A Humble Yam, Reimagined
Born in Gujarat, kettle-cooked in small batches, and seasoned with local pride.
How we reached here
Ratalu — the purple yam — has been a monsoon favourite in Gujarati kitchens for generations. We grew up on it. So we set out to do one thing exceptionally well: turn this humble root into the crispiest, most flavourful wafer you've ever tasted.
No shortcuts. No factory line churning out millions. Just carefully chosen yam, thin-sliced, kettle-cooked in small batches, and seasoned by hand with spices we'd proudly serve our own family.
Fresh, hand-selected
We source purple yam at its peak and slice it within hours — never from concentrate, never frozen.
Traditional kettle-cooking
Cooked low and slow in small batches, the old-fashioned way, for that signature shattering crunch.
Premium, sealed packaging
Nitrogen-flushed pouches lock in freshness so every pack tastes just-made when it reaches you.
Nothing artificial
No artificial colours, no MSG, no palm oil. Just yam, good oil and honest seasoning.