Other top choices are the oyster bocata (sandwich) with barbecued foie gras and homemade sweet potato bread, and the playful chorizo lollipop filled with quince jelly and goat cheese.

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These savory spirits form perfect counterpoints to the bold flavors commonly found in Scandinavian cuisine: pickled and smoked fishes, ripe cheeses, rye bread and dill-inflected potato salads.

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The nutty, vaguely familiar taste of mustard seed and the earthy smell of curry leaves waft from the fritter, but vada pav approaches perfection because it mingles potent flavors with so many comforting textures: squooshy bread, creamy and slightly lumpy mashed potato and a hint of crunch from the batter.

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Each dish includes a pork, beef or vegetarian sausage, a warm homemade bread bun and simple but well-executed sides including coleslaw, potato tots or sweet potato fries.

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