{
  "id": 9906114,
  "title": "Around Town: Inside Ikai, a new premium mithai store in Bandra that doesn’t use refined sugar",
  "url": "https://urgent.news/2026/09/26/around-town-inside-ikai-a-new-premium-mithai-store-in-bandra-that",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-09-26T03:51:52.000Z",
  "source": {
    "name": "The Indian Express",
    "slug": "the-indian-express",
    "url": "https://indianexpress.com/article/cities/mumbai/ikai-mithai-store-bandra-refined-sugar-10894648/"
  },
  "original_language": "en",
  "account": "At Ikai's Bandra store, customers assemble ladoos much like how they build burritos at Chipotle. You select the boondi, flavor, filling, and topping, and a staff member rolls it before your eyes. There is no white refined sugar anywhere within the shop. This represents the core philosophy of founder Dr. Harmitsingh Sikh, who aims to maintain Indian mithai and namkeen as distinctly Indian while reimagining various aspects of them. Sikh states, \"There was never a question of Indian sweets not tasting good; we grew up eating them and Indian namkeen in every household.\" Thus, Ikai focuses on ingredients, manufacturing methods, and packaging rather than the traditional approach. The store, launched in March, resembles a luxury boutique rather than a typical mithai shop. Its interiors feature dusty pink and terracotta tones, copper and brass accents, patterned textile ceiling panels, and warm concealed lighting. A towering installation serves as the centerpiece, while arched wall niches, geometric detailing, and terrazzo flooring add to the ambiance. Adjacent to the sweets, displays of raw ingredients showcase the components for each piece, such as cashews, monk fruit sugar, and varq for kaju katli. Originating in Ahmedabad, Ikai initially served as a corporate gifting aggregator supplying pharma, cement, and IT companies. Dr. Sikh later transitioned to building a brand of his own, establishing Ikai's first flagship in Ahmedabad with a factory. The brand expanded to Mumbai via Adani Airports, which approached Ikai for an airport-only concept. After the contract ended in June, customers requested more locations, leading to Ikai Maharashtra's arrival in Bandra. Known for its bold ingredient claims, Ikai is the sole brand in India that fries all its namkeen in 100% olive oil using induction for precise temperature control. The mithai, meanwhile, forgoes refined white sugar in favor of date palm jaggery, coconut sugar, and monk fruit sugar. The ingredient pairing varies depending on the sweetness to avoid a synthetic aftertaste commonly associated with sugar alternatives. The menu balances nostalgia with refinement, offering classics like kaju katli, slow-reduced Nolen gur peda, and a mohanthal with dark almond chocolate fudge. The packaging is also design-patented, with architectural elements like the stadium-shaped kaju katli box and dark chocolate-dipped peda box. Additionally, a namkeen wall showcases 42 products in seven segments, including numbered \"Ikai Classics\" and air-fried, roasted millet snacks for children.",
  "summary": null,
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}