India’s mithai landscape decoded
India’s regional cuisine is a treasure trove of sweet dishes, each more exciting than the other
The Indian sweet landscape, much like its diverse culture, boasts of a wide and varied range of sweets for its inhabitants. In his book The Story of Our Food, KT Achaya writes how it is believed that Aryans enjoyed the food as seen from descriptions of flour balls coated with honey, dough stuffed with jaggery and coconut and sesame fried in ghee, laddoos made of rice, fried barely, etc. In the Godrej Food Trends Report (GFTR) 2022, food historian Dr Pushpesh Pant says, “The cultivation of sugarcane began in India thousands of years ago and the art of refining sugar is also native to this land. People of this land developed techniques for making jaggery and molasses early on.”
From east to west, north to south, India’s regional sweets hold multiple treasures for eager students curious to learn about the mithais offered by the states. Let’s take a closer look at some of the different mithais from across the country.
Do you know more about regional desserts? Tell us in the comments section below!
Download the Godrej Food Trends Report 2022 now.