&
Our Story
From a Kozhikode kitchen to your snack drawer
Nectar & Nosh began with a copper uruli, a wooden ladle and a family recipe book that smelled of cardamom. We grew up on sticky halwa from the old sweet streets and banana chips fried under the coconut palms — and we wanted the whole world to taste that.
Today we still cook in small batches, still slice every nendran banana by hand, and still refuse shortcuts. The packaging got a little fancier. The taste didn't change one bit.
- Recipes passed down three generations
- Locally sourced from Kerala farmers
- FSSAI certified kitchen