Our Christmas Classics
Skip the store-bought rush. From year-long soaked boozy fruit cakes to handmade marzipan, here is everything you need for a proper Mumbai Christmas.
This cake has my soul. I chop and soak the fruits in January and let them get plump and boozy all year long before they go into the batter. It comes in a gift-ready box.
The humble kulkul, a traditional Christmas sweet. Mine are rolled in cinnamon sugar and are best eaten by the handful. These are completely eggless.
My MVP, the kulkul. These crunchy, sweet, cinnamon-dusted bites are dangerously addictive. You've been warned.
My chocolate fudge bites are based on a Russian fudge recipe. They are salty, decadent, and melt on your tongue. Also eggless.
This Russian fudge is so moreish. It has that perfect balance of sweet and salty that keeps you coming back for another piece.
My hand-rolled almond marzipan is a Christmas classic. I make it with almonds and a hint of rose water. These are also eggless.
Mmm, marzipan. I make these with almonds and rose water, and I confess to eating some every day for quality control purposes.
'Tis the season for all the festive favorites. Here's a look at my boozy fruit cakes, marzipan, and chocolate fudge, all available to order.
A little video showing the true spirit of Christmas, which is obviously not sharing your favorite treats. Kidding... mostly.
These are my Christmas essentials. The boozy cake contains eggs, but the kulkuls, chocolate fudge, and marzipan are all eggless.
About Our Christmas Classics
Look, there are no shortcuts here. Those fruits for my Boozy Christmas Cake aren't just tossed together; they have been soaking since January. That is a year of patience packed into one bite. Most of the other stuff—the marzipan, those addictive Kulkuls, and the Russian fudge—is completely eggless, so you do not have to worry about the logistics when you host. Just order, open, and feast.
The Festive Lineup
I treat my Christmas menu like a serious project. It is not just about baking; it is about getting the flavours exactly right for the season.
The Boozy Christmas Cake: This is the heavy hitter. I chop and soak the fruits in alcohol starting in January. By the time December rolls around, they are plump and ready to go into the batter. This cake contains eggs and is rich enough to actually be the highlight of your dessert table.
The Eggless Essentials: If you need to keep things inclusive, I have got you. The Kulkuls are rolled in cinnamon sugar—they are crunchy, sweet, and honestly dangerous because you cannot stop eating them by the handful. My Russian fudge bites are salty, decadent, and melt instantly. The almond marzipan uses a touch of rose water, which I promise makes all the difference.
Gifting Made Easy: Whether you are in Cuffe Parade, shipping nationwide to family, or just need a box for a friend in the next neighbourhood, these hampers are packed to travel. They come in reusable boxes because I hate unnecessary waste, and the presentation is clean, simple, and ready to go. You can mix and match individual jars if you want to build your own spread. Just drop me a message, and let us get your festive treats sorted before the rush starts.
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