Pani puri, a popular Indian street food, has evolved from its humble beginnings in Mumbai to being featured on menus around the world.

This crispy, tangy, and spicy snack has captured the hearts and taste buds of people from all walks of life.

The origins of pani puri can be traced back to the streets of Mumbai, where it was known as "phuchka" or "golgappa".

Traditionally, pani puri consists of a hollow, fried dough ball filled with a mixture of spiced potatoes, chickpeas, and chutney.

The real star of the dish is the pani, a flavorful water made with tamarind, mint, and spices.

Over the years, pani puri has undergone various transformations, with different regions adding their own unique twist to the dish.

In Delhi, it is known as "paani ke patashe" and is served with aloo chana and a sweet tamarind chutney.

In Kolkata, it is called "puchka" and is served with a tangy tamarind water and a spicy potato filling.

With the rise of fusion cuisine, pani puri has also made its way onto global menus, with chefs experimenting with different fillings and flavors.

From fancy restaurants to food trucks, pani puri has become a beloved snack all over the world, proving that good food knows no boundaries.