KHOYA Mithai is popular among its loyal and constantly growing clientele for its high-quality, artisanal Indian sweets, and for all the right reasons.
With the onset of festive season in India, along comes the tradition of exchanging boxes of sweets. And while the new-wave dessert culture has introduced some remarkable substitutes (think artisanal bonbons and gourmet pralines), nothing can beat a quintessential box of good ol’ Indian mithai.
Gearing towards conscious and future-proof production, KHOYA Mithai believes in taking the essence of desi treats and finessing them into fresh, hand-rolled mithais made with high-quality natural ingredients with zero artificial colourings or preservatives. The brand has been striving hard to revive the artisanal Indian mithai-making by honouring traditional recipes ever since its inception in 2016.
This year, KHOYA Mithai kickstarted the festive season for the guests at Andaz Delhi and curated a sweet, fun-filled evening hosting a mithai-making session. The workshop was headed by Siddharth Mathur, the founder of KHOYA Mithai, who first gave a brief introduction on the art of mithai-making and explained how intricate it is, followed by a step-by-step tutorial for the guests. With over 10 years of experience in the F&B industry, Delhi-boy Mathur created KHOYA out of sheer love and passion for classic Indian sweets.
“We are very lucky to have a great clientele who keeps coming back for our artisanal sweets. At KHOYA, we take great pain to ensure that our flavours are real and traditional, and that there’s right history behind each recipe. We have connected with food historians and travelled a lot to make it happen, and make constant efforts to keep on adding new regional mithais to our product list,” says a proud Mathur.
The guests learnt how to make the brand’s signature Pink Coconut Ladoos, Bikaneri Burfi, and Chocolate Modak. Later, all the handcrafted mithais were carefully packed in gorgeous KHOYA boxes for the guests to take back home along with the sweet memories from the evening.
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