Sweet endings inspired by Bengal's legendary dessert culture.
Soft, spongy cottage cheese dumplings soaked in date palm jaggery syrup. Winter's finest.
Caramelized yogurt set in earthen pots — silky, sweet, and timeless.
Three artisan sandesh — pistachio, saffron, and rose — from fresh chhena.
Thin rice-flour crepes filled with coconut-kheer and drizzled with date palm jaggery.
70% dark chocolate mousse infused with date palm jaggery — Bengal meets Belgium.
Dense saffron kulfi with rose vermicelli, basil seeds, and rabri drizzle.