As a chef and baker by trade and by passion, Keya Wingfield’s method of curbing homesickness was experimenting in the kitchen. As a Richmond transplant, she missed her hometown of Bombay, so she set to work developing an Indian spice blend—something both comforting and flavorful. After lots of tweaking, Wingfield landed on a winner: a blend just right for sprinkling on eggs, salads, and tacos.
Her next step was to share the flavors of her home with her American husband, whose taste, she says, “represents the American palate.” The answer to acclimating him to Indian spices lay in his favorite snack: the quintessential American potato chip.
“We are big potato chip lovers,” Wingfield says. “In fact, if you go to any gathering, anywhere in the world, and set out a bowl of potato chips, see how fast they vanish. It’s a universally loved snack and the perfect vehicle to carry the flavors that I want to introduce.”
Wingfield combined her meticulously curated 29-spice blend with classic potato chips, and came up with Bombay Chips, which her brand, Keya’s Snacks, recently premiered. They’re spiced, but not spicy, with ingredients sourced directly from India. “When consumers buy a bag of our snacks, they will experience flavor and joy,” she says. “Savory, salty, garlicky—all the notes you might find in a great Indian or cultural meal.”
Look for Wingfield’s mouthwatering chips in specialty food stores. The newest flavor, Black Salt, will debut this summer. KeyaAndCo.net
This article originally appeared in the August 2024 issue.
