In western India, home to the Bene Israeli Jews, the local influences are unmistakable. Poha (beaten rice) is a familiar Maharashtrian staple used to make breakfast and snacks, but also finds a strong presence in local Jewish food. The poha is washed and mixed with grated coconut, an array of dry fruits and nuts and chopped seasonal fruit, and forms an integral part of the malida (a local Jewish thanksgiving ceremony). But there are also unusual dishes such as chik-cha-halwa, a signature Bene Israeli sweet made by reducing wheat extract and coconut milk.