House Signature
Misri-Daana Kaju Katli
काजू कतलीCashew and rock-sugar sheet, cut with a silver wire, finished with edible silver varq. The 1964 recipe, untouched.
₹690500 g box · ₹1,380/kg
Since 1948
A partition-era recipe book, still open on page one.
Lala Misri Lal Gupta crossed into Delhi in 1947 with a copper kadhai, a notebook of recipes in Urdu shorthand, and eleven rupees. By the next Raksha Bandhan he had a counter in Kinari Bazaar — and a queue.
Nothing essential has changed. The khoya still arrives from Khurja before sunrise, the kesar is still Kashmiri, and the first laddu of every batch still goes to whoever is standing closest. What has changed: our boxes now travel to Singapore, Toronto and San Francisco every festival week.
Third-generation owner Ananya Gupta runs the house today — same corner, same bhatti, new ribbon.
1948
First counter opens in Kinari Bazaar. Motichoor laddu at 4 annas a seer.
1964
The "misri-daana" kaju katli is born — our signature, cut only with a silver wire.
1987
Second bhatti added for namkeen. Dal moth ledger begins — it has never closed.
2012
Khan Market outpost opens; first refrigerated festival van crosses the Yamuna.
2026
The Gift Studio goes online — build your own box, piece by piece, from anywhere.
