Mithai, made
the long way
round.
Chef Anuja Bhansali makes fifty kilos a day, not five hundred. Ghee clarified in-house, saffron bought by the tola, jaggery from a single Gujarat mill. Every box leaves the atelier within eighteen hours of being made.
Mohanthal ₹620 / 250 gm
Six counters, one kitchen
Each counter keeps its own recipe book. Gujarati classics run all year; the fusion and chocolate counters change with the season.
Priced by weight
Anuja Bhansali
At the heart of Good Saakar is Chef Anuja Bhansali, a passionate creator who believes that every sweet has a story. Known for her refined palate and eye for detail, Anuja blends traditional Indian flavors with a touch of contemporary artistry. Her creations are not just desserts — they are experiences that evoke nostalgia while offering something refreshingly new.
With an uncompromising focus on quality and presentation, Chef Anuja carefully curates every recipe using premium ingredients and home-grown techniques. What began as a homegrown venture has evolved into Good Saakar, a boutique patisserie and mithai atelier that celebrates the essence of Indian sweetness in its most elevated form.
From festive hampers to luxurious chocolates and reimagined mithais, Chef Anuja continues to redefine what it means to indulge — one handcrafted bite at a time.
Boxes that arrive
looking expected
Hand-lined trays, letterpressed sleeves, a printed card in your own words. Orders above forty boxes get a bespoke sleeve and a nominated dispatch date.
Request the gifting book