You do not need a tandoor or a shelf of rare spices to make a simple Indian sweet. A few of the classics come together with storecupboard basics and a little patience - a gentle way into Indian cooking.
Start with the simple ones
Sooji halwa - semolina toasted in butter with sugar, cardamom and nuts - is about as forgiving as a dessert gets, ready in fifteen minutes. Sweet vermicelli, or seviyan, is similar and just as quick.
The magic is the spice
What makes these taste Indian is not technique but seasoning: a pinch of cardamom, a few strands of saffron, a scatter of chopped pistachio or almond. Add those and a plain sweet becomes something special.
Keep it gentle
Indian sweets are rich, so small portions are the rule. A couple of spoonfuls with a cup of chai is the right amount, at home or out.
Or leave it to us
If you would rather skip the washing up, the desserts on our menu are made fresh - a sweet finish to a meal at Soho or Charing Cross.
