India, July 27 -- Hariyali Teej is here, and with it comes a celebration of monsoon romance, vibrant rituals, and the unmistakable presence of ghevar. Traditionally soaked in syrup and layered with rabri, this Rajasthani sweet is getting a bold makeover in kitchens across India.

At Lavonne Academy in Bengaluru, chef Vinesh Johny is plating a refined version, swapping rabri for a saffron cheesecake and topping it with pistachio cream and raspberries. "The tartness cuts the richness and adds freshness. It still feels festive, just lighter," he says.

In Mumbai, chef Sanket Joshi at Avatara takes the savoury route with Missi Ghevar, paired with sarson ka saag and pickled radish: "The beauty of ghevar is its versatility. We wanted to tell a ...