75 years of taste and purity
D Damodar Mithaiwala, formerly known as Dayaram Damodar Mithaiwala, has the distinction of being established in pre-Independent India. Dating back to 1937, it is one of oldest and best sweet shops in Mumbai. Many of their current customers have fond memories of visiting the store as children.
Founder Ramdas Acharya was...
Founder Ramdas Acharya was engaged in delivering milk from door to door. With his inherent entrepreneurial skills, he spread his wings and ventured into the business of making and selling milk-based sweets. High-quality ingredients and exquisite taste of his mithai were at once the talk of the town. As their popularity grew, he also introduced namkeen and other varieties of sweets.They were one of the first shops in Mumbai to start Bengali sweets by getting skilled Bengali workers from Kolkata. The freshly made items with authentic and mouth-watering taste drew customers in large numbers. Today the brand offers a wide variety of specialities from Gujarati, Parsi, Marwadi, Maharashtrian, and Jewish cuisines.
The legacy was inherited by Acharya’s son Dipak and today grandson Aditya Acharya is the owner, who takes care of all the operations.The brand maintains high standards of hygiene and has trained its staff to focus on consistency of taste and service. All products – approximately 150 kg of sweets and 100 kg of namkeen a month – are manufactured in-house with best-quality raw materials procured from licensed retailers and wholesalers.
Specialities
The brand offers scrumptious delicacies such as special pista halwa, Mahim gold kesar halwa, akhrot barfi, besan ladoo, rawa ladoo, sabudana chiwda, and batata chiwda.
Keeping the health of customer stop priority, it uses pure ghee, traditionally considered beneficial for overall health to prepare sweets. Refined ground nut oil containing natural antioxidants, is used for namkeen. D Damodar Mithaiwala recently introduced a special range of guilt-free sweets using sugar alternatives for diabetics and the calorie-conscious.
D Damodar Mithaiwala Mesur Pak is a South-Indian delight made with gram flour and sugar. As the name suggests, Mesur pak has its origin in Mysore and dates back to over a century. Kakasura Madappa, the royal cook in the palace of yore was asked by the king to produce a different sweet that could be named after the city. The recipe he used became so popular that today the delicacy is a speciality prepared during festivals and momentous occasions such as weddings and baby showers. It is light brown and so soft that it just melts in the mouth.
A cheese cake so yummy, even New Yorkers will lick their fingers.This fusion cheese cake is perfect for those days when you can’t decide between traditional Indian dessert and a slice of decadent cheese cake.If the very thought of throwing away left over pieces of sweets such as Mysore pak makes you cringe, this recipe comes to your rescue.
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