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Rosogolla, also known as rasgulla, is a simple white spongy ball, made of chhena, an Indian version of cottage cheese, dunked in syrup. Above, newer, colorful iterations of this classic sweet are for sale during Rosogolla Day in Kolkata, India. Sandip Roy for NPR hide caption

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Sandip Roy for NPR

Fish curry inflected with coconut is a staple dish in the coastal Indian state of Goa. It's usually eaten accompanied by unpolished rice, fried fish and a dab of pickle. Once all the fish has been eaten up, the leftover curry is reheated over a low flame until it condenses and thickens. At that point, it is reborn as Kalchi koddi, which literally translates to "yesterday's curry." Joanna Lobo hide caption

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Joanna Lobo

A pot of rajma, a bean stew from the north of India, cooks on the stove. It's one of the recipes included in the new cookbook Bollywood Kitchen. Josh Loock/NPR hide caption

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Josh Loock/NPR

'Bollywood Kitchen': A Celebration Of Indian-American Cuisine

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There are many rituals associated with the Hindu Sindh holiday Cheti Chand, which falls on March 29 this year. One that continues to hold meaning for the author is the consumption of tahri, or sweet rice, during langar, the communal meal at the end of the celebration. Pooja Makhijani for NPR hide caption

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Pooja Makhijani for NPR

Train journeys in India were once defined by food, brought by passengers from their homes and purchased from vendors like this one. Passengers shared food with each other, exchanging stories and family histories, and sometimes striking new friendships that continued beyond the journey. But with growing availability of packaged food on trains, that culture is slowly dying. Dhiraj Singh/Bloomberg via Getty Images hide caption

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Dhiraj Singh/Bloomberg via Getty Images

Daal — yellow, red, brown or black — is a staple across India. It is often described, inadequately, I think, as lentil soup. Except it's so much more. Arash James Iravan/Getty Images hide caption

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Arash James Iravan/Getty Images

Katsu curry: The British navy brought its anglicized interpretations of Indian cuisines to Imperial Japan in the 19th century. By the end of the century, the Japanese navy had adapted the British version of curry. Alpha/Flickr hide caption

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Alpha/Flickr

Across India, several Christian communities prepare sweet homemade wines for the festive season from a rich array of local fruit, roots and grain. Above, a glass of golden pineapple wine. Courtesy Merwyn Mascarenhas hide caption

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Courtesy Merwyn Mascarenhas

Kolkata now has its first food truck: Agdum Bagdum. Its owners, two foodies who quit pharmaceutical jobs to become food truckers, were inspired by America's food truck craze — which, of course, was inspired by street food in places like Kolkata. Sandip Roy for NPR hide caption

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Sandip Roy for NPR

America's Food Truck Craze Parks On The Streets Of Kolkata

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A 16th century woodcut shows the interior of a kitchen. In medieval Europe, cooks combined contrasting flavors and spices in much the same way that Indian cooking still does today. Paul Lacroix/Wikimedia hide caption

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Paul Lacroix/Wikimedia

At Calcutta's famous New Market, vendors do brisk business in fruitcake as Christmas approaches. Sandip Roy for NPR hide caption

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Sandip Roy for NPR

A Punch Line In The U.S., Christmas Fruitcake Is Big In Calcutta

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