Launching in Pune · 2026

Real dessert.
No refined sugar.

Healthy indulgence, done properly. Premium desserts and treats from India — audacious enough to think healthy and tasty can exist together.

Join the waitlist Our story

The Thesis

Every sugar-free dessert made a compromise. We didn't.

Stevia leaves an aftertaste. Erythritol has a cooling sensation and a 2023 cardiovascular study. Aspartame has a WHO advisory. Sucralose is under increasing gut-microbiome scrutiny.

We didn't pick one sweetener and force it into every product. We picked the right sweetener for each dessert — allulose and monk fruit where caramelization matters, real dates where wholeness matters, premium sugar-free chocolate where texture matters.

The compromise was never necessary. Just uninteresting to solve.

How we sweeten

AlluloseBrowns like sugar

Monk FruitNo aftertaste

Behaves like sugar.
Without acting like sugar.

Who it's for

Anyone who cares about what they eat.

Two audiences, one shared frustration: real dessert never seems to make it into the choices that fit their life.

Diabetics who miss dessert.

India has one of the largest diabetic populations in the world. Every one of them was told to stop eating dessert. Most of them just want dessert that fits their life. That's the customer we started with.

Fitness enthusiasts who avoid sugar.

The millions of Indians who train, log macros, and read every label. They don't want protein bars pretending to be dessert. They want dessert that respects the discipline of the rest of their diet.

The Menu

Four desserts. Each sweetened on its own terms.

Caramel Custard

The one that started it all.

Sweetened with: Allulose & monk fruit

Real caramelization from allulose — the only sugar substitute that browns like sugar. Full-fat dairy. No refined sugar.

Frozen Chocolate Fruit

Picked ripe. Frozen fresh. Dipped.

Sweetened with: Premium sugar-free chocolate + fruit

Ripe fruit — mango and banana — frozen fresh to lock in flavor, then dipped in premium sugar-free chocolate. A healthy snack disguised as an indulgent treat. Eat them straight from the freezer.

Besan Laddoo

The classic, minus the sugar.

Sweetened with: Allulose & monk fruit

The Indian classic — roasted gram flour and ghee, slow-cooked with cardamom, sweetened with allulose and monk fruit instead of sugar. The laddoo you grew up with, without the sugar crash.

Nut Butter Filled Chocolate Coated Dates

Soft, crunchy, salty-sweet.

Sweetened with: Premium sugar-free chocolate

Soft dates, hand-filled with creamy nut butter, dipped in premium sugar-free chocolate, finished with sea salt. Like a grown-up candy bar — with nothing you'd want to hide from the label.

The Sweetener Philosophy

The right sweetener for each treat.

We chose each sweetener for what it does — not because it fit a marketing story.

Allulose + Monk Fruit

The newest sweetener frontier. Allulose is a real sugar that caramelizes but isn't metabolized. Monk fruit adds clean sweetness without bulk. Together they behave like sugar without acting like sugar in the body.

Monk Fruit & Real Dates

Where we want clean sweetness with no bulk, monk fruit does the work — in the custard and the besan laddoo. Where we want whole-food richness, real dates carry it. Both sit far below refined sugar on impact.

Premium Sugar-Free Chocolate

India's best-in-class sugar-free chocolate. Maltitol-based, chosen deliberately: it holds texture, has real snap, and gives us the chocolate quality the fruit and dates deserve.

What we don't use: refined sugar, aspartame, sucralose, stevia, erythritol. Not because we're afraid of them. Because each one fails at something we care about.

The Founders

Two people. One specific problem.

Ananjan Bhattacharyya

Co-founder · Business & Strategy

Experienced operator building and scaling consumer products in India and the US. IIT Kharagpur, UC Berkeley Haas.

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Indrani Majumdar

Co-founder · Product & Operations

Home baker, food blogger, and long-time fitness enthusiast — the person who has actually been building these recipes and eating this way for years. NMIMS Mumbai.