India’s love for mithai is primordial. Refined sugar was first produced in India some 8000 year ago by the people of Indus Valley. In fact the word Sugar in English is a derivative of the Sanskrit word Shakara. The first Indian sweet probably was a close cousin of Malpua which finds mention in Rig Veda as Apupa- a sweet cake made with Barley, deep fried or steamed and then dipped in honey. Western Chalukya king Somesvara III has written an extensive treatise describing the preparation of various Indian sweets. Titled Mansollasa (meaning delight of mind and senses), it mentions various methods involved in making sweets, like steaming, frying, roasting, sautéing and assembling.Over the years Indian Mithais saw great evolution with new trends, techniques and methods influencing their make and taste. The Mughals introduced Kulfi for which ice was brought by horse couriers from the Himalayas and are credited for having created rich desserts that made a lot of use of roses, dried fruits, fruits and essence. Thousands of regional varieties exist in the sub-continent today making an unfathomable and arduous list! No wonder India is the heaven of sweet lovers.With global foods making inroads into the traditional Indian palate, the mithai too seems to be adapting to new changes.Indian sweets are not just made for consumption, but they also are prepared for cultural purposes. A sweet is considered a token of love and respect and hence it is offered to Gods, guests who drop in and exchanged as gifts in weddings and festivals. For centuries, a handful of mithais like Laddus, Balushashi, Panjiri. Khaja and Shakarpara topped the list of sweets that were exchanged during celebrations, owing to their longer shelf life. But with time, they became obsolete, at least for those looking for more sophisticated options. Chocolate, although easier to make, could never compete with mithai, considering its lack of cultural validation.“Innovation is the prime focus for all recipes and 'Gourmet Mithai' has become the new trend, since it not only entices the taste buds but also uses ingredients innovatively. Guests today want to see novelty in delicacies curated rather than going for traditional desserts”, says Anand Panwar, Executive Pastry Chef - Roseate Hotels & Resorts which recently launched its exclusive range of sweets called Mithai by Roseate, which caters to the demand of the new age b uyers. Luxury sweets made with international ingredients and infused with both local and global flavours define this new age concept of Indian desserts.Even Bikanervala, known for its traditional bhujias, mathris, mithais and namkeens has come up with a luxe range called Saugat. Blended with unique flavours and packed exquisitely it is a delicious assortment of sweets that blends together global flavours. It has some unique offerings like Lait Croquer which is a combination of French wafter an doda churned with Turkish hazelnut, Orange Noir a combination of chocolate and zesty orange, Tea Amo which has cookie and milk chocolate combined in flavourful tea, Ispahan, a mixture of rose, lychee chunks and almond and Hazelnut Zvek which mixes together soya, saffron and Turkish hazelnut.“My aim was to tap a whole new section of the society which has a more evolved palate. Sahil and I created a line of luxe confectionaries keeping the international flavours and the ever-evolving palates in mind. Taking inspiration from an assortment of flavours from all across the world, we delivered a whole new experience for the Indian market. We have created culinary perfection at Saugaat with perfect blends of indulgent international flavors with an unquestionably traditional ethos." – says Renuka Aggarwal, founder of Saugaat by Bikanervala who, along with Chef consultant Sahil Mehta curated a line of confectionaries keeping international flavours and the ever-evolving taste palates in mind.The craze for sugar loaded Gulab Jamuns, ghee dripping Jalebis and moong daal halwa has waned for the millennia who is exploring for options that are healthy and sustainable. There has been an increase in demand for naturally sweetened and jaggery based healthy sweets that use whole grains, nuts and seeds and can be consumed guilt free. Ekta Jain, a teaching professional from Delhi decided to quit her full time job to try her hands at making healthy laddus when she realised that the ones she made for the consumption of her own family were in huge demand among friends and relatives. She started her brand Simply Laddoos with her first order of 6 kgs which has now swelled to a whopping 400 kgs in less than three years. The laddoos that she makes use natural ingredients, whole wheat, and sesame and are sweetened with jaggery, palm sugar and dates. They are made in desi ghee and do not pack empty calories but are loaded with taste and nutrition.Another brand Khoya promises sweets made with natural and organic ingredients. It has some unique sweets like Walnut peda, Fig Barfi, Chcoclate Chip Coconut Peda and Brown Sugar Besan Laddu etc that are different from the common mithais that are available in the market. They use a lot of seasonal fruits to give their sweets that natural touch.Credit goes to the new age buyers who are not struck with age old treats but are exploring new options that are healthy, organic and not just obnoxiously sweet and unhealthy. Clearly the 2.0 version of mithai is not just tasty but chic and sexy as well.