Served hot, this winter speciality is eaten from a leaf bowl near the ghats. Tamatar Chaat is spicy, tangy, soulful, and deeply Banarasi.

Crisp on the outside, stuffed generously, and served with tangy chole, Amritsar’s kulcha is best eaten standing on a busy street.

The vada pav is Mumbai in a bun. Grab one outside a local station during rush hour, and you’ll understand why this snack is an emotion.

Kolkata’s version of golgappa hits differently. The aloo filling is spiced differently, while the water is sharper and bolder.

A cup of creamy Irani chai paired with slightly salty, crumbly Osmania biscuits near Charminar is pure Hyderabad nostalgia.

Available only in winter, this cloud-like dessert is made by whipping milk and cream overnight in the cold air. Miss it, and you wait a whole year.

Golden, flaky, and indulgent, Jaipur’s pyaaz kachori is a street food legend. One bite and you’ll see why locals swear by their favourite kachoriwala.