India, July 30 -- the glistening, briny pearls of sturgeon roe - is synonymous with luxury, as Wagyu beef or black truffles. But no matter how many gilded tins it appears in or Michelin-starred menus it tops, the finer details of this delicacy still tend to elude even the most seasoned gourmands. Usually served chilled and unadorned, these delicate, briny pearls add a burst of oceanic richness and a serious sense of occasion. But which countries are at the forefront when it comes to caviar, and are there any cities in the world where you can still taste it fresh, straight from the source?

Below, we round up all the caviar-producing nations, from the Caspian shores of Iran and the icy waters of Russia to artisanal farms in France, Italy, ...