This Indo-Chinese dessert features crisp-fried bananas in hard caramel glaze. The bananas are dipped in ice water immediately after frying for a glass-like crackle. Fun fact: It's a Hakka Chinese adaptation using India's abundant bananas. Street vendors in Kolkata's Chinatown perfected the recipe. The sesame seeds add nutty flavor and calcium. Best eaten hot before the caramel softens. Modern versions use jaggery syrup for deeper flavor. A dinner party showstopper, it's often flambéed tableside. The contrast of hot caramel and cool banana delights the palate.