The post-Diwali fridge always tells a story. Layers of barfi, laddoos, gulab jamuns, and kaju katlis stacked like edible Tetris blocks, each box lovingly re-gifted until no one quite remembers where it began. This year, instead of forcing yourself through another round of sugar overload, bartenders suggest a better idea: drink your mithai. Families exchanging sweets on Diwali. (Photo: Generative AI)
advertisement
Across India’s best bars and kitchens, chefs and mixologists are reimagining mithai not as leftovers, but as liquid inspiration. From Gulab Jamun Old Fashioneds to Kulfi Negronis, these drinks are sweet, nostalgic, and surprisingly sophisticated, if you do them right.
When mithai meets mixology
“Indian desserts are a treasure trove of flavours and textures that can serve as a l
Continue Reading on India Today
This preview shows approximately 15% of the article. Read the full story on the publisher's website to support quality journalism.