It was one of those breezy evenings at the Altair Terrace, Marriott Executive Apartments Hyderabad, where the air carried the fragrance of dry fruits and sweetness. The setting felt almost magical as guests gathered for a masterclass that promised a journey back to the royal kitchens of the Deccan. In collaboration with Dakni Sweet Treats and Sangat, it turned into more than just a culinary event — it became a heartfelt celebration of Hyderabad’s rich heritage and its timeless love for sweets.
Naina Khundmeri, director of Dakni Sweet Treats, smiled as she spoke about how the idea of this masterclass came into place. “There were a couple of things that came together. There was an idea to do something new and unique, something that had not really been showcased in Hyderabad yet. A masterclass on Hyderabadi delicacies made perfect sense since many of these recipes are fading and we are trying to revive them. We wanted to do something to give back to Hyderabad. You know how festivals make us bond a little more, and what’s the best way to bond during Diwali? It’s with sweets, of course, and with reliving memories of your hometown and heritage,” she said.
As trays of delicate Deccani sweets were unveiled, everyone leaned in, eager to see, and taste; the magic. The Hyderabadi Badam Ki Jali, with its lace-like patterns, was soft and subtle, melting almost instantly in the mouth with a whisper of almond and sugar. The golden-brown Ashrafi brought a gentle chew, scented with saffron and almond, its coin shape reminding you of royal times and celebration. And the Badam Kund: rich in flavours of saffron, ghee, and almonds topped with silver waraq; strikes a perfect balance of nutty richness and sweetness, with a texture that’s firm yet yielding, making you want to eat more.
The craftsmanship in each sweet is visible: the precision of moulds, the sheen of sugar, the way the scent of nuts fills the air. These aren’t just sweet treats: they’re stories you can taste which remind us of old kitchens where recipes were passed down lovingly to the generations to come and where each bite carried family, love, tradition, and a bit of Deccan soul.
Talking about the ingredients used in these sweet treats, Naina explained, “If you look back at the Nizami era, the use of dry fruits in sweets was very prominent because they were considered a luxury. They were expensive and seen as a royal indulgence, not something used daily as we do now. Back then, due to trade limitations, dry fruits were difficult to afford. That is how ingredients like almonds, cashews and pistachios began seeping into recipes when chefs were encouraged to create something new and experiment with unique flavours.”
As the evening drew to an end, it felt as though the guests had wandered through Hyderabad’s past, guided by flavour and memory. Every sweet told a story, carrying with it the warmth, culture and pride of the city. The night ended on a sweet note, quite literally, leaving everyone with a reminder that the soul of the Deccan still thrives; not only in its history but also in its flavours, traditions and the people who keep them alive.
