Every sweet, one counter.
From Rajasthani Bikaneri Burfi to Bengali chenna sweets — the entire Archana counter, handcrafted daily in Wolverhampton.
Bikaneri Burfi
A Rajasthani delicacy made with slow-reduced milk, green cardamom and Iranian pistachios.
Kesar Coconut Burfi
Toasted coconut, whole milk and saffron threads, finished with slivered almonds.
Pista Burfi
Rich and nutty, made with cold-pressed pistachio paste and lightly sweetened khoya.
Malai Burfi
Creamy, cardamom-scented, cut into ivory squares and dusted with pistachio.
Kalakand Burfi
Soft, moist and made from condensed milk
Gulkand Burfi
Fragrant rose-petal preserve folded into thickened milk. A gift from Rajasthani gardens.
Milk Cake Burfi
Caramelised at the edges, tender at the centre
Mango Burfi
Alphonso pulp married with milk solids and finished with silver leaf.
Motichoor Ladoo
Tiny golden gram flour pearls fried in ghee, bound with watermelon seeds and cashew.
Boondi Ladoo
Coarser than motichoor, drier at the crumb, deeper in ghee
Besan Ladoo
Roasted gram flour with green cardamom and coconut
Malai Ladoo
Soft, creamy, milk-sweet, rolled in fine desiccated coconut.
Kaju Katli
Our signature. Stone-ground cashew, cut into thin diamonds and finished with edible silver leaf.
Kaju Kamal
Lotus-shaped cashew mithai, silvered and served for special occasions.
Kaju Pista Roll
Cylindrical cashew sweet stuffed with a bright pistachio centre.
Rasmalai
Spongy chenna dumplings soaked in chilled cardamom milk with saffron and pistachio.
Rasgulla
Feather-light chenna balls in a delicate rose-water syrup.
Raj Bhog
The king of chenna sweets
Cream Chamcham
Cottage-cheese ovals split and filled with sweetened cream and slivered nuts.
Gulab Jamun
Deep-brown khoya dumplings soaked in rose and cardamom syrup, warm to the touch.
Gajar Ka Halwa
Grated red carrots, slow-cooked in whole milk and ghee until spoon-tender. Winter only.
Moong Dal Halwa
Split yellow lentils, roasted for two hours in ghee until they melt on the spoon.
Bombay Halwa
Translucent, chewy, jewel-toned
Jalebi
Fried to order. Spirals of fermented batter dropped into hot ghee, then bathed in syrup.
Jalebi with Rabdi
Crisp jalebi laid over cold cardamom rabri
Rabdi Malpua
Griddled pancakes soaked in cardamom syrup, served with creamy rabri.
Pista Chakori
Our house pistachio composition
Anarkali
Delicate flower-shaped paneer sweet
Badam Patisha
Rich almond patisha
Oreo Burfi
A quiet fusion
Kesar Peda
The saffron mithai of Mathura
Soan Papdi
Flaky, silken cubes of gram flour and sugar
Mysore Pak
Ghee-heavy South Indian sweet
Balushahi
Deep-fried flaky dough soaked in sugar syrup
Ghevar
Rajasthan's honeycomb sweet, topped with rabri, saffron and nuts. Available on order.
Gujiya
Crescent pastries filled with sweetened khoya, cardamom and dried fruit.
Barik Sev
Fine gram flour vermicelli, fried in ghee and lightly spiced.
Phulli Gathiya
Puffed gram flour ribbons
Mari Papdi
Cracked-pepper crackers, thin and shattering. Serve with masala chai.
Salted Kaju
W240 grade cashews, roasted in ghee with pink Himalayan salt.
Cajun Spiced Kaju
Our own composition
Punjabi Samosa
Large, flaky, filled with spiced potato and green peas. Fried to order.
Dal Kachori
Flaky pastry stuffed with spiced yellow lentils. Best with tamarind chutney.
Paneer Pakora
Fresh paneer cubes in a chickpea batter, fried until the crust shatters.
Mirchi Pakora
Large Bhavnagri chillies stuffed and battered