Chefs reimagine Indian mithai in savoury fine-dining dishes

Chefs in India are taking traditional Indian sweets, called mithai, and turning them into savoury dishes for fine-dining restaurants.

They are using techniques that have been passed down for generations to create new and exciting dishes.

For example, one chef made a savoury version of a sweet called Mawa Khaja using Norwegian-style cheese and caviar.

Another chef created a dish inspired by a traditional Bengali kheer, topped with truffles.

These chefs are not only making new dishes but also recognizing the skill and expertise that goes into making traditional mithai.

They believe that these techniques should be taught in culinary schools alongside European pastry techniques.

Diners are also becoming more accepting of these innovative dishes, which transform familiar flavors into something new and exciting.

This trend raises questions about how to properly recognize and credit the halwais who have preserved these techniques for generations.