The Evolution of the Diwali Sweet

Most Americans dine at a South Asian restaurant, dessert isn’t the most memorable part of their experience. 

In general, diners may mention fragrant spices like turmeric (everyone likes turmeric). “Oh, how cumin needs to be toasted and ground,” they repeat, possessing the insight of someone who has only scanned the back of a Madhur Jaffrey book. Then there’s the nascent vegetarian or vegan, the one who will question every ingredient on the menu — “What exactly is ghee?” Meanwhile, anyone who turns to Facebook neighborhood groups for tips will find a particular breed of diner obsessed with value — the curries and “naan bread” have to be affordable because cheap food carries some type of soul-nurturing property. But seldom is a word spent remarking on the sweets.