Our Signature Handcrafted Bakes
I bake from scratch because baking is a science, not a guessing game. Here is a selection of my favourite bakes that define the honest, ingredient-first philosophy at Indulge.
This is my Fruit Crumble with Custard, and it’s proof that you never have to compromise on taste for health. I build it in layers, starting with a fresh fruit compote of apple, cherry, and blueberry. The crumble is made with whole wheat flour and natural brown sugar, and it's all topped with a creamy custard sweetened only with khandsari. No maida, no processed sugar, just pure, honest ingredients.
This custom 40th birthday cake was a special challenge I loved. It’s a completely vegan and gluten free chocolate cake, sweetened with jaggery and frosted with a rich, in-house jaggery truffle. Every element, from the tent to the campfire, is handcrafted to bring a personal story to life.
I believe in sharing my knowledge, and this video shows you exactly how I make my apple cake from scratch. You'll see my process for mixing, the importance of sifting, and how I incorporate a generous amount of real fruit. I also explain how to make this recipe eggless, one of the six different egg substitutes I use to adapt my bakes for your needs.
Follow the cookie trail to see some of my most popular healthy cookies. This little tour features my Whole Wheat Chocolate Chunk, the decadent Whole Wheat Double Chocolate Chip, and my signature Millet Jaggery Cookie. Each one is made with pure butter or ghee and contains no maida or refined sugar.
Here is my Modak Pie, a modern twist on a beloved tradition. I kept the classic, heartwarming filling of coconut and jaggery but encased it in a tender, buttery pie crust. It’s a perfect example of how we can innovate while respecting our roots.
People often ask why I only have a few cakes on the shelf. This is why. I am committed to small batch baking and a strict no pre-mix policy. This ensures everything you get is baked fresh, often on the same day, with complete control over every single ingredient.
Getting ready for summer with my Sea Salt Caramel Ice Cream Tart. The crunchy tart shell is made with almond flour, making it a great gluten-free option. I fill it with a creamy, homemade Turkish-style ice cream and finish it with a drizzle of sea salt caramel.
About Featured
Everything you see here is baked fresh, specifically for your order, in my Mulund kitchen. I avoid bulk-baking because I want to maintain control over every gram of ingredients, which means if you need a specific dietary adjustment—like an eggless version of the apple cake or a sugar-free tweak—I can make that happen without relying on shortcuts or pre-mixes.
When I say baking is a science, I mean it. I have spent 30 years perfecting my ratios because you cannot use andaze (guesswork) when you do not use factory-made stabilizers or preservatives. If you order from this collection, you are getting food that was essentially raw ingredients just hours before it reached you.
Whether it is the Fruit Crumble with custard or my Sea Salt Caramel Tart, the goal is always the same: keep the flavour profiles honest. People often ask why I do not have a massive shelf of pre-made cakes. It is because I refuse to compromise on that freshness. I want you to know exactly what you are eating, down to the brand of chocolate or the type of flour used.
I love the challenge of adapting my recipes. If you are looking for vegan, gluten-free, or specific sugar-free options for a birthday or an event, I have spent years developing the techniques to make that possible without sacrificing texture or taste. I am here to help you navigate which of these bakes fits your event or dietary needs best, so do not hesitate to reach out if you have questions about specific ingredients.
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