How Mysore pak is made
One copper kadai, three ingredients and fifteen minutes that cannot be rushed.
How long do Indian sweets keep?
Ghee sweets, milk sweets and fried sweets each last differently. Here is how to store them.
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Notes from Thenmozhi Sweets
Guides, care tips and stories from behind the counter.
Planning corporate Diwali gifts
Counts, timelines and how to get every office its boxes on the same day.
Choosing sweets for wedding thamboolam bags
Which sweets survive a long wedding day in a cloth bag, how much to plan per guest, and when to place the order.
Sweets for Pongal week in Coimbatore
From sakkarai pongal to ellu urundai: what Kongu homes make at home and what they buy in, across four days.
A sweet walk from Oppanakara Street to Big Bazaar Street
The old trading lanes of Coimbatore town: textiles, steel vessels, flower stalls and where to stop for something sweet.
Hard or soft Mysore pak: which is the real one?
Two styles of Mysore pak are sold in Tamil Nadu. Why they differ, and why customers argue about them.
Why a kilo of kaju katli costs what it does
Cashews, sugar, silver leaf and three people’s time: the arithmetic behind our ₹480 box of 250 g.
How our jangiri is piped to order
Urad dal batter, a cloth piping bag and a steady hand: why jangiri is made only after you order it.
Ordering sweets by courier: what arrives and how
Packing, ice gel, transit times and what to do the moment the box reaches you, for first-time online customers.
Diwali boxes sell out by mid-October.
Reserve yours now and pay on delivery.