Their journey towards reimagining mithai started with a bottle of French mustard that Bhanage picked up at the Charles de Gaulle Airport in Paris. “We realized that Indian mithai and the Indian mithai store hadn’t changed and evolved. Unlike most of the other brands in the gourmet mithai space, however, Khoya prides itself on making traditional mithai without massive flavour interventions and changes, though Mathur is quick to point out that he has nothing against that, and it is even necessary to make mithai something that People Like Us find cool and desirable. “For us, it was all about upgrading the entire process of making traditional mithai but the purest version of it. “I never felt that Indian mithai needed reinventing, rather I always saw mithai as something indispensable to Indian food.

Source: Mint September 12, 2020 02:26 UTC