Our favourite bits from the quintessential candy bars from our childhood come together in the Indie Bar. While experimenting with soan papdi, our chefs realised the potential for its application in candy. This traditional Indian sweet is made by cooking gram flour, sugar and ghee until a stretchable caramel is formed. The extremely hot mixture is then hand-pulled to form fine, flaky, crunchy fibres that simply melt in the mouth. 



While studying this painstaking technique from mithaiwalas in Kolkata, Chef Girish realised that it would make a unique textural addition to a traditional candy bar. The layer of soft caramel was inspired by some of our most beloved chocolate bars from ‘5 Star’ to ‘Twix’, with a grown-up twist of freshly cracked black pepper. Taking a cue from the ‘Bounty’ candy, the subtle flavour of coconut was added in the form of our light-as-air coconut fluff. This reimagined candy bar is finally coated with dark chocolate, thus resulting in the Indie Bar.