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Pure buffalo and cow milk, chilled within an hour of milking.

Set overnight in clay matkas. Thick, creamy and gently tangy.

Hand-churned white butter, soft and lightly sweet.

Slow-cooked from makhan over a low flame. Golden and grainy.

Frothy, ice-cold and topped with fresh malai.

Doodh with kesar, elaichi and crushed nuts, served in a kulhar.

Chilled milk layered with slow-reduced rabri and pistachio.

Creamy rice kheer, finished with almonds and elaichi.