Thin, crisp savoury strands, roughly the thickness of vermicelli, eaten by the handful. Light and salty with a clean snap, and seasoned all the way through rather than just on the surface. Easy to keep reaching for, which is rather the point.

No. "Aloo sev" describes a style — the classic potato-seasoned version of this snack — and this one is seasoned to match that flavour using cumin, garlic, onion, mango powder and lemon. The strands themselves are made from chickpea, sorghum, rice and finger millet flours.

This snack is traditionally deep-fried. Baking means the strands are cooked in an oven instead, so they take up far less oil. There is still oil in the recipe, so it is a lighter version of a fried snack rather than a fat-free one.

Mild. The seasoning leads on cumin, coriander, garlic and onion, with a tang from dried mango and lemon, and only a little chilli underneath. Most people who avoid hot food are comfortable with this one — it is the gentlest of the five.

The product is made with naturally gluten-free ingredients, but it is processed in a facility where nuts and dairy may be present. Anyone managing a nut or dairy allergy should take that into account before buying.