Made the way namkeens were always supposed to be.
SpiceRaga didn't start as a brand idea — it started as a question.
Why did the namkeens we grew up eating change so much? And was that change really for the better?
Growing up, namkeens came from nearby halwais. Made fresh. Fried in oils that belonged to the region. Stored in steel dabbas, not plastic. They weren't products — they were traditions, celebrations, and memories.
Over time, snacks began travelling farther. Scale changed. Distribution changed. To survive that journey, palm oil replaced traditional regional oils — and slowly the taste changed with it.
SpiceRaga is our response to that shift.
We make namkeens the way they were always meant to be made.
Not a trend. Not a fad.
Just a return to roots.
Shilpa Gattani
Founder, SpiceRaga
MBA · Finance · Conscious Foodie
A conscious foodie who believes every recipe tells a story.
With an MBA and CS qualification, I spent over 20 years in finance. Originally from a small town, I moved to Mumbai for work — but remained deeply connected to the traditions I grew up with.
That connection inspired SpiceRaga. Today, it is more than a business — it is a mission to honour traditions, encourage conscious eating, and create meaningful impact.
When I'm not working on SpiceRaga, I enjoy running half marathons, mentoring teenagers as a mindset coach, and writing.
Together with my twin daughters, I also run Gift A Smile — an initiative that supports children undergoing cancer treatment.
Have you ever added palm oil to your grocery list? If not, why should it dominate the snacks we eat? Indian recipes evolved around regional oils.
Belongs in Groundnut Oil
Belongs in Mustard Oil
Belongs in Sesame Oil
Belongs in Coconut Oil
Palm oil became common only when snacks became industrial products.
SpiceRaga chooses authenticity over convenience.
"SpiceRaga isn't about recreating the past.
It's about honouring it — and carrying it forward honestly."