Our story
We started Pluk because the snack aisle was all crunch and no plants.
Two friends, one roasting oven in a Bengaluru flat, and a stubborn idea: a snack can be loud, salty and fun, and still be made from whole plants you can name.
2019
First batch of chilli lime chickpeas
38
Farms and co-ops we buy from
1.2M
Pouches packed so far
19k
PIN codes we deliver to
What we hold to
Four rules every recipe has to pass before it gets a pouch.
Whole plants first
The first ingredient is always a plant you’d recognise whole: a chickpea, a lotus seed, a kale leaf.
Roast, bake, never fry
Dry heat gives us the crunch without the vat of oil. It takes longer; we think it tastes better.
Nine ingredients, tops
If a recipe needs more than nine ingredients to taste good, it isn’t ready yet.
Pay farmers fairly
We buy direct from 38 farms and co-ops and publish what we pay per kilo every year.
How we make them
From field to pouch in four steps.
01
Sourced
Chickpeas from Madhya Pradesh, makhana from Bihar, kale from the Nilgiris, bought each harvest.
02
Soaked and seasoned
Legumes soak overnight; spices are toasted and ground in-house every morning.
03
Roasted in small batches
Forty-kilo batches, roasted low and slow so every piece crunches the same.
04
Packed the day you order
Nitrogen-flushed pouches keep the crunch for six months without preservatives.
Say hello
Questions, wholesale, or a flavour idea?
We read everything and reply within one working day. Shops and cafés: ask about wholesale pricing.
Email
hello@pluk.examplePhone
+91 80 4000 1234Kitchen & pickup
12 Lavelle Road, Bengaluru 560001
Send us a message
pluk
New flavours, restocks and the odd recipe. One email a month, never more.
Kitchen
Pluk Kitchen
12 Lavelle Road, Bengaluru 560001
12 Lavelle Road, Bengaluru 560001
Pickup Mon–Sat, 10am–7pm
hello@pluk.example+91 80 4000 1234