Dahi bhalla is a chaat (street food) popular in Delhi with versions all over South Asia. It’s creamy and filling with a kick of spice and a hint of crunch. This version is inspired by my aunt who used to make dahi bhalla for nearly every special occasion, and we couldn’t get enough of it. The fried lentil dumplings are soaked in a tangy yogurt sauce, brightened by two chutneys that perform a balancing act of sweet and savory.

Besan ladoo is an iconic Diwali mithai. It is first mithai recipe I perfected and has been my favorite since childhood. As a kid, my dad used to surprise me and my brother by bringing home a small box of besan ladoos from the local mithaiwala. Made with just five ingredients (chickpea flour, cane sugar, cardamom and gold dust), besan ladoos are naturally gluten-free and easy to make at home with minimal kitchen equipment.