Our story
Named after a rare jewel
Some things are worth the wait. That idea is in our name, in our kitchen and in every box that leaves our counter.
The legend
From the churning of the ocean
When the gods and asuras churned the cosmic ocean in the Samudra Manthan, fourteen treasures rose from the deep. One of them was Kaustubh, a jewel so rare and radiant that Lord Vishnu wears it close to his heart.
We named our kitchen after it for one reason: the finest things are born of patience. The ocean had to be churned for a long time before the jewel appeared. Good mithai is the same. So is a dal that has simmered all night.
Born of the finest essence. That’s our promise, on the counter and at the table.
How we cook
The slow way, every day
Pure ghee, nothing else
Every laddoo, every tadka. Ghee is slower and costlier, and you can taste the difference.
Slow flames
Dal makhani simmers overnight. Milk cake reduces for hours. We don't rush what shouldn't be rushed.
Made every morning
The counter is filled fresh each day. No day-old mithai, ever.
What we believe
Family recipes
Passed down in the family, never bought.
One roof
A mithai counter and a dining room together, so a sweet is never far away.
Jankipuram first
We cook for our neighbours. If they keep coming back, we’re doing it right.
Come taste it
The story is better with a sweet
Drop by the counter for a box of fresh mithai, or book a table for the whole family.
