There are brands that make sweets, and then there are brands that craft stories in sugar, milk, and memory. Kesar belongs firmly to the latter. As Diwali approaches and the air fills with the scent of ghee and cardamom, Kesar reminds us that Indian mithai, when touched by imagination and integrity, can transcend nostalgia to become something timelessly modern. Founded by Daljit and Divya Arora, Kesar isn’t a confectionery; it’s a quiet revolution in how we perceive indulgence, a place where heritage doesn’t resist evolution but revels in it.
From the moment you open a Kesar box, there’s a sense that this is not just dessert but design. The packaging speaks first: elegant, layered, and thoughtful, as if each box has been curated to hold not just sweets but sentiments. Inside, each mithai sits in its own snug alcove, an edible jewel waiting to be discovered. And then, when you taste it, the conversation between tradition and innovation begins. There’s something about the precision of flavours, the restraint in sweetness, and the confidence in craft that instantly sets Kesar apart from the mass-produced confections we’ve grown accustomed to.
Every sweet is made by hand, guided by artisans who treat sugar like silk and nuts like gold. The emphasis on craftsmanship runs deep, with premium ingredients sourced from across the country. Nothing here feels rushed or replicated. Each piece carries the warmth of something carefully made, where every fold and finish is deliberate. This devotion to quality isn’t just an aesthetic choice; it’s a philosophy that defines the brand’s very soul.
The result is a menu that feels both familiar and thrillingly new. Kesar’s collections are built like stories, each one an exploration of taste and texture. The Dream Series, for instance, transforms the humble cashew into something transcendent silky, rich, but never heavy. It’s a tasting journey that reimagines kaju-based mithai for the modern gourmand. Then there’s Baramasa, perhaps Kesar’s most poetic creation. Built around the idea of seasons, each sweet in the series carries a symbol, a story, and a rhythm. Abha, shaped like a diya, glows with the warmth of ghee; Anhad Naad, shell-shaped and made with nolen gur, whispers of Bengal’s coastal sweetness; while Basant, tinted with saffron and layered with almonds and pistachios, feels like spring caught in confectionary form. Together, they’re not just sweets; they’re experiences that unfold slowly, like verses in a song.
But Kesar isn’t bound by geography or genre. Its imagination stretches beyond Indian borders, borrowing inspiration from global palettes while keeping its Indian heart intact. The Supreme Baklava Box is perhaps the best expression of this philosophy, a delicate fusion of Middle Eastern flakiness with Indian nutty opulence. It’s indulgent but balanced, rich but refined. In each bite, you taste a bridge between East and West, between old-world charm and contemporary sophistication. It’s this subtle fusion, this dance between tradition and gourmet innovation, that defines Kesar’s culinary language.
And while the sweets themselves are masterpieces, the act of gifting them becomes an art form in Kesar’s hands. A Kesar hamper isn’t just a box of sweets; it’s an emotion carefully packaged. Whether it’s Diwali, a wedding, or a corporate celebration, their curated hampers are designed to convey not just luxury but intention. The textures of the boxes, the interplay of colours, the tiered arrangement every element feels choreographed. Inside, each assortment is a study in contrast and complement: a pistachio-led delicacy beside a rose-scented truffle, a creamy peda paired with something crisp and nutty. You taste not just variety but balance, a sense that every pairing has been considered.
It’s in these details that Kesar truly distinguishes itself. The presentation isn’t ornamental; it’s thoughtful. Each layer of packaging protects, preserves, and enhances. There’s a quiet understanding of how aesthetics can elevate tradition without overpowering it. The brand has managed to turn mithai into an experience that is both tactile and emotional, one that feels as relevant in a boardroom as it does in a temple courtyard.
At a time when everything is being reimagined, from dining to design, Kesar’s approach to mithai feels both contemporary and comforting. It doesn’t try to modernize tradition by stripping it of its essence; instead, it honours it through innovation. Every creation is a dialogue between the past and the present, between how we remember sweets and how we want to experience them now.
Kesar’s story is, ultimately, about preservation through transformation, about proving that heritage isn’t something we leave behind but something we carry forward, one handcrafted sweet at a time. And perhaps that’s why, long after the last bite melts away, the memory of Kesar lingers like a festival that doesn’t end, just changes form.
Archit Nair (Creative Lead)
About the Author– “Archit writes at the intersection of flavor and feeling, where every dish is a story and every setting, an art. With a sharp palate for detail, he serves the F&B world one well-seasoned narrative at a time.”