Diwali, the Hindu “festival of lights” is upon us, and that means a vast supply of excellent food. We talked a little bit about the Diwali snacks, known as Mithai, before. Mithai vary widely from region to region and it is near impossible to cover them all. This year we decided to dig a little deeper into regional specialties, like fov/poha from Goa, a rice-based dish (5 more recipes here), Ghughra, filled turnovers from Gujarat, and Susiyam, fried sweet chickpea fritters from Tamil Nadu. The recipe site Barwachi has an extensive list of regional Indian Diwali recipes, including many dishes we never have heard of before.