In Cox’s Bazar, people fondly call it “Khoi.” Elsewhere, it’s known simply as puffed rice. Made by soaking and roasting rice until it blooms light and crisp, this humble snack carries the warmth of rural kitchens and the essence of home.
Crunchy, airy, and deliciously simple, Khoi remains a beloved part of Cox’s Bazar’s traditional food culture. Easy to digest and long-lasting, it’s more than just a snack—it’s a piece of nostalgia.
For many, Khoi is also an expression of love and care. Development and cultural activist Falguni Haimu from Cox’s Bazar shares,
“My mother always sends me jars of homemade puffed rice. It’s delicious and can be stored for weeks. Every time I eat it, I’m reminded of her care.”
In one corner of Falguni’s home sits a glass jar filled with Khoi. Amid her busy schedule, a handful of tea or a quick snack brings back memories of her mother’s hands and the comforting taste of childhood.
Locally made Khoi isn’t just a morning treat—it’s also popular as an evening snack mixed with chanachur, onion, and green chili. Because it stays fresh for a long time, many people even take it along on long journeys.
While many traditional snacks have faded in the rush of modern life, Khoi still survives in the homes of Cox’s Bazar—a simple, homemade delight that carries a mother’s love in every bite.
By Abdu Rashid Manik
Photo: Abdu Rashid Manik
