Indulgent Mediterranean Desserts in Bangalore
From saffron-soaked Kunafa to our unique Baklava Cheesecake, discover the art of the perfect sweet ending in Koramangala.
The ultimate luxury: watch as I prepare our signature Kunafa, garnishing it with pistachio and drenching it in a fragrant saffron-honey syrup for a truly decadent experience.
My signature Baklava Cheesecake. This dessert combines the creamy richness of New York cheesecake with the crispy, nutty, honey-soaked layers of traditional baklava, all in one beautiful presentation.
Golden layers of joy. Our classic baklava features crisp phyllo pastry, a rich nut filling, and a silver leaf garnish, offering a bite of pure, sweet tradition.
A plate of our beautifully crafted baklava, presented in different shapes and dusted with pistachio. Each piece is a small work of art.
An assortment of our hand-crafted baklava. The different shapes and fillings showcase the variety and artistry of this beloved Mediterranean dessert.
Sobiyet Baklava, a special variety made with flaky phyllo dough filled with a sweet, creamy mixture and nuts, then soaked in syrup.
The dramatic "pull" of our Tiramisu. A rich, coffee-soaked dessert with layers of mascarpone cream, revealed at your table for a moment of pure indulgence.
Our Tres Leches Cake, a soft sponge cake soaked in three kinds of milk and topped with a delicate rose-flavored cream and petals. It's a light yet decadent dessert.
Mahalabia, a traditional Middle Eastern milk pudding. Ours is velvety smooth, flavored with rosewater, and generously topped with crushed pistachios and rose petals.
The Sachertorte, a classic Viennese chocolate cake. We make ours with rich, dark chocolate and apricot preserves, creating a dense and deeply satisfying dessert for chocolate lovers.
About Indulgent Desserts & Sweet Endings
When you order our Kunafa, we do not just serve it; we pour the warm saffron-honey syrup right at your table. It is the contrast of the hot, crisp phyllo against the cool, melting cheese that defines the Maffei experience. This little bit of theatre makes the final course the highlight of your meal.
For me, the sweet ending is not an afterthought. It is the final note in a symphony of flavors I have spent years perfecting. In my kitchen, dessert bridges the gap between traditional Mediterranean recipes and modern, indulgent techniques.
My approach to Baklava is disciplined. We use high-quality nuts, thin layers of phyllo, and a syrup that is sweet but never cloying. We offer the classic variety with silver leaf garnish for those seeking pure tradition, and the Sobiyet Baklava, which provides a creamy, rich alternative that surprised many of our regular guests. If you are looking for something that defies expectations, my Baklava Cheesecake is the signature creation here. It takes the heavy, nutty profile of traditional baklava and balances it with the airy, velvet texture of a classic New York-style cheesecake.
Everything is prepared fresh. We do not mass-produce these items; the Mahalabia is infused with rosewater and topped with crushed pistachios daily, and our Tres Leches cake is soaked until it reaches that precise level of moisture. Whether you are visiting our Koramangala space or our Vasanth Nagar location, you will find these desserts are designed to be paired with our Turkish coffee or a glass of dessert wine. If you have a special occasion coming up, I often recommend closing your private dining menu with the Kunafa, as the table-side service adds a layer of engagement that brings people together. I invite you to step into my kitchen and experience these sweets the way they were meant to be enjoyed.
Maffei Kitchen
I am Chef Ammar Molki. At Maffei, I believe dessert is the final chapter of a story I tell through Mediterranean flavors. I pour my passion into every piece of baklava, ensuring each bite is a lingering memory.
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