Our Story
Where Tradition Is Served With Manuhaar
For over three decades, a sweet from our kitchen has never simply been sold. It is offered — with warmth, with patience, and with the gentle insistence that you take a little more.
The Beginning
A counter, a kadhai, and one family recipe
It began in 1989 with a single marble counter and a wood-fired kadhai. Our family believed the mithai of Rajasthan deserved to be made slowly — in small batches, in pure desi ghee, with nothing hurried and nothing hidden.
What started as a neighbourhood halwai grew, one festival at a time, into a name people travelled for. The recipes never changed. Neither did the reason behind them.
The Kitchen
Made by hand, made the same morning
Every day still begins the same way — ghee clarified until it turns gold, khoya stirred by hand until it folds, syrup pulled to the exact thread. We make in small batches because care does not scale. What leaves our kitchen each day leaves it fresh, never a day older.
The Welcome
The meaning behind our name
In Rajasthan, manuhaar is the loving insistence of a host who will not let a guest leave unfed — a hand placed gently over your plate, a second helping you never asked for, a welcome you carry home.
We named ourselves after it because that is exactly what we hope every box holds: not only a sweet, but the feeling of being looked after.
“We don’t simply sell sweets. We pass on a welcome.”The Shahi Manuhaar Family
What We Hold To
Pure Ingredients
Only desi ghee, real khoya, and honest sugar — nothing borrowed, nothing cheapened.
Timeless Recipes
Passed down through generations, written once and never rewritten for shortcuts.
Heartfelt Manuhaar
Hospitality first — because a sweet tastes better when it is offered with love.