In conversation with Chef de Partie Neerag, Republic Adda Bar & Lounge, DoubleTree by Hilton Dubai – Business Bay

What childhood memories do you have when it comes to mithais? Growing up in a lively joint family on the beautiful coast of India, mithais were a staple in our daily lives. After a big family lunch, a plate of sweets was always passed around. And during festivals? Oh, we practically bathed in sugar! Every bite of mithai carried the spirit of celebration, laughter, and joy. You knew something good was happening when the sweets came out!

After a big family lunch, a plate of sweets was always passed around. And during festivals? Oh, we practically bathed in sugar! Every bite of mithai carried the spirit of celebration, laughter, and joy. You knew something good was happening when the sweets came out!

Your favorite mithai, and why? Ah, my favorite? That has to be the legendary “Newari!” Imagine a crisp, fried puff stuffed with jaggery and coconut—how can anyone resist? It’s like a sweet, nutty hug with an earthy richness. And the best part? You don’t need an occasion to enjoy it! Breakfast, lunch, or dinner, Newari’s always welcome.

Can you share a recipe for a mithai for festive occasions or otherwise? With Diwali approaching, I’ve got a twist for you—a Beetroot Halwa. It’s my spin on the classic Carrot Halwa. The beets bring a deeper sweetness, blending beautifully with ghee, nuts, and jaggery. Plus, that rich red color? Absolutely festive! Just grate some beets and cook them slowly in ghee with jaggery and nuts, and you’ve got a vibrant dessert that’ll make your celebrations even sweeter.

Why do Indian sweets win over any other desserts globally? It’s all about that perfect balance. Indian mithais mix spices, nuts, and natural sweeteners in such a way that every bite is like a mini explosion of flavors. You’ve got the sweetness, but then there’s the warmth of spices and the crunch of nuts that make the experience more complex. It’s not just dessert—an adventure for your taste buds!

These days, customers are asking for healthy mithai options. Doing so may alter the flavor, which means it’s not authentic in taste. What’s your take on this? I always say food is storytelling. Every dish tells a story from the chef to the guest. So, if tweaking a recipe creates a healthier version that still resonates with people, I’m all for it. Authenticity is essential, yes, but so is evolving the story. You never know—the next version might become a new classic.

Neerag, a chef from Goa, India, was raised in a joint family. He is the only child of his parents and has always been the favorite of his grandmother and aunts. He often helped them in the kitchen, earning the nickname “baby sous chef.” Watching them create amazing meals and witnessing the art of mixing ingredients into beautiful dishes sparked his passion for cooking and became his greatest inspiration to pursue a career as a chef. He serves as Chef de Partie at Republic Adda Bar & Lounge, DoubleTree by Hilton Dubai – Business Bay.