The Diwali Edit

Diwali sweets are getting a rewrite. This year’s new ones: halwa with kunafa strands, rabdi and rasmalai turned into chocolate bars, Dubai chocolate stuffed into dates, a chocolate motichoor laddoo and chikki dipped in choco-hazelnut, next to fusion mithai like raspberry soan papdi and paan chocolate modak. Then the regional Diwali that rarely travels: Gujarat’s chorafali, Maharashtra’s karanji and shankarpali, Tamil Nadu’s adhirasam and Manapparai murukku, Gaya’s anarsa, Dharwad’s GI-tagged pedha, Belgaum kunda, Almora’s bal mithai and Andhra’s paper-thin pootharekulu. And a few you wouldn’t think of for Diwali at all, from Jaipur’s monsoon ghewar to Hyderabad’s Cafe Niloufer cookies. Every pack here is one you can order in India today.