At 5:00 PM, the tiffin (tea-time snack) arrives. Samosa , pakora , or bhajiya are paired with spicy mint chutney and cutting chai. This is a social equalizer—in Mumbai, the dabbawala delivers lunch; in Calcutta, the chaiwala serves tea in clay cups ( kulhads ).

Before electricity, the adapted to tropical heat using genius preservation. Walk into any traditional Indian kitchen, and you will find:

Known for its delicate use of mustard oil and "Panch Phoron" (five-spice blend), Eastern India—particularly Bengal—is famous for its fish preparations and an incredible variety of milk-based sweets like Rasgulla.

And God, in India, is always served with extra ghee on top.