Old Delhi’s Flaky Ramadan Treat
A flaky, golden-brown Sehri treat from Old Delhi’s Gali Kababian, the Khajla makes a fleeting appearance every year during the holy month of Ramadan.
Desserts and Mithai
Dehrauri
A sweet innate to Chhattisgarh, Dehrauri is made by fermenting rice. Glass jars filled to the brim with these treats can be found in Chhattisgarhi homes during most festivals.
Saffron Sandesh
A quintessential Bengali sweet, Sandesh can take on a multitude of flavours, no matter how technique-driven its preparation is.
Patishapta
Every year, the arrival of the harvest festival brings the sweet aroma of Patishapta, a traditional Bengali dessert, to Ishani Banerjee's home.The recipe for this simple delicacy, passed down over generations, represents…
Didu’r Payesh
Preparing payesh is a celebration of love, patience, and tradition, with each spoonful telling a story of familial bonds and shared meals.
Matroni
Made using cashewnuts and rose syrup, the Matroni often features on a consoada, a rare Christmas tradition of sweet and savoury snacks innate to Portuguese-Indian households in Kochi.
Anarse
Diwali is synonymous with snacks and sweets, called faral. Suhasini Ekbote, defying modern trends, continues to make Anarse – a fried, semi-sweet snack made with fermented rice flour and jaggery, preserving a traditional…
Ravo
Niloufer's recipe for ravo pays homage to her mother. This rendition of the Parsi-style semolina pudding includes eggs,a long-time bone of contention in Niloufer’s family, reflecting how geography and habits influence a…
Acacia Honey “Sutarfeni”
The Moonshine Honey Project’s simplified version of an age-old dessert best showcases the flavours of their acacia honey.