Plates from everywhere

Slow-roasted gram flour, ghee, and sugar, rolled while warm. The Diwali tin. The tin that never lasts until January.

Saffron rice layered with spiced potatoes, cauliflower, and fried onions, sealed and steamed until every grain is perfumed.

Chickpeas in a dark, tangy tomato-onion gravy. The north-Indian dhaba classic that turns a tin of beans into dinner.

A quick North Indian potato-tomato curry spooned over plain rice for a comforting weeknight plate.

Roasted wheat flour, ghee, nuts, and a little sugar. The prasad of Krishna’s midnight — satvik, crumbly, eaten by the handful.