Our Heritage
A Malleswaram love story, sealed in a tokri.
Three generations. One recipe book. Sixty years of roasting Karnataka's favourite snacks over fire breeze.
It started with a 10×4 ft stall.
In 1961, in the heart of Malleswaram, Bangalore, a small dream took shape under the name Hurigalu Angadi. With nothing more than a few sacks of nuts, a fire-breeze roaster, and patience, our founder set out to perfect a craft that would feed generations.
The recipes never changed.
What started as one stall is now a beloved brand across Bengaluru. But the way we make our hurigalu, our masala peanuts, our khara boondi — it hasn't changed. Same roasting method, same hand-pounded masala, same family recipes.
Why we say no to shortcuts.
No preservatives. No palm oil — only rice bran oil. No artificial flavours. Just natural ingredients and the time it takes to do them justice. That's our promise to you, packed fresh in every tokri.
