Modern Mithai and Fusion Desserts

A tray of my Anjeer Halwa Tarts with Almond Cream. The traditional fig-based sweet is given a modern twist, served in a crisp tart shell and topped with fluffy cream and toasted almonds.

A variation of the Anjeer Halwa Tart, this version is topped with a delicate Raspberry Cream and garnished with edible flower petals, served on a golden platter.

My classic Passion Fruit Tart. The bright, tangy passion fruit curd fills a buttery tart shell, finished with a simple yet elegant piping of white cream.

A Mini Chocolate & Chilli Tart with Blueberry Mousse. This dessert is a play on flavors, combining the richness of chocolate, a hint of chili, and the fruity lightness of blueberry mousse.

An Apple & Apricot Halwa Tart with a crumble topping. This dessert combines the comforting flavors of apple and apricot with the texture of a traditional halwa and a crunchy crumble.

My luxurious Pumpkin Fudge Tartlet. The rich, spiced pumpkin fudge is garnished with pumpkin seeds and a delicate sheet of edible gold leaf, making it a perfect festive treat.

This is my Pink Peppercorn & Chocolate Coconut Barfi. The traditional Indian sweet gets a modern update with a hint of spicy pink peppercorn and a drizzle of dark chocolate.

My Rasmalai Tres Leches with Stone Fruit Compote. This fusion dessert features layers of sponge cake soaked in three milks, rasmalai flavor, and a bright stone fruit compote, topped with pistachio dust.

Kalakand & Passion Fruit Baked Yogurt with Granola. A creamy, tangy, and crunchy dessert served in a jar, combining the richness of kalakand with the tropical flavor of passion fruit.