Six bonbons. Masala Chai, Motichoor and Pan, beside Salted Caramel, Rocky Road and Raspberry & Dark Chocolate. Two deep-filled bars, pistachio kunafa and marshmallow. Baci, two ways. Dragées, four ways.

Each bonbon is photographed cut open, so you can see the centre before you choose.

At Diwali, a box of sweets crosses every doorway. We wanted ours to be chocolate.

Belgian and French couverture, flavours from home, made by hand in small batches in our Ghaziabad kitchen.