3 min read · Editorial guide · Reviewed 20 October 2026
Choose a small range
Pick three clearly labelled snacks with contrasting shapes, such as rice murukku, a sev, and a mixture. More varieties are not always more useful: a small selection leaves room to notice details.
Keep each identity visible
Write down the name, maker, and ingredients from the pack. Retain allergen information and use separate serving utensils. Let guests check labels and choose what is suitable for them.
Describe before comparing
Look at colour and shape, then note aroma, texture, seasoning, and finish. Treat descriptions as observations about the samples in front of you, rather than rules about an entire regional style.
Connect the words
Use the glossary to explain names such as milagu, aval, and poondu. A tasting can be a simple introduction to language and craft as well as flavour.
Record what you learned
Open the tasting notes form, then download your completed notes or print them. It includes room for the snack’s name, source, appearance, texture, and questions for the maker.