with a whisky in hand. Light, airy, with a slow black pepper heat that builds beautifully across the night.
Tangy, smoky, a little spicy. The kind of peanut you used to get in a small bowl at every proper bar. We bottled that feeling.
Split chana, lighter and crunchier than whole chana. Hing and jeera — the most classic chakhna combination known to every Indian household since forever.
Three 60g pouches in one branded box. Enough for 3–4 people through a proper session. The whole experience in one order. Perfect to gift, perfect to hoard.
Cuts through smoke, lifts the malt.
Salt, heat, fizz — the holy trinity.
Clean spirit needs an honest, sharp chakhna.
Sweet rum × bold spice. Sundown material.
Subtle enough to not bully the bouquet.
Botanicals + pudina = made for each other.
Made for one drinking session with 2–4 yaars. Three flavours, one branded box. Crack the drinks, crack the box. That's the whole plan.
"Every Indian who drinks has a chakhna story. We're just the brand that was finally honest about it."
Nobody eats chakhna for their health at 10pm on a Saturday. They eat it because it makes the drinks taste better, makes the conversation flow, makes the evening feel complete.
We didn't go roasted to be a "health brand". We went roasted because oily chakhna actually ruins the drinking session. Here's what the research and the dietitians say.
Dry-roasting uses zero added oil, vs deep-fried snacks soaking up oil during the fry.
Protein + fibre in roasted chana, peanuts and makhana slow how fast alcohol hits the bloodstream.
Without heavy oil, food clears the stomach faster — no acidity, no heavy chest.
No oil film means whisky still tastes like whisky, beer still tastes like beer.
Sources: Dietitian-recommended drinking-session snack practices; published research on fried food, oxidised oils and alcohol digestion. Not medical advice — just a better bowl.
Pick a date, count your yaars, name your poison. We'll suggest the chakhna and the number of session packs so nobody fights over the last makhana.
Available on Blinkit, Zepto, Swiggy Instamart, and Amazon. Or order directly and we'll bring it to you.
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Stainless-steel roasting, food-grade nitrogen-flushed packs.
No MSG, no artificial colours, no trans-fats. Roasted, never fried.
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