What makes it special
Start with the Garibaldi – thin, crisp, chewy pockets of Kashmiri Zirish in every bite, a biscuit that has been around since 1861 and somehow never made it to India until now.

Then take the stem ginger, nolen gur and masala chai, where a 48 hour slow-stewing produces something that makes other ginger biscuits look like they weren’t paying attention.

The Lavender and Earl Grey is from estate-grown flowers, a small harvest that goes almost entirely into these — quiet, precise, not precious about it.

The Aamer Tok has pockets of Bengali raw mango chutney folded into a molasses dough, speckled with shards of homemade raw mango toffee and pieces of aam shokto pressed into the centre of each one. A little drizzle of paanch phoron icing on top

The Chilli Guava Picante is sundried guava from the Chom Chom garden, jeera masala toffee shards that melt in the oven and reset on cooling, and a kashmiri chilli tequila icing. The tequila isn’t decorative.

Full ingredients, sourcing, and provenance for each biscuit is linked below:

Garibaldi — The Unlikely Expat

Stem Ginger, Nolen Gur, Masala Chai — Afternoon Impropriety

Lavender & Earl Grey — Posh Biscuit. Zero Airs.

Aamer Tok — Summer at Dida’s

Chilli Gauva Picante — Schoolgate Contraband