Kuch meetha ho jaye

Dry-fruit apple

Like a kid in an (Indian) candy shop, we were wowed by neat rows of mithai kept inside glass shelves. The white-gold decor and subtle yellow lights set the mood, even as the traffic outside the glass door drove us insane. While a trip to the store is a trek, we found respite in rows and rows of popular sweets from across the country.

Red velvet cheese roll

Think kaju katli and coins, coconut laddoos, kheer kadam, pinni, besan laddoo, dodha burfi, balushahi and more. Developed and conceptualised by chef Rakesh Sethi, Meetha is deeply rooted in Indian traditions and aims to connect with the discerning guests of today. We were most intrigued by the fusion mithai - the red velvet cheese roll and choco milk cake matcha in particular that had distinct flavours of red velvet and matcha, but didn't steer away too much from the Indianness of the mithai. Sethi tells us, "We've made sure the base is that of an Indian sweet and then developed the international or fusion flavour from thereon, ensuring you get the best of both worlds."

Rose petal gulkand

In the cold liquid range, we tried the kesari rasmalai panacotta that constituted soft, melt-in-the-mouth goodness. The pretty-looking dry-fruit apple, badam strawberry meetha and the rose petal gulkand laddoo from the handcrafted range were a pleasing visual treat. The rose one had the perfect notes of gulkand, coated with dried rose petals. Sethi says, "Each of our ingredients are handpicked and several of these classic sweets are handcrafted to retain the authenticity of the sweets."

The interiors of the place

Is Mumbai ready for artisanal mithai, we ask the chef. He tells us, "We did extensive research and a survey before opening our doors. And we are already thinking of opening two more stores in the city."

Chef Rakesh Sethi

You can choose a premium pack with 12, 16 or 25 pieces, of the same variety or a mix of options. The range is priced at Rs 683 upwards.

Call 9594971605