Wheat and jaggery pressed in a wooden mould and fried in ghee. The one thing every Bihari household makes for Chhath, and the one thing everyone asks us to ship.

Buy 6 or more at ₹255 each

Dozens of paper-thin layers, fried and dipped in sugar syrup. Silao's khaja has a GI tag; ours is made the same way, by hand.

Sesame pounded with jaggery until it holds together and shatters when you bite it. Gaya makes the best in the country and we do not pretend otherwise — this is that recipe.

Puffed amaranth bound with jaggery. Naturally gluten-free, eaten during fasts, and quietly one of the better things you can keep in a desk drawer.

Roasted gram flour, jaggery and ghee, rolled by hand. Twelve grams of protein per hundred, and it tastes like a sweet rather than a supplement.

Bengal gram, dry-roasted on sand and stone-ground. Nothing added. Make it savoury with lemon and black salt, or sweet with jaggery.

Buy 4 or more at ₹165 each

Sattu already blended with black salt, roasted cumin and dried mint. Add cold water, stir, done — no measuring, no lumps.

Fox nuts from the ponds of Mithila, roasted in a little ghee and lightly salted. Bihar grows nearly all of India's makhana; this is the good grade, not the broken one.

Whole Bengal gram roasted with the skin on. The original desk snack, and about a tenth the price of anything marketed as one.

Raw mango cured in mustard oil with panch phoron and left in the sun. No vinegar, no preservative — the oil and the salt do the work.

Lemon, green chilli, carrot and mango together in one jar. Sharper than the mango alone.

Coriander, green chilli, garlic and lemon, ground and jarred. What dal pitha is supposed to be eaten with.

Hand-rolled black gram papad with cracked pepper. Roast on a flame, do not fry.

The sattu stuffing blend — ajwain, kalonji, mustard, dried mango. Mix into sattu with mustard oil and you have the filling, without guessing the ratios.

Five whole seeds in equal parts — fenugreek, nigella, cumin, mustard, fennel. Into hot oil first, everything else after.

Cold-pressed, unrefined, and it stings your nose the way it should. Every Bihari dish on this site starts with this oil.

Ten sealed 40 g sachets of the drink mix. For the train, the hostel, and the week you forget to eat breakfast.

Thekua, lai and khaja, made in the Chhath window without onion or garlic, in a box that survives the post.

Thekua, khaja, tilkut, sattu and a jar of mango pickle. If someone has never eaten Bihari food, this is the introduction; if they grew up on it, this is the parcel from home.

Sattu powder, drink mix, sattu ladoo and roasted makhana. Everything in the box is high-protein and nothing in it is marketed as a supplement.

The full sweet spread — thekua, khaja, tilkut, lai, sattu ladoo and makhana — in a box built for Diwali, Chhath or a wedding return gift.

Thekua, makhana, tilkut and the Mithila spice blend, with your company's card inside. Minimum 25 boxes; we handle the addressing and the dispatch.

Buy 25 or more at ₹1180 each

For the student, the new job in another city, the cousin abroad. Thekua, sattu travel packs, mango pickle, papad and roasted chana — with a handwritten note if you send us the words.