Mithai are bite-sized South Asian sweets.

Centuries-old ingredients meet diaspora flavors to create mithai you won’t find anywhere else.
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vegan | gluten-free

Badam Narangi Katli

Almonds, cane sugar, orange zest, cocoa butter

Top Notes: Bright orange zest, subtle cardamom
Heart: Smooth almond richness
Finish: Silky cocoa butter, citrus-kissed linger

Perfect Pairings

Afternoon chai in a sunlit kitchen
Champagne brunches with friends
Gifting that feels equal parts luxe and thoughtful

From Chef Surbhi

"I wanted to bottle the feeling of Indian oranges in winter - bright, fragrant, and alive with memory - and fold it into almond katli.”

vegan | gluten-free

Kaju Katli

Cashews, cane sugar, cardamom, cocoa butter, pink dust.


Top Notes: A whiff of cardamom
Heart: Silky cashew sweetness
Finish: Melt-in-your-mouth, pink shimmer

Perfect Pairings

Champagne toasts at weddings
A luxe thank-you gift
Midnight fridge raids

From Chef Surbhi

"Kaju Katli was my grandmother’s favorite sweet. I wanted to honor her recipe while giving it a shimmer for the modern table."

nut-free | gluten-free

Besan Ladoo

Chickpea flour, ghee, cane sugar, cardamom, gold dust


Top Notes: Toasted chickpea flour, warm ghee
Heart: Sweet cane sugar, fragrant cardamom
Finish: A whisper of gold, rich and nutty

Perfect Pairings
Diwali puja offerings
A box tucked into wedding trousseaus
Your 3 p.m. chai break

From Chef Surbhi

"This is the sweet that raised me. Golden Besan ladoo is pure comfort - humble ingredients transformed into celebration."

nut-free | gluten-free

Chocolate Truffle Ladoo

Khoya, cocoa powder, milk powder, espresso, cane sugar, butter, salt

Top Notes: Espresso, cocoa
Heart: Creamy khoya richness
Finish: Smooth butter, touch of salt

Perfect Pairings
Espresso martinis
Late-night movie marathons
Gifts for chocolate devotees

From Chef Surbhi

"I wanted to take the comfort of khoya and layer in cocoa and espresso - it's indulgent, but not over-sweet."

vegan | gluten-free

Kaju Burfi

Khoya, cashews, cane sugar, kewra water, rose water, silver leaf

Top Notes: Rose water, kewra
Heart: Cashew-khoya creaminess
Finish: Silver-leaf shimmer, floral linger

Perfect Pairings
Champagne toasts
Festive gifting
Classic centerpiece for Diwali

From Chef Surbhi

"Kaju burfi has always been mithai royalty. I kept the cashew’s silky depth but elevated it with kewra and rose floral notes that feel fresh and rich."

gluten-free

Pistachio Burfi

Khoya, rabri, crushed pistachios, cane sugar, cardamom, silver leaf

Top Notes: Pistachio crunch, cardamom spice
Heart: Creamy khoya, slow-cooked rabri
Finish: Silver leaf shimmer, rich and regal

Perfect Pairings

Champagne at a rooftop celebration
Corporate boxes that actually impress
Midnight indulgence with no regrets

From Chef Surbhi

"Pistachio burfi is mithai royalty. Our version honors its heritage while highlighting the slow-cooked depth of khoya and rabri."

nut-free | gluten-free

Rose & Coconut Burfi

Khoya, rabri, cane sugar, coconut, white chocolate, rose petals

Top Notes: Rose
Heart: Creamy coconut, khoya
Finish: White chocolate silkiness

Perfect Pairings
Bridal showers
Afternoon chai
Champagne at golden hour

From Chef Surbhi

"Coconut burfis were my childhood summer sweet. I reimagined them with rose and white chocolate - soft, floral, and a little glamorous"

gluten-free

Salted Pecan Burfi

Khoya, rabri, paneer, pecans, brown sugar, white chocolate, copper dust

Top Notes: Salted pecans, brown sugar
Heart: Khoya-rabri richness, paneer
Finish: White chocolate depth, metallic shimmer


Perfect Pairings
Whiskey tastings
Luxe holiday gifts
Late-night feasts with friends

From Chef Surbhi

"I wanted the depth of khoya and rabri, but with the salty crunch of pecans for a little mischief."

“Tagmo is a vibrant celebration of regional Indian flavors and cultural innovation, brought to life by Chef Surbhi Sahni’s visionary approach and commitment to sustainability and inclusivity.”

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