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But she nonetheless still enjoys Diwali here, looking forward to the sweets — gulab jamun, rasmalai and different types of barfi are among her favorites — and the puja ceremonies.

For dessert, a version of the Bengali dish rasmalai—which usually consists of balls of paneer soaked in cardamom-scented clotted cream—here comprises ricotta dumplings and chocolate-ganache truffles in a bath of saffron milk.

Rice, lots of different curries, dal, kebab, poori, paratha, samosa, mango pickle, gulab jamun, and rasmalai.

I curdled the milk and tied the cheese cloths for the rasmalai.

In Mumbai, speaking in Hindi, he joked with waiters who were trying to have him eat rasmalai, a rich, milk-based dessert flavored with cardamom and pistachios.