Advice on ordering, gifting and keeping sweets — written by the people who make them.
The short answer is two weeks. The longer answer depends on the season, the quantity and whether you want the boxes packed a particular way.
ReadYou cannot post mithai from Dubai or Manchester and expect it to arrive well. Ordering it here and having it delivered fresh is simpler, cheaper and far better.
ReadBarfi and gulab jamun do not behave the same way in a Swat summer. A short guide to what lasts, what does not, and what the fridge does to each.
ReadA photo, a date, a flavour and the name to be written. Get those four right and the cake will look like the picture in your head.
ReadBanaspati is cheaper and most customers cannot name the difference — but they can taste it. What ghee actually changes, and how to tell.
ReadWhat to send your in-laws, what to send the office, and what to send a family with children — three quite different boxes.
ReadThree events, three different jobs. What works at each, and roughly how much to order.
ReadBakarkhani, rusk, cake rusk and the breads — what is best early, what is best warm, and what improves by the afternoon.
ReadAll three work. Each suits a different kind of order, and one of them gives you a tracking number.
ReadNot every guest wants mithai. A small tin of the right savoury things saves the afternoon.
ReadWhere we deliver, how long it takes, what it costs, and how to make sure it arrives at the right moment.
ReadPeople start asking before the weather has properly turned. Why it is made in copper, how much to order, and how to keep it once it is home.
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