Desserts

Traditional slow-churned kulfi over rose falooda vermicelli, topped with nuts.

Two warm milk-solid dumplings soaked in fragrant rose-cardamom syrup.

Warm chocolate cake with a molten centre, served with a scoop of vanilla ice cream.

Two spongy paneer balls in light sugar syrup — soft, juicy and delicately sweet.

Slow-cooked grated carrots simmered in milk, ghee and cardamom, served warm.