In Malaysia and Singapore, it is known as kacang putih. Members of the local Indian community usually refer to it as "mixture" as is done in southern India. It is available from roadside vendors as well as shops and restaurants. Singaporean supermarket FairPrice refer to their Bombay mix as murukku, which is an entirely different product.[3]
In western part of India especially in Pune, Maharashtra it is known as Chiwda. Babus Laxminarayan Chiwda popularised the concept nationally and internationally with different varieties such as poha chiwda, potato chiwda, patal pohe chiwda, cornflakes chiwda and lite chiwda[4]
In southern Indian states such as Tamil Nadu and Kerala, as well as in the north of Sri Lanka, it is known as just "mixture", and is available in almost all the sweet shops and bakeries. Usually, it consists of fried peanuts, thenkuzhal,[5]kara boondhi,[6] roasted chana dal, karasev, murukku broken into small pieces, pakoda and oma podi.[7]
The wide range of names used for Bombay mix reflects patterns of migration, local language use, and retail branding rather than strict differences in ingredients or preparation. In many regions outside India, similar savoury snack mixes are marketed under names that are more familiar to local consumers or aligned with established regional snack categories.
As a result, closely related mixes may be identified by different names in different countries, even when the underlying composition remains broadly comparable. This has contributed to the snack being perceived as distinct regional products despite sharing a common culinary origin.
