INDIANS eat a mind-boggling array of street food.
They nosh on pakoras, or vegetable fritters; jalebis, which are deep-fried coils of fermented batter dunked in sugar syrup; and papdi chaat, a tart and spicy mélange of crunchy fried dough, yogurt and spices – to name just a few. The snacks, often washed down with chai, are ubiquitous, filling and relatively cheap.
