Smitten is a celebration of taste.
It’s about that slow luxurious bite into a moist carrot cake, thrilling to the subtle hints of warm spices.
That magical blend of sweet meringue, tangy lemon curd and crumbly, buttery pastry that melts in your mouth. Or a tart that explodes on your tongue with a rich tide of the finest chocolate.
For us at Smitten, flavour is king, and for that, you need the finest ingredients. This is why we use only Belgian chocolate, French raspberries and the lemons and herbs come from our own organic farm. We pride ourselves on the freshness of our produce, and each ingredient or fruit that we use is carefully selected.
So when you bite into a passionfruit tart, or our intense chocolate cake shot through with whisky, or for that matter, anything else from the Smitten kitchen, you are eating something that we’ve meticulously handcrafted from scratch.
Come get a taste, and be Smitten.
The owner and pastry chef at Smitten, Mandakini, has trained at the French Culinary Institute of America, New York; and worked in the pastry kitchens of Indigo in Mumbai, L’Opera in Delhi, and the Michelin starred WD50 in New York. At this time, Smitten runs out of a home kitchen at New Delhi.