Festive goodies, from mooncakes for the Mid-Autumn Festival to logcakes for Christmas, are getting more newfangled and fancy every year.
For the upcoming Deepavali celebrations, some Indian restaurants in Singapore are putting a twist on the traditional Indian sweets (called mithai), too.
Traditional flavours are milk- and nut-based, and the sweets come in varieties such as burfi (milk-based sweets), ladoo (flour- and gheebased balls) and jalebi (deep-fried flour batter drenched in syrup). But think mithai with a twist, with creative, modern flavours and ornate packaging.
Here are 4 places in Singapore to try out some fancy mithai.
Veteran chef Hemant Oberoi has come up with two new flavours. Keseriya Apple is a hand-moulded apple-shaped burfi made with ground almonds and saffron and painted with saffron water. The other newcomer is Chequered Burfi, a tapestry of hazelnut, pistachio, almond and cashew nuts.
The restaurant sells four other flavours. Popular flavours are the Besan ladoo, which has Bengal gram flour, sugar and green cardamom powder; and Pista Sona Burfi, which has ground pistachios. Prices start at $39 for 12 pieces.
#01-28 Tanglin Mall, 163 Tanglin Rd, Singapore 247933
NEXT: Punjab Grill →
Four out of its six mithai flavours are new. Three of the new flavours are Darjeeling green tea and pistachio katil perfumed with fennel; blueberry burfi made with cashew powder and cardamom; and macadamia nuts and saffron swirl roll with rose-petal marmalade.
The fourth new flavour may entice fans of motichoor ladoo. It is a contemporary version of the sweetened chickpea flour ball, refashioned in a cube and topped with roasted flaxseed.
Prices start at $68 for 18 pieces.
#B1-01A The Shoppes at Marina Bay Sands, 2 Bayfront Ave, Singapore 018972
NEXT: The Song Of India →
The one-Michelin-starred restaurant continues to get inventive with its mithai. This year, three out of six flavours (from $39+ for 15 pieces) are new.
One of them is Mandarin orange fused with ginger, saffron and melon seeds. For chocolate fans, there is the dark chocolate, macadamia nut and almond mithai that is lifted by a sprinkle of cardamom.
And inspired by the betel nut leaf, which is usually chewed as a mouth-freshener and digestif, chef Manjunath Mural has combined it with green apples and pistachios.
New flavours include vanilla and almond burfi coated with coconut flakes; and mixed nuts with dates that are chock-full of roasted almonds, pistachios and cashews.
The other flavours are roasted acacia crumble with cashew nuts and spices; pistachio sprinkled with gold dust; and pureed mango dressed up in silver leaf.
Prices start at $65+ for 21 pieces.
NEXT: Shahi Maharani North Indian Restaurant →
Of the eight types of mithai (from $40+ for 16 pieces) at Shahi Maharani, the Coconut Almond ladoo is new. The white spheres are made with almond powder, sugar syrup and coconut flakes, before being dusted with desiccated coconut.
Other popular flavours are Mango Surprise, a blend of white chocolate, milk and mango essence; and Chocolate & Hazelnut – a festive take on Ferrero Rocher, with hazelnut powder, sugar syrup and dark chocolate rolled in a ball and coated with crushed hazelnuts.
#03-21B Raffles City Shopping Centre, 252 North Bridge Rd, Singapore 179103
NEXT: Yantra By Hemant Oberoi →
By Kenneth Goh, The Straits Times, 9 October 2016