Prepare the dough and filling for the samosas ahead of time, then assemble and fry them just before you plan to serve them. Tangy tamarind chutney and herbaceous coconut-cilantro chutney make perfect accompaniments.
Make the paratha the day before, and warm it in a low oven before serving.
The mango pickle can be made several days ahead; its flavor will only improve as it sits. Tart, green mangoes are a must—for where to find them and other hard-to-source ingredients, see our Indian pantry guide »
Eastern India is known for its mishti, milk-based sweets made with the sugar of date palms, which thrive in the tropical climate. For more dessert ideas, see our gallery of Indian sweets »
For more Indian recipes, stories, and travel tips—including guides and photo galleries specific to the East—check out the extended digital version of our August/September 2014 India special issue.