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A heartbeat in every sweet: The journey

Food so fresh, that it comes to life on your palate, reviving age-old memories of nostalgic strolls through the very same streets you spent your childhood walking through.

Born in Toronto amidst the lockdown, was created to bring comfort and joy through authentic South Asian sweets. Despite pandemic challenges, our mission to offer the finest and freshest traditional desserts remained unwavering. We adapted to digital platforms, ensuring safe and timely delivery of our always-fresh high-quality sweets like Desi ghee Malpua, Jalebis, and Rabri, that have earned us thousands of loyal customers and the moniker of "Best Jalebi in North America".


Our entrepreneurial spirit and customer feedback fueled our passion, helping us grow and expand our menu and services. Today, we stand as a award-winning resilient BDC-backed business, sharing the sweet essence of our culture.


Throughout our 15+ years of entrepreneurship experience, we've won accolades, led large teams, and built multi-million dollar ventures. We've served delicacies to thousands of loyal customers across 2 continents. Join us in celebrating life’s sweet moments, one great dessert at a time.

Good food nourishes the body, but great food nourishes the soul, heals your mind and touches your heart.

For more information about our experience, creations or how we can partner and collaborate on an upcoming project, get in touch today.


Malpua, which are small deep fried pancakes that are soaked in a sugary syrup, come in various forms across India, Bangladesh, Nepal, and Pakistan. The first reference to these sweetmeats is in the Rigveda where it is called apupa. This, the oldest of four Vedas, even mentions the recipe of the apupa. It was made with barley flour, fashioned into flat cakes, fried in ghee or boiled in water and then dipped in honey before serving. In fact food seems to have been an important theme within the Rigveda. The verses here even claim that through food comes the end of ignorance and bondage.



The apupa is mentioned throughout the Rigvedic (1500 BC) to Gupta period (400 AD) as a delicious sweet served to welcome guests. There is even a reference of ghee or clarified butter in which the apupa was fried, mixed with intoxicating Soma juice. Similarly, honey was the earliest sweetener known and so used liberally for the apupa. Over centuries, apupas incorporated varied cultural influences and took the form of malpua. A version of malpua with eggs and mawa was a popular sweet in the various Islamic courts.


Today, the malpua is popular and is a must have during festivals like Holi, Diwali and Ramadan.

In the state of Odisha, in the famous Jagannath temple at Puri, the malpua is offered as an offering to the main deity Lord Jagannath as the very first or the early morning offering. Amalu (Malpua) is one of the Chappan Bhoga, the traditional food offered daily to Lord Jagannath.

The malpua has changed through the millennia and it is a testimony to its great adaptability, that it continues to be so loved even today, transcending all kinds of borders, languages and cultures.


Malpua in Rigveda.jpg


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