Modern Indian Mithai at Indian Accent
Desserts at Indian Accent are never an afterthought; they are the final, essential statement of our culinary narrative. We take the familiarity of heritage Indian sweets and reinvent them with modern textures, ensuring each bite feels both surprising and deeply nostalgic.
At Indian Accent, desserts are more than the last course, they are a celebration. This video showcases the artistry behind our Daulat ki Chaat and our decadent almond tart, familiar flavours dressed in elegance.
Our iconic Daulat ki Chaat, an airy milk-based dessert, arrives at the table shrouded in dramatic smoke. It's a multi-sensory experience that is as delightful to watch as it is to eat.
A closer look at the Daulat ki Chaat, adorned with toasted almonds and served with our signature faux currency. It's a playful nod to the dessert's origins as a 'rich man's dish'.
The Daulat ki Chaat, a dessert that is light as a cloud and rich in history. We are proud to have brought this forgotten recipe back to the forefront of modern Indian dining.
Flakes of almond and caramelized fruit are bound in a silken halwa, resting on a crumbly base. Paired with house-made ice cream, this dessert feels like winter weddings, plated just for you.
A close-up of our almond and fruit halwa tart, showing the rich texture of the caramelized nuts and dried fruit. It's a dessert that is both comforting and sophisticated.
A trio of our reimagined Indian mithai. Here you see our warm doda burfi treacle tart, badam halwa pie, and besan ladoo tart, each a modern take on a festive classic.
About this collection
Our Daulat ki Chaat is essential, arriving as an airy saffron foam that feels light as a cloud. To enjoy these sweets as part of our full tasting menu, please ensure you book ahead with a ₹1,000 advance per person, which secures your table for this slow-dining experience.
At Indian Accent, we believe that a meal is a journey, and the dessert is the final, lingering memory of that experience. We move away from traditional sweetness to focus on balance and nuance. Take our Daulat ki Chaat for example; it is a delicate, saffron-infused milk foam that balances richness with a cloud-like texture. We serve it with a playful nod to its history, ensuring the presentation is as deliberate as the preparation.
Our approach is rooted in nostalgia. The Old Monk rum ball is a personal favourite, tapping into the collective memory of dark Indian rum while transforming it into a sophisticated Valrhona chocolate indulgence. It is this method of blending the familiar with the new that defines our kitchen. You will also find our mishti doi cannoli, a fusion that brings a Bengali classic into a crisp Italian shell, paired with tandoori figs to ground the sweetness.
For those who prefer a deeper, more robust flavour, our doda burfi treacle tart provides a rich, caramelised finish that highlights the potential of slow-cooked Indian sweets. We prepare these dishes with the same rigour as our main courses, ensuring they provide a satisfying conclusion to your evening. Whether you are joining us for the six-course chef's tasting menu or opting for an à la carte selection, our desserts are designed to leave you with a refined impression of modern Indian flavours. Please remember that we are a busy space; booking your table in advance allows us to prepare these intricate sweets specifically for your arrival.
Indian Accent
We view Indian sweets as a dialogue between what you remember and what you have yet to taste. My team crafts each dessert to challenge your expectations of traditional mithai, balancing classic flavours with bold, new techniques.
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