In a world racing towards quick fixes and fast fusions, some desserts still take the slow road — not out of delay, but out of devotion. Shrikhand is one such dessert. An age-old delicacy from Western India, traditionally savoured in Maharashtrian and Gujarati homes, shrikhand is not just made — it’s nurtured.
At Sreeraj Lassi Bar, our version of this beloved dessert honours its roots. No gimmicks. No shortcuts. Just the goodness of thick, hung curd, slow-whipped with love, sweetened naturally, and infused with strands of Kashmiri saffron that bloom in warm milk before being folded in.
“It’s one of those desserts that reminds you of your grandmother’s kitchen — the muslin cloth hanging from the hook, the scent of cardamom in the air, and the occasional taste test straight from the bowl,” says Kahab CK, continuing his father’s legacy of keeping tradition alive in every recipe.
We begin with fresh curd, carefully strained overnight to remove all the whey, leaving behind a rich, creamy base. This hung curd is then whipped until silky-smooth, sweetened with just the right amount of sugar, and elevated with hand-crushed almonds, pistachios, and a generous touch of saffron. Each spoon feels like summer afternoons in a steel plate, memories in every bite.
There’s a warmth to shrikhand that goes beyond temperature — it’s in the nostalgia it evokes, the patience it requires, and the purity of its process. “Shrikhand isn’t made in a hurry. It sets slowly, takes its time, and demands attention. That’s what gives it character,” Kahab shares.
And while desserts today often come topped with glitter or smoke, shrikhand holds its own without theatrics. Its elegance lies in its simplicity — creamy, fragrant, comforting. At Sreeraj, we serve it the traditional way, chilled and unadulterated, letting the saffron and dry fruits speak for themselves.
For us, shrikhand isn’t just a dish. It’s a pause. A celebration of authenticity. A reminder that sometimes, the oldest recipes still offer the most timeless joy. And as with our iconic kulfis and lassis, one thing hasn’t changed — we still make it the way it was meant to be made: by hand, by heart, and without compromise.
Because when it comes to tradition, we believe the taste of truth always lingers longest.