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A poppadom, an anglicized version of the Indian “papadum,” is a flat, crunchy, circular flatbread typically made with gram flour.

The crack! then rumbly, deep crunch of a pork cracklin, the airy crispness of a papadum, the delicate shatter of a flaky croissant that gives way to interior chew all seem to call out, "Pay attention! I'm one of the good parts of life!"

Picture warm-spiced chickpeas, cooling raita, the lentil stew sambar and the coconut-refreshed vegetable medley known as aviyal — everything partnered with steamed rice and breads including chapati and papadum.

The family of Megha Desai, 42, found the tins to be the perfect size for storing papadum.

She also serves tandoori chicken wings and papadum chips with chutneys.