Featured Artisan Bakes and Savory Treats in Mulund

Making filo dough by hand is a labor of love, but it's the only way to get that perfectly flaky, paper-thin texture. In this video, I walk you through the process for my Veg Filo Parcels, from roasting a colorful mix of fresh vegetables to stretching the dough and folding these little savory pouches, or potlis.

My Aloo Samosa Sandwich is a fun twist on a classic Indian snack. I take a spicy, flavorful samosa filling and tuck it inside a soft, rich sourdough brioche bun that I bake fresh. It’s the best of both worlds, combining familiar tastes with the craft of artisan bread.

In baking, precision is everything. Unlike cooking where you can go by 'andaze' or intuition, baking is a science. I'm sharing why accurate measurement is the most fundamental skill for any baker and how it's the key to consistent, delicious results every single time.

When I say from scratch, I mean it. Even my vegetable stock cubes are homemade. I use seasonal vegetables, roast them to deepen their flavor, and create these little cubes of pure, natural taste to enhance my savory bakes. No artificial flavors, ever.

My Roasted Vegetable Calzones are a complete meal folded into a perfect pocket. I use a homemade pizza dough and fill it with a mix of house-made pizza and barbecue sauces, roasted vegetables, and a delicious blend of ricotta, cheddar, and mozzarella cheese before baking it to golden perfection.

A closer look at my freshly baked Veg Filo Parcels. You can see the delicate, crispy layers of the homemade filo, sprinkled with black sesame seeds. Each parcel is filled with a sweet and spicy mix of roasted vegetables and a hint of cream cheese.

This simple statement is at the heart of everything I do. For me, "from-scratch" is more than just a method; it's a belief system that guides my entire baking process.