What do you call this?? The farsan/savoury snacks loving Gujjus call it Chavanu, a term that originates from Sanskrit word Charvan meaning raw, dry or roasted foods like popped grains, puffed rice, flattened rice sev, roasted chickpeas. Spicy, sweet, salty, sour – Chavanu ticks almost all flavour profiles. Eating it is like signing up for a rollercoaster ride, a mixed bag of flavour experiences. A dabba/container filled with a favourite mix will be invariably found in a Gujju home, am I right?? When pre-packed Chavanu mix was not a norm, we have the privilege to get our preferred savouries mixed-in to form our favourite blend. This was possible because of the Chavana and Farsan makers that dotted the cityscape. Today, small scale units and factories are gradually replacing these neighbourhood namkeen makers. There was not right or wrong blend, it was always the preferred blend. If the Chavanu was mixed for elderly with chewing challenges the request would be for all the soft farsans to be added, if small kids were to enjoy it the spice quotient of the mixture was kept low, the adults always prefer hot and robust mix. If someone had just recovered from an illness, few morsels of Chavanu were called for that better mouthfeel. Chavanu is also known as Bhusu in some parts of Gujarat. Bhusu means saw-dust. This Diwali let Chavanu acquire its privileged place along with all the fancy and homemade nashta you plan to serve. Is there a special Chavanawala you prefer? Ours is Shashi nu Chavanu at Khanpur, Ahmedabad. The Chavanu here comes with a masala mix and some raw-papaya or radish slaw!!!
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