Karela 250 gm
Looks Good, Tastes Better
Namkeen karela is a savoury with the most unique shape, like that of an exotic flower opening up. While there is a sweet version of the snack where it is dipped in sugar syrup, the salty version is a much-loved evening snack across several parts of India.
Taste & Occasion
Anand Sweets Karela is lightly coated with mango powder and red chilli powder which lend it a mouth-watering spicy, tanginess. The snack is quite filling so stock it up for the days when small nibbles just won’t do. You can also make delicious chat with it – crush lightly and add your choice of toppings, including some fresh pomegranate pearls for a piquant burst of sweet.
Shelf-life & Storage
The savoury snack comes packed in an air-tight box that keeps it fresh. Store the box in a cool, dry place and consume the contents in 60 days from opening the box.
Ingredients
Refined Wheat Flour, Refined Palmolein Oil, Hydrogenated Oil, Salt, Carom Seed, Red Chilli Powder, Black Salt, Dry Mango Powder, Dry Ginger, Coriander Seeds, Black Pepper, Clove, Asafoetida, Nutmeg, Mace And Cardamom.
Elevating the Culinary Experience
By Exquisite
Sourcing, Impeccable
Craftsmanship


We are obssessed with quality and thus, top quality certified ingredients are all sourced from places of origin to ensure the best, most authentic produce.

We are particular about the products. Thus, to ensure authenticity of taste and methods, all our karigars too are meticulously screened and hired.

We follow global standards of freshness, hygiene, health protocols and storage, are maintained at all times.

At Anand we believe in clean food for all. All our products are free of artificial flavours or added preservatives.
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Product and Manufacturing Information
Shelf Life
60 days (from the date of Mfg.)
Country Origin
India
Dimension (Length × Width × Height)
20.50 cm × 15.50 cm × 11.00 cm
Manufacturing Information
Anand Sweets & Savouries LLP
31 A, Road No. 2, Jigani Industrial Area Phase 1,
Jigani Anekal Taluk, Bengaluru, Karnataka, India. 562106.