Foods Himanshu Has Tried

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

Follow your nose through Taipei for this crispy, warm street snack.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

A pharmaceutical company developed this beverage as drinkable IV solution.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

The perfect marriage of coffee and tea.

Tarragon provides the herbal kick to this neon-green Georgian soda.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

The spicy, sour mango sauce is beloved from India to Israel.

These dangling decorations of lemon and chili peppers are meant to ward off a goddess of misfortune.

In this Hindu ritual, families feed crows who represent deceased relatives.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

This edible silver garnish has long added bling to South Asian cuisine.

The Mexican fungal delicacy that makes corn taste like a mushroom.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

This condiment proves that what the world considers delicious is (nearly) universal.

The world's least practical and most delicious edible straw.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.