Garibaldi — The Unlikely Expat
₹650.00
A British classic, finally made in India. Studded with Zirish — wild black currants from the farms of Kashmir — chewy, a little tart, and deeply satisfying. The biscuit that started it all.
What makes it special
The Garibaldi has been around since 1861 and somehow never made it to India. So we made our own. The Zirish — wild Kashmiri black currants, sun-dried and intensely flavoured — are not a garnish. They are the point. Packed into a thin, crisp dough that gives way to chewy pockets of tart, jammy fruit in every bite. Not too sweet. Not too anything. Just exactly right.
| Ingredients | Refined wheat flour, vegan butter, brown sugar, Zirish (Kashmiri wild black currants), maple syrup, vanilla, salt |
|---|---|
| Techniques | Zirish soaked before folding into the dough to ensure they stay chewy rather than hard after baking. Dough rolled thin — the Garibaldi is not a fat biscuit, it never was — and cut by hand. Low, slow bake for an even crisp |
| Source | Zirish from farms in Kashmir — un-dried, sweet and tart. A fruit that deserves far more attention than it gets. |
| Best had | In the 5 minutes before the next call. Or at your desk, pretending you're mulling the annual operating plan. |
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