A matte black Himalayan Nuts pouch with a gold seal and a clear window of roasted fox nuts

Makhana, roasted until it snaps.

Fox nuts roasted and seasoned in small batches, plus whole cashews, almonds and raisins. Packed in Kathmandu, delivered across the valley.

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A close view of puffed white fox nuts, each with the dark speck where its shell split

What you’re eating

It grows in water, not on a tree: Makhana is the seed of the prickly water lily. It is gathered from pond beds by hand, dried in the sun, then heated in a pan until each seed bursts open into the white puff you recognise.
Heat does the work: The puffing is done with heat alone. Oil only comes in afterwards, in the small amount it takes to make seasoning stick — which is why a handful sits lighter than crisps and does not coat your fingers.
It is mostly protein and starch: About 350 calories and close to 10 g of protein per 100 g, almost no fat before anything is added, gluten free, and low on the glycaemic index. It has been eaten across Nepal and the eastern plains for generations, usually plain. We kept it close to that.

Himalayan Salt

Rock salt, nothing else.

Fox nuts roasted until they give way at the first bite, then turned through pink rock salt while still warm. This is the plain one, and the one that tells you whether a makhana was roasted properly — there is nothing on it to hide behind.

NPR 250 for 100 g

Cheesy

Sharp, dry, no grease.

A dry cheese coat that clings to the crater of each fox nut instead of sliding off it. Sharp on the finish, and it leaves your fingers dusted rather than slick — the difference between seasoning that was tumbled on and seasoning that was sprayed.

NPR 275 for 100 g

Cream & Onion

Slow, savoury, hard to stop.

Onion cooked down far enough to go sweet, cut with cultured cream powder. It is the quietest of the three on the first handful and the one the bag empties fastest on.

NPR 275 for 100 g

Beyond the makhana

Imported whole, graded, and bagged here rather than bought loose by the kilo. Same seal, plainer packaging.

Raisin
NPR 149
250 g
Soft, dark, still sticky.
Cashew
NPR 449
250 g
Whole W240 grade, unbroken.
Almonds
NPR 379
350 g
Dense, sweet, thin-skinned.

About the name

Makhana does not grow on a mountain. It grows in still water on the plains, and anyone who has seen it harvested knows that.

The name is about where we are, not where the seed starts. We roast, season and pack in Kathmandu, in small runs, and seal each bag the day it is filled. The dry fruits are imported whole and graded before they go in a bag.

Orders around the valley go out by rider. We confirm every order by phone first, because addresses here are landmarks more often than they are street numbers.

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