Gujiyas, a Holi specialty, can be found all year round at this Thanjavur shop: Bombay Sweets. Established in 1949, this is the story of the sweet maker Guru Dayal Sharma from Mathura, who brought the love for this sweet to the southern state of India.

How did Bombay Sweets start?

Just 2 years after Independence, Thanjavur is a historic city with several Chola temples. Its crisp chandrakala is worth a savor, and nothing much has changed in the city in the last 70 years when it comes to culture and essence. Bombay Sweets started out as a 10×10 store and has now grown to over 16,000 square feet. Currently, this restaurant has more than 14 branches. The founder, Guru Dayal Sharma, recalls that he and his father became familiar with the Thanjavur culture when they moved.

For a stark contrast in the culture where people laugh and eat idlis for breakfast, Sharma wanted to bring the essence of UP with items like Ajmer Cake, Mini Badusha, Carrot Mysore Pak, Beetroot Mysore Pak, Kaju Jalebi, Kesar Laddu, and Curd. Sidai, to name a few. Their chandrakala and suryakala (the Gujiyas) turned out to be the most populous and thrived despite last year’s global pandemic. Bombay Sweets also exports its sweets to Singapore, Canada and the United States.

How are the gujiyas prepared?

Sharma recalls that when gujiyas were introduced to Thanjavur, he prepared them with a mixture of khoya and walnuts dipped in saffron and cardamom powder and finally in a sugar syrup. Sharma likes to spend at least an hour in the kitchen.

This recipe was gifted to him by his father, and although the family has no lineage to lean on, they always believe in creating authentic recipes. He believes that hard work brings many opportunities and, since his restaurants sell various snacks, hygiene was something that always had to be taken care of.

Have you tried the Bombay Sweets gujiyas?

Source: Best India

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