New Delhi, Oct. 17 -- Mithai in India has always meant more than just sugar and ghee. A piece of kaju katli, soan papdi or ladoo carries memories of joy and togetherness. During Diwali, these confections are gifted as much for their sentiment as sweetness.

Today, a new generation of artisanal mithai makers is giving this tradition a delicious remix. From Mumbai and Delhi to Lucknow and Kolkata, chefs and entrepreneurs are preserving old recipes while infusing them with unexpected flavours, textures, and presentations.

Ghewar might appear as a savoury chaat, barfi may melt like cheesecake, and ladoos can carry hints of red wine or espresso-all without losing their essence.

Let this mithai guide be a sweet nudge for you to usher in the s...