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A crisp shell filled with potato, chickpeas and tangy water.
The Bengali name for pani puri.
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
One bite at a time.
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India's hot climate makes whisky mature much faster than in Scotland, so young Indian malts taste rich and rounded. Indian single malts now win international awards.
Most whisky sold in India is distilled from molasses and blended with a little malt whisky. In Europe it would legally be called a spirit drink rather than whisky.
Brandy is the best-selling spirit category in South India. Most is molasses-based with added grape spirit and flavouring.
India is one of the world's largest rum markets. Indian dark rums are sweet, vanilla-led and often aged several years; rum with hot water is a classic hill-station winter drink.
A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.
Goa's heritage spirit with a GI tag. Cashew feni is distilled from the fermented juice of the cashew apple and has a strong, fruity, funky aroma. Urrak is its lighter first distillate.
Bihar's signature dish. Litti are wheat balls stuffed with sattu (roasted gram flour), ajwain, garlic, ginger, lemon and mustard oil, roasted over cow-dung cakes or coal and dipped in ghee. Chokha is smoky mashed baingan, tomato and aloo with mustard oil.
Mutton slow-cooked in a sealed clay pot (ahuna/handi) over charcoal with whole garlic bulbs and mustard oil.
Crunchy, jaggery-sweetened fried cookie pressed in a wooden mould, the sacred prasad of Chhath Puja.
Flaky, many-layered fried sweet; Silao khaja has a GI tag.
Steamed rice dumplings stuffed with spiced lentil paste, Bihar's answer to momos.
Paratha filled with sattu, onion, green chilli, ajwain and pickle oil.