Whole-wheat balls stuffed with roasted sattu, garlic and ajwain, roasted over coal and dipped in ghee. Served with two chokhas — smoked brinjal, tomato and potato, and a lighter potato-coriander one — with onion salad and mixed pickle.

Roasted gram-flour stuffing with mustard oil, lemon and green chilli, folded into whole-wheat paratha and griddled. Comes with chana-aloo, onion salad and mixed pickle. Mild, filling and high in protein.

Raw mango, lemon, gooseberry and green chilli cured in mustard oil with panch phoron and left in the sun. No vinegar, no preservative — the oil and the salt do the work. A spoon of it goes out with every meal; this is the full jar, for people who ran out.

Sattu whisked into cold water with lemon, black salt, roasted cumin, green chilli and mint. Savoury, never sweet — Bihar's summer drink, and better for you than anything in a bottle.

Sattu blended with milk, banana, dates, almond and cashew. About 24 g of protein a glass, from a grain Bihar has been drinking for centuries — no isolate, no flavouring, no scoop. The dates are the only sweetener.