It’s almost Diwali, and that means it’s time for our annual countdown to the festival with some special insights into the season’s latest food trends. The family kitchen has now become a gathering place for the festivities to come. If you’re lucky, you will catch the smell of ghee wafting through the walls, prepped for the shakkhar paras, or karanji; or the slow sifting of ghee and hot besan on the stove, for the laddus to come.

Mithai, undisputedly is the first sign of Diwali’s arrival. Whether it’s Kaju Katli or the Motichoor Laddoos. It is, after all, the most defining taste of the season. In our first story in the countdown to Diwali, we’re going to the kitchens of some of the new generation of confectioners. We’re looking at how the modern mithaiwalas are reimagining Mithai, by bringing a note of sophistication to their creations; it could be adding seasonal fruit or even single origin artisanal chocolate. It’s a fusion of heritage with a hint of contemporaneity.

The desire for desserts with a lower sweet quotient is also reshaping the industry. The Godrej Food Trends Report 2025 highlights "Fruitful Propositions" as a key trend, noting that both consumers and chefs are looking to fresh, seasonal fruits for natural sweetness and nuanced flavour. This Diwali, we can expect fruits to become the star ingredient.

Patissiers are also leveraging the hyper-seasonal produce to create exclusive, limited-time offerings that generate immense excitement. Heena Punwani of Maska Bakery, for instance, has incorporated fruits like kairi and jamun into her creations, in the past. Their Diwali collection this year features an elaborate spread of desserts like the showstopping Chocolate, Orange and Marigold Diwali Cake and savoury Pull-Apart Chilli Cheese Toast Babka.

"It just feels very natural to use fruits in desserts, even if the season is very short," shares Heena Punwani.

Jane Mason, founder of Mason & Co in Auroville, speaks to the heart of this change. “I started making chocolate in India because I couldn’t find any without milk, sugar, or preservatives… We work directly with farmers and insist on organic and vegan processes. It has taken years to find and build partnerships with cacao growers but that’s what makes our product meaningful,” Mason shares. This roots-to-bar approach not only creates distinctive chocolate, but also puts Indian terroir on the dessert map.

Fusion sweets are booming. At Bombay Sweet Shop, Girish Nayak’s Diwali collection includes the “Kaju marzipan bonbon” with “multi-layered decadence of cashew marzipan and dark chocolate ganache,” and a “Kaju and orange roll” inspired by Nagpur oranges. His signature Coffee Rasgulla Tiramisu—coffee-soaked rasgullas layered with mascarpone and almond brittle is in spirit with this playful innovation.

As Nayak explains: “Our creative process begins with inspiration from traditional Indian sweets. We brainstorm ways to elevate classics…making each sweet a delightful journey of flavours”.

For Diwali, Ether Atelier is doing a signature bonbon of roasted Piedmont hazelnuts, milk chocolate, and sea salt, all wrapped in a limited-edition Diya Chocolate Box, featuring 7 bonbons specially made for the season. Their Tea and Cacao Hamper, part of The Lotus Light Collection, is inspired by the elegance of the lotus flower. Inside, you’ll find fine cacao-infused black and green teas paired with our single origin chocolate brownies, a thoughtful pairing. But, that’s not all, the humble makhana has also found its way into the collection!

Chocolate coated Makhana with Gianduja Lotus Seed Dragees are also what’s in store for Diwali! Rooted in tradition, the humble makhana has long been a symbol of purity, offered in prayer, shared in celebration, and cherished across generations. For this season, Ether brings to you roasted lotus seeds, coated in milk-dark hazelnut gianduja and touched with Sel de Mer.

What we’re seeing is storytelling and curation that rivals international luxury brands. Nihira’s gin- and cranberry-infused motichoor laddoos, and Arq’s gold-laced chocolate truffles, headline a culture where packaging, provenance, and palate sophistication go hand in hand. “True luxury…lies in honest ingredients and artisanal craftsmanship…every ingredient carefully handpicked, not drowned in sugar or excessive decoration,” shares Sid Mathur of Khoya Mithai.

What are some Mithai that are on your list this Diwali season? Let us know in the comments!