A variant born from Diwali platters: our regular Ratlami sev base, but with the clove dialled up. Each batch gets double the laung (clove) we’d normally use, so the spice hits you on the second bite — warm, almost medicinal, and unmistakably festive.

Hand-pressed and fried in pure oil. Crisp throughout, slightly darker in colour than plain sev because of the spice oils that leach during frying.

Best with adrak chai or as part of a chivda mix for evening gatherings.