Inspired by the rich culinary heritage of Punjab and fuelled by a passion for quality, we set out to create a space where every bite feels like a celebration.

Our mithai is crafted with care, using time-honoured recipes and the finest ingredients, so you don’t have to go far to taste the sweetness of tradition.

Punjab’s Influence on Mithai

Punjab, the “land of milk and honey,” has profoundly shaped mithai culture. Known for its fertile plains and dairy abundance, Punjabi sweets are deeply tied to agrarian life and familial bonds:

1. Dairy Dominance: Punjab’s dairy-rich diet birthed classics like khoya (reduced milk solids), used in barfi and kalakand. Phirni (rice pudding) and paneer-based sweets like rasgulla (adapted in Bengal) highlight the region’s milk-centric creativity.

2. Seasonal Celebrations: Winter specialties like gajak (sesame-jaggery brittle) and aate ki pinni (wheat flour sweets) are packed with energy, reflecting Punjab’s harsh winters. These treats, often prepared by mothers for traveling children, symbolize love and nourishment.

3. Festive Staples: Punjabi weddings and festivals are incomplete without gud paare (jaggery-coated biscuits) and kada prasad (a wheat-flour halwa served in Gurudwaras), blending spirituality with sweetness.