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This book is all about the sweet things we love!

Rajyasaree Sen’s book talks about the origin tales of our favourite desserts

Do you love eating mishti doi? There’s no reason why you won’t love reading about how the luscious dessert came to be a household item. Chef and food writer Rajyasree Sen’s The Sweet Kitchen: Tales and Recipes of India’s Favourite Desserts pulls back the curtains on how some of the most famous Indian desserts were created or influenced. Be it the Bengali sandesh or the ever-popular gulab jamun or the humble gajar ka halwa — Sen examines how Persian, Mughal, French and British elements are still visible in our sweets, by weaving together stories, historical records, recipes and personal accounts.