The post-Diwali fridge always tells a story. Layers of barfi, laddoos, gulab jamuns, and kaju katlis stacked like edible Tetris blocks, each box lovingly re-gifted until no one quite remembers where it began. This year, instead of forcing yourself through another round of sugar overload, bartenders suggest a better idea: drink your mithai.

Across India’s best bars and kitchens, chefs and mixologists are reimagining mithai not as leftovers, but as liquid inspiration. From Gulab Jamun Old Fashioneds to Kulfi Negronis , these drinks are sweet, nostalgic, and surprisingly sophisticated, if you do them right.

When mithai meets mixology

“Indian desserts are a treasure trove of flavours and textures that can serve as a lush foundation for innovative cocktails,” says Rahul Ravindran, beve

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