Elevating Culinary Artistry
Inspired by the festive sparkle of fuljhari, these rose pistachio cookie sticks combine delicate floral notes, buttery shortbread and a drizzle of white chocolate. A contemporary little treat to enjoy with hot chocolate or afternoon tea.
Soft, delicate and beautifully patterned, these Badam Paneer Pedas are made with blanched almonds, fresh paneer, saffron and cardamom. Shaped using a traditional maamoul mould and garnished with pistachios and rose petals, they are a lovely homemade mithai for Diwali celebrations.
A little spooky and a lot delicious! These pumpkin cheesecake squares are made with homemade pumpkin purée, creamy labneh, cinnamon, and a buttery digestive biscuit base. Finished with whipped cream and delicate dark chocolate spider webs, they make a beautiful homemade Halloween dessert.
These soft, golden pumpkin-shaped bread rolls are made with all-purpose flour and naturally coloured with turmeric. A fun little autumn baking project that brought smiles back to our home after two weeks of seasonal illnesses. Perfect served warm with a comforting bowl of soup.
Inspired by two days of styling beautiful Indian sweets, I decided to make one of our childhood favourites—rasmalai. Soft homemade chenna soaked in fragrant saffron milk and finished with pistachios and edible silver. A little time-consuming, but absolutely worth making for Diwali.
A soft, buttery lemon loaf filled with fresh citrus flavour—the kind of simple homemade cake that makes an ordinary family tea break feel a little more special.
Soft, warm and beautifully blistered, this quick homemade naan is easier than you might think. Finished with fragrant garlic butter and fresh coriander, it is the perfect bread for scooping up chole, curry or dal.
This walnut nectarine loaf cake sits perfectly between two seasons, combining juicy summer nectarines with warming cinnamon and crunchy walnuts. Soft, fragrant and gently spiced, it is the kind of bake that feels just right when autumn is approaching but summer is not quite ready to leave.
This easy Coconut Cream & Pistachio Burfi is soft, rich and beautifully festive. Made with coconut cream, condensed milk, sesame seeds and pistachios, then finished with dried rose petals, it is a simple melt-in-the-mouth sweet perfect for celebrations.
I had been meaning to make modak for the longest time, but those beautiful pleats always intimidated me. With Ganapati festival around the corner, I finally gave them a try, adding a little piece of home to the traditional recipe — a toasted sesame, coconut and jaggery filling inspired by Assamese til pitha. Soft, fragrant and wonderfully comforting, these modaks brought together two regional traditions in the most delicious way.
