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Murukku Clan
Hand-twisted Kai, spiky Mullu, fine-stranded Oosi Thenkuzhal, bold Thattai, and little rebel Seedai. Festival swagger in every crunch.
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Chapter 1
Vanakkam — I’m Addhu
Your friendly neighbourhood spice whisperer and snack storyteller. Every pinch, crunch, and bite is a ticket to South India’s heart.
I’m not here to stack products on a shelf. I’m here to pass on flavours I grew up with — the ones that make grandmas smile, kids giggle, and everyone reach for “just one more.” Walk with me. We’ll peek into spice tins, sneak from snack jars, and talk about why tradition still tastes like home — even when it gets a playful new twist.
“Ready? Let’s spice up your day — one delicious moment at a time.”
Chapter 2
The Spinax Story
SPI from Spice — the aroma and fire. NA from Snack — the crunch and comfort. The X is the twist that gives the brand its playful spark.
Old Spice — passed-down roasts, sun-dried chilies, patient hands. New Twist — bold blends, cheeky packaging, flavours that surprise. Open a pack and you’re time-travelling and trend-surfing at once.
Tradition in one bite. Surprise in the next.
Chapter 3
Step Into My Masala Kingdom
Six flavour clans — each with a role in the kitchen theatre. No checklists, just scenes.
Ready-to-Cook — Shortcut Superheroes
Adai mix for crunchy protein pancakes; Rava Dosa mix for paper-thin golden dosas; Millet Health Drink for a comforting morning cup.
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Ready-to-Eat — Sprinkle & Smile
Flax Seed Idli Podi for omega goodness, Garlic Idli Podi for a bold wake-up call, Classic Podi for faithful breakfasts.
Rice Mix — Feast in Minutes
Puliyodharai for tangy nostalgia, Ellu Podi for nutty warmth, Muringa and Kollu mixes for earthy goodness.
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Chapter 4
Addhu’s Grand Snack Stroll
No lists. Just scenes. Follow the crunch trail.
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Savouries Squad
Butter Murukku, Kara Boondhi, pepper Karasev, Madras Mixture, Omapodi, Rippon Pakoda.
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Sweet Legends
Badusha, Jaggery Seedai, Kadalai Urundai, Maaladdu and Manogaram — the sweet ending gang.
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Which scene should I plate first?
Chapter 5
Shall we cook, or shall I serve?
The best way to understand garam is to taste it yourself. Pick a path and I’ll walk with you.
From 100-year kitchens to yours.
