Departments / 09 of 14
Snacks & Confectionery
Sweetness, in our view, deserves the same rigour as the cellar. Our confectioners temper single-estate Idukki cacao before dawn, pipe macarons with Pampore saffron, and tin Shrewsbury biscuits to a recipe unchanged since 1962. Alongside them: gianduiotti flown in from Turin, Coorg arabica enrobed in dark chocolate, and savouries fried the old Konkan way.
Signature Provisions
Sold by name.
A standing selection from the snacks & confectionery ledger. Prices turn with the season; the standard does not. WhatsApp the counter to reserve today's picks.
Saffron & Mamra Macarons
Pampore saffron, Kashmiri Mamra almond cream₹1,150box of 8Shrewsbury Butter Biscuits
Stone-milled Punjab wheat, house recipe since 1962₹520tin of 14Gianduiotti di Torino
Flown weekly from Piedmont, foil-wrapped by hand₹2,450per 250 g boxCoorg Arabica Enrobed Beans
Single-estate dark roast, Pollibetta, Coorg₹740per 200 g jarNendran Banana Chips
Thrissur nendran, fried in cold-pressed coconut oil₹395per 250 gLadakhi Apricot & Walnut Mix
Raktsey Karpo apricots, Kashmiri snow walnuts₹1,280per 400 gLonavala Jaggery Brittle
Kolhapur cane jaggery, Mamra almonds, copper-pan set₹640per 300 g slab
09 · Snacks & Confectionery
Tempered before dawn, tinned by hand, gone by teatime.— The Snacks & Confectionery counter
Pantry Notes
From the buyer's ledger.
The Idukki Harvest
Our cacao comes from a single cardamom-shaded estate above the Periyar, fermented six days in jackfruit-wood boxes. We have taken the entire harvest since 2019, which is why the bar shifts subtly in character each year.
Keeping Chocolate
Mumbai humidity is the enemy, and the refrigerator is worse — condensation dulls the snap. Keep bars sealed in their tins at 16–18°C; any white bloom that appears is cosmetic, never a fault.
With the Teapot
The jaggery brittle asks for a second-flush Darjeeling, whose muscatel edge cuts the caramel squarely. Gianduiotti prefer a Coorg pour-over or, after eight o'clock, a small amontillado.